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German Chocolate Cake w/Mix
1 C. chopped pecans
1 C. coconut
1 Chocolate cake mix
1 # box confectioners sugar
8 oz. cream cheese
1 stick butter

Combine coconut and pecans. Put in greased 9 x 13" pan. Prepare cake mix according to directions and pour on coconut mixture. In saucepan, soften and heat butter and cream cheese until mixture is warm enough to stir in confectioners sugar.

Spoon over cake mix. Bake 35-40 min. @350 F. Do not cut until cooled. Let the cake cool in the pan a few minutes (maybe 5 or 10) and then put a plate over the pan and invert and remove the pan.
Judy/Buffalo

JAM, this is for you, although you won't receive it in time for Turkey Day. Try it and if you like it, you could make it for Christmas. You can double the recipe with no problems.

Herbed Tomatoes ‘n Green Beans
3 green onions, coarsely chopped
2 tspn. minced garlic
olive oil
1/2-lb fresh green beans
1/2-cup beef broth
5 Roma tomatoes, chopped
1 tbspn minced fresh parsley
1-tbspn minced fresh oregano
salt and pepper to taste

Sauté onions and garlic in olive oil until tender. Add beans and broth. Brig to a boil; reduce heat and simmer (with lid on) for about 30 minutes. Stir in the tomatoes and seasonings and simmer an additional 5 minutes.
Susana in Louisiana

Good way to use leftovers. I have also made this with chicken.

Turkey Hash
3 to 4 cups chopped cooked turkey
1-1/2 to 2 cups chopped cooked white potatoes
1/2 to 1 cup chopped onions (to your taste)
1/4 cup chopped red or green pepper (if you like, for color or not)
1 to 1 & ½ cups gravy (leftover if possible). You can use bottled gravy or leftover cream.
1 cup sautéed mushrooms (if you like them but not necessary)
1 teaspoon chopped garlic
1/2 teaspoon poultry seasoning (do not overdue this)
1/2 teaspoon sage (do not overdue this)
Salt & pepper to taste
3 tablespoons olive oil

Preheat oven to 350°. Heat oil I a heavy cast-iron skillet. Add the garlic, peppers and onions and sauté until the potatoes begin to brown a little and the onions, garlic and peppers are soft.

Add turkey and gravy (enough to moisten) and the seasonings and mix well. Flatten the hash with your spatula and bake in the oven for about 20 minutes until the top has a nice crust and the bottom has browned a little. (You may need to cut into the hash for a peek). 4 servings
Marti in AL

For Tish about the grooms cake yes you should get 100 pieces if you cut the cakes in 1&1/2 inch pieces
Caroline MO

2 Ingredient Fudge Recipe

For Betty in ME requesting an Italian Cream Cake / Newsletter dated 11/23/08. I’ve used this for years and everyone loves it. I’m also including a recipe for Chocolate Italian Cream Cake. It’s great too.

Italian Crème Cake

Cream together:
2 cups sugar
1/2 cup margarine
1/2 cup Crisco

Add:
5 egg yolks
1 cup buttermilk
1 teaspoon baking soda
2 cups flour

Fold in:
1 cup chopped pecans
2 cups coconut
egg whites (beaten stiff)

Bake at 325° for 30 minutes, 3 layers.

Cream Cheese Frosting

Beat:
8 oz. Cream cheese
1/2 cup margarine
1 teaspoon vanilla

Add:
1 lb. Box powdered sugar

Chocolate Italian Cream Cake
1/2 cup butter
1/4 cup cocoa
1/2 cup Crisco
1 cup buttermilk
2 cups sugar
1 teaspoon vanilla
5 eggs, separated
1 cup coconut
2 cups sifted flour
1/2 cup chopped pecans

Cream butter and Crisco. Beat in sugar. Add egg yolks, one at a time, beating after each addition. Combine soda, flour and cocoa. Add Alternately with buttermilk, beginning and ending with flour mixture. Add vanilla. Stir in coconut and nuts. Fold in stiffly beaten egg whites. Pour into three greased and floured cake pans. Bake at 350° until done.

Frosting
8 oz. Cream cheese (softened)
1/4 cup cocoa
1 stick oleo (softened)
1 lb. Powdered sugar
1 teaspoon vanilla
1/2 cup pecans

Cream together oleo and cream cheese. Add vanilla. Sift cocoa and powdered sugar together. Beat into cheese mixture a little at a time. Frost cake, may decorate with nuts.
Dana in TX

New Recipes have been added to
Holiday Recipes
Leftover Turkey Recipes
Recipes are from our recipe family and our recipe message board.

Thanks go to Nell in VA and Helen in Mississippi and Linda in Al who sent in a recipe for Italian Cream cake. If I can I would like to make this for Thanksgiving but if not I will be trying it at Christmas. I already have a ton of recipes that I have set aside to try but this will be on the top of the pile. You know how it is with family traditions and recipes so I can't stray from those, but maybe this will be a new one soon. We also have four birthdays in the family between now and Christmas so maybe it will appear for one of those.
Betty in ME.

Hi Nancy and Nancylanders, here's another after-Thanksgiving tip. Add a few sprigs of fresh dill and 10-12 peppercorns to the carrots, celery, onions and parsley when you make soup from that turkey carcass. You'll be glad you did.
Leah

Hi everyone and hope your Thanksgiving was a good one. For Jam, who wanted a green bean recipe, here is one my family likes:

Holiday Green Beans
Cook beans, drain, stir in some dried cranberries, a small amount of finely grated orange peel. Season to taste. Heat through. Granish with small amount of finely diced fried bacon. There really aren't any measurements to this. We like the French cut beans best. I hope this is something your family would enjoy, with the red and green, it is very pretty on the holiday table.
Melody (Nebraska)

Anytime Side Dish
1 can (16 ounce) cut green beans
2 strips bacon
1/4 teaspoon salt
3/4 cup liquid from beans
1 tablespoon cornstarch
Dash pepper

Drain beans, reserving 3/4 cup of the liquid. Fry bacon; drain and set Aside. Put 1 tablespoon bacon drippings in heavy saucepan. Add drained beans And cook over medium heat, shaking pan as beans warm. Sprinkle with salt and Pepper. Combine cornstarch and reserved liquid. Pour over beans and cook Until thickened. Serve topped with crumbled bacon.

Almond Green Beans
1 (16 oz.) package frozen green beans
1/2 C. Water
1/4 C. Honey

1/2 C. Slivered almonds – toasted

1/2 tsp. Garlic powder
2 tsp. Lemon juice
1 tsp. Salt and pepper

To toast almonds, place on cookie sheet and roast at 350 degrees for several minutes until lightly browned. Do not over bake. Mix all ingredients in a 2 quart saucepan and bring to a boil. Continue at a simmer for 5 to 10 minutes or until beans are tender.

To Carin who asked for a coleslaw recipe in the 11-24-08 newsletter. I got this recipe from my cousin who lives in Cheyenne, Wyoming. It's very good.
Jackiets from Louisiana

Cabbage Relish Slaw
1 medium head cabbage shredded
1 small onion, chopped
1 green pepper, chopped
6 stuffed olives, sliced (optional)
1/2 cup salad oil
1 cup sugar
1/2 cup white vinegar
1 teaspoon salt
1 teaspoon celery seed
1 - 2 teaspoons prepared mustard
1/8 teaspoon black pepper

Combine cabbage, onion, green pepper, olives, and sugar. Stir until sugar is dissolved.. Combine remaining ingredients and boil three minutes. Pour hot mixture over cabbage mixture. Cover and chill for 24 hours. This salad will stay crisp for weeks.

Someone wanted a good green bean recipe that did not use soup. This will come too late for Thanksgiving, but it is good any time.

Microwave Green Beans
Green beans, as many as you want
Chopped sweet onion, as much as you want
Sliced mushrooms, as much as you want

Put in a microwave dish. Dot with butter or healthy margarine. If your beans are a little wet from being washed, you do not need to add water.
Put a lid on and microwave then until done. Cooking time depends on the amount you are making. Don't overcook them. Just take them to the house where you will eat, and cook them there. They can get limp if left too long. They need no seasonings, and are surprisingly good.
Dorothy from WA/AZ

Trish in FL check out this website. It has a good chart for quantities for size of cake
http://www.pastrywiz.com/cakes/servings.htm
Dawn in SW GA

Bernadette in Nova Scotia: Sorry I didn't see your request but I sure am glad you found your recipe!!! Wow does that sound good. I might have to try it! Bet it's beautiful there.

I had the pleasure of visiting about six years ago in the fall and it was downright gorgeous! Saw the beautiful lighthouse and ate at the restaurant - great lunch. Hope you had a wonderful Thanksgiving.

Carolyn: OK, what'd did you do with the pecan measurement??? (for your pecan pie) I'm thinking 2 cups?
Scarlett in FL

I hope BG in Indy wants this for Christmas! She asked for a great sweet potato casserole--here ya go:

Sweet Potato Casserole
3 cups mashed, cooked sweet potatoes.
1 cup sugar
1/2 cup butter, melted
2 eggs, beaten
1 tsp vanilla
1/3 cup half and half
1/4 tsp. nutmeg
1/4 tsp cinnamon
1/4 tsp ground cloves

Combine all ingredients and spoon into casserole.
Cover with the topping:
2 cups Rice Krispies
1 cup chopped pecans
1 cup brown sugar
1 stick of butter, melted

Mix all ingredients and spoon over casserole. Bake 30 minutes at 350 degrees until topping is browned. I make this on all the holidays and it always get raves.
Enjoy! Scarlett in FL

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This is for BG in Indy who was looking for a Sweet Potato Casserole with a crunchy nut topping. My recipe is one I've used for years and everyone seems to like. Hope it's one you are looking for.

Orange Spiced Sweet Potato Casserole
5 large sweet potatoes (about 4 lbs.)
1 tsp. grated orange peel
1/3 c fresh orange juice
2 T butter
2 T brown sugar
1/2 t ground cinnamon
1/2 t ground cumin
1/2 t salt
1/2 c chopped pecans
1/2 c flour
1/2 c brown sugar
1/4 c butter
Preheat oven to 400 degrees. Wash and dry potatoes. Pierce potatoes in several places with a fork. Bake for 1 hour or until tender. Cool. Peel potatoes, place in large bowl and mash. Stir in orange peel, orange juice, 2 T butter, 2 T brown sugar, cinnamon, cumin, and salt; mix well. Spoon into lightly greased 10 x 6 inch baking dish. Combine pecans, flour, brown sugar and butter; mix well. Sprinkle evenly over potatoes. Bake 30-35 mins or until hot. Let stand 5 mins. before serving. Enjoy!

Happy Thanksgiving to everyone.
Ann in Redlands

Happy Thanksgiving!
Please make sure to post this message for the woman looking to find a home for her dog. Please have her go to http://bestfriends.org this is a place she can find out where she can drop off her dog. If she ever does have to resort to giving her dog to shelter, this is one of the best shelters in the country. She may have to drive quite a distance to get her dog there, but at least she will have "peace" of mind knowing it's with people who really care and will never ever abuse or harm or kill the dog. It's truly a wonderful place for homeless animals.
Thank you!!!!
Dawn - cape cod, MA

For Irma in San Antonio-I know you aren't asking for ideas on what you might do with Gizmo, but have you tried locating a rescue center for Shepherds? Some do take Shepherd mix. Our daughter rescued a beagle mix from a beagle rescue center. I just couldn't go to bed without emailing this. Sheila
Irma in San Antonio

Laurie, here is the rolled sugar cookie from the BH&G cookbook that I had when I was in high school. I graduated in '55. There is no frosting with it, however.

Rolled Sugar Cookie
1/2 cup shortening
3/4 cup sugar
1 egg
1/2 tsp vanilla
1/2 tsp grated orange peel
2 cups enriched flour
1/4 tsp salt
1/2 tsp baking powder
2-3 Tbsp milk
Thoroughly cream shortening and sugar. Add egg and beat well. Add vanilla and grated orange peel. Add sifted dry ingredients alternately with milk; mix thoroughly. Roll 1/4" thich on lightly floured surface. Cut with floured 4" cooky cutter; sprinkle with sugar. Decorate with raisins. Bake 375 deg. for 12 min. Makes 1 1/2 doz large cookies. (Chill dough before rolling; lift with spatula to keep shape)
Susan in Iowa

A similar recipe was sent in by Joan, Oklahoma as well.

Hello everyone in Nancyland! Hope you all had a great Thanksgiving! Nancy, hope you had a great visit!

Thanks for the new pages, Nancy! I really like the Holiday page!

Carolyn from Loveland, in the 11/24 newsletter shared her favorite pecan pie, but the recipe did not list any pecans. When do you put the pecans in the pie?
Thanks! Chris in NM

Barb in San Diego, in the same newsletter asking about a new kitchen “toy”! The Crock-Pot Trio sounds like a great help if you entertain a lot! However, for just at home cooking I think it would be too large and unwieldy. Great for parties, though! Chris in NM

Dolores from Wisconsin, in the 11/24 newsletter is looking for a dish she remembers having but not the amounts of ingredients. Could this be the one? I sure like it!

Cheesy Chicken Crescents
1 3/4 cups small cubed cooked chicken
1/2 cup shredded cheddar cheese
10 1/2 ounce can cream of chicken soup
1 cup milk
1 package Pillsbury Crescent Rolls.

Preheat oven to 275 degrees. In a small bowl mix the chicken with 2 tablespoons of the cheese. Separate the crescent rolls into 8 triangles. Place about 2-3 tablespoons of the chicken mix on each triangle and roll up, stating at short end. In medium sauce pan, combine soup with milk and 1/4 cup of the cheese. Heat till cheese melts. Pour half of the this into roasting pan ( I use glass Pyrex) Arrange crescent rolls over the soup and bake for 20- 25 minutes till golden brown. Sprinkle with remaining cheese and return to oven for 5 minutes more. Serve with remaining sauce.
Margo/Boston in the 12/30/2007 newsletter
Chris in NM

Nancy, I am so happy to hear that you will be taking a few days off to celebrate Thanksgiving with your friends and family. I can't think of anyone who deserves a break more than you do. You know, if you were paid for the wonderful service provide us, you would be worth gazillions. We are so thankful for the blessing that you are to so many folks.

Lord love and bless Nancy, cause peace to flow in abundance and rest like refreshing rain to fall upon her life and home. And please bless Ditto with a wonderful time with Uncle Joes dog! Fun and fur flying everywhere!
Bernadette, Nova Scotia

For BG in Indy in the Nov. 24 Newsletter:

Sweet Potato Casserole
3 c. sweet potatoes, mashed
1 c. sugar
1/2 tsp. salt
2 eggs, beaten
4 T. melted butter
1/2 c. milk
1/2 tsp. vanilla

Mix altogether and spread in 9" square dish.

Topping:
Mix in pan over heat:

1 c. brown sugar
1/3 c. flour
1 c. chopped pecans
1/3 c. butter

Spread on top on potatoes. Bake at 350 degrees for 35 min.
Joan, Oklahoma

For Laurie in the Nov. 24 Newsletter:

Better Homes & Gardens
Sugar Cookies

2/3 c. shortening
3/4 c. sugar
1 tsp. vanilla
1 egg
4 tsp. milk
2 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt

Mix altogether and bake at 375 degrees for 6-8 minutes, spray cookie sheet lightly with non-stick spray. Makes 2 dozen.

Sorry, I don't have the icing recipe.

Chris in NM, regarding the WW Crustless Pumpkin Pie
Thank you! I made this last night, and it was exactly what I was looking for. I couldn’t even wait for it to cool completely, it looked that good. I’m not a fan of pie crust (shh), so I now have an alternative that is simple and delicious. May I say you are my hero!
Korena in Canton

Quick, easy and delicious.

Christmas Brittle
40 (plus) soda crackers*
1 cup butter
1 cup brown sugar, packed
12 ounce package (2 cups) semi-sweet chocolate or butterscotch chips
1 cup finely chopped nuts and toasted, optional

Line a small cookie sheet with foil and grease. Completely line with crackers. Boil together butter and brown sugar stirring constantly and pour over crackers. Bake 5 minutes in a 350 oven. Remove from oven and sprinkle with chocolate chips. Let the chips soften on the hot cracker mixture and spread evenly. Sprinkle nuts over the top. Refrigerate 1 hour before serving.
Store in the refrigerator.
Judy/Buffalo

Dear Nancy, Marlee in Milwaukee, Nov. 23, wanted to know about individual yeast dough balls that were rolled in cinnamon/sugar and baked. My dear friend from Finland used to make what I think she may be referring to called "Monkey Puzzle Bread."

You can use canned biscuits (takes 2-3 can of biscuits, but do not fill bunt pan over 3/4 full) cut into quarters and rolled into balls, dip in melted butter and roll in cinnamon/sugar mixture. Place in a bunt pan that has been sprayed with Pam or lightly greased with cooking oil. Bake at 350 °F for approximately 35 mins. Turn out of pan and enjoy!

One recipe I found called for 1 tablespoon cinnamon to 1 cup sugar in which you rolled the buttered balls. Very good with hot tea or coffee.

I found a 'made-from-scratch' recipe below you might like to try.
Betty in MS

Nancy Reagan's Monkey Bread
6 ounces butter, softened, plus extra for greasing pan
4 to 5 cups all-purpose flour, plus extra for flouring pan and work area
1 package active dry yeast
1 cup lukewarm milk (110 to 115 degrees)
3 large eggs
3 tablespoons sugar
1 teaspoon salt
4 ounces melted butter

Butter and flour a 1-quart or larger ring mold or tube pan and set aside. Whisk the yeast with the milk in a large bowl. Whisk in 2 of the eggs and then the sugar, salt and 4 cups of the flour, switching to a spoon when the dough gets stiff. Stir in the softened butter and knead the dough in the bowl until it comes together in a ball. Turn out onto the work area and knead until it forms an elastic ball, sprinkling with and working in up to 1 cup more flour to keep dough from getting sticky. Place dough in a clean bowl and cover with plastic wrap. Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.

Punch down dough and turn out onto a lightly floured work area. Roll dough into a log and cut into 28 equal-size pieces. Shape each piece into a ball, dip in melted butter and place in the prepared pan, staggering pieces in 2 layers. Cover loosely with plastic wrap and let rise in a warm place until doubled in bulk, about 30 minutes.

Preheat the oven to 375 degrees. Beat the remaining egg and lightly brush over the top of the bread. Bake until top is nicely browned and dough is cooked through, 25 to 30 minutes. (Test by turning out the loaf onto a rack; the bottom and sides should be nicely browned.) Turn upright on another rack to cool slightly before serving.

Note: You will notice Mrs. Regan did not roll her balls in cinnamon/sugar. She preferred them served with jam.
Betty in MS

The plastic coffee containers can be used for Christmas candies and cookies, Tie or glue a green straw ribbon on it .
Jeanne in Wi.

Nancy! Bless your sweet, generous heart for posting the letter about Gizmo. I'm a cat person but my heart went out to Irma in San Antonio. Loosing your house is bad enough, but having to let go of your fur baby must be heart wrenching!

Big hug to Ditto and to you my dear. May you have the wonderful holidays you deserve

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

My heart went out to Irma as well.  My cat, Ditto, means the world to me.  I hope Irma found a good loving home for her dog.
Nancy Rogers

Hi Nancy, I want to thank Chris in NM, Nov. 24th newsletter, for their mother's recipe for kuchen. They did not know how many crusts their recipe made. What I remember of the wonderful kuchen my friend from ND made is that when baked, the crust was only slightly thicker than a thin crust pizza, not thick at all. I seem to recall when I asked her once what she used for the crust that she told me she used a sweet bread recipe, any kind I might be using, she said.. She made hers completely, toppings and all, froze them and pulled one out occasionally when I stopped by for a visit...such a treat. I will try the one you offer, as it does sound wonderful.

For Jam who will take green beans to her son's house for Thanksgiving, here is one of my favorite ways to prepare them and to add to them at the same time:

Put the amount of frozen green beans you want to cook in a pot (if you use canned green beans, pour out the water from the can and add fresh water to your pot...in doing this you get rid of the salt and beans taste better in general when you take this step). Add water to come up about halfway in the green beans. Add 1/4th cup of chopped onion per 2 cups green beans and one of the following seasonings: 1 to 1/12 cups chopped ham, or 4 slices bacon cut in small pieces, or 3 tablespoons cooking oil...amount will depend on how many beans you are preparing. (A tip on cooking vegetables is to not add salt until vegetable is almost done, especially beans, as it toughens them and takes a lot longer to cook tender.) Watch carefully and stir occasionally, adding more water if necessary until beans are tender (In most Southern homes, we still like our beans really tender). Meanwhile, in a micro wave steamer, steam potatoes that have been peeled and quartered. When the beans are tender, I add the steamed potatoes on top, rub butter over potatoes and sprinkle them with salt and pepper, cover and cook about 5 minutes longer. These are delicious and good without adding any salt.

When I take things like this to a family gathering, I wrap them with a thick towel or two, unwrapping just before the meal.

For Kim C. in NC, my mother made Amish Friendship cakes in her metal bunt pans with no problem. They were wonderful. It is my understanding that it is only while you are in the process of developing your starter that you do not use any metal spoons or pans, not when you are preparing the batter for the cake. Your 'starter' can be stored in your refrigerator for as long as necessary. I don't know about freezing, but I don't see why not. The extra starter is often passed on to a friend...maybe that's where it originally got its name; Friendship Cake

Blessings to all in the holiday season,
Betty in MS

Hi Nancy, Ditto, and Nancylanders. Thank you Chris in NM for reprinting the baked potato soup recipe. It was so nice of you. I want to wish every one a Happy Thanksgiving Day. Sharrie in Michigan

In the November 24 newsletter Dee in S. IL. was asking about "slimming down" the Caramel Apple Dessert by using sugar-free ingredients, and also skim milk. I have not tried that, but I don't see where there should be a problem. I have friends tell me they have used light and sugar-free products in recipes they've received from me, and with good results.
Good luck! Judy (in Alaska)

For Boots in VA.: Yes, I use a cranberry and chili sauce recipe every time I make meatballs. I get requests for the recipe every time I take them to a gathering. I normally use the frozen meatballs from Sam's or Costco. I have let them cook on low in the crock pot all day when I have needed them for a right after school function.
Lolo in KY

Hi everyone and Happy Thanksgiving to all. In reply to Jam looking for a green bean recipe. My daughter started making this several years ago and it is the only green bean casserole that we will eat at family gatherings now. Everyone tells her that she has to bring it. :)
Donna in KS

Green Bean Casserole (no soup)
2 Tblsp butter
2 Tblsp all purpose flour
1 ts salt
1 ts white sugar
1/4 cup diced onion
1 cup sour cream
3 (14.5oz) cans french style green beans, drained
2 cups shredded cheese (we use cheddar but whatever you like)
1/2 cup crumbled ritz crackers
1 Tblsp butter, melted

Preheat oven to 350°F. Melt 2 Tblsp butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans and stir to coat. Transfer the mixture to a 2 1/2 qrt casserole dish. Spread shredded cheese over the top, in a small bowl toss together cracker crumbs and remaining butter and sprinkle over the cheese. Bake for 30 minutes uncovered in 350° or until the top is golden and cheese is bubbly.
Donna in KS

Kim in NC asked if the leftover abundance of starter can be frozen. Kim, I had the same question and one day decided to try it out. I put a little over 1 C. of starter in a zip-lock bag, pushed out the air, zipped it up and put it in the freezer. A month later I was craving that wonderful Friendship Bread again, so I took out a bag, let it defrost at room temperature, and then added the rest of the flour, etc, that the regular recipe calls for. Then off to the oven, and oh boy, it worked! That was a great question you had and I hope this is the answer you wanted.

As for the metal utensils -- you can use a metal pan for baking (I used a metal, nonstick loaf pan, and of course buttered it and sugared it) but do not use metal utensils for mixing the batter during the proofing days.
Hope this info helped you.
Jenny in Va

Cranberry Meatballs
2 pounds ground beef
2 eggs
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup onion, finely chopped
1 cup dry bread crumbs
1/4 cup water
16 ounce can cranberry sauce
2 tablespoons brown sugar
1 tablespoons lemon juice
3/4 cup bottled chili sauce

Combine ground beef, eggs, salt, pepper, onion, bread crumbs and water. Shape into meatballs and brown in a medium skillet; drain. Combine cranberry sauce, brown sugar, lemon juice and chili sauce in a medium sauce pan. Simmer; stirring until smooth. Place meatballs in a crockpot and pour sauce over them. Cover; cook on low for 3 to 4 hours.
Heather

Hi Nancy,
First of all. Happy Thanksgiving, Nancy and Ditto. You are one of the people I am thankful for and your newsletter is one of the things I am thankful for and look forward to receiving. Thanks for giving!!!

BG in Indy asked for a Sweet potato Casserole with a topping with nuts and brown sugar. BG, I believe this is the recipe you want. It is truly delicious. I will be making it this year for Thanksgiving (and probably Christmas, and next year for Easter -everyone requests it.). I sent in this recipe about a week ago -and it is also posted on Nancy's Home Page, under Easter Recipes. Enjoy!
AtlantaPat

Lauren’s Sweet Potato Casserole
16 Yam patties (You usually find this in the meat section or freezer section -ask the grocer.)

2 sticks butter or margarine
2 cups light brown sugar
2 cups rice crispies
1 can evaporated milk
1 cup chopped pecans
4 teaspoons cinnamon (2 for yams mixture and 2 for topping)

Melt 1 stick butter or margarine, 1 cup brown sugar, 2 teaspoons cinnamon and the milk together. Mash ingredients into yams in a bowl.

Spread into casserole dish. Spread topping on top.

TOPPING
Melt 1 stick butter or margarine and 1 cup brown sugar. Add 2 teaspoons cinnamon, 2 cups Rice Krispies and 1 cup pecans. Mix well and
spread over yams. Bake 35 minutes at 375 degrees.

* I sometimes double the topping, especially if I use a long casserole dish.

To BB in Indy who wanted a sweet potato topping in 11-24-08 newsletter. I have this recipe which I think I got from Nancy's letter. It's called Praline Yams. It calls for:

Praline Yams
40 oz can cut yams, drained
1/2 cup chopped pecans
1/2 cup coconut
1/2 cup firmly packed brown sugar
1/4 cup flour
1/4 cup butter or margarine, melted
Heat oven to 350º, Place drained yams in ungreased 2-qt. casserole or 8 x 8 pan. In a small bowl combine remaining ingredients and blend well. Sprinkle over yams. Bake for 35 to 40 minutes or until bubbly. Serves 10

Note: I found the yams remained rather hard, so when I make this for Thanksgiving, I intend to put the yams undrained in a blender or food processor and process. Also I do not use the coconut because my oldest son doesn't like it. Jackiets from Louisiana

Pecan Pie
1 cup corn syrup
1 cup brown sugar
3 eggs (slightly beaten)
1/3 cup melted butter
Dash of salt
1/4 teaspoon vanilla

Stir all together and place in a pie crust.
Bake 350 degrees for 45 minutes. Check doneness by shaking the pie slightly. It should just barely jiggle. If it seems to move a lot, Leave it in 10 minutes more and re-check it.
Carolyn from Loveland

To Laurie who asked for cut-out sugar cookies from Better Homes and Gardens. My book is B. H. & G. Holiday Cook Book copyright l959. 11-24-08 letter.

Cut-Out Sugar Cookies
1 cup butter or margarine
1 & 1/2 cups sugar
3 eggs
1 teaspoon vanilla

3 & 1/2 cups sifted enriched flour
2 teaspoons cream of tartar
1 teaspoon soda
1/2 teaspoon salt
Cream butter. Add sugar gradually, creaming until light and fluffy. Add eggs, one at a time, beating after each addition.]
Stir in vanilla. Sift together dry ingredients; add gradually to creamed mixture. Chill thoroughly (3 to 4 hours.) On well floured surface, roll to 1/8 to 1/4 inch. Cut in shapes. Bake on ungreased cookie sheets at 375º. Cool slightly on cookie sheet and then remove to rack. Decorate with red cinnamon candies or colored sugar before baking or trim with Ornamental Frosting ot Confectioner's Frosting when cookies are cool. Makes about 8 dozen cookies rolled thin.

Ornamental Frosting
Cut 2 tablespoons butter or margarine into 2 & 1/2 cups sifted confectioner's sugar until mixture resembles corn meal. Add 1 unbeaten egg white, 1/2 teaspoon vanilla, and 1/8 teaspoon cream of tartar. Beat until stiff.

Confectioner's Frosoting
Add enough light cream to 2 cups sifted confectioner's sugar to make spreading consistency. Use less cream to make frosting of piping consistency. Add dash salt and 1 teaspoon vanilla.
Jackiets from Louisiana

Cole Slaw with Cooked Dressing
1 head cabbage
1 tsp. Dry mustard
1 tsp. Salt
1 Tbsp. Sugar
1 Tbsp. Flour
2 eggs, beaten
3/4 cup milk
2 Tbsp. Vinegar
2 Tbsp. Lemon juice
1 Tbsp. Butter

Remove outer leaves from cabbage and cut in quarters removing core. Chop or slice very thin. Let stand in cold water for 1/2 hour. Mix dry ingredients, eggs, and milk in a saucepan. Blend in vinegar and lemon juice; cook until thickened, stirring continuously. Remove from heat and stir in butter. Cool dressing. Drain cabbage and mix with enough dressing to moisten.
Heather

This recipe is for Carin in Central Fl.

Cooked Dressing
1/4 cup flour
3 tbsp. sugar
1 tsp. salt
1 tsp. dry mustard
1 cup milk
3 egg yolks, well beaten
butter the size of a walnut

1/4 cup cider vinegar
Mix together the dry ingredients, and blend in the milk. Cook in a double boiler over simmering water until it begins to thicken. Remove from heat and beat in the egg yolks, return to heat and cook until thick. Beat in the butter and then the vinegar. Cool.

Hope everyone had a wonderful Thanksgiving.
Linda in KY

I don't know who first posted the cook ahead Turkey Gravy recipe but I just want to send out HUGE thank you!! It really works!!!!! After 40 years of marriage, it's the first time I have successfully made turkey gravy and it is delicious - not to mention that I won't have to mess with it on Thanksgiving day.
Thank you again, Elaine in Ohio

To Carolyn from Loveland (and anyone else with a computer - LOL)
It's perfectly safe to store all your recipes on your computer; just be sure you back up your hard drive on a regular basis. This should be done regularly whether or not you have recipes on the computer. At the very least, burn a CD or DVD of your recipe folder/files. Losing anything important on your computer would be devastating, and a regular backup can give you so much peace of mind. If you don't know how to do a backup, there are several free or inexpensive programs that will do it for you. Simple type "backup program" into Google and you'll find what you need.

Happy holidays, everyone.
Doris in Oklahoma City

I am not Judy from Alaska but I have made her fabulous Caramel Apple Dessert. Yes, you can use sugar-free products to make it -- I did.

You could buy pie-sliced apples in water and thicken them yourself using Splenda and flour and that would make the dessert completely sugar-free.
grannym IL

For Dee in S ILL
You can use all sugar free ingredients in the Caramel Apple Dessert and no-one will know the difference. Great recipe.
wisemama

For everyone south of the Canadian border I wish you all a Safe and Happy Thanksgiving
Joanne Ontario Canada

Hi Nancy, this is for Carolyn in Loveland. Newsletter of Nov 24th.

Coconut Cream Pie

Filling
4 tablespoons granulated sugar
5 tablespoons flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, slightly beaten
1 cup shredded coconut
2 teaspoons vanilla extract
1 baked 9−inch pie shell

Meringue
2 egg whites
4 tablespoons granulated sugar
1/2 cup shredded coconut

Filling: Combine sugar, flour and salt and add milk and egg yolks, mixing thoroughly. Cook until thickened. Add the 1 cup coconut and vanilla extract. Cool slightly, then turn into pie shell.

Meringue: Beat egg whites until foamy throughout. Add sugar, 2 tablespoons at a time, beating after each addition until sugar is blended. Then continue beating until mixture will stand in peaks. Pile lightly on filling; sprinkle with the 1/2 cup coconut. Bake at 325 degrees F for 15 minutes or until lightly browned.
Stan in PA

To Chris in NM:
Thank you so much for the Copycat Peanut Butter Pie recipe that you sent in. I will definitely try this one on my family. Have a wonderful Thanksgiving!!
Cindi in NE

Hello everyone! I hope you all had a great Thanksgiving!

Doris, S. Indiana, from the 11/24 newsletter asking if the herb seasoning mix is with the package mixes. Yes, it would be there if your store carried it. Ours doesn’t. I apologize for not mentioning it with the recipe. I used a seasoning mix that is for poultry and contains poultry seasoning, seasoned salt, black pepper and garlic powder. Hope this helps! Thank you for your kind words! Yes, Patricia in KY the stuffing balls could be made the day before, refrigerated and then placed in the crock and cooked then. I wouldn’t put them in the crock pot the day before though. They would most likely dry out. Good luck ladies! Chris in NM

Carolyn from Loveland, just try this recipe for coconut cream pie. It is great! It is posted on Nancy’s message board under pies.

Charlston Coconut Cream Pie from Lisa

4 eggs
½ 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

Jam, here is our favorite way to fix green beans. I fix it about once a month!

Celebration Green Beans – T & T
1-1/2 pounds fresh green beans, trimmed – I didn’t use this much
2 tablespoons canola oil
1 tablespoon cider vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup sliced onion
1 garlic clove, minced
1 tablespoon butter
2 tablespoons dry bread crumbs - plain
2 tablespoons grated Parmesan cheese
Paprika, optional
 
Place beans in a steamer basket; place in a saucepan over 1 in. of water. *Bring to a boil; cover and steam for 7-8 minutes or until crisp-tender. Transfer to a 2-qt. baking dish coated with cooking spray. Combine the oil, vinegar, salt and pepper; drizzle over beans and toss to coat. Set aside. In a small skillet, sauté onion and garlic in butter until tender. Remove from the heat; stir in bread crumbs and cheese. Sprinkle over beans. Sprinkle with paprika if desired. Bake, uncovered, at 350° for 18-22 minutes or until topping is lightly browned. Yield: 8 servings. From Taste of Home * I didn’t steam the beams first because I figured it would make them too mushy after baking, so just mixed it all, after sautéing the garlic and onion and continued with the rest of the recipe. This was very good! I served it with Jagerschnitzel and German bread dumplings. Chris in NM

For “no name” who wants to know how to convert recipes to the crock pot, I posted the time conversions recently on Nancy’s message board. It is way too long to post here, so here is the link.

Oven to Crockpot Cooking Time Conversions http://whatscookin.proboards4.com/index.cgi?board=cookingtips&action=display&thread=23524
Chris in NM

To Trish, regarding the grooms cake...
Basically, you would get 54 servings out of the 12" x 18" cake, and just 25 out of the 10" square.

Typically, when I use these sizes, for the 12 x 18, I use at least three mixes, and for the 10", it would require at least a whole mix itself. You might be able to stretch the 12 x 18" by cutting 1 1/2 by 1 1/2 inch squares, instead of the standard 2-inch square.
Sandy H Blue Springs, MO

Dee in S. IL. You are welcome for the quilting themed ideas for your upcoming party. I just thought of one more to share. :)

What about making a 9 x 13" cake of your choice, frosting it,and then decorating it in the shape of a lovely Christmas postcard.... The old fashioned kind of postcard.

You could "paint" a simple Christmas tree with a star on top with colorful ornaments on the left side of the cake.(or any other simple Christmas themed item such as a candle) The right side of the cake could be made to look like the address area of the postcard. You could write "Send to:" just like the old fashioned Christmas postcards would have.

Underneath "Send to:" could be drawn 3 horizontal lines for the name and address, which you could fill in with the quilting club name. A simple "stamp" of maybe a star could also add to the real look of a Christmas postcard. I'm thinking of doing this myself for an upcoming party so thought I'd share that idea with you also. Happy Holidays!
Pam in Ohio

Nancy, you and your newsletter are high on the list of things I am thankful for this year, as well as the wonderful new family of cooks I have "met" because of your efforts. I wish you a blessed Thanksgiving Day filled with many good things to eat.
Diana T in Middle TN

Ditto, Happy Thanksgiving and hope you get lots of tasty morsels on Thursday. Watch for things that fall off the kitchen counter and be fast!
Jake and Jellybean (Diana's owners)

Several years ago I had to come up with lunch for 4 with one hour notice and only what I had on hand. It's true, that necessity is the mother of invention, and what I came up with has ended up being one of my family's favorite recipes. I made a tuna pasta salad, and sometime after that, substituted chicken for the tuna, and a chicken pasta salad was born. When turkey thighs were on sale, I made it with turkey, and a few times added curry powder to the turkey version with delicious success. Not only is it easy, simple and delicious, but it's very economical and makes a lot of servings. I store it in the fridge in gallon size zip lock bags. Since we are always looking for ways to use leftover turkey, I thought I'd send this in.

Tuna/Chicken/Turkey Pasta Salad
1 box pasta (whatever shape you like best - I usually use penne or rotini) cooked, drained and cooled to room temperature
4 cans tuna (or about 2 cups of chopped chicken or turkey)
8-10 green onions, chopped
6-8 stalks celery, chopped small
1-2 jalapenos, ribs and seeds removed, chopped very fine (does not make it hot, just gives it a little kick, but you can leave this out or substitute with red pepper flakes)
Equal parts mayonnaise and Miracle Whip until well moistened to taste
Salt and pepper to taste.

Mix first 5 ingredients together, then add several heaping spoonfuls of Mayo and Miracle Whip. Mix well and add more as needed until desired consistency. Salad needs to be refrigerated at least 2-3 hours before serving for flavors to blend. This is one of those salads that's even better the next day. Enjoy, and Happy Thanksgiving to my Nancyland family!
Diana in Middle TN

Hi there everyone, and especially Nancy, our hero!! I am planning on having a fondue party on New years Eve this year, and looking for ideas. I'm thinking of a cheese fondue; a oil fondue and also a chocolate fondue. I've thought of the usual for the oil fondue, such as chicken/beef/shrimp ...but wondering if anyone else has tried something a little different. Any ideas appreciated.
CSherwood, BC, Canada

RE: Shingles shot. Anyone in the military or a veteran can get the shingles shot free on base.
Athena in DE