Hello Nancy and all Landers,
Well, I'm sure not ready for Winter lol. But I guess living in Northern Wisconsin I have no choice. I would like to thank Muriel in Naples, FL for the Pecan Pie Cheesecake recipe - exactly what I was looking for. Also to the person(I don't remember the name) who recommended reading the book The Shack - great book. And I too didn't know you could get an electronic password from the library lol.. Never too old to learn new things.
Dianne in Wisconsin

FOR ELAINE NJ
Does anyone have a recipe for a cookie with a miniature snickers bar wrapped inside.

Snickers Cookies
1 cup margarine, softened
2 teaspoons vanilla
1 cup creamy peanut butter
3 cups flour
1 cup packed brown sugar
1 teaspoon baking soda
1 cup granulated sugar
1 teaspoon baking powder
2 eggs
60-70 bite-size Snickers candy bars

In a large bowl, beat first four ingredients. Add vanilla and eggs; mix well. Add dry ingredients to above mixture; beat until combined. Shape a rounded tablespoon cookie dough around unwrapped candy pieces to form a ball. Bake at 350 degrees on an ungreased cookie sheet for 10-12 minutes
of until lightly brown. Cool on cooling rack.

Chocolate Glaze
1 cup powdered sugar
2 tablespoons cocoa
1 tablespoon milk

Mix, and if more milk is needed add 1 teaspoon milk to make a drizzle icing. Add icing to cool
cookies. The cookies are good without the glaze.

Dear Nancy,
Many thanks to you and all your Nancy Land cooks for your delicious and diversified ideas. It's amazing how people from all over the world can join in this web site and contribute to making
cooking a pleasure. How unfortunate that most of us will never meet. However, it is comforting to know that each and every offering submitted allows me to share and
make memories with family and friends.
Judy/Buffalo

Ann in Middle, GA
Thank you for your Sinful Chocolate Cookie recipe. They were so yummy. I rolled them into balls and did not add the candy bars (did not have any but will next time). I added nuts to the batter before rolling them and they came out delicious.
Judy/Buffalo

Re: roasted potatoes. They can be made very quickly and easily in a George Foreman oven. Simply cut in quarters and coat with olive oil and add any other desired seasonings. Set for about 35
min. or longer if larger pieces.
Athena in DE (the little red potatoes work very well, too)

In the White Sugar Cookie Recipe I used only a generic Crisco type shortening (no margarine/butter) and the texture was wonderful. Lightly, crisp and crunchy. Almost addictive.
Judy/Buffalo

I would like to thank everyone for how to cook roasted potatoes. Am definitely going to try them all.
Thank you, Candy

I am in search of a sugar cookie recipe. I know I can find help here. You do a wonderful job, Nancy. I’m looking for the big, soft, fluffy sugar cookies. A lot of times you can find them around the Amish communities. I don’t want to use lard though like the Amish do.
Thank You in advance, Angie in Ohio

Candy I have read all the ways to bake potatoes but have never read the way I fix potatoes when in a hurry! Wash, dry and poke with fork or knife the potatoes and put in a plastic bag from the store. Tie bag shut and put in microwave. Don't be alarmed when bag swells. Cook until soft. This depends on the size of potatoes. The skin will be soft and potatoes can be slipped out of the skin.
GOOD LUCK CANDY!
Sandie, Lincoln, NE.

I've lost one of my favorite fall and winter recipes and I'm hoping someone can help me. When I got married (1969) I was given a Better Homes and Garden cookbook. I don't know what has happened to it since last winter but I can't find it - the recipe I need is for Vegetable Beef soup: It has stew meat, a large can of tomato juice, an onion, chili power, bay leaf then some veggies added later but I can't remember how much of what - especially the spices and the amount of water added - if any.
If you have this exact recipe would you please share it. Thanks for checking!!!
Elaine in Ohio

Hi Nancy. does anyone out in wonderful Nancy Land have a recipe for a white sauce that is poured or spread onto fresh made gingerbread? My friend's grandmother made it and the sauce was light and not too sweet. If anyone can think of something close, I would love to hear the recipe.
Thank you. Shell in Fl

Here are three recipes that I would love to share. They are wonderful and different.

Homemade Graham nuts
3 1/2 c whole wheat flour
1 c brown sugar
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
2 c buttermilk
2 tsp vanilla

Mix dry ingredients. Add the wet ones and stir well. Pat ut into a 12 x 16 inch flat baking pan. Bake at 350 for 20 to 25 min. Take out of pan and cool completely. Grind in your food processor until you have coarse crumbles. Place in two 12 x 16 pans and bake at 275 for 30 min. stirring every ten mins.
Eat with milk and brown sugar sprinkled on top.

Six Week Bran Muffin
5 c all purpose flour
5 tsp baking soda
2 tsp salt
2 tsp ground all spice
1 15 oz box bran flakes with raisins
3 c sugar
4 eggs
1 c vegetable oil
1 quart buttermilk
2 tsp vanilla

Combine first 6 ingredients. Mix liquids together and pour over flour mix. stir well and place in refrigerator. This batter will keep for 6 weeks in fridge. Do not stir when ready to use. Pour 1/2 c
into lined muffin tins. Bake at 375 for 20 minutes.

Tomato Fritters
1/2 c self rising flour
1 egg
2 TBS A-1 sauce
1 can diced tomatoes drained
1 small minced onion
1 tsp sugar

Mix all ingredients and let sit for 5 min. Fry by the tablespoon in hot oil. The recipe said 360 but I found if I did it a little higher they soaked up less grease. These were really good and different.
Amy B in Tenn

I am looking for a recipe for a 7 layer salad.
Lauren, MD

Hi Nancy and friends, Just a THANK YOU to Joan, MA. for letting us know that Target carries the GT Express 101. Picked mine up today for $29.95. I purchased my first one from an infomercial and was sucked in by the "buy one, get the second one free, just pay the postage" The postage was outrageous!! It is about 3 years old and has given me many hours of creative cooking. I thought it
was time to purchase a backup, just incase AND postage free.
Thanks again Joan.
Eleanor, Fl.

I have been waiting for some cooler weather to have my favorite chowder. Hope you will like it.

20 Minute Corn Chowder (Microwave)
2 cans cream style corn
1 1/2 cups of milk
1 (13 ounce) can evaporated milk
1/2 green pepper (small dice)
1 Tbls of dried instant minced onion
1 can of condensed potato soup
Salt and pepper to taste

I like to add about a cup of diced ham or maybe some cooked bacon. In a 3 quart casserole or bowl put all ingredients in and stir. cover with a sheet of wax paper and cook on high for 10 minutes stir and cook for 10 more minutes. Stir and enjoy. The first time I made it I used a too small casserole and it went over so be sure to use a large one.
Mindy from Fl.

Hi Folks.
DH and I are going to have 2 holiday parties. I don't want to fix the same things I made last year so if you don't mind would you all give me one of your favorite finger food, appetizer or canape recipes? I had cucumber sandwiches at a party once that were so refreshing. Does anyone have a TNT recipe for those? Thanks for all ideas in advance.
Barb/De

Good morning everyone!
Susie Indy, I don’t remember a Reuben casserole I sent in but I did send the following one in. I searched on Nancy’s listings and found a Reuben casserole you sent in once. I am listing it also.
Oops! I did find it! I hang my head in shame! Must have been a senior moment. LOL

Cabbage Roll Casserole T & T
This is very good! from
http://whatscookin.proboards4.com/index.cgi?action=display&board=Casserole&thread=23554 and
http://www.recipegoldmine.com/
1 large head cabbage
1 1/2 pounds ground beef(or meat loaf mix)
2 cups cooked instant or minute rice
2 (26 ounce) jars tomato sauce
Butter
Salt and pepper
Onion powder
Garlic powder

Chop the cabbage into bite-size chunks. In a large frying pan or a Dutch oven, add enough butter to cover the bottom and then some. Fry the cabbage until it is tender, but not too mushy. When done, put in a large bowl and hold for later in recipe.

Using the same fry pan or Dutch oven, fry ground beef until cooked.

In a saucepan, cook rice. Mix meat and rice together adding salt, pepper, onion powder, garlic powder and some of the tomato sauce to moisten the mixture.

Cover the bottom of a 13 x 9-inch baking dish with about 1/4 inch tomato sauce, then layer cabbage, meat and rice mix and tomato sauce until pan's full. Bake at 350 degrees F for about 45
minutes to 1 hour. This feeds about 6 people or 3 people with days of leftovers.

What I did: I only used 1/2 head chopped cabbage, 1 c. uncooked rice (NOT instant), browned 1 med. onion with the meat, used 1 tsp. crushed garlic and used my own recipe for the sauce. I also
layered the items in my crock pot and put on low in the morning, so dinner would be ready when I
got home from work.

Sauce:
1 can stewed tomatoes (I used crushed tomatoes)
2 small cans tomato paste
1 can beef broth
1 can chicken broth
1 tsp. garlic powder
1 tsp. seasoned pepper
2 tsp. sugar
1/4 c. red wine

Mix sauce ingredients together, heat on stove. Pour over cabbage rolls or casserole. Chris in NM

Susie's Reuben Casserole March 2008
1 to 2 tablespoons unsalted butter
4 slices rye bread, cut into cubes
1/4 to 1/3 cup mayonnaise
1/4 to 1/3 cup Thousand Island dressing
1 lb. sauerkraut, drained well
4 oz. cooked corned beef sliced
1-1/4 cup Swiss Cheese, shredded

Preheat oven to 350º. In a large skillet, melt the butter over medium high heat, then cook the broad cubes until light golden about 1 to 2 minutes. Set aside. In a bowl mix together the mayonnaise and Thousand Island Dressing. In a 9x9" baking dish, arrange the sauerkraut to cover the bottom of the pan. Lay the Corned Beef on top and pour dressing over all. Sprinkle with the cheese and sprinkle the bread cubes over top. Cook this for about 20 to 25 minutes heated through but not bubbling. It is to
serve 4 but in our house it never did. I would bake it in a 9x13" pan and double the recipe.
Susie Indy

Reuben Casserole
Posted in the 9/30/2008 newsletter
In the 7/9/2006 newsletter page 2
1 lg. can sauerkraut
3/4 c. sour cream
3/4 c. mayonnaise
1 can corned beef
1 (8 oz.) pkg. sliced Swiss cheese
2 c. buttered rye bread cubes

Mix sauerkraut, sour cream and mayonnaise (can substitute some Thousand Island Dressing for part of this mixture). Spread into greased 13x9. Crumble corned beef over the top. Layer on Swiss cheese and top with bread cubes. Cover, bake 40 minutes at 350 degrees. Uncover and bake 10 minutes to toast bread. Doris in Oklahoma City Chris in NM

Candy, I have a great recipe for roasted potatoes for you! We have used Mrs. Dash and garlic
powder on ours.

Onion Roasted Potatoes Recipe
1 envelope dried onion soup mix
1/3 c. vegetable oil
2 lbs. potatoes, peeled

Heat oven to 450 degrees. In large plastic bag, add potatoes, cut into chunks, oil and soup mix. Shake until potatoes are well coated. Place in shallow baking pan and bake, stirring occasionally, for 40 minutes or until potatoes are tender and golden brown.
Chris in NM

For Nell in VA re: pears burned on pot - this summer I also burned some pear relish in the bottom ofmy pot and couldn't get the residue out. I tried everything I could think of. I was complaining to one of my daughters about my pot being ruined and she answered me with two words - "baking soda". I said, "What did you say?" She repeated and said that baking soda would remove the burned on pears. I immediately tried the baking soda, and with a little scrubbing the mess came off! I simply wet the pot and sprinkled the baking soda on and let it sit a few minutes then started working on the mess. My pot is now ready to make more pear relish or preserves next time I want to use it.

Nancy, do hope the winter weather doesn't bother you too much. It is a bit chilly here in the southeast corner of Alabama - chilly at night but nice during the day. Everyone stay warm and safe.
Oma in LA (Lower Alabama)

Comment
Very hot and very cold weather bothers me. Last winter my heater didn't work well in Canyon. Not only did the air conditioner work for 4 months but I had to have the heater worked on several times
a month. I love my house here in Lubbock that has great air conditioning and a great heater.
Nancy Rogers

This use to be one of my husbands favorites.

Pickled Cauliflower
1 quart vinegar
2 tablespoons mustard seed
1 cup sugar
8 whole cloves
4 sticks cinnamon
2 heads cauliflower

Simmer all ingredients except cauliflower together 15 minutes. Meanwhile, wash cauliflower, cutting away all leaves and break into uniform flowerets. Blanch by putting them into a kettle of boiling water, turn off heat and let stand 2 minutes. Drain and put flowerets into jars. Fill jars with strained hot syrup and seal. Makes 3 to 4 quarts.
JL in South Jersey

Lemon Yummies

Crust:
1 cup flour
1/2 cup pecans
1/2 stick butter

Combine ingredients and bake at 375° for 15 minutes.

Filling:
8 ozs. cream cheese
1 cup Cool Whip
1 cup powdered sugar

Pour over cooled crust.

Topping:
2 pkgs. instant lemon pudding (or chocolate)
3 cups milk

Beat until thick and pour over cheese mixture. Top with Cool Whip and pecans.
JL in South Jersey

Allan's Favorite Dessert
1 1/2 cups flour
3/4 cup margarine
3/4 cup chopped nuts
1 (8 oz) pkg. cream cheese
1 cup powdered sugar
3 cups whipped topping, divided
2 pkgs. coconut cream pudding
1 can pie filling (any flavor; (Allan preferred cherry)
1/2 cup toasted coconut

Combine the first three ingredients. Press into a 9x13 inch dish. Bake 350° until browned; about 20 minutes. Cream the cream cheese and sugar together (cream cheese should be at room
temperature). Fold in 1 cup of the whipped topping. Spread over cooled crust. Prepare pudding per package directions. Carefully spread over the cream cheese mixture. Carefully spread the pie filling over the pudding. Spread remaining topping over filling. Sprinkle with coconut. Chill several hours before serving,
JL in South Jersey

Hi Nancy & Landers,
I am responding to Nell in VA about her burnt pot. Put your pot into a plastic garbage bag with an old dish towel then saturate towel with pure Ammonia tie the bag up for at least 24 hours. Works best if placed in sunlight. When you open it up (beware of fumes) the burnt food should come right off. The first time I used this method I had burnt a syrup for making candy until it was pitch black and hard as a rock in one of my treasured Wolfgang Puck pot, it came off in one solid piece and the pot was like new.

Hope this helps. I believe I left mine tied up for 2 or 3 days.
Sandy Miller in Wixom, MI (formerly of Hazel Park, MI)

Ann in Middle, GA
Thank you for your Sinful Chocolate Cookie recipe. They were so yummy. I rolled them into balls and did not add the candy bars (did not have any but will next time).
I added nuts to the batter before rolling them and they came out delicious.
Judy/Buffalo

Re: roasted potatoes. They can be made very quickly and easily in a George Foreman oven. Simply cut in quarters and coat with olive oil and add any other desired seasonings. Set for about 35 min. or longer if larger pieces.
Athena in DE (the little red potatoes work very well, too)

In the White Sugar Cookie Recipe I used only a generic Crisco type shortening (no margarine/butter) and the texture was wonderful. Lightly, crisp and crunchy. Almost addictive.
Judy/Buffalo

I would like to thank everyone for how to cook roasted potatoes. Am definitely going to try them all.
Thank you, Candy

Diane, I will certainly help in praying for Anthony. Has he tried any of the Suduko puzzle books? Our local dollar store has them, as does Walmart. Other kind of puzzle books, crosswords etc ( might not appeal to a teenager but worth a try )........what about Origami projects? You ca find some online to print - might be interesting for him. Hand held electronic games ( Walmart has some cheap, $10 ones ) or even a rubiks cube ( I think they came back out to toy stores again!! ) PLease wish him well :-)
Diana in RI