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This is a delicious cool/cold weather stew. Please let me know if you try it. Becky in MagTown Arkansas

Becky’s Santa Fe Stew
I fixed this today for Sunday lunch. I actually put it all together in the crockpot yesterday and put it in the fridge. Sunday morning I took it out of the fridge and turned pot on high heat for one hour, then turned it to low heat for about 4 hours; a wonderful, hot meal was waiting for us after church. My son and DIL ate with us - my son hurt himself eating so much of this stuff!!! J * See note below about using more or less beef and cheese.

2.25 lb. pkg. ground beef, boiled, drained and crumbled
28 oz. can petite diced stewed tomatoes, NOT drained
15 oz. can black beans, drained and rinsed in small colander
2 cans (10 oz. ea.) mild Rotel tomatoes, NOT drained
2 cans (15.25 oz. ea.) whole kernel corn, NOT drained
1.25 oz. packet mild taco seasoning
2 T. sugar (may need to add more after it’s hot and you’ve tasted it.)
1 1/2 lb. Velveeta cheese, sliced thick and “poked” into mixture to break it up

Toppings: Fritos corn chips, chopped green onions and grated cheddar cheese - these toppings REALLY make this GOOD!

While meat is cooking, dump all the other stuff (except toppings) into crockpot and stir well; add meat and stir again – it will be thick, as a stew should be. At this point, you may put it in the fridge to cook the next day OR begin cooking right away. Start out cooking it on high for 1 hour, then on low for 3-4 more hours. You want to make sure the Velveeta cheese gets completely melted. Stir well before serving. If desired, spoon over corn chips or cornbread and sprinkle on some green onions and/or grated cheese.

* You can use less beef and more or less cheese; varying those amounts will make the stew not as thick. We like “meaty” stews, so I just cooked up the entire package of meat I had gotten at Walmart, which comes in a 2.25 lb. package.
Becky in MagTown Arkansas

 
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Nancy,
Thank you so much for all the time you put into the newsletter. I look forward to it everyday and have copied many wonderful recipes. Thanks to all who share! I was wondering if anyone has used any of the recipe software that is on the market? Currently, I save all my recipes to Word documents and have lots of them. I was thinking it would be nice to be able to organize them better in a system that is set up specifically for recipes. If anyone has any experience or pointers about which program would be most user friendly I would greatly appreciate the info.
Dana in Castroville, TX

Lotion Hint for Seniors
As we get older it is harder to put lotion on our back, and other hard to reach spots.

Well I have a suggestion for an easy to do so. Paint it on.
At the hardware store, pick up one of the small trim paint rollers, they are about 4 inches wide, one inch in diameter, and have a long handle. Put lotion on a piece of foil, or in a small plastic container, and dip the roller into it, and paint away. As you roll it back and forth, you are also rubbing it in. I have been doing this for several years now, and still on the same roller and plastic box for the lotion.

I do hope some other people find this a handy tip. I store the roller in a zip lock bag with as much as possible the air pushed out, and it is always ready for use.
Bill Alb.

I am looking for a good pumpkin cookie recipe.
Barbara Ohio

Hot Fudge Sauce
1-1/2 cups sugar
1/2 cup brown sugar
1/4 cup flour
3/4 cup cocoa
1/2 tsp salt
Combine these ingredients in a sauce pan and stir well.

Add:
1 (14 1/2 oz) can evaporated milk
2 Tbsp butter
1 cup water

Cook over medium heat stirring constantly until boiling. Cook 5 minutes. Cool and add
2 tsp vanilla and mix well.

This is a little strong, you might like to reduce the cocoa. This keeps well in refrigerator. You may heat up the amount you need in Microwave. Very good over ice cream. You can use more or less sugar.
Louise , AL

This is for Agatha (Ontario, Canada) the Oct 4th kitchen letter. It didn't come from Food Network but from a friend years ago. I just made it 2 weeks ago for my grandaughters.
Mary Jo in MD

Pumpkin Cake

Bottom Layer
1 box of plain yellow cake mix (reserve 1 1/2 cups and set aside)
1/4 cup melted butter
1 egg
1/4 tsp. salt
Mix all ingredients togeter. Pat into a 9" x 13" pan greased and floured. Push mixture up on sides. Bake for 10 minutes in 350 ° oven

Middle Layer
1 large can of pumpkin
3 eggs
2/3 cup brown sugar
1 1/2 tsp. cinnamon
1/2 tsp. cloves
1 tsp. ginger
2/3 cup evaporated milk
Beat these ingredients until well mixed. Pour over bottom layer.

Top Layer
Reserved Cake mix
1/2 cup white sugar
1/2 cup nuts
1 stick soft margarine

Make crumb mixture from these ingredients. Sprinkle over middle layer and bake for 30-35 minutes or until center test done.

It is that time of the year, we I start going thru my candy & cookie recipes for Christmas. I make several tins and give them to the local charity's to put in their food baskets.

Here is a pretty good one and easy...

Coconut Joys
1/2 cup butter or margarine
2 cups sifted powered sugar
3 cups flaked coconut
1/3 cup semisweet chocolate morsels

Melt butter in a sauce pan over low heat, remove from heat. Stir in sugar and coconut,
shape into 3/4 inch balls. Chill until firm.

Place chocolate morsels in a small heavy duty zip lock plastic bag, seal. Submerge in water until chocolate melts (I put the chocolate in the microwave for about 1-2 minutes to melt). Snip a tiny hole in corner of bag, and drizzle chocolate over coconut balls. Store in refrigerator. Makes about 3-1/2 dozen.
JL in South Jersey

Dear Nancy,
A note to let you know that I am again getting the newsletter. As you suggested I did have to sign up to the Yahoo Group. I mentioned that there seems to be problems with the new Microsoft Vista computers. These are separate from the problem I was having receiving the newsletter. Will keep attempting to get the ironed out. Next time I'm in town, I plan to go by Bust Buy (where I purchased the computer) and talk to the Geek Squad folks that set up the computer and see if they can give me any suggestions.

Everyone enjoy the changing weather. It is really comfortable here - for the moment. The A/C is off and nights are a bit chilly but not to bad. I just know that the cold weather is coming. However, as a rule, here in Southeast Alabama, we usually have our coldest weather in January and February. What we really need right now is some rain. We are in a really dry situation.

Thanks again, for telling me to sign up for the group to get the newsletter. I hadn't thought of that.
Oma in LA (Lower Alabama)

Another favorite, this is brought to our reunion every year and it is so good people will cut a slice before getting their other food. Yummy.

Best Carrot Cake
2 cups cake flour
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
3 eggs, beaten
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 tsp vanilla
2 cups carrots, grated
1 cup walnuts, chopped (optional)
1 cup raisins
8 ozs. crushed pineapple, drained

Combine flour, soda, salt, and cinnamon, set aside.

Combine eggs, oil, sugar, milk, and vanilla, Beat until smooth.

Stir in flour mixture, pineapple, carrots, nuts and raisins. Pour into 2 greased floured 9 inch cake pans.

Bake at 350 until done by touch.
Immediately spread with Buttermilk glaze:

Buttermilk Glaze
1 cup sugar
1/2 tsp baking soda
1/2 cup buttermilk
1/2 cup butter
1 tbsp light corn syrup
1 tsp vanilla

Combine everything except vanilla. Bring to a boil in a heavy pan and boil for 4 minutes. Remove from heat, stir in vanilla. Pour over cake layers while hot. Do not let cake remain in pans more than 15 minutes . Cake will stick to pans. Frost with cream cheese frosting.

Cream Cheese Frosting
1/2 cup soft butter
8 ozs soft cream cheese
1 tsp vanilla
2 cups confectioners sugar, sifted
2 tsp milk or cream

Combine butter and cream cheese, beat until fluffy. add vanilla, sugar and milk. Beat until smooth. Frost cooled cake.

This seems like a long project but you will think its worth the effort.
Louise. AL

Hi Nancy and fur ball, Love the Newsletter - keep up the good works. This is in response to the people who were asking about how to make borscht. My ancestors immigrated to center of Kansas bringing with them the winter wheat from Russia or Prussia. They were German Mennonites. Contrary to what most people think all Germans do not make the borscht that has beets. The following is the way all of these people make borscht. In a very large kettle combine beef short ribs (any meat that has bones makes the best soup) Cover with water, add in a spice cup or make a spice bag from cheese cloth pepper corns and whole dill. Add one onion cubed. Dill is the secret ingredient to borscht. Add salt . Cook until beef is very tender. Remove from broth, cool and remove bones and excess fat. Peel and cube carrots, potatoes and cook until almost tender, do not over cook. Add one head of cabbage cut into small chunks - do not cut up too fine as cabbage really shrinks. After cabbage is cooked add one can of whole tomatoes that I crush. I don't like stewed tomatoes or any canned tomatoes that have other herbs. Also my Mom always told me not to add the tomatoes too soon because the acid will keep the other veggies from getting done. Finally at the end just before serving add a small amount of whipping or half and half cream. No measurement to the cream - add just until it is a nice pink color. This is for beef borscht but I think the only difference between that and chicken is the meat. Just replace chicken for the beef. As you might know all Mennonite Germans do not come from the same area so some cook differently. There are Pennsylvania, Netherlands, West Prussia, Polish, Swiss, Russia just to name a few. Hope you all enjoy this wonderful soup and also a little history.
Janis in Missouri

Hi everyone!
For Sylvia <Scotland> asking if we have easy access to marmalade in the States. Yes, we do. It is inexpensive, along with jelly and preserves. I have even made orange marmalade before. I do not know what you have to pay in Scotland, though, so don’t know what you consider expensive or not. If I remember from our last shopping trip, we paid about $2.50 USD or so for a good size jar of Smucker’s. Would you post your cheat’s recipe for marmalade? Thanks Sylvia! Chris in NM

By the way, our peach pie last night was delicious! Love peach pie or cobbler!

On the message board there was a question “What is turret noodles?”. I searched and search and really couldn’t find the answer, but did find mention of them. I would assume that they are a type of egg noodle since they are used in chicken noodle soup sometimes. Does anyone know the answer? I am stumped!

Here are a few good soup recipes from
http://www.abbys-kitchen.com/soup-recipes.htm

Arizona Mountain Soup (Beef)
1 1/4 c. dry pinto beans
3 slices bacon, chopped
2 med. onions, chopped
2 cloves garlic, minced
1 (16 oz.) can tomatoes, cut up
1 1/2 c. brown rice, cooked
2 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper
1 to 2 c. ham, browned hamburger, or other cooked meat (optional)

Rinse beans in 5 quart kettle. Combine beans and 3 cups water. Cover. Let stand overnight (or, bring to boiling. Reduce heat; simmer 2 minutes. Let stand 1 hour). Do not drain. Simmer, covered, 2 hours or until beans are tender. Drain reserving 2 cups liquid. In Dutch oven cook bacon until almost crisp. Add onions and garlic. Cook and stir until vegetables are tender but not brown. Stir in the cooked pinto beans, tomatoes, rice, salt, paprika and pepper. Add reserved bean liquid and 2 cups water. Add meat if desired. Bring mixture to boiling. Cover and simmer 1 hour, stirring occasionally. If soup is too thick, add water.
Serves 8.
http://www.abbys-kitchen.com/soup-recipes.htm

Country Vegetable Soup
6 cups chicken stock or water
3 medium tomatoes, peeled and chopped
2 medium carrots, thinly sliced
1 medium onion, thinly sliced
1/2 medium green bell pepper, thinly sliced
1 10 ounce package frozen cut green beans
1 6 ounce can tomato paste
2 cups fresh broccoli florets
2 cups fresh cauliflower
1 cup frozen whole kernel corn
1 teaspoon salt

In a 6 quart pot, combine all the ingredients and place over medium heat. Cover and cook for 45 minutes, stirring occasionally.
http://www.abbys-kitchen.com/soup-recipes.htm

Potato Soup December 2007
2 lbs. ham, cut up into bite-size pieces or ham bone
1 c. diced celery
2 c. milk
Salt & pepper
4 to 6 potatoes, diced

Simmer ham or soup bone with celery in 4 cups water. Add potatoes and cook until tender. When done, add milk and season to taste. Serves: 6
Nancy Rogers
http://www.abbys-kitchen.com/soup-recipes.htm

Wisconsin Cheese Soup #2 October 2006
3 tablespoons butter
1/2 cup onion, chopped

Sauté this together.
Add:
2, 15 oz.., cans condensed chicken broth
1/2 teaspoon dry mustard
dash cayenne

Heat 10 minutes. Add:
2 cups grated Cheddar cheese
1 cup beer

Pour beer in stirring until cheese melts. Add 2 tablespoons parsley and serve.
Susie Indy
http://www.abbys-kitchen.com/soup-recipes.htm

I should have given a more accurate description to the use of "colors." Anything red attracts hummingbirds, referring to the design or coloring on the feeder itself. Purchasing a feeder with only the color "red" would ensure the optimal attraction of the birds.

However, food coloring or dye is never to be added to the "nectar," as it is toxic to the birds. Everyone is wished a rainbow-filled day!
Mrs. Marshall

In the 9/24/08 newsletter Marcie from WI wanted a Pina Colada salad recipe That used rum. I have 2 other recipes for Pina Colada SALAD, one of which uses orange jello and the other uses Pina Colada yogurt. This is our favorite recipe. In our small town it is hard to find Pina Colada yogurt. Let me know, if you want the other recipes.
Robbie IN

Pina Colada Salad
2 cups cold milk
1 can frozen pina colada mix
1/2 cup pineapple juice
1 small pkg. instant vanilla pudding
1 small pkg. instant coconut cream pudding
1 20-oz. can crushed pineapple, drained, reserve juice
1 lg. cans mandarin oranges (drained)
1/2 oz. white rum or 1/2 tsp. rum extract
2 cups coconut
1 8-oz. carton Cool Whip
½ cup broken pecans, optional
Maraschino cherries, optional garnish

Combine milk, pina colada mix & pineapple juice. Add puddings; beat 5 minutes. Fold in pineapple, mandarin oranges, coconut, Cool Whip, rum or rum extract and pecans, if using. Pour into dish or mold; chill several hours.
Garnish with maraschino cherries.
Robbie IN

This is to Darlene in Utah regarding pesto. I had a bounty of wonderful basil this year. I made it all into pesto and used ice cube trays to freeze it. After frozen I took it out of the trays, put it into freezer bags, and when I need a small bit or more depending on the recipe, I simply open the freezer bag and take out however many cubes I need.
Judy in Albuquerque.

Here is a tasty one bowl recipe and a little off the beaten path. Be certain not to over mix the ingredients.
Judy/Buffalo

Oatmeal Scones

In a bowl place:
1 Cup Flour
1 Cup Oatmeal (regular or instant)
1 tbsp Baking Powder
Dash Salt
1//4 Cup Butter
3/4 Cups Butterscotch Chips
1/3 Cup Raisins
1/2 Cup Milk
1 Egg beaten
1 tbsp Honey
1 tbsp Sugar
1/4 tsp Cinnamon

Mix just until combined. Do Not Over Mix

Place mound of dough in sprayed cookie sheet and press down gently to flatten and shape. I score mine into wedges before baking. I then brush top with egg wash and sprinkle with a little sanding/coarse sugar (this is mostly for presentation).
Bake 425 oven for 8-10 minutes.
Judy/Buffalo

I am gearing up for holiday time which will be here very soon. This is a great recipe to include with your basic ones and easy to boot.
Judy/Buffalo

Coconut Melt Away Cookies

Mix together:
1 Cup Flour
2 Tbsp Cornstarch
1/2½ Cup Confectionary Sugar

Blend in:
1 Cup Butter (must be room temperature or soft)
Cover and chill in refrigerator 1-2 hours.

Spray cookie sheets. Shape into 1" balls and roll into 1 1/2 cups coconut. Bake in a 300 oven for 20 minutes or until light brown. Makes approximately 3 dozen cookies

Darlene/Utah
Regarding freezing pesto.
Yes, you can freeze it very successfully. In fact, i put my pesto into the slots of ice cube trays then freeze them. After frozen empty them into plastic freezer bags. This way u can take as many as you need for your purpose.

I do the same for my parsley pesto, my sun dried tomato pesto and my olive pesto. You would be surprised how handy these cubes become all year long once they are defrosted. They really spice up a lot of dishes from eggs to sandwiches to main meals.
Judy/Buffalo

Orange Blossoms
1 box Duncan Hines Yellow Cake mix
1 pkg. instant pudding mix (lemon)
1 cup water
4 eggs
1 tsp vanilla extract
1/2 cup Crisco oil

Combine and mix well.

Use miniature muffin pans. Spray pans with
Pam. Fill each muffin tin with 1 teaspoon batter.
Bake 10 minutes at 350 degrees, Makes 8 dozen.

Icing
3 0ranges
3 lemons
1-1/2 box confectioner sugar, sifted
grated rind of 3 oranges
grated rind of 1 lemon

Add juice and peel to sugar. Dip cakes
as they come out of the oven and place on
wax paper to dry. Turn cup cakes over as
they began to dry.

Very good and great gifts.
Louise, AL

Shortcut Lasagna
1-1/2 lbs. ground chuck
1 (1 lb.12 oz) can whole tomatoes
(I use diced stewed tomatoes)
1 (8 oz) can tomato sauce
2 envelopes dry spaghetti sauce mix
24 oz. V8 juice
1 (1 lb.) pkg. lasagna noodles (do not cook)
1 ( 12 oz.) carton cottage cheese
1 ( 8 oz.) pkg. Mozzarella cheese
1/4 cup grated Parmesan cheese
Chopped parsley, if desired

Brown meat. Add nest 4 ingredients. Bring to a boil and simmer for 10 minutes. Layer into 13x9x2 inch pan. Meat sauce, uncooked noodles, cottage cheese, and Mozzarella with 1/2 of each and repeat layering. End with meat sauce. Cover tightly with foil wrap. Set on jelly roll pan and bake for 1 hour at 350 degrees. Remove
from oven and let stand 15 minutes. Sprinkle with Parmesan cheese and chopped parsley. Cut in squares and serve.

I also use this sauce for spaghetti and it freezes well.
Louise, AL