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Favorite Recipes of Our
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Holiday Recipes
Thanksgiving
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More Thanksgiving
Fudge and Candy
Recipes
Thank you, Corinne in Murrieta CA, anonymous, and Sharon in TN for your
crock pot turkey breast recipes.
grannym IL
Siggy's Gift Corner
(Christmas Gift Ideas)
Tired of the same 'ol gifts? Find something new at The Lighter Side Co.!
Experience the luxuriousness of a five star hotel and the coziness of a private bed and breakfast every night with down bedding products from Down Lite.
For Hard to Find Kitchen Items
Walter Drake - In the Kitchen
Carol Wright Gifts
By the way, if you'd like to see a very unique "Amish" site with thousands of products, click here!
Order Food & Dining Catalogs from Catalogs.com
Wild Neckties from WildTies.com
Gadget Universe
Shop Kitchen Collection's Small Appliances selection and save!
Shop at joann.com
Ditto's Gift Choices
Tabby Cats 2007 Wall Calendar
Cats & Dogs 2007 Wall Calendar
Hot Sauce! 2007 Wall Calendar
Oh-h-h Nancy! The Christmas picture of Siggy is adorable!! I hate to use
clichés but it really is great. What an unusual cat! Many of your readers
may not know his story but I still remember reading how Siggy can bring a
phone to you if you should fall down. That flabbergasted me. I had an
orange tabby like him but I surely couldn’t train him to do anything but
eat.
I also wanted to say that what has surprised me is so many seniors on your
site! But what I can’t believe is that so many seniors learned to use the
computer! I read somewhere that the senior population is the largest group
to learn to use the computer of all groups in the US. For me, it would
have been impossible to do it alone. Fortunately the Senior Center started
classes in it at the same time I was given a computer. An old dog CAN
certainly learn new tricks. Just because we’re in our Golden Years doesn’t
make us dummies! Slower maybe, but not dumb.
Would it be ok to send Siggy’s picture to my children? He really does look
so innocent and Christmasy but I wouldn’t feel right to use it without
permission. Someone may send it in to a contest or something.
Bunnie in Colorado
Comment
You are welcome to send the picture to you children. His story is on
http://members.amaonline.com/siggy
I wrote a while ago and mentioned my age (76), but didn't tell anything
else about myself as most people are doing. I have 3 girls (55, 53,and 49)
and 6 wonderful granddaughters (29, 21, and 16) and 3 wonderful grandsons
(26, 24, 22). My husband is still working and we both are active golfers
and sports fans. We don't travel much except to see the grandkids that
live out of town and every Saturday to see the one that plays football for
Capital University. Have been to China, Istanbul and many other places and
there's no place like home. Love to cook for the holidays, but not too
much for just the 2 of us, but when I get all these new recipes from the
newsletter, I find myself in the kitchen trying them out. Haven't been
disappointed yet. Thanks Nancy for all the wonderful work you put into
sharing with us. It's the very first thing I do in the morning. May you
all have a wonderful Holiday Season and God Bless.
Gladys Flynn, Avon Lake Ohio
For Grace in Alabama.....I find shelled Brazil nuts at Wal Mart. Then I
eat too many.
Patricia (62) in AL
Good morning to all
We had a terrific wind and rain storm yesterday, no power for about 18
hours. Well, the good news is that I didn't get to read the newsletter
yesterday, so I have one (Wednesdays) for Thursday.
I am 61, which is such a surprise! I have been married for two years to
Pat, a wonderful man.. after being divorced for quite a while. I have two
grown sons, two lovely daughters in law, two grandchildren, and Pat has
two grown kids and a grandson. We also have two fat and lazy cats, and a
dog, Simon, half Border collie and half Australian shepherd.. the smartest
thing I ever met on legs. Most of our family lives in North Carolina (son
is a Captain in the Army at Ft Bragg) and South Carolina, (Pat's son and
grandson). I am retired, thanks to a loss of most of my sight, but love
being able to stay home and be a domestic goddess lol. I have a big
garden, stacks of recipes I hope to try someday, and a sewing machine
piled with cute stuff for the little ones. Like so many others, this
newsletter is the highlight of my day, and I am so enjoying reading about
all of the members.
Barb in Cle Elum..
One of our families favorite places in the world is the
Cle Elm Bakery. My folks used to stop there on our way camping up on the
Teanaway, and then I took my little boys, and now they go, too.
Grace in Alabama
Talking about Brazil nuts. My Mom used to make a
marvelous fruitcake that only had dates, Brazil nuts, walnuts and
maraschino cherries in it. Finally, after some experimenting, my dad would
simmer the nuts in water to cover for about fifteen minutes, let them cool
to handle, and they shelled quite easily. I can picture him sitting at the
kitchen table, with his glasses sliding down his nose, and a newspaper
spread out, cracking nuts while Mom mixed the batter for the cake. Thanks
for the memories.
Lois Kingston, WA
For the benefit of our family (members) during
this busy holiday season the newsletter will limited one page. Due to
space limitations it would be appreciated if our family (members) would
keep their replies to one short paragraph and one recipe per newsletter.
There may be some delay in the time a message is sent in to the time it is
posted in the newsletter because of the number of messages and space
limitations.
Nancy
This is for Cheryl, Ohio, newsletter 11/16 thanks for the recipes for the
soft chocolate chip cookies. I have printed them out and will try them
this weekend to see which one my son likes the best.
Linda, Colorado
For Dee, requesting easy recipes for divinity. I made this for the first
time on Wednesday. I was surprised at how easy and tasty it is. I've never
had divinity before, i'm looking forward to trying more flavors. Hope you
like this one as much as I do.
Strawberry Divinity
3 cups sugar
3/4 cup light corn syrup
3/4 cup water
2 egg whites
1 (3 oz.) package strawberry flavor gelatin
1 cup broken or cut up nuts (optional)
Combine sugar, syrup and water in a heavy 3 quart saucepan. Cook over
medium heat stirring constantly until sugar dissolves. If sugar crystals
form on sides of pan, wipe them off. Continue cooking to the hard ball
stage (252 degrees)
Meanwhile, beat egg whites until stiff, but not dry; blend in gelatin.
When syrup reaches 252 degrees, pour in a thin stream over egg whites,
beating constantly with electric mixer on medium speed. Be as long as
possible, using wooden spoon if mixture gets too thick for mixer. Add nuts
and pour into a lightly buttered 9" square pan. When cool and firm, cut
into 36 pieces. Makes about 2 pounds.
This is from a very old cookbook, so I had to learn a few things through
trial and error. When you beat the mixture at the end, beat until it forms
soft peaks when you drop it from a spoon. My stand mixer didn't have a
problem getting this job done. I didn't add nuts, but I would think
almonds might be good in it.
I have a cookbook with many more types if you would like to have the
recipes for them. It's a Homemade Candy cookbook from the food editors of
the Farm Journal dated back to 1970.
Mariann in Michigan
Hi Nancy,Joan/Colorado in 11/15 issue wanted my daughters peanut brittle
recipe so here it is. This makes a great gift if you put in a pretty tin.
Brenda/Alabama
Microwave Peanut Brittle
1 cup white sugar
1/2 cup white corn syrup
1 1/2 cups roasted salted peanuts
1 teaspoon butter (I only use real butter for candy)
1 teaspoon vanilla
1 teaspoon baking soda
IN 1 1/2 quart microwave safe bowl, stir together sugar and syrup.
Microwave on HIGH 3 minutes.
Stir in peanuts. Microwave on HIGH 3 to 5 minutes or until brown.
Add butter and vanilla, blend well. Microwave on HIGH 1 to 2 minutes more.
Add baking soda and gently stir until light and foamy. Pour onto lightly
greased foil lined cookie sheet. Let cool, then break into pieces. Store in
air tight container. Makes about 1 pound.
Thanks to Marilyn in Fl for the
Tilapia/white fish recipes. They sound
great and I plan on trying them all.
Donna in IL
I get hominy in the Mexican section of my store but then I live in CA and
that is a big area.
I will join in the age thread- I turned 65 this year. Live in the
foothills of N CA on a ranch with goats, donkey, Irish Wolfhounds, a
Border Collie, assorted barn cats and many inside finches. Loved to work
in garden until hip problems stopped that for time being. Love to collect
recipes and cook. Trying to imitate my mom who made candy each year from
age 6 to age 91. I have her collection of candy recipes which is so great.
Love this site and thank you Nancy for all your dedication and hard work.
You spread joy to many people- more than you will ever know.
Love stories about your cats. Animals are so entertaining and intelligent.
Love to watch them all.
Barbara Garrett
Good morning all,
What a great place to visit every day! I'm a 44 year old mother of 3 boys.
My oldest is in the Navy. I wanted to let you all know that my son and his
shipmates are very thankful for the wonderful recipes I've gotten from
this newsletter!!
Heidi in Maine
To B in Nov 15th newsletter. In
Lime walnut salad it is 1 small package
jello and no I do not drain the pineapple. I believe all the ingredients
could be doubled. I use a regular size can of pineapple too not small can.
Mary Ann
Good morning, Nancy,
I am responding to 2 requests from the Wed., 11/15/06 newsletter for the
following. Have a great day!!! Chris in NM
For Doris in Middle TN
Mexican Caviar
2 (4-1/2 oz.) cans chopped black olives (I use sliced)
2 (4 oz.) cans chopped green chili peppers
1 (15 oz.) can diced tomatoes (I use fresh when I have them)
3 green onions, diced
1/2 lg. sweet onion, diced
2 cloves garlic, crushed
1 tbl. olive oil
2 tbl. red wine vinegar
1 tsp. ground black pepper
1 dash seasoned salt
1 dash cilantro - or more to taste
In a medium bowl, mix together all ingredients. Cover and chill overnight.
Serve cold or at room temperature with your choice of chips. I use nacho
chips or Fritos Scoops.
For Martha in TX, here is the recipe for fried coke that Linda (owner of
www.recipegoldemine.com)
posted on both her site
http://www.recipe-recipes-message-board.com/forum/
Nancy's message board Our Free Recipe Message Board
http://whatscookin.proboards4.com
Chris
http://www.recipe-recipes-message-board.com/forum/view_topic.php?id=3721&forum_id=93
Deep Fried Coca-Cola As served at the Arizona State Fair
Deep Fried Coca-Cola
3-4 cups all-purpose flour
3 eggs
2 cups Coca-Cola
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
Vegetable oil (for deep frying)
Confectioners' sugar (for topping)
Pure Coca-Cola Syrup
Whipped cream
Maraschino cherries
Beat the eggs, then add the sugar and Coca-Cola. Sift 2 cups of flour, the
salt and the baking powder and add to the Coca-Cola, sugar and egg
mixture. Mix while adding more flour until the batter is smooth and not
too thick. Put vegetable oil into deep fryer, and heat to 375 degrees F.
Pour the batter into the fryer and cook up a mass of doughy strands. Stuff
into a Coca Cola cup, sprinkle with confectioners' sugar and douse with
pure Coke syrup. Top with whipped cream and a maraschino cherry.
Dear Martha and Nancy:
It is funny you both mentioned the "Fried Coke". The Houston Chronicle had
ran a column a couple of weeks ago about how the "Fried Coke" had become
very popular. I would like to hear from other that have tried it. The
picture resembled "donut-holes".
Thanks -- Amanda from Spring, TX
Grace from Alabama wanted to know if Brazil Nuts could be bought already
shelled. By chance I was at Wal-Mart yesterday where I saw bags of whole,
shelled Brazil Nuts. They were in the produce section on a separate table
next to the oranges.
Pam in Ohio
Hi, This is for Grace from Alabama.....you can buy shelled Brazil nuts at
Wal-Mart Super Store.
Jane from NC, 73 year old grandmother of 9, oldest being 21 next month.
A big Thank you to Merry M in MN for sending me her Gingerbread recipe! I
can’t wait to try it out, I will definitely check out the Amazon.com for
the book too. Thanks again!
Karen in IL I think that this is the recipe that you are looking for, it
is delicious and nobody knows that it is low in fat and weight watcher
friendly when I have served it!!
This is from http://shadesofjaim.com/recipes/
Dreamsicle Cake:
1 box orange cake mix (Duncan Hines "Orange Supreme" works great!)
10-oz Diet Orange Soda, Diet 7-Up, or a similar Diet Soda
1 egg white
2 (4-serving) boxes fat-free, sugar-free orange JELL-O
1 box SF instant vanilla pudding
1 cup hot water
1 cup cold water
1 cup fat-free milk
1 tsp vanilla extract
1 cup fat-free cool whip, thawed
8.25-oz can mandarin oranges, drained and patted dry with paper towel.
Mix cake mix, egg white and diet soda. Bake at 375 degrees for 35 minutes
or until toothpick comes out smooth in a greased 9x13 pan. Take cake out
of oven, and poke holes all over the top. Let cool. Stir 1 package of
orange JELL-O into 1 cup hot water until dissolved, and then add 1 cup
cold water. Pour entire mixture over cake. Refrigerate for at least 3-4
hours. Mix vanilla pudding mix and other pack of (dry) JELL-O together.
Add 1 cup of fat-free milk and 1 tsp. vanilla extract. Mix well. Fold in
cool whip and use this mixture to frost cake. Top with mandarin oranges.
Keep cake refrigerated.
Yields: 24 pieces of cake.
Nutritional Info: (per serving) 147 Calories, 1.5 g. fat, 0 g. fiber (2.5
pts per serving)
Thanks Nancy!
Gracie, Rochester, NY
Nancy, I need HELP because a couple of months ago someone posted a Easy
Apple Pie recipe and if I remember correctly it had to 4 or 5 ingredients
in it. At the time I didn't think that I would need the recipe and I do.
Hopefully the person that post or someone that copied it could post it for
Saturday or no later than Sunday newsletter. Our Church for Thanksgiving
day makes pies for a homeless place and I am tired of making a Pumpkin Pie
and wanted to make something else. The pie can be a fruit, or any other
pie that can be left out. In the 11/15 page 2 newsletter Karen, IL was
asking a question about how to use diet pop. In your pancake mix use clear
pop, ginger ale, 7Up, or any other like these. You will not taste the
spices in the pop. It makes them light and the bad side is you will end up
eating more. So I don't know why you could not use pop in the cake mix. We
were married on St. Patty's day and I have said that I would use green pop
for pancakes.
Thanks in advance that anyone can give.
Everyone have a great day. Nancy and 4 legged associates take care.
Susie Indy
Hi Nancy,
I just love the way your newsletter is set up. It is so simple and user
friendly. I have gotten so many wonderful recipes from the newsletter. I
have passed them on to family and friends. Thanks so much for all your
hard work.
Jen...(44 years old, Binghamton, NY)
I really really need everyone's help here. Several years ago I made up a
dessert for my daughter in law because she likes chocolate chip cookies
and loves Reese's cup candy. The base of the recipe was to spread a
chocolate chip roll of ready bake cookies in the bottom of a 9X13 pan.
Then I made a filling to spread on top of that after the cookie part was
baked and cooled. I am thinking it had cream cheese in it. Then I cooked
chocolate pudding and used in it and I used about 15 broken up pieces of
Reese's pieces and then covered it with cool whip. For the life of me, I
cannot find the recipe and would like to find it. I used to make that for
her all the time. I have a party coming up and would like to make it for
that party. Can anyone help me.
I think I called it "Twana's Dessert". I thought I had it saved in my
computer but can't find it. Thanks in advance. It will be a miracle if
anyone has it.
BETTE~Indiana
Hello Nancylanders. I made the
2 ingredient fudge last night, fudge
frosting with cherry chips. too die for. thank you thank you. Nancy can
you put the other fudge recipes under your favorites.
Thank you. Robert in Ohio
Hi all,
Since I started writing it's seems like all the time! I am looking for a
copy of the recipe/instruction manual that goes with the
White-Westinghouse Bread Machine WTR4400. I've been to their web site, but
it will now open for me. I've tried several times and will keep trying. my
niece gave me her's to use and when she moved, then she died shortly
afterward. The instruction book is not in the box. If someone has a copy
of this instruction book and I would gladly pay for copies and postage if
you'll let me know how much it is. I want to give this machine to my
non-cooking daughter. I have learned to make bread with Dennis' Prepared
Pantry mixes and they are yummy. I ordered the chocolate wafer when it
finally cooled off and wouldn't you know that they were delievered on a
record breaking heat day last week. Thankfully the box was so well
wrapped, the chocolate came through great. So far I only used two of the
mixes for bread. I will be making fudge with the chips for giving since
neither my husband nor I need all that sugar. I do have the 8 step
grandkids I can make for--they love sweets and are all thin, but one and
he's growing into his weight.
Jae in Central (Luther) Oklahoma 56 ~~ December 22
This is for "IMM from friendly Iowa" (Nov. 15) All I can say is "God Bless
You"!!!! You're an inspiration to all of us!
Cheryl in Ohio (age 65)
Hi to all my good friends in Nancyland, especially you, Nancy. Marilyn in
Fl. asked in the Nov. 15 newsletter if any of us old gals are jocks
besides her. LOL. Well, I certainly don't consider myself a jock, but I do
follow football, and the big one this weekend is the Ohio State/Michigan
game on Saturday. I'll be watching it for sure. Also, Sunday is a big game
for us Cleveland fans: Browns vs. Steelers. It's gonna be a big sports
weekend here in the Cleveland area. So, even tho it'll just be me and
hubby here at home, watching the games, I'll be preparing a few great
recipes from Nancy's Newsletter, to make the sports entertainment even
better! Have a great weekend everybody.
Cheryl in Ohio
Hi Nancy, Siggy, Ditto and everyone in Nancyland. Nancy, I want to thank
you for such a wonderful newsletter you put out everyday including some of
the Thursdays when you are not suppose to. LOL. I too want to be counted
in with the seniors as I am 63 years old. I just wanted to say to Edi in
AR in the Nov. 15 newsletter that I am so sorry to hear of the passing of
your husband of last month. I know it must be hard for you now that the
holidays are among us. I hope that you have family and friends that you
can count on and be with during the holiday season. Edi, you can always
count on us here in Nancyland where we not only share each others good
recipes but also each others friendship. I will keep you in my thoughts
and prayers and remember you always have us in Nancyland for comfort.
Betty in MD
In the 11/15 newsletter, Dee was looking for a Divinity recipe. Here's one
from Paula Deen. It is her mama's recipe. Hope it helps. Enjoy
Nanci, NY
Mama's Divinity
4 cups sugar
1 cup white corn syrup
3/4 cup cold water
3 egg whites
1 teaspoon pure vanilla
2 cups chopped pecans
In a heavy saucepan over medium heat, stir together the sugar, corn syrup,
and water. Stir only until sugar has dissolved. Do not stir after this
point. Cook syrup mixture until it reaches 250 degrees F on a candy
thermometer, bringing it to a hard ball stage.
While the syrup is cooking, beat the egg whites until stiff peaks form.
Once the sugar mixture reaches 250 degrees F, carefully pour a slow steady
stream of syrup into the stiffly beaten egg whites, beating constantly at
high speed. Add the vanilla and continue to beat until mixture holds its
shape, approximately 5 minutes. Stir in pecans.
Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push
the candy off the other. This may take a little practice because the
technique is to twirl the pushing spoon, making the candy look like the
top of a soft serve ice cream. If the candy becomes too stiff, add a few
drops of hot water. You will need to work fast when making this type of
candy. After you spoon the cooked sugar and nuts onto the waxed paper,
you're done. Cool the candies on racks completely. You can store them in
an airtight container for up to 2 weeks.
In the 11/15 newsletter, Marilyn from Florida wanted to know if there were
any 'fellow' jocks out there. Well, in our household I am the loud one
when it comes to football, baseball and hockey. We are usually glued to
the TV during football and baseball season. I do my share of yelling at
refs, players and of course cheering on too. I am a diehard Giant and
Yankee fan, but I am also a SF 49r's fan. Joe Montana is a love. I do love
Tiki Barber (sad to hear he is retiring next year) Mikey Strahan (Giants)
and Bernie Williams (Yankees). Cheers to all the female sports fans!
Nanci, NY
To anyone making the wonderful 2 ingredient fudge recipes: I've been
making one or two 'batches' a night, all different combinations, and
freezing them in preparation for Christmas. To add to the simplicity in
preparing the fudge, I use the 8" square silicone pan, lightly sprayed
with Pam, and just pop the candy out, without any overhanging buttered
foil: it truly just falls out! (I've not had real success baking in these,
as they don't hold their shape, but they are worth their weight in gold
when it comes to fudge!) Happy and safe Thanksgiving to all, especially to
you, Nancy: thanks for all your time and effort in putting out this
newsletter!
Sue in Washington
To the lady who sent in the recipe for the "For Goodness Sake Gelatin
Salad" in the 11/15 newsletter. I remember this salad from my younger
years. My mother used to make this salad for us as a special treat, but
made without the horseradish and she always used, what was then, a 5¢
package of salted peanuts. The mayonnaise is the key to the great taste. I
was remembering this same salad to Grace in Alabama just yesterday. Go
figure!
Oma in LA (Lower Alabama)
Hi Nancy,
I had another senior moment when I emailed earlier.
I meant to tell your reader who is the mother of triplets that
www.familyfun.com is a great site for ideas of things to do with children
and or for children to do on their own. I used a lot of their ideas when I
taught and right now they have suggestions for Thanksgiving. One idea I
did have was for the children to make placecards for the table. My kids
did this one year after we went on a "nature hunt" for signs of fall
(acorns, red, yellow leaves, etc.). They even have recipes for children to
make.
Jae, 55, central Oklahoma
Hi Nancy,
Just want to tell Grace in Alabama "Happy Anniversary"! Have a nice, and
safe, trip.
from your 'cuz', Oma in LA (Lower Alabama)
I'm Anita from Brandon , Fl. I'm 81 and so look forward to reading the
newsletter and trying some of the recipes. I especially like the desserts
.
Merry Christmas to all in Nancyland.. Happy baking !
Just made that fudge using the
chips and frosting everyone is asking
about. My-oh-my, is it good! I will be making it for gifts for the
holidays. Can't wait to try all the different combinations. Many thanks to
everyone who sent in the various ways to make this fudge.
Now I need help in locating a cookie recipe for red and green Christmas
cookies made with Jello. My DIL's Mom made these years ago, but no one
seems to have or remember the recipe. I just know someone in this family
will share this recipe, so I thank you in advance.
Take care, Nancy, and give the staff an extra shrimp for a job well done!
Ginny Lee-Upstate NY
This is for Karen, Il, who wanted to know about the soda cake for her
friends at Curves. I just found out about it last week and it turned out
really good!
~Sarah in WV
It is a vegan cake recipe.
http://vegetarian.about.com/od/quickeasydesserts/r/sodacake.htm
Nancy,
I just purchased Andes peppermint crunch baking chips for the 2 ingredient
fudge. And in my senior moment, I just purchased one bag! Now my dilemma
is which frosting to use, vanilla or chocolate? I wish all most problems
were this small and easy to solve!
I made some of the fudge today using some vanilla chips that had gotten
lost in my kitchen cabinet. They were old, but they didn't have bloom like
chocolate does. They didn't melt very easily so I had to stir them a lot.
I used grape nuts instead of nuts and black walnut flavoring and vanilla
frosting. Surprisingly it tastes pretty good!
Jae, 55, central Oklahoma
Nancy -- Thank you for this wonderful website. I have been using your
recipes for my "library volunteers" and they love them! I recently made
the easy lemon bars with 2 ingredients and they were gone in seconds at
the Book Fair.
In addition, A Big HELLO to Susan in WI. It is always nice to run into
other librarians --
Amanda in Spring, TX
Hi Nancy,
It's it amazing just how many really nice people there are on here. You
bring out the best in all of us. One of those amazing people is Ginny from
Maryland who sent me the Broccoli Salad Recipe. Oh, it is so good. I buy
the already cut up stuff and just add the onion and bacon to the dressing.
My hubby who wouldn't eat broccoli if his life depended on it just loves
"green salad with Bacon"
Carole with an "E" Calgary still 61
To Mrilyn in Fl 11/13
I made the kahlua fudge,. it was great. I also made the fudge again using
1/3 cup of peach brandy in stead of the kahlua it turned out fine. But I
am still looking for the peach brandy recipe I used to use. Thanks alot.
Sue in Ky
Nancy this is another TNT pie recipe and so simple and good. I don't have
a clue where the name came from but I have been making this a long time!
Possum Pie
Mix 8 oz. cream cheese with 1 C. powdered sugar together with mixer.
Divide and put in the bottom of 2 graham cracker crusts. Sprinkle with
chopped pecans.
Mix 1 Sm. box of vanilla instant pudding and 1 small box of Chocolate
instant pudding according to the boxes. (Altogether in the same bowl.)
Divide between the 2 pies. Sprinkle again with chopped pecans. Top with 8
Oz. Cool Whip divided between the two pies and sprinkle more pecans.
Refrigerate
Linda in Al
Just a quick note to Ginny Lee from Upstate NY--My Dad always had his
piece of sharp cheese with apple pie & soon got into the habit. I like
vanilla ice cream with mine as you do, but also enjoy cheese for something
different. My DH likes his in a bowl with milk. Happy Thanksgiving every
one, be sure to count your blessings!
Muriel in PA
This is for Grace in Alabama who asked where she could buy shelled Brazil
Nuts. Grace, I buy from www.NutsOnline.com and they have the shelled nuts that
you're looking for. I've never had a problem with this company and they
have good products.
For Delores (59 years old Delores) Here's a recipe for the 14 Layer Cake
from www.Allrecipes.com. I tried it once and it fell apart because I was in a
hurry and used way too much frosting. We ate it even though it fell apart
and it was really good. The ingredients are enough to give you a coronary!
14 Layer Cake
1/2 C shortening
1/2 C butter
2 C white sugar
6 eggs
3 C milk
3 C self-rising flour
2 Tsp. Vanilla extract
3 C white sugar
1 C butter
1/2 C unsweetened cocoa powder
1/4 C water
2 C evaporated milk
Preheat oven to 350 degrees. Grease and flour four to five 8 inch cake
pans.
Cream together shortening, 1/2 c butter and 2 c sugar until light and
fluffy. Add eggs one at a time, beating with each addition then stir in
vanilla. Add the flour alternately with 3 c milk, beat well. Pour 1/4 c of
batter into each prepared pan and spread evenly. You will need to bake the
layers in 2 or 3 batches. Bake for five to seven minutes in preheated oven
until the layers are dried out. Do not brown.
Frosting- In a saucepan over medium heat, combine 3 c sugar, 1 c butter,
cocoa, water and 2 c evaporated milk. Bring to a rolling boil, stirring
frequently then boil for 2 minutes. Remove from heat and beat for one
minute with an electric mixer. Stack cake layers with icing in between
letting the icing run down the sides of the cake. Smooth the sides and top
with remaining icing. .. good luck, Dolores! Thank you for letting me
share again, Nancy!
Andee In Los Angeles
Vickie in Liberty, Texas requested Chili recipes, Here's my favorite. Suzz,
NE (60, a senior in nursing school and originally from Bryan, Tx)
Texas Chili does not have beans. What they serve here in NE for Chili is
what I call hamburger-bean soup.
Texas Chili
1 large onion, chopped fine
1-1/2 lb. ground beef, browned w/ onion and rinsed to remove fat
1-1/2 lb. chuck roast or steak cut in 1/2" cubes, fat removed, dredge in
flour, brown and drain
Combine above in 6 quart heavy pot with:
2 T ground cumin
1 T chili powder (some people put up to 6 TBS but I think it drowns the
flavor and it gives me heartburn)
1 tsp garlic powder
Add enough tomato juice to cover mixture (this is not Texas but I like it
- you can use water)
Bring to boil, reduce heat and simmer uncovered, adding water as
necessary, until meat is very tender. (Or crock pot covered on medium 4-6
hours). Refrigerate till
fat congeals on top. (overnight refrigeration develops flavor). Remove
congealed fat.
To Thicken: Stir into cool or barely warm mixture - 1/4 cup flour or
cornstarch dissolved in 1/2 cup cool water. Bring to slow boil, stirring
till desired thickness.
Serve with crackers (Texas style), or top with grated cheddar cheese, or
ladle over rice or spaghetti (Midwest style)
To Brenda (Nov. 14th newsletter) and Nancylanders who need gifts for
teachers. As a retired teacher of 30 years, let me suggest that
the favorite gift I received was always the home-made goodies. Since most
teachers are busy with classes up to the last minute before holidays, it's
almost impossible to find time and energy to do the baking. Those teachers
are going to enjoy that fudge, Brenda.
Corinne in Pittsburgh
Does anyone out there in Nancyland have a recipe for a non-dairy Red
Pepper Dip similar to the one sold at Foodstuffs?
Thanks in advance. Lila in IL.
For Donna in Colorado: in response to your inquiry about seniors in the
November 8th newsletter, I'm checking in: a 72-year-old from Auburn, WA. I
have way more recipes than I will ever be able to eat, but perhaps my
daughter will enjoy some of them when I'm gone.
Pat C., Auburn, WA
Gosh I am not sure where I saw some recipes for the snack mix with white
choco, mm's, pretzels?, If I remember maybe it was call Texas trash? (no
offense Texas people). I want to make it and put it in cute bags for my
daughters Christmas party, as take home goodies.
BTW since we are all telling our age, I am 55, married 37yrs, (same guy) 2
daughters, married, 2 granddaughters ages 3&4. I live in Indiana, near
Terre Haute. I love, love to bake!
Thanks Gloria, Indiana
A huge big thank you Nancy!
Thanks to Nancy for being such a wonderful person. All of her hard work
makes so many people happy. Just wanted to say hi to all of you youngsters
in your 60's and 70's. I will be 82 on November 27. I will be flying home
from Kansas City on that day. I live in Highlands Ranch, Colorado, but I
sign my name
DP in Denver
Betty in Indiana:
The wonderful hazelnut spread of which you are speaking is Nutella. It is
good on anything! LOL Remember never to refrigerate it. I top ice cream
with it. Here are some recipes that I took from FoodNetwork that Giada
DeLaurentiis has prepared.
Maggie B in South Jersey
Nutella Sandwich
http://www.foodnetwork.com/
Grilled Pineapple with Nutella
http://www.foodnetwork.com/
This is for Susan in the November 14 newsletter. She was requesting the
recipe for Tomato Pudding from "Cooking from Quilt Country" by Marcia
Adams.
It was found on page 182.
Maggie B in South Jersey
Tomato Pudding
1 qt. bread cubes (1" cubes, without crust)
1/2 cup plus 2 tbsp. (1 1/2 sticks) butter, melted
2 cups tomato puree
1/2 cup water
1/2 cup brown sugar
1 bay leaf
1 tbsp. orange juice
1 tbsp. lemon juice
1/2 tsp. salt
1/8 tsp. black pepper
Preheat oven to 375°. Place the bread cubes in an oiled, flat 1-quart
baking dish. Pour the butter over the cubes and set aside. In a medium
saucepan, combine the rest of the ingredients and simmer, covered, for 5
minutes. Remove the bay leaf and pour the mixture over the buttered bread
cubes. Do not stir. Bake in a pan of hot water for 1 hour. The top of the
pudding will be puffed and dark brown. Serve immediately.
Serves 4-6
Hi Folks,
Regarding the posting about $8.95 per pound pecans, I recently bought a 2
lb. bag of beautiful unbroken pecan halves from Sam's Club for $11.00.
Local unshelled pecans are usually pretty reasonable around here since so
many people have trees in their yards, but that $11.00 price for such
lovely (and fresh looking) pecans beats even shelling your own.
Gail in LA
Happy Thanksgiving to all, I have a question. I have a very busy schedule
ahead of me and I would like to bake my goodies ahead of time. My question
is : How long does a pecan pie last ? Would it be okay to bake it three
days in advance ? And do I have to refrigerate them ? I would appreciate
all of the reader's advice. Thanks and have a great day.
Elsa in Raymondville, Texas
Hi all, this is for Joan in MA. Canned Hominy usually is found in the
canned veggie aisle. However, since you're Up North-they may not carry it.
My adopted Mom lived in Vermont and I had to send her (and take) a supply
of instant grits every year because the Vermonters didn't know what they
were!!
Also-I believe Bob in Australia-sent in the Swedish Meatballs
recipe(?)-first time I have seen aromatic bitters in a recipe and I have a
bottle I didn't know what to do with!!
Thanks to Nancy for such a wonderful newsletter.
Sue in Fl
This is a big "Thank You" to Hudson Valley Kathleen. The recipe for the
turkey gravy using the wings was just what I needed. I thought it was legs
but then again I'm a senior and we have those moments. Thanks again and
thank you Nancy for all you do.
Dotty in NJ
To all of you who love a good, thick chowder on a cold, wintry day - this
one is delicious! Becky in Magnolia, Arkansas
Becky’s Mexican Chicken Corn Chowder
Makes about 2 qts.
1-1/2 lbs boneless skinless chicken breast, cut in bite-size pieces
3 T. butter or margarine
1/2 c. chopped onion
1-2 cloves garlic, minced
2 chicken bouillon cubes dissolved in 1 c. hot water
1/2-1 t. ground cumin
2 c. half-and-half cream
8 oz. pkg Monterey jack cheese
16 oz. can cream-style corn
4 oz. can chopped green chilies
1/4 – 1 t. Tabasco or similar hot sauce
1 medium tomato, diced OR 14.5 oz. can diced tomatoes w/garlic and
seasonings
Melt butter in a large one-gallon pot; add chicken, onion and garlic,
cooking till chicken is no longer pink. Add the bouillon-water and cumin.
Bring to a boil; reduce heat to a simmer for 5 min. Add cream, cheese,
corn, chilies and hot sauce. Cook and stir till cheese is melted. Stir in
tomatoes. Serve w/crackers or cornbread.
Grace from Alabama, just today I saw shelled in the bag brazil nuts at a
Hobby Lobby store here in Indiana. If you have Hobby Lobby in Alabama you
might go there to look for those shelled Brazil Nuts.
BETTE~Indiana
In reply to Sue in Florida. I, have raised a large family of my own and
have provided care in my home for over 35 years. It was only 3 years ago
that my last grandchild left who had been in my care for years. I thought
my heart would break without any little ones around anymore. Then in June
of this year, my daughter in law presented me with a beautiful baby girl
of which I am now sitting for daily while her mother teaches school. My
husband is 77 and I am 72!!! We are truly once more enjoying our life to
the fullest!!!
I am 72 years of age and still babysitting, full time for my 4 month old
granddaughter and part time, her sister, who is in first grade!!! I know
the true meaning of being loved as I have 9 children of my own, 31
grandchildren besides the 18th great grandchild is due to arrive in Dec!!!
I am an avids fan of the newsletter and post recipes constantly to our
family site so that others may enjoy them as much as I do. Keep up the
good work as my day would not be complete without it!!!
Phyllis Knipp Baker, Mt
Hi all.. here is an Excellent Brunch recipe for Ann E in Pa. It is a
favorite of mine.
Barbara in Middletown, De.
Brunch Casserole
Brown 1 pound sausage. Drain. Add
1/2 cup uncooked rice
1 can cream mushroom soup
1 can cream celery soup
1/2 cup chopped onion
1/2 cup chopped celery
Mix well and put into a well greased 9"x13" baking dish. Bake in preheated
oven at 350* for 1 hour.
Hi everyone is Nancyland. I need some tips on how to make a fruit tray
look pretty. All ideas will be appreciated. I have to make this for a
party and need something special.
Thanks-Ginny from Maryland
Hello Nancy, Siggy, Ditto, and Nancylanders! I'd like to ask Vickie in
Liberty, Texas to please send in her recipe for Butterscotch and Cashew
Haystacks. That sounds delicious!
Since everyone is telling a bit about themselves, I'm 48 years old (and
don't know how I got here so fast!) I'm addicted to cookbooks and recipes
and also collect old Christmas things (anything 1960s or before) many of
which I display all year. My favorite author is Gladys Taber, plus I love
to read cozy mysteries! I don't watch much TV, except for the Andy
Griffith Show, old movies, and C-SPAN (when I want to get my blood
pressure up!) I'm one of the lucky few who have a home-based business
(graphic design) plus I'm working on opening an online store and am
writing a mystery book of my own. I'm mama to two indoor cats, plus I have
an outside cat that has adopted me and lives in my garage. Since I put
food and water on the porch every night, I'm also feeding possums,
raccoons, and who knows what else! Like everyone else, I'm grateful to
you, Nancy, for working so hard on this newsletter for us. You're one in a
million!
Sue (Cooky) in Indiana
BAKED HAM AND CHEESE BREAD
6 to 7 oz. cooked ham, finely diced
8 oz. shredded cheese (any: swiss, cheddar, etc.)
1/4 cup finely chopped onion
2 cups Bisquick
1/4 cup sour cream
1/2 teaspoon dry mustard
2/3 cup milk
1 egg, slightly beaten
In a large mixing bowl, combine all ingredients. Spread into greased 10 x
15-inch pan; Bake in preheated oven at 350 degrees for 20 to 25 minutes or
until done.
Tona in Bama
Milky Way Balls
1/2 stick butter
18 marshmallows (large)
3 large Milky Way candy bars
2-1/2 cups cocoa crispies/pops cereal
Melt butter; add marshmallows and milky ways. Melt over low heat; stir in
crispies. Wet hand; roll in balls. Roll in powdered sugar. Separate until
cool. Store in airtight container.
Tona in Bama
Dear Nancylanders,
To add to the senior count I am 57, just a housewife now. That looks
horrible rereading it but I mean I don't work out of the house anymore. My
husband is retired Air Force and we settled near Wright Patterson AFB as
that was our last assignment before retiring and it was still close to
home in W.Va. We had two children, our son Scott died in 1998 at age 26
and our daughter Carrie just gave us our first grandchild in March, baby
Andrew is the joy of our lives. My husband works for the VA Medical Center
in Dayton and we hope to travel when he retires the next time. We thought
about being Snowbirds, as we love Florida, but doubt we could leave the
baby that long.
I'm a huge fan of Little House on the Prairie and recently Laura fixed a
recipe for Almanzo for Cinnamon Chicken. I wondered if any of you fabulous
cooks were familiar with this recipe as I had never heard of it before.
I'm just curious as we don't care much for chicken so I don't plan to cook
it but was curious about an unknown (to me) recipe. I do plan to fix the
buttermilk chicken though as it sounds to good to pass by.
Everyone have a Blessed Thanksgiving
Linda Boyles Fairborn Ohio
Since everyone is telling a bit about themselves, I'll join the club! I'm
49 and have two grown children: a married daughter living in S. Carolina
and a single son living just around the corner from me and my husband. We
live in the southern hills of Arkansas and think we have a little bit of
Heaven on earth. I work as a para-professional at an elementary school of
approx. 675 4th, 5th, and 6th graders. I developed my love for cooking and
collecting recipes when I was in high school Home Economics classes (I
don't think they teach that in school anymore and that's a crying shame!).
I had a wonderful home ec. teacher who could have easily been the first
Martha Stewart; she loved everything about home-making - cooking, sewing,
decorating, managing the home, etc. I credit her with alot of my own
enthusiasm for all of those things. Becky from Magnolia, Arkansas
This is a fun, simple gift for a neighbor for Christmas.
Snowman Soup
Buy a mug with a winter theme, I used one with a blue background and
snowflakes, any will work. Put in it a package of Hot chocolate mix, some
minitature marshmallows, and a candy cane. Wrap it well with plastic wrap.
Attach a note that says:
Snowman Soup
I was told that you've been good this year,
I'm always glad to hear it.
With freezing weather drawing near,
You'll need to warm the spirit.
So, here's a little Snowman Soup,
Complete with stirring stick.
Add hot water and sip it slow,
It's sure to do the trick.
This gift will suit almost anyone! IM~Iowa
I, too, am a senior citizen at the age of 62. I totally enjoy the recipes
as well as the fellowship among friends of Nancy's Recipe group. I live in
Raceland, La., and I am a middle school counselor.
Linda Porche, Bayou Country, Louisiana
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