Nancy,
I really look forward to the daily newsletter and appreciate all the hard work you put into it.
Since you have cats I REALLY need some advice, I'm hoping you or someone on the list can help! I have a 4 month old male kitten, he's had all his shots and was neutered 2 weeks ago. He is really sweet most of the time, but he keeps biting me, these are not love bites either.. he clamps down and draws blood, he's left 3 bad bites on me today. I've tried the water spray bottle, putting him in his room for "time out".. I tell him NO biting! He has all different types of toys, I've tried playing with him... but he still bites me! I don't let him go outside, which might get rid of some of his energy.. however there's too many stray cats in the neighborhood so going out is not an option for him. Any suggestions????

I've noticed several recipes for Coconut Macaroons. My daughter lived in Hawaii and worked for one of the airlines there, that serves Coconut Macaroons with the bottom of the cookies dipped in melted chocolate ... YUM!!!! I found a recipe for Macaroons that retains it shape well when baked ( I use a small cookie scoop for the dough) after the cookies have cooled I dip the bottom in melted chocolate, then sit them on waxed paper to cool. Give it a try, it's wonderful!!!!!!!!!!
Gaye

I have tried sending out the email newsletter with recipes and without recipes.  The majority of our members get it when it has no recipes and a few get it with the recipes included.  When the recipe(s) are included the email instantly becomes spam mail.  Because of these issues I will be sending out the email newsletter without recipes.
Nancy

Nancy, this is for Dixie from Alabama, I don't know what part of Alabama you live in but I get the red velvet cake mix (Duncan Hines) at Food World or Winn Dixie.
Byron Bessemer, Alabama

Sweet Sausage Rolls
1 tube refrigerated crescent rolls
24 little smoked sausage links
1/2 cup butter or margarine, melted
1/2 cup chopped nuts
3 tbsp. honey
3 tbsp. brown sugar

Unroll the crescent dough; separate into triangles. Cut each triangle lengthwise into 3 triangles. Place a sausage on long end. Roll tightly and set aside.

Combine remaining ingredients in an 11 x 7 x 2 baking dish. Arrange sausage rolls seam-side down in butter mixture. Bake uncovered at 400 degrees for 15 to 20 minutes, or until golden brown.

Tona in Bama

Hi Nancy,
This is Thanksgiving week-end here in Canada. My youngest daughter cooked the dinner for us yesterday. It was very good. I ate way to much. WE had the Cranberry Salad which was my contribution. Everyone loved it. It is definitely a keeper. The kids were eating the last of it with bread. I heartily recommended it and I was asked for the recipe before the evening ended.

There was something else that my daughter did that kept her turkey so very moist. She poured boiling water over her bird and scaled it. It kind of works like shrink wrapping. All of the juices stay inside the bird. That was another reason I ate way to much.

Wishing all of you in Nancyland a very good holiday when ever you may have it.

Carole with an "E" in Calgary

Julie from MD wanted a TNT pumpkin pie fudge the first one I make every year at the holidays and is often requested. the 2nd one titled Pumpkin Pie Fudge I have never tried but included it in case it is what she is looking for.

Pumpkin Fudge
The pumpkin adds a unique flavor and golden color to this
unforgettable fudge.
3 cups sugar
3/4 cup butter
1 5-1/3-ounce can evaporated milk (2/3 cup)
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 12-ounce package (2 cups) butterscotch-flavored pieces
1 7-ounce jar marshmallow creme
1 cup chopped pecans
1 teaspoon vanilla
1. Butter a 13x9x2-inch baking pan. Set aside.
2. In a heavy 2-quart saucepan, combine sugar, butter, evaporated milk, pumpkin, cinnamon, ginger and nutmeg.
3. Bring mixture to a boil, stirring constantly. Reduce heat. Boil over medium-low heat till mixture registers 234 degrees F. (soft-ball stage) on a candy thermometer, stirring constantly (about 25 minutes).
4. Remove from heat and stir in butterscotch pieces till melted. Add marshmallow creme, nuts and vanilla. Mix till well combined.
5. Pour mixture into prepared pan, spreading evenly. Cool at room temperature. Cut into squares. Wrap tightly and store in refrigerator. Makes
3-1/4 pounds.

Pumpkin Pie Fudge
3 cups milk
5 cups pumpkin
7 teaspoons pumpkin pie spice
3 cups sugar
dash salt
1/2 cup butter or margarine
1 cup chopped nuts
1 cup marshmallow cream
8 oz white chocolate
1 teaspoon vanilla

Combine the milk, pumpkin, spice, sugar, salt, butter and nuts in a 5 quart saucepan and bring to a boil, cooking until the mixture reaches the firm ball stage. Then stir in the marshmallow creme, white chocolate and vanilla. Stir until it starts to get thick. Pour into buttered pan; let set.

Rita Grand Island NY

Sausage Crescent Casserole
Great to take to a breakfast or brunch

1 lb sausage
2 cans crescent rolls
1 8 oz block cream cheese

Brown sausage, add cream cheese, and stir till blended.

Grease 9 x 13 pan. Using one can of crescent roll, cover bottom of 9 x 13 pan. Spread mixture over rolls, and then cover with remaining can of rolls. Bake in 350 degree oven for 15 minutes or till rolls are golden brown.

Tona in Bama

Nancy this is the recipe hopefully I got it all right today.

Raine in Ma so sorry that I was careless and omitted the time. Bake in preheated 350 oven for 65 to 75 minutes. Should be brown and a toothpick pushed into the pudding should come out clean.
Sandy Danvers Ma

Custard Noodle Pudding
12 ounces egg noodles
1 pound cottage cheese
1/4 pound butter
1 can crushed pinapple, small
1/2 cup milk
1/2 cup sugar
2 eggs, extra-large
1 pint sour cream
Custard
2 eggs
2 cups milk
Topping
1 cup cornflakes
1 tablespoon sugar
1/4 teaspoon cinnamon

Cook noodles and drain. Mix all ingredients except butter. Melt butter in 9 x 13 pan and drop in noodle mixture. Beat eggs and milk to make custard. Pour custard over mixture. Mix ingredients for topping and sprinkle over
custard. Bake in preheated 350 oven for 65 to 75 minutes. Should be brown and a toothpick pushed into the pudding should come out clean.

Our version of Kraut soup

Kraut Soup
Pork ribs- one or two slabs
green beans-one large can
onion chopped-1 large
potatoes- enough for all or a can of sliced
sauerkraut- one large bag or large can

Put a big slab of ribs in crockpot and cover with water and cook until tender. Remove from water and take off bones. Put meat back in the crock pot and add chopped onion, green beans, chopped tators and a bag or big can of kraut that has been rinsed and drained. Let her cook for a couple of hours! Yummy with a slice of bread and butter!

Question-- What kind of cookies and candy can I make now for Christmas and freeze and still be good when thawed?? Has anyone ever froze the no bake cookies with good results???

JM

I was wondering if anyone happens to have a “copycat” recipe for Applebee’s Apple Caramel Crunch Cake. They used to make it and now they have removed it from there menu, I hope someone has something close to it. I am pregnant and would love to eat some now!

All the best to you Nancy!
Gracie, Rochester, NY

For Jenny in Ky. Their is a town in Ga. called Mareitta, it is outside Atlanta. Hope this helps!
Betty T. Ga.

Hello to everyone in Nancyland including Nancy,
This month when my son was attending his 4-H meeting I somehow was volunteered to make an apple crisp. I think it's because the club is mostly family members and I am the only one who cooks and bakes. My problem is I really don't like apple crisp so I don't have any recipes for it. So I am in need of a homemade, TNT apple crisp or apple cobbler to feed a large group of KIDS!! One of the kids has an allergy to nuts so please no nuts!! But I have a month to come up with the recipe so pull out all of your old cookbooks and give me a really good homemade TNT recipe please.
Here's a cookie recipe my son helped me make over the long weekend! Yum Yum!

Chocolate Peanut Butter Dream Cookies
2 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, softened
2/3 cup granulated sugar
2/3 cup brown sugar
1 teaspoon vanilla extract
2 large eggs
1 2/3 cups Nestle milk chocolate and peanut butter swirled morsels
1/2 cup peanuts, chopped (optional)

Preheat oven to 325°F. Combine flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 1 cup morsels and peanuts. Drop by well-rounded teaspoon onto ungreased baking sheets. Press down slightly. Top with remaining morsels. Bake for 11 to 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Thank you so very much,
Nicole (the cookie lady) from WNY

Hi Nancy!!!
Just want to say "Thank-You!!!" for your wonderful newsletter,  I've been receiving it for years and its always a treat!!!

Todays newsletter Wed. 10/11/06 Sue asked for a Kiss Cookie made with peanut butter and the bisquick mix.... here it is!!! ( I got this from your site Nancy!!!)

Peanut Butter Blossom Cookies
1 - 14 oz. can sweetened condensed milk (not evaporated!)
3/4 C. peanut butter
2 C. Bisquick
1 t. vanilla
Sugar
Hershey's kisses

In a large bowl, beat condensed milk and peanut butter until smooth. Add Bisquick and vanilla. Mix well. Shape into 1 inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet. Bake at 350 degree's for 6 - 8 minutes. Press Hershey's kiss in center of each ball immediately after baking. Cool, eat and enjoy and watch them disappear!!!
* This didn't tell how many cookies it would make.

My gramma used to make these cookies and they were always a hit!!!
Hope Sue enjoys them!!!

Suzie from Northern Michigan

This recipe or one very similar was also sent in by RosieG in Pa

October recipes, coloring pages and costume ideas
Pumpkin recipes using fresh and canned pumpkin
Halloween treat recipes

Re: Ruth in MS wrote I have been trying to get some information on the Home Cookin Software. I don't know if I am doing something wrong as getting recipes from the newsletter. I have been able to import recipes from the newsletter but not some of my older recipes. Thanks for all your work.

Ruth if you will just copy and paste them to your Home Cookin, you can get them in. I like to copy the title and paste it , then the ingredients, and last the directions. Then just save them by clicking on the save button.
Lurinne/MS

Hi Nancy and Everyone!
To Sandi Hutson from Jasper, Texas, who sent in the recipe for Pecan Delight Pie in the October 7th newsletter - Is that a copy cat recipe for the pie served at Luby's? That's what it sounds like and if so, I love that pie. Either way, thanks so much for sending in the recipe. It sounds great and I intend to make it very soon. I will be driving through your town in a couple of weeks, on my way to and from my parents' home. I'll be sure to wave as I pass through!

To Frances in Wesley Chapel, Fl, who sent in the Grape Salad recipe - I have to join all of the other comments that have been posted. I made the salad some time ago for my family to go with barbecue and it was a hit. This last weekend, I made it to take to a "dinner on the grounds" at my church. It was a great hit and the recipe was requested by many! Thanks for sending in a delicious recipe!

I also made a Pumpkin Cheesecake Bar recipe that I believe I got from this newsletter. When I searched for it so I could thank the person who submitted it, I wasn't able to find it. The crust was made from a pound cake mix. Anyway, if someone here sent it in, thank you! It was delicious also!

I have a request. As our first real cool front is expected tomorrow (down in the 50's--I know that isn't cool to many of you up north, but it is a start for Texas), I would like some TNT recipes for chili. I would prefer recipes without beans and without chunks of tomatoes, as those are both ingredients that my hubby doesn't like.

In the September 15th newsletter, I posted a request for a copy cat recipe for what I thought was called "Tawoomba Pasta" that I had at Outback Steak House. I didn't see any response. When my hubby and I went back, I found that it is actually Toowoomba Pasta. When I did another online search, I found the following recipe posted by Danielle, Rochester, on The Recipe Link. Nancy, I don't know if you can post this, but if you can, I thought others might like to try it also. I haven't tried it yet, but intend to do so very soon. If this is the same or a similar recipe, it is yummy and it certainly sounds easy enough! I believe that it was TNT by Danielle, from what I could tell.

Cajun Shrimp and Crawfish Pasta
Shrimp and crawfish tails in a creamy sauce.

1 package (16 ounces) angel hair pasta
1/2 cup butter or margarine
6 cups heavy whipping cream
1 cup chopped green onions
1 pound cooked, peeled shrimp
1 package (5 ounces) crayfish tails
3 tablespoons Cajun seasoning

Cook the pasta until done. Drain. In a skillet, melt the butter. Stir in the Cajun seasoning and cream. Bring to boil, and reduce the sauce by half, stirring often. Add the green onions, crawfish and shrimp. Cook until just heated through. To serve, pour sauce over angel hair pasta. Garnish with additional chopped green onions.

To Nancy - Thanks again for all of your hard work on the newsletter. I'm glad you were able to resolve the problems you were having with the formatting. I'm sorry this email is a little longer than I usually send. I guess I had a lot to say today! Everyone have a great day!
Vickie, in Liberty, Texas

I must of missed the Tiramisu recipe by Rachel Ray, would you let me know the date.
Thanks, Connie MN

For Doris S Indiana (Oct 8). My electric stove and oven is a Kenmore. Works great, no problems.
Barbara East TN

Here is a great Kraut Soup recipe. Don't let the ingredients scare you. Put all of these ingredients in a crockpot and cook for 5 to 6 hours on low heat. 4 C chicken broth, 1 lb. smoked sausage-sliced, 16 0z. of kraut, 2 C sliced- fresh mushrooms, 1-1/2 C peeled cubed potatoes, 1 can cream of mushroom soup, 1-1/4 C. chopped onions, 2 large carrots-sliced, 2 celery ribs-sliced, 2 tblsps. white vinegar, 2 tsp. dill weed, 1 tsp. sugar, 1/4 tsp. pepper.
Peggy K in Mn.

Can any one share. Green tomato recipes.
Thanks So Much
Linda

This is for Marilyn in Florida asking for seafood quiche.

Swiss Crab Quiche
2 cups shredded Swiss cheese
6-oz. can crabmeat,drained & flaked
1 tablespoon finely chopped green onion
1 tablespoon finely chopped celery
1 tablespoon finely chopped parsley
1 tablespoon flour
1/2 teaspoon salt
3 eggs
1 cup light cream
1-9"-inch pie shell
1 tablespoon grated Parmesan cheese

Toss together Swiss cheese, crab, onion, celery, parsley, flour and salt. Beat eggs lightly, gradually stir in cream. Add cheese mixture, stir to combine. Pour into pie shell. Sprinkle with Parmesan cheese. Bake in preheated 375F oven for 30 to 35 minutes or until knife inserted in center comes out clean.

Shrimp Quiche
1 (9"-inch) pastry shell, unbaked
1 pound medium shrimp,peeled & deveined
1 cup sliced mushrooms
1/4 cup chopped scallions
4 tablespoons butter
4 large eggs
1 1/2 cups light cream
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon nutmeg
2 tablespoons sherry
1 cup grated Mozzarella or Gruyere cheese

Preheat oven to 400F. Sauté shrimp, mushroom and scallions in butter for a few minutes until tender. In a large bowl, beat eggs. Beat in remaining ingredients. Fold in shrimp mixture and pour into pie shell. Bake for 15 minutes, reduce oven temperature to 300F. and bake 30 minutes more. Let stand 5 minutes before cutting and serving.

Seafood Quiche
1-1/2 cups shredded Swiss cheese
1 cup crabmeat, chopped
4 eggs
1-1/2 cups light cream or whole milk
1/4 cup chopped onion
2 tablespoons finely chopped parsley
1/2 teaspoon fresh chopped dill
salt and pepper to taste
fresh chopped garlic to taste
1 9"-inch pie shell

Preheat oven to 400F. Place the cheese and crabmeat in the bottom of pastry shell; set aside. Beat remaining ingredients together thorough lt; pour into pie shell over the crab and cheese. Place on a baking sheet. Bake on lower rack for 30 to 35 minutes, until filling is just set, puffed and golden. Remove from the oven and place on a wire rack for 5 to 10 minutes before cutting.

Note: you can substitute shrimp that is cleaned, deveined and cut up. Also I have used lobster. More to follow next newsletter Peggy from Belleville Ontario, Canada

Nancy, this is different from the previous replies as you can call them directly. Some of the stores they list in your zip code have decided to no longer carry the product and Kraft has no way of knowing that.
Jodi in IN

Re: Good Season's Salad Dressing
I was also looking for one of their packet salad dressings that I could not find. I found this telephone number for Kraft 1-800-323-0768. They mailed some to me. If you give them your E-mail address, they will even send you a list of the grocery stores in your zip code that may still carry the item. Hope you are able to find it.
Fran in CA

I need to make a large salad for a church fundraiser. It has to be a vegetable or pasta salad, but the dressing cannot contain mayo and the salad cannot have meat in it. Any suggestions?
Thanks, Becky, Iowa

Fall Fantasy Fudge
4 c. sugar
1 c. milk
1 c. canned pumpkin puree
3 T. light corn syrup
pinch salt
3 T. butter, cut into small pieces
1 t. pure vanilla extract
1/4 t. pumpkin pie spice
1 1/2 c. chopped walnuts
3 oz. chopped high quality dark chocolate
2 T. heavy cream
1/2 c. toasted walnut halves

Heavily butter 9". sq. pan & wooden spoon. (Spoon to be used only to mix vanilla & walnuts, not on stove)
In large heavy saucepan, combine sugar, milk, pumpkin, syrup & salt & mix until smooth. Place over med. heat, stirring constantly, until sugar dissolves. Add candy thermometer & cook until temp 238 degrees. Remove
immediately from heat, sprinkle butter over mixture & let mixture cool to 140 degrees. Add vanilla, pumpkin pie spice, & chopped walnuts & beat well for 45 sec., or until sets a little & loses glossy appearance. Immediately pour into prepared pan. Let sit until firm. To make chocolate Ganache topping, melt chocolate & heavy cream together in microwave or over double boiler until very smooth & creamy. Remove firm fudge from pan & place on cutting surface. Spread mixture evenly over fudge & top w/walnut halves. Let set for few min. until slightly firm, then cut into small pieces. Let cool until fudge reaches room temp. Wrap pieces individually, or store all fudge in airtight container in cool place.
Makes 48 pieces. (Source: Wen Zientek-Sico)
Athena in DE
( Note! Walnuts help to lower cholesterol)

I am looking for a recipe for a soup that has bacon, cheese and tomato. Can someone help me? I want to make it for my sister who puts tomato and bacon on EVERYTHING...including her pizza. I thought she might like this soup. Thanks. Love this newsletter. It is great.
Jen from Binghamton, NY

This is for Carole with an "E" in Calgary, who in the 10/6 newsletter was looking for a peanut cookie recipe. I hope this helps. I have also seen similar recipes, where 1/4 to 1/3 cup of dates and/or dried cranberries are added.
Robbie in Bowling Green, IN

Peanut Cookies
1 egg
3/4 cup firmly packed brown sugar
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup vegetable oil
2 teaspoons vanilla extract
1 cup chopped roasted peanuts

In a mixing bowl with a hand-held electric mixer, beat egg; blend in brown sugar. Combine flour, soda, and salt in a separate bowl; add to egg mixture a little at a time, alternating additions with the oil. Stir in vanilla and peanuts. Drop by teaspoonfuls onto greased baking sheet. Bake peanut cookies at 375° for about 6 to 8 minutes. Makes about 3 dozen peanut cookies.

Dear Nancy and Friends:
We recently went to a wedding. There was a wedding cake and somebody had made cheesecake. The cheesecake was cut into small slices and placed into little foil, miniature sized muffin cups - Those of us who did not want cake took the cheesecake cups. I have tried many times to get the recipe for the cheesecake but so far I have not been successful. This has been going on for over a month now, so I am sure I will not get the recipe. Does anybody have a recipe for this cheesecake that they will share with us.
Sally - Idaho

This if for Jeff, who in the Oct. 9 newsletter made the suggestion to use 3 1/4 tsp of the special seasoning for the Hillvilla pumpkin pie. The original recipe calls for 2 1/2 tsp of seasoning per pie. The seasoning recipe makes 3/4 cup, but it is not meant to be used all at once.
Mary in Oregon

Cashew Butter Fudge
Serves/Makes: 64

2 cups sugar
1/3 cup heavy cream
1/2 cup milk
1/8 teaspoon coarse kosher salt
1 teaspoon vanilla extract
1 cup cashew butter -- at room temperature

Butter an 8x8x2-inch baking dish or cake pan, working it into all the crevices. Combine the sugar, cream, milk, and salt in a medium saucepan. Cook over medium heat, stirring constantly until the sugar dissolves. Once the mixture begins to bubble, stir frequently until it reaches 235F on a candy thermometer, about 15 minutes.

Remove the pan from the heat. Stir in the vanilla and cashew butter; continue stirring for about 5 minutes, until the cashew butter has been completely absorbed, and the fudge is smooth, free of lumps, and very thick.

Transfer the candy into the prepared pan, spreading it evenly with a rubber spatula. Set the dish aside for about 1 hour for the fudge to cool and harden.

Cut it into 1-inch squares. Store the fudge in an airtight container that has been lined with wax paper. It has a shelf life of 1 month, or can be stored for up to 2 months in the refrigerator.
from lindah Texas

I don't remember who sent the recipe for Incredibly Delicious Banana Bread, but I made it yesterday, and it really is incredibility delicious. This is a keeper. Thanks for sharing.
Gail in Alabama

Nancy, your site is one that is filled with laughter, love, friendships and good food. So glad I found you. This is a recipe that I adapted from my Pillsbury Magazine and cooked for supper tonight. It was really good. I serve a marinated cucumber and asparagus salad for a side and the meal was complete. It's not even cool here in Louisiana yet, but it might be where some of your readers are. We like soup anytime in our home. Hope someone will enjoy it as much as we did.

They called it
Family Hamburger Soup

I called it
Worknight Soup with Veggies

1-lb lean ground beef
1 whole onion, chopped
3 whole potatoes, peeled and cubed
2 stalks celery, de-stringed and chopped
1(16-oz)bag frozen mixed vegetables
3-cups water
24-oz beef broth
1(14.5-oz)can petit chopped tomatoes, undrained
1-tbspn Worcestershire
Tony's or other Cajun Seasoning - 1-1/2-tspn
1/2-tspn celery salt
salt and pepper to taste

Cook ground beef and onion in your soup pot until beef is browned and onions are wilted. Use potato masher to separate ground beef "clumps'. Put potatoes and onions in bowl of water and cook on high on microwave for 12 minutes. Drain and add to soup pot with all other ingredients. Bring to a low boil and then lower temperature and simmer for about 20 minutes, stirring occasionally.

Hope ya'll enjoy it as much as we did!
-Suz in Louisiana

Hi, all. I keep hearing that whipping cream that is NOT ultra-pasteurized is the best because it whips stiffer. All the brands I find in the grocery stores are ultra-pasteurized. Does anyone know where I can buy any that is not?

I found this recipe online and tried it last night. It is definitely a keeper - so easy to put together and cooks in a crock pot. I had some peaches that were under ripe, and this was perfect to cook them completely:

CROCKPOT PEACH COBBLER
1 bag frozen peaches (2 cups sliced peaches – fresh or frozen)
1 tablespoon cornstarch
1/2 teaspoon vanilla
1 tsp almond flavoring
1/4 cup brown sugar
1/4 to 1/2 teaspoon cinnamon
1 Jiffy white cake mix (or 1/2 package of a 2-layer size cake mix)
5 tablespoons melted butter

Lightly grease the crockpot; place peaches in the bottom. Sprinkle with cornstarch; toss. Drizzle with vanilla and sprinkle brown sugar over all. Sprinkle with cinnamon then cake mix. Drizzle melted butter evenly over cake mix. Set crockpot to high and cook 3 to 3 -1/2 hours. Delicious served warm with vanilla ice cream!

Doris in Oklahoma City

Hi Nancy and Friends - Here are a couple of my TNT Italian recipes, requested by Sally in Grants Pass Oregon:
Creamed Sausage Soup - Similar to
Olive Garden's Zuppa Toscana

Saute:
1 lb loose Italian sausage - (I use the hot, but sweet will work also)
1 T Olive Oil
1 large onion - diced

Add:
3 cups water
1 /2 t white pepper
1/2 t coarse black pepper
1/2 t cinnamon
1 T chopped basil
1 t oregano
1 t Worcester sauce
2 beef broth cubes

Simmer for 20 min. on med heat

Add:
3 good size potatoes - peeled and cubed
Simmer until potatoes are almost done

1 package frozen chopped spinach
1 lg. can drained mushrooms slices (or 1 cup fresh)
2 cups milk
1 sm. can evaporated milk

Bring to almost a boil, then reduce heat to low for 5 min.

Serve

Spaghetti Sauce

Sauté:
1 med. Onion, diced
1-2 cloves garlic – minced
2 slices bacon
1 T olive oil

Add:
4 med. cans Hunts tomato sauce
1 large can Hunts petite diced tomatoes
1 cup water
2 T chopped fresh basil
1 t oregano
1 T garlic powder
1/2 t white pepper
1 t salt
1/4 t fresh grated nutmeg

Stir. Bring to a boil then lower heat, cover with vented lid. Remove bacon and discard. If you're adding meat balls, add at this point – raw. Cover with vented lid and simmer for 1 hour stirring occasionally.
Thanks Nancy, you remain "MY HERO"
TeaHag in NY

For Trish/Fl asking for the grape salad. the link is at the bottom of the newsletter, it is listed in July 30.
Brenda/Alabama

To Pam H in Oct.10 newsletter, for No Bake Fruitcake. It was in Oct.2 letter. One correction it is (4-1/2 cups crumbs ) not 2 1/2 lb. as I listed. I had a senior moment.
Harvey in Pa.

For Sue re: Kiss Cookies
I have never tried to add peanut butter when I have made these. I don't know why you couldn't, but have no clue as to what type of adjustments would need to be made. Really glad you liked them.
Barbara S - Omaha NE

I am looking for a TNT recipe for Beef 'N Noodles. I make Chicken 'Noodles all the time but have never tried with the beef and my son has requested it so I promised him I would try, so help! Thanks, you people out there in Nancy Land always come through for each other. Thanks Nancy for all your hard work!
Kay in Indy

Easy Strawberry Salad
1 large pkg. strawberry jello
1 cup hot water
1/2 cup pineapple juice
1/2 cup cold water
1 box frozen strawberries
1 small can crushed pineapple
1/2 pint sour cream

Dissolve jello in hot water. Add pineapple juice and cold water. Add frozen strawberries and pineapple. Pour half of mixture in 9 x 9-inch pan. Chill. Put sour cream on top. Pour rest of jello mixture over top. Chill.
Tona in Bama

Frozen Strawberry Salad
8 oz. cream cheese
3/4 cup powdered sugar
10 oz. pkg. frozen strawberries, Thawed
1 large container Cool Whip
1 large can crushed pineapple, drained
2 bananas, cubed
1/2 cup chopped nuts

Beat together cream cheese and powdered sugar. In another bowl mix well pineapple, bananas, strawberries, nuts and cool Whip. Combine with cream cheese mixture. Pour into 9x13-inch pan. Freeze overnight. Keeps 6 weeks
and bananas won't turn brown.
Tona in Bama

Dear Nancy,
I am responding to the newsletter dated October 9th. I wanted to thank Betty in MD for the Gingerbread People recipe she sent in response to my request. It sounds great and I can't wait to try it out! Thanks again.
Audrey G, Illinois

Here are mine and the kids favorite baked macaroni recipes. Hope its what you are looking for.

Golden Baked Macaroni
1 lb elbow macaroni or other med pasta shape
1 c ricotta cheese
2 c [8 oz] shredded mozzarella cheese
2 cans [8 oz ea] tomato sauce
1 tsp salt
1/2 tsp pepper
1/4 c grated Parmesan cheese
butter or margarine [opt]

Preheat oven to 350 degrees. Cook macaroni to desired doneness; drain. In lg bowl, combine ricotta and mozzarella cheeses, tomato sauce, salt, and pepper. Add macaroni to mixture and toss lightly. Place in 9 x 13 baking dish that has been coated with nonstick spray. Sprinkle with the Parmesan
cheese and dot with butter. Bake, uncovered, about 30 mins or until golden. Note: as good as this is alone, you can also serve it topped with a chunky spaghetti sauce.


Baked Macaroni and Cheese
2 cups uncooked elbow macaroni
1/2 c. butter
1/2 c. flour
1-1/2 c. milk
1-1/2 c. sour cream
1 t. salt
1/2 T. pepper
10 oz. bar mild Cheddar cheese, grated

Preheat oven to 350°F. Cook macaroni in salted boiling water
according to package directions. Drain and rinse with cold water. Pour into a 3-qt. casserole In a saucepan, melt butter and stir in flour. Gradually stir in milk and sour cream. Add salt and pepper. Cook over low heat, stirring constantly, until sauce bubbles and thickens. Reserve 1 c. grated cheese for
the top of the casserole. Toss macaroni with remaining cheese. Pour sauce over macaroni and mix thoroughly. Sprinkle with reserved cheese. Bake for 1 hour, or until bubbly and brown. Serve immediately.

Baked Macaroni with Tomato and Cheese
1 (28 oz) can crushed tomatoes
1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery seed
1 dash oregano
1 dash marjoram
1 dash thyme
2 cloves garlic -- minced
1/2 box dried macaroni
8 plum tomatoes -- sliced
5 basil leaves -- chiffonade
1 sprig thyme -- leaves chopped
1 sprig rosemary -- leaves chopped
1/2 pkg shredded pizza cheese mixture

Spray a casserole dish with cooking spray. Set aside. In a small pot, place the crushed tomatoes and all the dried herbs and seasonings. Mix well and heat to a simmer. Turn off heat. Put up a big pot of water to a boil. When it comes to a boil, add some salt and the macaroni. Cook according to package directions.
When done, drain well.

Put 1/2 of the amount in the bottom of the casserole dish. Layer the tomatoes, herbs, cheese, and then continue until all ingredients are used up. Top with sauce and cheese.

Bake at 350F for 1/2 hour. Remove and let sit for 10 minutes. Then serve. Garnish with a sprinkle of parmesan cheese and some fresh herbs that have been chopped.
Heather in California

Porto-Style Flan (Porto Pudim Flan) (Portuguese)
1/2 cup (125 ml) sugar
1-1/2 cups (375 ml) heavy cream
1-1/2 cups (375 ml) milk
8 egg yolks, beaten until frothy
2 Tbs (30 ml) tawny Port

Heat the sugar in a saucepan over moderate heat until it is dark golden brown. Remove from the heat and allow to cool for about 5 minutes. Add the cream and milk to the saucepan and return to the heat, stirring until the caramel is dissolved and the mixture is almost boiling. Remove from the heat. Add some of the hot cream mixture to the egg yolks, stirring to combine, then add the egg yolk mixture to the cream mixture, stirring to combine. Pour into 6 to 8 custard cups or ramekins, or into a single 2-quart (2 L) baking dish. Place the ramekins or baking dish in a larger baking dish and add enough hot water to come halfway up the sides of the ramekins. Bake in a preheated 350F (180C) oven until a knife inserted in the center of the custard comes out clean, about 40 minutes. Cool to room temperature before chilling in the refrigerator. To unmold, run the blade of a knife around the inside of the baking dish before inverting onto a serving platter.
Serves 6 to 8.
Star

Hi All,
So time back someone here in Nancy land gave the name of a web site for used books, I believe it was with free shipping. Does anybody have it or know of a site? I did find one called www.abebooks.com has anyone ever used this site??
Thanks Cindy in Rochester. NY

Hi Nancy
Mary from Raleigh, NC was looking for a recipe for $100 Dollar Chocolate Cake.

I hope the following recipe is what she is looking for.

ONE HUNDRED DOLLAR CAKE
2-1/2 c. sugar
1 c. shortening
5 eggs, separated
1 c. milk, buttermilk
3 c. sifted flour
5 tbsp. strong coffee
4 tsp. cocoa
1 tsp. soda
1/2 tsp. salt
2 tsp. vanilla

Cream butter and shortening until smooth and fluffy. Beat egg yolks and add to mixture. Sift flour once before measuring. Sift again with dry ingredients together. Add buttermilk and dry ingredients together. Stir in vanilla and coffee. Beat egg whites stiff and fold in batter. Grease and flour three 9- inch cake pans. Pour batter into prepared pans. Bake in 350 degree to 375 degree oven for 25 to 30 minutes.

ICING:

1/2 c. butter
1 egg yolk
2 tsp. cocoa
1 tsp. vanilla
1 box confectioners' sugar
3 tbsp. strong coffee

Cream butter with sifted sugar and cocoa. Add egg yolk, coffee and vanilla. Beat until fluffy. If icing is too stiff you may add more coffee. Spread icing between layers and on top.

For Phyllis Knipp--Baker, Mt
Here are a couple recipes for Cole Slaw "like" Kentucky Fried's.

KENTUCKY FRIED CHICKEN COLESLAW
1/8 c. oil
1/4 c. vinegar
1/2 c. sugar
1 tsp. salt
1/2 c. Miracle Whip
1 head cabbage, shredded
1 or 2 carrots, shredded
1 tsp. celery seeds

Mix first 5 ingredients together. Beat 10 minutes. Pour over cabbage.

Creamy Cole Slaw Like Kentucky Fried Chicken's
This is a copy of Kentucky Fried Chicken's cole slaw.

Creamy Cole Slaw
8 cups finely chopped green cabbage
2 carrots, scraped and shredded
1 bunch green onions, chopped
1/2 cup mayonnaise (not reduced fat)
1/4 cup milk
1/4 cup buttermilk
1/3 cup granulated sugar
1-1/2 Tablespoons apple cider vinegar
2 Tablespoons fresh lemon juice
1/2 teaspoon salt

Combine the chopped cabbage, onions and shredded carrots in a large bowl. Mix together the mayonnaise, milk, buttermilk, sugar, vinegar, lemon juice, and salt and beat until smooth. Pour over the cabbage mixture and mix well. Chill at least 2 hours before serving.

Two tidbits that make this cole slaw extra delicious: Make sure to chop the cabbage, carrots, and onion into very fine pieces (about the size of rice kernels). The real flavor enhancer to this recipe is to let it chill at least 2 hours before serving. The longer the flavors have a chance to blend, the better the slaw.

Karen From Wisconsin

Hi all. Been very busy--trying to catch up with the recipe dailies from Nancy! I wanted to add a couple favorites in response to some requests - I don’t remember specifically who requested, but hope these help.
Thanks Nancy and all!! Pam in Chilly, Colorful Roanoke, VA

Mom’s Baked Stuffing Patties
1 bag Pepperidge Farm Stuffing Mix
3 or 4 Slices bread, broken up (I use day-old bread or buns)
1 tsp. Poultry Seasoning
2 eggs
± 1 Cup Chicken (or Turkey) Broth
1 Onion, chopped
1 stalk Celery, diced
2 Tbls. Butter

Sauté the Onion and Celery in butter in small frying pan; pour into med. size bowl and add other ingredients. Mix together until moist and make into patties. (Usually I just spoon onto a baking sheet.) Bake at 350° until slightly brown—about 15 - 20 minutes. Serve with Giblet Gravy.

Gayle’s Pear Honey (I’ve been making over 25 yrs; came from dear family friend)
7 lbs Pears, Ripe, Firm & Peeled & Cored (About 14-16 Med size Pears)
6 - 7 Cups White Sugar
1 Large Can Crushed Pineapple, Drained

Grind pears through food processor or coarse food chopper - this will resemble apple sauce. (I leave some chunky ‘cause I like it that way!) Pour into large, heavy pot. Add sugar. Bring to boil, reduce heat to Low; cook 1 hour. Remove skim on top. Pears will thicken and become "syrupy."

Add crushed pineapple. Mix well. Cook 30 more minutes. Process in "jelly" jars and process to seal.

Depending on amount of pears used & quantity of Pear Honey created, this recipe will make about 14 "jelly jars" of honey or about 9 pints.

To Seal/Process Jars:
To seal jars, wash jars, lids and screw rings in hot soapy water. Rinse and place jars on a rack in a large Dutch oven. Place lids in a saucepan; cover jars and lids with water. Dry and set aside screw rings.

Bring both pans to a boil; boil 10 minutes. Remove from heat, leaving jars and lids in hot water until ready to use. Immediately before filling, remove jars from hot water and drain well. Fill jot jars to within 1/4 to 1/2 inch of tops; wipe jar rims and threads (to seal properly). Quickly cover with lids and screw rings on tightly.

Invert jars 5 minutes; turn upright. After 1 hour, check seals. Lids should be curved down and remain so, when pressed. (You can hear a "popping" sound when jars seal).

Note: This is a time consuming process, especially when sealing jars. I have tried simply pouring Pear Honey into small freezer containers and placed in my freezer. This method seems to work ok too with no taste difference, etc and is a lot faster if no time to process in jars. This is a great gift with a loaf of homemade bread!

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