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Pickled Polish Sausage
2 lb. Polish sausage (Kielbasa)
1 c. water
3/4 c. brown sugar
3 c. white vinegar
1 tsp. crushed red pepper

Put sausage in a jar with sliced onions. Use cooked sausage and don't re-cook. Boil
rest of ingredients and simmer 5 minutes. Pour over sausage and let set in refrigerator
1-2 days before serving.
Sue

 
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What a great idea Bill gave, 'for getting up there folks', to apply lotion to our backs. Dang I would have never thought of that. I am soon getting a new Dell with Vista and am afraid I am going to lose this site. I need all helpful hints I can get to stay in contact with this site. Nancy you are wonderful!!!
Eileen, Lynn, MA

Recipes for Two

For Barbara Ohio who requested a good pumpkin cookie recipe in the October 5th newsletter - this one is our favorite.

Chocolate Chip Pumpkin Cookies
1/2 cup butter flavored Crisco
1 cup sugar
1 cup pumpkin
1 egg
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon each nutmeg and ginger
1/2 teaspoon salt
1/4 teaspoon each allspice and ground cloves
2 teaspoons orange extract
1 teaspoon vanilla
12 oz bag chocolate chips

Cream shortening, sugar and eggs. Mix well. Add the rest of the ingredients and blend well. Bake at 350 for 12-15 minutes. If I have time I make a white icing with powdered sugar/water and ice the tops. I usually triple the recipe because they are a hit around
here.
Janet2 in PA

Does anyone have a recipe for the international coffee? I saw the flavored coffee mate and it made me wonder.
Thanks, Mary in LA

Hello . I am pulling out recipes to began my holiday cooking for the freezer. I am sending more recipes and you can use them as needed. I don't remember of them being in other newsletters.

Hashbrown Casserole
1 (32 oz) package of frozen hash brown potatoes, thawed
3/4 cups melted butter, (divided 1/2 cup and 1/4 cup)
1/4 cup onion, chopped
1 (8 oz.) carton sour cream
1 (10 3/4 oz.) can cream of chicken soup (undiluted)
1 cup shredded cheddar cheese
2 cups round butter crackers, crushed

Combine potatoes, 1/2 cup butter, onion, soup, sour cream and cheese. Mix well. Spoon into a greased 2 quart shallow casserole dish. Stir remaining butter into crackers and sprinkle over potato mixture. Bake at 350 for 40 t0 50 minutes.

This came out of an Amish cookbook. I gave for a gift and never find another one for myself. My friend passed away and her children sold every thing. You might not want to print this because I can't verify the book.

Tips for Cake Mix tnt
Mix ingredients with a cake mix and its regular
ingredients to make a fuller cake.

1 egg
3/4 cup of all purpose flour
1 tsp baking soda
1 tbsp oil
1/3 cup water
1/2 cup sugar

Do not use in cake mix with frostings mixed in this will rise out of your pans and make a mess. I tried that and never again.
Louise, AL

Bean and Meat Casserole
1 lb. ground chuck ( cooked and scrambled)
1 onion , chopped fine
1 can pinto beans,( reg. size)
1 ( 8 oz.) can tomato sauce
1 can corn ( very small)
1 cup cheddar cheese ( grated)
1 bell pepper, ( chopped fine, optional )
1 pkg Mexican Corn bread mix

Cook meat, onion and bell pepper until done. Drain well. add beans, sauce and corn, cook until it bubbles all over. Put into casserole dish and cover with cheese. Mix cornbread by directions and pour on top of cheese. Cook until bread is done.
Louise , AL

Ham Casserole
2 tbsp margarine, softened
1 onion , chopped fine
1 can tender chunk ham ( near Tuna display)
1 can cream of mushroom soup
2 cups egg noodles (medium optional, but yummy)
Cheddar cheese, grated
1 can onion rings
Salt and pepper to taste

Sauté onion in margarine until soft. Flake ham by breaking apart with fork and add to butter with onion. Heat about 3 minutes. Add soup and let simmer. Meantime cook egg noodles as directed on package. Drain and add to ham mixture. Pour into casserole
dish. Top with grated cheddar cheese and onion rings. Heat until cheese melts about 350 degrees.
Serves 4.

I have to double this when serve this dish.
Louise. AL

For Judy in Buffalo-- I read with interest your tip on freezing pesto in ice cube trays. I have frozen my basil pesto by dropping dollops onto plastic wrap (as for cookies) then transferring to freezer bags when frozen. Your method would be even easier if pesto is
of thinner consistency.

I would love to make sun-dried tomato pesto (got hooked on the one at Paradise Bakery!!) Also olive pesto (my husband loves olives in any form!) Could you share your recipes for these delicacies, please?
Sandy in Bountiful, Utah

A way to use up those green tomatoes.

Green Tomato Jam
3 cups finely chopped green tomatoes (I use a food chopper)
2 cups sugar
1 6oz pkg. strawberry jello (can use any fruit flavor that would have seeds)

Bring all ingredients to a boil, lower heat and continue cooking until thickened. Pour into containers and place in fridge till firm up. You can also freeze this jam.
Enjoy, Eina

For Judy/Buffalo. In your recipe for Coconut Melt Away Cookies, I am confused as to how much confectionary sugar to use. You have it listed as "1/21/2." Will you please clarify? Thanks
Sara in FL

Comment
That mistake was my fault/ I change the fractions in the recipes so that all members can read them. Some members get fractions as a ? or a block. I failed to take the fraction out when I changed it to 1/2.
Nancy Rogers

Holiday Recipes

In response to Dana in TX. I have an external drive that I put all my word document recipes onto. I have made folders for chicken, beef, deserts etc. Also have folders for weight watchers and diabetic and holiday recipes. I find this very useful. Hope this
helps.
Eina

I raised some herbs this year for the first time ever. The basil has been wonderful. I’ve noticed that some members suggest freezing pesto. I’ve never made it. So does anyone have a good and easy pesto recipe for me to try?
Sharon in MO

I am looking for a recipe using pork neck bones, besides with sauerkraut.
Vickie in MO

I wanted to share a recipe from Cookin with Haggermaker that I have made twice and is a new family favorite. The recipe appears as it was typed.

Nancy, I hope you are doing well. Thank you for always being there and willing to work so hard for our enjoyment and education.
Korena in Canton

Baked Ziti
Deb

1 lb. dry ziti pasta
1 onion, chopped
1 lb. lean ground beef
2 (26 oz.) jars spaghetti sauce
6 oz. provolone cheese, sliced
1-1/2 cups sour cream
6 oz. mozzarella cheese, shredded
2 Tbs. grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes. Heat the oven to 350. Butter a 9x13 baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Amish, Mennonite, Pennsylvania Dutch Recipes

Nancy, I have found soooo many great recipes here. Thank you for this wonderful newsletter. I had this dessert at family reunion and was lucky enough to sit beside the person who made it and she gave me the recipe. It is a treasure.

Apple Crescent Dessert

sugar mixture:
2 sticks butter (melted)
1 1/2 cups sugar
1 teas cinnamon

Mix all of the sugar mixture and sit aside.
2 cans crescent rolls
1 can apple pie filing

Place approx 2 pieces of apples in each crescent and roll up and place neatly in a 9x13 pan. Pour sugar mixture over crescent and apples. Pour 1-16 ounce Mountain Dew over all and bake 35 minutes at 350 or until brown.

I dont really like bagels but this dip is very good.

Bagel Dip
1- 8 ounce cream cheese (softened 30 seconds in the microwave
1 small jar Old English cheese (you find it near the Velveeta at Krogers)
3 or 4 green onions

Mix cheeses until fluffy and add green onions. Tear plain bagel into 1 inch pieces, or use the flat pretzels to dip.
Carolyn from Loveland

Robbie from In,
your recipe for the Pina Colada Salad
what is frozen pina colada mix and where in the store do you get it
thanks, Sally in Pa

For Barbara in Ohio Oct 5th kitchen letter requesting pumpkin cookie recipe. I sometimes will add chocolate chips to this recipe.
Mary Jo in MD

Pumpkin Cookies

CREAM TOGETHER
1 cup shortening
1 cup sugar
1 cup pumpkin
1 tsp. Vanilla
1 egg

SIFT TOGETHER
2 cups flour
1/2 tsp. Salt
1 tsp. Baking powder
1 tsp. Cinnamon

ADD
1/2 cup walnuts

Cream together shortening and sugar. Add pumpkin, vanilla and egg and mix until well blended. Add sifted dry ingredients to creamed mixture and mix well. Stir in walnuts. Drop by teaspoonful on greased baking sheet. Bake at 375 degrees for 12 minutes. Ice
with sugar icing.

SUGAR ICING
1/2 cup 10 x sugar
4 tablespoons milk
3 tbsp. Butter
1 tsp. Vanilla

Boil 1 minute and add more powdered sugar to thicken to desired consistency.
Mary Jo in MD

Hi Nancy!
For Bill Alb. and others saying it is so hard to lotion our backs as we age, I bought a lotion applicator years ago. It has a long handle and a sponge applicator on one end. I put lotion on that and proceed to lotion my back! Those small gadget catalogs have
them in. Some don’t have a sponge applicator, but has a little container with a long handle that you put lotion in and then lotion yourself.
Chris in NM

Don’t forget to vote for Nancy!
Top 100 Recipe Sites

For Barbara Ohio looking for a good pumpkin cookie recipe I am enclosing the 2 recipes below. I have made the bars before and they are very good!

Pumpkin Pie Bars
1 (18 1/2 oz.) box yellow cake mix
1/2 c. butter or margarine, melted
4 eggs
1 (30 oz.) can solid pack pumpkin (3 cups)
1 c. sugar, divided
1/2 c. light brown sugar (firmly packed)
2/3 c. evaporated milk
1 1/2 tsp. cinnamon
1/2 c. chopped walnuts
1/4 c. butter or margarine, softened

Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch baking pan. Remove 1 cup of the cake mix; reserve. In a small bowl, lightly beat 1 egg. In a large bowl, stir together remaining cake mix, melted butter and beaten egg. Press into prepared pan. In
a large bowl, lightly beat remaining 3 eggs. Stir in pumpkin, 1/2 cup of the sugar, brown sugar, evaporated milk and cinnamon. Pour over cake mixture in pan. To the 1 cup cake mix, add remaining 1/2 cup sugar, walnuts and softened butter; mix until crumbly.

Sprinkle over pumpkin mixture. Bake 50 to 60 minutes. Serve warm or cool.
http://www.nancyskitchen.com/halloween_recipes.htm

And

Halloween Pumpkin Cookies
1 stick butter or margarine
1/2 c. sugar
1 egg
1/2 c. cooked pumpkin or pie filling
1/2 tsp. vanilla
1 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon

Preheat oven to 375 degrees. Cream the butter and sugar together in bowl. Add egg, pumpkin and vanilla. Sift dry ingredients together and add to bowl. Mix. Drop by tablespoon onto greased cookie sheet. Bake for about 15 minutes or until lightly browned.
http://www.nancyskitchen.com/halloween_recipes.htm
Chris in NM

Louise in Al your orange blossoms call for dipping cakes into frosting. Which side, bottom or top of cake? Why do you turn them over when dry? Are they served frosting
up or down?
Margo/Boston

Nancy, Thank you again, In the cook book to feed the hungry there a few corrections, If you have any more question please contact me at
MCavalcan9@aol.com
Marlene

Corrections in the Feed the Hungry Cookbook
Page 33 The four ingredient potato salad, it was after you put the potatoes, eggs, and mayonnaise in bowl you add the chopped very small dill pickles to taste.

Page 42 Smothered meat loaf, you cook in slow cooker on high for one hour, turn down to low and check every few minute to see if done

Page 65 Chocolate pecan pie has to be baked at 350 until it sets up. check with tooth pick

Page 69 Sorry on the Jewish Apple Cake, the lady that gave this to me didn't type the how to, but I would think you bake at 350 for one hour, and check every 15 by putting a tooth pick in the cake part of the cake.

Good Morning Nancy:
I am looking for a round preferably 8 inch cake. This is a pumpkin cake with either vanilla icing or cream cheese icing. I need it for next weekend. If anyone out there has this recipe I would really appreciate it. Thank You in advance.
Colleen Ontario

This is for Judy in Buffalo, the recipe for you Coconut Melt Always Cookies looks great and easy too. Can I freeze the batter and bake them at a later date? I make so many cookies an candy for the holidays, that at this time of year I make my cookie dough and freeze it, then about the beginning of December I start all of my baking.
JL in South Jersey

A big THANK YOU to Lisa for the tip to eliminate the lines and boxes you sometimes get when you highlight a recipe to save. It's nice to learn something new and helpful and it is much appreciated!
Scarlett in FL

Hello to other Nancylanders....
I have enjoyed this site for a long time but never tried to send in anything. I/we really enjoy crockpot recipes. This is an easy and good one. Green chilie is addictive and if we ever move from NM we'll have to have "CARE packages" sent to us. We even send small cans of it to our troops who are from NM. Nancy, you do a terrific job. Thank you for all your hard work. God Bless you and God Bless America.
lkc in ABQ., NM

Crockpot Green Chile-Stuffed Chicken Breasts
4 boneless — skinned chicken breast halves, pounded thin
3 ounces cream cheese, softened
3/4 cups shredded Cheddar or Monterey Jack cheese
1 can (4 ounces) diced green chiles, undrained
1/2 teaspoon chili powder
salt and pepper to taste
1 can cream of mushroom soup, undiluted
1/2 cup hot enchilada sauce

Coat crockpot with non-stick spray. Combine well cream cheese, shredded cheese, green chiles, chili powder and salt and pepper. Place a generous dollop on each flattened chicken breast, then roll up. Place chicken rolls in the crockpot, seam-side down. Top chicken breast rolls with any remaining cheese mixture. Combine soup and enchilada sauce and pour over chicken rolls. Cover and cook on LOW for 6 to 7 hours.
Serves 4.

Bill Alb, bless you!!!! why didn't I think of that!!!!!
Blessings, Angel from Sherbrooke

Hello Everyone, I'm sending this cake recipe for the person requesting a pumpkin layer cake. This is a TNT cake that gets raves. It's a recipe I got from Kraft several years ago. It is delicious and very pretty cake, and surprisingly easy to make. Doris, S. Indiana

Four Layer Pumpkin Cake
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) cool whip, thawed
1/4 cup caramel ice cream topping
1/4 cup Chopped Pecans

HEAT oven to 350°F. Grease and flour 2 (9-inch) round baking pans. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into prepared pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently
stir in COOL WHIP.

CUT each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; sprinkle with nuts. Refrigerate leftovers.

How to Slice and Stack Cake Layers
Place 1 of the cooled cake layers on serving plate. Make 2-inch horizontal cut around side of cake, using long serrated knife. Cut all the way through cake layer to make 2 layers. Remove top layer by sliding it onto 9-inch round cardboard circle. Frost cake
layer on plate with 1/3 of COOL WHIP mixture. Slide top half of split cake layer from cardboard circle onto frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into 2 layers as done for the first layer. Repeat process of transferring cake layers to stacked cake layers on plate using the cardboard circle.
Doris, S. Indiana

Hi everyone: I may have sent this recipe in previously, I'm not sure, but it is worth repeating. I found this written on a piece of paper in a very old cookbook I bought a yard sale years ago. I tried it, and just loved it, and know you will too. I use it for pies
and cookies. Possibly you have other uses for it, and if so , please let us hear from you.

Green Tomato Mincemeat
4 qts. green tomatoes
4 qts. apples peeled and chopped
4 lbs. sugar
2 lbs. raisins
1/2 lb. currents (not necessary)
1/2 lb. salt
2 TBLS salt
2 TBLS cinnamon
1 TBLS nutmeg
1/2 TBLS cloves
1 cup vinegar
1/2 cup molasses
1 or 2 whole oranges
1 whole lemon-put them thru chopper
rind and all, after washing thoroughly.
Add any jellys, jams left over in fridge.

Pour boiling water over tomatoes with 1 tsp. salt. let come to a boil. Drain and pour boiling water over them again., Drain well, and add to all of the above and simmer for 1 hour. Stir often as it burns easily. Place in hot sterilized jars, and seal.

I used 1/2 jar of 10 oz. strawberry jelly
1/2 jar 10 oz. peach preserves
1/4 jar apricot preserved
and it came out terrific. So good!

Laurine in nny on the border

For Sherril in San Antonio....
We love cooking dried lima beans. I fix them about the same way I fix pinto beans. I use a ham hock and add some garlic, chili powder, cumin powder, a lot of chopped onion. I am trying to think what all I add...I do add a lot of ham...what I have on hand
or canned. Easy on the salt because of the ham....lots of pepper. I use the crockpot and cook them a long time. I make sure there is a lot of liquid and let them get thick like soup. Serve with cornbread. We like to use hot pepper sauce too.
Ann in Texas

In the Tuesday, Sept 30 newsletter Oma in LA (Lower Alabama) stated she was having trouble receiving the newsletters since she had bought a new computer with Vista. I can sympathize with her. My computer went down a short time ago and could not be
repaired except for an astronomical price. My new computer came with Vista - in order to get the Windows XP it would have to have been special ordered, again, at a price. I do not like Vista and have not received several newsletters which I have subscribed to
for years. I do get Nancy's newsletter but in spite of resubscribing and resubscribing I cannot get some others. I do have another email account and can get some of them on that account. However, if I try to forward them to my usual account I get a message that 'the content is not acceptable'. It must be Vista as I never had any problems like this before. I cannot offer you a solution, Oma, but I, too, find it very annoying.
Muriel B Lakeland, FL