The purpose of this recipe newsletter is to post requests and replies from our members and to post all their great tried and tested (TNT) recipes.

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CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings.  Remember to include your name within the message as well.

Singing Birthday Cards

Hi Nancy,
I found these looking for a Pumpkin Bar Recipe. I hope they can be used.
Sarah, Mn

Pumpkin Torte
24 graham crackers, crushed
1/3 cup granulated sugar
1/2 cup butter, melted
1 package Knox gelatin
1/4 cup cold water
2 eggs, beaten
3/4 cup granulated sugar
8 ounces cream cheese, softened
2 cups pumpkin
3 egg yolks
1/2 cup granulated sugar
1/2 cup milk
1/2 teaspoon salt (optional)
1 tablespoon cinnamon
3 egg whites
1/4 cup granulated sugar
1/2 pint heavy whipping cream

Pumpkin Bundt Cake

CAKE
1 package yellow cake mix
1 package instant butterscotch pudding mix
4 eggs
1/4 cup water
1/4 cup vegetable oil
1 cup canned pumpkin (3/4 of can)
2 teaspoons pumpkin pie spice

GLAZE
1- 1/2 cups powdered sugar
2 tablespoons milk

Preheat oven to 350°. Combine all cake ingredients in a large mixing bowl. Mix on low speed for 30 seconds, then on medium speed for 4 minutes.

Pour into a greased and floured 10 inch bundt pan. Bake for 50-55 minutes. Cool in the pan for 15 minutes before inverting the cake onto a wire rack or plate to cool completely.
For glaze, mix powdered sugar and milk together until smooth. Drizzle over cooled cake and allow to set before serving.

Zucchini Parmesan Bread
3 cups all purpose flour
1 cup zucchini, peeled and shredded*
1/3 cup sugar
3 tablespoons Parmesan cheese (more if desired)
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/3 cup butter
1 cup buttermilk
2 eggs, slightly beaten
1 tablespoon onion, grated

Container: 9" x 5" loaf pan

A quick bread filled with the subtle flavors of onion and cheese that can be served with pepper jelly or simply butter as delicious toppings.

Preheat oven to 350º F. Grease and flour loaf pan. In a large bowl, mix flour, zucchini, sugar, cheese, baking soda, baking powder and salt together. Set aside. Melt butter in a medium size bowl and add buttermilk, beaten eggs and onion. Stir. Pour this mixture into flour mixture and stir until combined. Batter will be thick. Spread into prepared loaf pan. Bake 1 hour. Test for doneness with toothpick. When done, remove from oven and cool 5 to 10 minutes on wire rack. Remove from pan and allow to cool completely before slicing.

*Drain zucchini on a dish towel or a paper towel to remove excess moisture.

Mix crushed graham crackers, 1/3 c sugar and melted butter together. Press into the bottom of the pan. Add gelatin to 1/4 c cold water. Stir and set aside. Beat together 2 eggs, 3/4 c sugar and cream cheese. Pour over graham cracker crust and bake at 350 degrees for 20 minutes. Cook pumpkin, egg yolks, 1/2 c sugar, milk, salt and cinnamon over medium heat until thickened. Stir in gelatin mixture and allow to cool. Beat egg whites until fluffy. Add 1/4 c sugar. Fold into cooled pumpkin mixture. Spread over cream cheese layer. Cover and chill for at least 2 hours. Beat the cream until stiff peaks form. Sugar may be added to sweeten the whipped cream if desired. Spread over chilled torte and serve.

I need everybody's help.  I am newly married (age 60) to a man that has 21 grandchildren and great grandchildren.  I have never been married or had children so am at a loss for ideas, themes and gifts to give children ages 2 and up.  Please help me.  I so new to being a grandmother and I need help. It seems like there are birthdays all the time.
GrannyC

For Boots in VA.
It might have been a 12 x 18: pan by Wilton.
Grannym IL

Dear Nancy & Friends,
Grrrrrrrrrrrrr!!!!!! I love granola & have figured out that it would be cost effective to make my own. To date I have tried over 6 recipes & none of them are good! Today I did this recipe:

Melt 1 stick of butter; add ½ cup honey & ¼ teaspoon salt. Let them all warm up than add 3 cups dry oatmeal. I spread it evenly in my 9x13 dish & cooked at 375 for 10 minutes. I let it cool & after 30 minutes it wasn’t even close to crispy! It’s like there is not enough liquid for the oats. I put them back in the oven for over 20 more minutes & it’s just not what I want.

I buy the Cascadian Farms granola cereal & love it. There are big chunks of crispy granola. I use it in my yogurt; I mix it with bananas and of course eat it for breakfast. But I REALLY would like to make my own. Can anyone help me with a good granola recipe?

I am also looking for a sourdough bread recipe. I made my very 1st loaves of bread from scratch today & I didn’t wreck them. YAY! Now I would like to try & make them as sourdough. Thank you in advance for any help y’all can give.

Nancy, thank you for this newsletter, I truly enjoy it!
Cyndi in Texas

To Louann in Bowling Green KY. Hope this is what you are looking for...

Pumpkin Cheesecake Bars
1 (16oz. pkg) pound Cake mix
3 eggs
2 tlbsp. butter, melted
4 tsp. pumpkins pie spice
1 8oz. block cream cheese, softened
1 can (14 oz) sweetened condensed milk
1 (16oz) can pumpkin (about 2 cups
1/2 tsp. salt
1 cup chopped nuts

Preheat oven to 350 degrees. In large mixing bowl, on low speed, combine cake mix, 1 egg,butter and 2 tsp. pumpkin pie spice until crumbly. Press into bottom of 10X15 inch jellyroll pan.
In a large mixing bowl beat cheese until fluffy. Gradually beat in condensed milk, then remaining 2 eggs, pumpkin, remaining 2 tsps. pumpkin pie spice and salt. Pour over crust. Sprinkle with nuts.
Bake for 30 minutes or until set. Cool. Chill and then cut into bars. Store in refrigerator. Makes 48 bars.
I don't know where this receipt came from but I always serve it for Thanksgiving.
Ginny in Md.

Lorena in CA was asking about 5 spice Chinese powder.

Mix equal parts and grind or process.
Fennel
Pepper
Anise
Cinnamon
Cloves
Christine in AR

Hi all in Nancy land. I have a little different request. My daughter has fixed one part of the basement for the girls a play area. She painted the walls and put carpet down. The problem the overhead beams get those spiders that look like granny long legs. Is there something we can do or use that is not harsh chemical to get rid of these monsters. The girls are scared to death of them. I thought about painting the beams and wood overhead. Help me get rid of the scary monsters. Thanks Bobbie in NC

Ok Nancy and all your readers, I have a request for a wonderful, wonderful recipe that I got last year for a cookie (I believe it was kiss cookies) that has a melted chocolate kiss on top. It consisted of Bisquick, sweetened condensed milk and ? They were so good I ate a whole batch and had to get rid of the recipe in fear of becoming obese, they were that good. I took them to our bake sale and they were snatched up immediately. Please, someone must have this recipe. Thank you all for your input and Nancy for your hard work.
Julie BC Canada

Eleanor in NC asked for suitable foods to take to a shiva home (a house of mourning). Any kind of food is suitable. You can take cookies, a cake, have a meal delivered from a caterer for the people
sitting shiva: Chicken and/or brisket with the vegetables. No pork or pork products. Casseroles are great also. Have a fruit basket delivered. The reason for the food is that those who are sitting
shiva (mourning the loss of a loved one) are not allowed to cook for themselves during this time. You can also make a donation in the name of that person to their local synagogue, a charitable
organization that they attended, a disease that they supported with their help. Your thoughts will be most appreciated at this terrible time in their lives.
Nancy Z-R in S FL

Hi Nancy and Friends,
To Lisa in Union Bridge, MD - I was looking through the cake mix coolie recipes at the bottom of Nancy's newsletter and came across this recipe you were looking for:

Red Velvet Cake Mix Cookie
1 Box Duncan Hines Red Velvet Cake Mix
2 eggs
1/3 cup oil

Mix all ingredients together. This will make a cookie dough. Roll into balls and place on a lightly greased cookie sheet. Flatten down slightly (depending on the thickness you desire). Bake at 375° until the tops crackle (about 8-10 minutes) or until desired doneness. Cool and then frost with basic cream cheese frosting.

TeaHag in Upstate NY

Hi Nancy, Siggy, Ditto and everyone in Nancyland. Nancy, after reading about the different recipes to make string beans, I just wanted to share a recipe given to me by my friend many years ago which I still use to this day. The recipe calls for canned string beans, but after cooking them you can't tell the difference from fresh string beans.
Betty in MD.

Yummy String Beans
3 cans French style string beans or 3 cans cut string beans (Do Not Drain)
1 large onion, sliced in long strips
black pepper to taste
4 to 6 packets of sweet and low sugar substitute (sweet and low is better taste)
6 Tablespoons canola oil

In a large skillet empty string beans including liquid in the skillet. Add the onion sliced in long strips. I usually cut the onion in half and slice the long strips that way. Add some black pepper to taste. Add 4 or 6 packets of sweet and low over the string beans. Add 6 Tablespoons canola oil over the string beans. Place lid over skillet and cook over medium heat until liquid of beans has almost evaporated. Half way through cooking remove lid and with a wooden spoon stir and mix everything together. Watch the liquid so not to completely evaporate as beans will burn easily. Remove from heat and serve in a bowl.

Re: Large cake pan
Hi Friends, someone brought a cake to church for dinner, it was much larger than the 9x13 pan I use. I can't locate this large pan anywhere, I even went on line and looked up Lasagna pans, but they weren't near the size of the pan I'm looking for, when it was dropped off, the lady told Pastor it took 4 boxes of cake mix. She wasn't able to stay for the dinner, and picked up the pan without any of us getting the story behind where it was purchased. Any help out there?
Thanks, Boots in Va.

Try a restaurant supply in your area...search on the internet large cake pan or try this...

http://cooksdream.com/store/bc.html

This is for Karen of SW Arkansas who answered my letter on the 30th. Thank you so much Karen, I am not sure what the name of the restaurant was ,possibly El Chico, the restaurant was just across the line from Texas. We stopped several times about 15 years ago, instead of the usual chips and salsa ,they served warm flour tortillas with a bowl of marinated onions , jalapenos, and carrots. I have checked the internet and couldn't find the restaurant, if you are that way or know of someone who might have the recipe, I would be ever so grateful. Thank you for your reply.
Jo in MS

Re: large cake pans -request from Boots in VA - the larger cake pans can be found at cake decorating supply stores or ordered from Wilton. The pans come in all sizes and shapes.
Jean from Ok.

Hi Nancy! Hope all is well with you and your furry friends. I am looking for a recipe for a Ginger cake.
My girlfriend's mother was from Sweden and it was her specialty. It is similar to spice cake. If anyone in Nancyland has a recipe that they would share, I would be grateful. Thanks for all your good works. Lorene Novi, MI

Hi, Nancy!
Thanks for all you do for us. Our big Nancyland family is very blessed to have you!

Mary G in CA (10/1 newsletter) was asking what to do if fish is "too fishy" tasting. I haven't tried it, but my sister-in-law says if you spread the fish with prepared mustard it will remove the fishy taste. Makes me wonder if that's why some fish recipes I've seen call for a little bit of Grey Poupon-type mustard. It might be worth a try.
Sharon in Texas

Hi Nancy and Cooks...
I am responding to Bea from Il. request for Caramels. I bake a lot for the holidays and found it easier and cheaper to make my own caramels.

Caramels (home made)
1 C. of butter
2 -1/2 C. of brown sugar
1 C. light corn syrup
1 (14oz) can of sweetened condensed milk

Grease an 9x9 pan. in a heavy saucepan, melt butter over medium heat; add brown sugar, corn syrup and milk. Stirring constantly, heat to 242 - 248º F. Remove from heat and stir in vanilla. Pour into prepared pan. When caramel has cooled and set, cut into squares. You can melt chocolate (according to how much you may need) with 1 T. butter and drop caramels in chocolate and place on wax paper to cool. I melt 1/2 of the caramel and use in different recipes that call for melted caramels.
Anita S. in Olean, New York

A big thanks to Nedra in VA for explaining the Mellow Yellow is similar to Mountain Dew, which we have here in Washington. Anxious to try the Apple Fritters with Mellow Yellow. Everyone is so helpful on this site. Thanks again Nancy.
Bonnie from Washington

To Boots in VA. looking for a large cake pan in the Oct. 2nd newsletter: I found my pan at Walmart in the cake decorating section. I also have a larger one that I ordered from Wilton and use both to make cake squares for showers. The smaller one takes 2 cake mixes and the larger one could probably hold 4, but I usually use 3 for a thinner cake square. I hope you find the size you are looking for! By the way Boots, I was born & raised in VA!

Now I have a question for all of you
Is there a secret to making homemade pizza? I made one last night and the crust was so hard we could barely bite it. The toppings were good, but that crust was hard as a rock. I used a pizza pan that has small holes in it….maybe I should have used my baking stone? I look forward to any suggestions and recipes!
Thank you….Love you Nancy!
Cindy in NC

LouAnn in Bowling Green, KY asked in the Monday, Oct. 2 newsletter for a recipe for pumpkin bars. I have three. Maybe one will fill the bill.
Connie in TX

This first one came from our daily newsletter for November 10, 2004

Pumpkin Pecan Pie Squares
1 c. all-purpose flour
1/2 c. old-fashioned or instant oats
1/2 c. packed brown sugar
3/4 c. white sugar
1 can (15 oz.) 100% pure pumpkin
1 can (12 fl. oz.) evaporated milk
2 large eggs
2 1/4 t. pumpkin pie spice
1/2 c. chopped pecans
1/4 c. packed brown sugar
whipped cream
pecan halves

Preheat oven to 350. Combine flour, oats, brown sugar and butter in a small mixer bowl. Beat at low speed for 1-2 minutes or until crumbly. Press on bottom of ungreased 9 x 13 baking pan. Bake for 15 minutes.

Combine granulated sugar, pumpkin, milk, eggs and pumpkin pie spice in large mixer bowl. Beat at medium speed for 1-2 minutes; pour over baked crust. Bake for 20 minutes. Combine pecans and brown sugar in a small bowl. Sprinkle pecan topping over filling. Continue baking for 15 -25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Cut into bars. Top with whipped cream and pecan halves.

These next two come from a church cookbook, Best in the West. I have not tried either one, but do know that both ladies who submitted them are excellent cooks!

Pumpkin Bars
4 eggs
1 (15 oz) can pumpkin
1 t. cinnamon
1 2/3 c. sugar
2 c. flour
1 t. salt
1 c. cooking oil
2 t. baking powder
1 t. baking soda

Mix together eggs, sugar, oil and pumpkin. Stir together dry ingredients; add to pumpkin mixture and mix thoroughly. Spread in an ungreased 15x10x1 in. baking pan. Bake at 350 degrees for 25-30 minutes.

Cream Cheese Icing: Cream together 3 oz. cream cheese, softened, 1 stick, 1/2 c., margarine and 1 t. vanilla. Add 2 c. sifted powdered sugar. Beat until smooth; spread on cooled pumpkin bars and sprinkle with chopped nuts.


Pumpkin Squares
50 Ritz crackers, crushed
3/4 c. sugar
1 stick butter
1 c. milk
2 c. pumpkin
1 pkg. vanilla instant pudding-not sure if small or large-C
1 small carton Cool Whip
1 t. cinnamon
1/2 t. nutmeg

Mix first 3 ingredients and press into a 9x13 pan. Mix the rest and pour on top of crust. Chill and cut.

Eleanor not knowing how kosher this home is it would be hard how to advise you of what to bring. Any store brought product that carries the symbols of "Kashrut". Kashrut is the body of Jewish law dealing with what foods we can and cannot eat. Look for products that have a K on the package or the word Pareve. If this home don't keep kosher then any food that you cook or brought for a meal would be appreciated.
Sandy Danvers Ma

Hi Nancy, I’m back again with a stuffing recipe that is T&T for Donna. This makes a large amount, but can be halved if necessary. Got this recipe from a friend quite awhile ago.

NADINE’S BREAD STUFFING
3 cups celery, chopped
3 cups onion, chopped
2 sticks butter, melted
2-1/2 tsp. poultry seasoning
1/2 tsp. salt (I use less)
1/4 tsp. pepper
5 eggs, lightly beaten
3 14 oz. cans chicken broth
48 oz. bread (I use Italian bread or any crusted bread. Not regular white type)

Saute vegetables in melted butter for 4-5 minutes. Add seasonings and cook 3-4 minutes more. Add 1 can chicken broth, cook 5 more minutes. Break bread into large pieces, let set out to dry slightly, or put into 250º oven for a few minutes. Add beaten eggs, sauted vegetables and 1-2 cans chicken broth. You may only need 1-1/2 cans, depending on how much moisture wanted. Bake 350º in greased 9”x13” baking pan 60-70 minutes.
Harriet/AZ

For Lisa in Union Bridge, MD, October 2 Newsletter I think I got the following from here in Daily Recipe Exchange. It is not exactly cookies but I thought this might be what you are talking about.
Melinda in Chattanooga

RED VELVET BONS BONS
1 box of Red Velvet cake mix, prepared as directed
1 (16 oz.) container cream cheese frosting
1 pound almond bark (white or chocolate)

Bake cake per package directions in a greased 9X13 inch pan. When cool, crumble into a large bowl and mix in the icing, (may be better with fingers) Form into Ping-Pong size balls and place on cookie sheet. Refrigerate till firm. Melt almond bark over hot water and stir till smooth.( I melt it in the microwave in 30 second intervals) Dip firm balls in the melted bark and place on waxed paper to dry.

For Gladys in Oh. Sept 30, (No Bake Fruitcake). In reading the recipe in todays newsletter (Oct.3,2006) I noticed that I had put 2-1/2 lbs in for the Graham Crackers. It should have been 4 1/2 cups crushed or 6 dozen. I can't for the life of me explain why I typed the wrong info. My mind must have been having a senior moment.
Harvey in Pa.

In the 9/25 newsletter Carolyn from Loveland asked about

Cous Cous
I hope this is helpful. It is one of those things that are easy to prepare and precise measurements are not needed. You can be very creative and adjust to meet your tastes.
Robbie Bowling Green, IN

Cous cous is a species of pasta originating in North Africa. Rather than being in the form of noodles or extruded shapes, cous cous is granular. The raw pieces are roughly the size of coarse sugar grains.

Basic Moist Cous Cous – 1 serving
2oz (60g) or 1/3 cup dry cous cous
7 fl oz (200ml) or 1/2 cup stock or liquid
1 tsp oil
spices and herbs to taste

Heat the oil in a pan. The pan needs to have a close-fitting lid. Fry any spices until colored. Fry whole spices first, then add ground spices, then wet flavourings (eg garlic or chilli) Add the stock to the pan, and bring to the boil. Depending on your taste, this stock can either be proper stock or a stock cube added to each portion of water. If you use stock cubes, you're unlikely to need any extra salt.

Add the cous cous and any dried herbs. Take off the heat, stir and cover. Dried herbs should be added now to give them a chance to rehydrate. Fresh herbs can either be added halfway through soaking, or just prior to serving depending on the effect you want and the delicacy of the herb.

After ten minutes or so, the fluid should have been absorbed. Stir to separate the grains. (optional) add a little butter or oil, stir and re-cover for a minute or two. Serve as a side dish.

Italian Cous Cous
stock: a light vegetable stock
spices: garlic and black pepper
herbs: any of basil, oregano, thyme, or bay
extras: some sliced black olives or mushrooms; fresh plum tomatoes; a little good olive oil to finish.

After cooking the garlic and pepper, fry the olives or mushrooms before adding the stock.
Add some of the olive oil prior to serving.
Serve with a rich tomato sauce, or as a side dish with practically anything.


Indian Cous Cous
stock: any vegetable stock
spices: garlic and turmeric, and any of fenugreek, coriander seed, cumin seed, and cardamom
herbs: coriander

extras: 1 oz (30g) red lentils; optionally, some peas.

Cook the spices, then add the lentils to the pan and fry for a couple of minutes.

Add water to pan to just cover the lentils, reduce the heat to a simmer, cover and leave until the lentils have absorbed the liquid (usually about five or ten minutes). You may have to boil off the last bits of water, but be careful not to burn the swollen lentils.

Add the stock and, optionally, some peas for a bit of extra colour.

Herbs and finishing are as in the basic recipe

Serve with any curry in lieu of pilau rice.

Another good variant is to omit the lentils, just frying the spices and adding peas to the stock. This produces what I usually call yellow and green cous cous.

Mexican Cous Cous
Stock: any vegetable stock
spices: chilli, garlic, small quantities of coriander seed or cumin
herbs: coriander
extras: tinned chopped tomatoes (about half a 400g tin per portion); chick peas; tomato puree (about a tablespoon per portion)

Drain the tomatoes, reserving the juice. Make up the juice to the required volume of fluid using your stock.

Cook the spices, then add the chick peas and fry until coloured.

Add the tomato puree, stir in and cook for a minute more.

Add the tomato juice stock and cous cous in the usual way.

Stir in the drained tomatoes before serving.

Serve with any Mexican food, such as enchiladas, or use it an alternative filling for fajitas, or have it as a meal in its own right.

In regard to Cindy in Ohio, Sept 30 newsletter, I don't know for sure but I assume you could use the store bought dressing. I have just always made the cornbread because it is easy to make.

Also In regard to Amy in Fort Wayne, Indiana, Sept 30 newsletter, My Daddy ate "milk and bread" AKA milk and cornbread every day of his life I think not because we were so poor we could afford anything else but because he loved the taste of it. He introduced it to his boss who was the richest man in our county and he loved and ate most everyday also. Daddy would pour a glass of milk and crumble up some cornbread in it. A Johnny Cake is cooked more like a pancake, I have included my recipe that was passed down by my Cherokee and Choctaw grandmother's. They didn't have any measurements but I have cooked it enough to know what they are. :o)
Melinda in Chattanooga

JOHNNY CAKE
1/2 C. Cornmeal
1/4 tsp. salt
2/3 C. boiling water
3 Tbs. cooking oil

Mix meal, salt and water in a bowl and let stand for 5 minutes.
Put the cooking oil in a skillet, heat on medium high and cook like you would pancakes. Turning carefully after about 4 minutes and cook another 3 minutes on the flipped over side. Drain on a paper towel.

Good Morning Nancylanders, Teahag in Upstate NY is looking for Kugel (Noodle Pudding) so I am sending this along. It is T&T. Got this from a cousin who was an excellent cook. We call it Gertie’s Kugel.
Harriet/ AZ

GERTIES KUGEL (NOODLE PUDDING)
9’x13” greased baking pan(PAM)

12 oz. med. egg noodles, cooked and drained
1/4 lb. butter, melted (set aside 3 Tbls.)
4 eggs, separated
1 lb. cottage cheese
1 pint sour cream
3/4 cup sugar
1 tsp. vanilla
1/2 cup crushed cornflakes ( do not use ready made cornflake crumbs)*
1 tsp. cinnamon
2-3 Tbls. brown sugar

Beat together, egg yolks, cottage cheese, sour cream sugar and vanilla. Add to cooked noodles. Beat egg whites stiff, fold into noodle mixture. Mix the 3 Tbls. melted butter, tsp. cinnamon and brown sugar into the crushed cornflakes. Sprinkle this mixture on top of the noodle mixture. Bake 350º for 1 hour.

NOTES: I sometimes increase the amount of cornflakes, butter, cinnamon and brown sugar, as we like the crunchy topping. Also, you can add a small can of crushed pineapple drained, to the noodle mixture. I have also used chopped apples in the noodle mixture.

In the Oct. 2 issue, Dawn was talking about how she freezes bagels for breakfast. I have been doing this for a few years. I make a bunch of egg muffins like McDonalds with bacon or sausage and cheese, and I put in small plastic baggies and put in the micro a few minutes. They tastes just as good as when you made them. I haven't tried the bagels but I will.
Judi in Mass.

For Lou Ann in Oct 2nd: Just received this Pumpkin Bar recipe in my Taste of Home email newsletter. Perhaps you could put this one on a graham cracker crust.
CC

PUMPKIN BARS
4 eggs
1-2/3 cups sugar
1 cup vegetable oil
1 can (15 ounces) solid-pack pumpkin
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

ICING:
1 package (3 ounces) cream cheese, softened
2 cups confectioners’ sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 to 2 tablespoons milk
In a mixing bowl, beat eggs, sugar, oil and pumpkin. Combine flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25-30 minutes. Cool completely.

For icing, beat cream cheese, sugar, butter and vanilla in a small mixing bowl. Add enough of the milk to achieve desired spreading consistency. Spread over bars. Yield: 2 dozen.

Talking about memories, my husband said buttermilk and biscuits were a staple at his house. He came from a family of nine children, his father was a farmer or a share cropper. That meant they did not own a farm, but worked on shares for other farmers. He states that many times all they had to eat was buttermilk and biscuits. He remember his mom making a two big cookie sheets of biscuits every morning. He said the sheets were about twenty inches long, so you know they held a lot of biscuits. They made their own flour and grits. When I went to live with them when we first married, (being a city girl) I couldn't get use to not have white bread. I think the younger cooks should know about past memories, and how hard it was, but yet we were happy! My husband said he did not know he was poor, because he had love. Once when he was 6 yrs. old he needed shoes, and his daddy had to tell him he could not afford shoes and he had to go barefoot to school. He also said he remembered trading his biscuit and ham sandwich for a peanut butter on white bread. How thankful we should be for our bountyful land and memories of past days.
Betty T. Ga.

Easy Bread Pudding
2 eggs
1 tsp. vanilla
1/4 tsp. salt
cinnamon or nutmeg to taste
2 c. milk
4 slices cubed bread
1/2 c. sugar
1/4 c. butter or margarine

Beat the eggs, add milk, sugar, and vanilla and stir. Add cubed bread to the egg mixture. Stir slightly. Sprinkle with cinnamon or nutmeg . Pour in a medium-sized sprayed or buttered baking bowl . Bake for 45 minutes in 350 degree oven.
Jeanne East Berlin, PA

Just a quick tip. You know all those little tiny recipes that you cut out of a magazine or the newspaper? I've discovered a way to save them! I use some of those clear sheets that are made for collectible cards (baseball,Pokemon, etc.) I found the card sheets at the dollar store.
Shannon in Ohio

Hello Nancy,
I want to thank Pam in Ohio for Alice's caramels. Can't wait for the weekend to try the recipe!

For those wondering about cleaning floors with vinegar and hot water, here is a great website for all you can do with vinegar!
http://www.versatilevinegar.org/
Bea in IL

Corn Pudding
I always make this delicious corn pudding for Thanksgiving and Christmas dinners.

Fresh corn, 4 or 5 ears (2 cups) or use 1 lb. can cream-style corn. Beat 4 eggs until thick, add corn. Combine 3 tbsp. flour, 1 tbsp. sugar, 1 tsp. salt, dash of pepper. Very slowly stir in 1 cup milk or cream, blend 1-2 tbsp. melted butter or margarine. Combine with mixture well.

Pour into greased 1-1/2 qt. casserole. Bake @ 325 degrees for 1 hr 20 minutes or until knife comes out clean.

Serves 6

Jeanne East Berlin, PA

Good morning Nancy and everyone! I just love this newsletter, what a blessing you are Nancy. Thanks to Lurinne in Mississippi, and Betty T. in Ga. for the tips on storing the recipes. And thanks to Patricia in AL. for letting me know about using Splenda and fat free ingredients in the grape salad. I appreciate everyone's help. Speaking of help, my mom and grandma were talking Sunday afternoon, and they made mention of Pear Honey that my great grama used to make. Would anyone out there have an easy recipe for pear honey they would like to share? I would love to try to make some and
surprise both of them. Thanks in advance.
Dee R. in IL.

I recently have had a stroke, I am 44 years young and I am looking for low fat high fiber recipes. Any Ideas will be greatly accepted.
Mary in Ohio

To Angie In North Alabama, September 30 Newsletter regarding cleaning vinyl floors:

I simply fill a spray bottle with the white vinegar, and spray the area, and mop over with clean well rinsed mop. I do this in sections, and it's easier for me. HOWEVER depending on how dirty/greasy/grimy the floor is, the recipe of a 1:1 ratio is safe. The nice thing about the white vinegar is that it's "said" to have some antibacterial properties, and yet is safe for pets and small children. I started doing this not only for the sake of keeping my vinyl floors clean, but also in an effort to reduce my use of chemicals around the house. All I know is that it's CHEAP, EASY, SAFE and EFFECTIVE, who could want more?
Karoline in NC

Hi Nancy and all! I am relatively new here and since it's almost Christmas time I would like to request a favorite beverage recipe that I can't seem to duplicate. I love Tom and Jerry's (alcoholic type) and just have not had any luck finding a TNT close replica of the Trader Vic's version of it. I lived for many years in Tacoma, WA and the surrounding area and could buy this mix at the grocery stores there. I moved to PA (now live in very northeastern part of NY state) and couldn't find it anymore. I have looked high and low for a good clone, but none even come close. Can someone please help me or tell me where I can buy this mix online? I look forward to any and all responses to this.

Cheri in NY

PS: I also have cats Nancy, four of them. They are definitely very spoiled furbabies LOL!

Chicken Marsala
Use1/2 cup flour to cover 4 skinless chicken breasts.

Sauté them in butter or olive oil until cooked thoroughly. Remove from pan and sauté
2 cups of mushrooms

Remove from pan and add 1/2 cup Marsala wine to deglaze pan and pour over cooked chicken and
mushrooms salt and pepper if desired. (Sherry wine may also be used.)

Chicken Piccata
Saute 4 chicken breasts in butter or olive oil.
Remove chicken and add to pan
l/4 cup white wine and l Tbls. lemon juice.
Simmer till thick and pour over cooked chicken.

Dee O.

Chocolate Quick Cookies
1 inch off slab of parawax (narrow end) OR !/3 cup parawax granules
1 cup chocolate chips
1/2 cup icing sugar
(melt in saucepan slowly, stirring)
Remove from heat

ADD 1/2 cup peanut butter
1 tsp. vanilla
3 cups Rice Krispies

Drop on wax paper - cool in frig. Yummy! You may question the parawax but I am going on 75 years old and have been making and eating them for years and am in good health. People love them when I take them out to parties.
( Phyllis in Canada)

Nancy thank you so much for such a great newsletter that we all enjoy and want to thank you for all the time that it takes to put together. In the 10/2 newsletter PeggyNELA you are welcome. Also in the same newsletter, 10/2, Mary Alyce asked what the measurement was for the red wine vinegar. I was in such a hurry to get it posted that I made a mistake and I am going to post it again.

Catalina Salad Dressing
3 cups catsup
2 cups oil
1 cup sugar
1-1/2 cup red wine vinegar
1 large onion, finely chopped
pinch garlic powder
salt & pepper to taste

Mix well and refrigerate until ready to use. I make this in the morning and can use that night. Makes a lot.

In the 10/2 newsletter Boots in VA. was asking about a very large cake pan. If you have Gordon Food Service Marketplace (they sell to non profit places and to the general public) in your town check and see if they would have it or see if Pampered Chef would carry the pan also. See if you can find a distributor near you and see if they can give you a booklet or if they can answer your question on the different size of the pan.

To Sandy H. Blue Springs, MO in the 10/2 newsletter I have a couple of the Sauerkraut Soup recipes but I am not sure if they are the ones you want. The first soup sometimes I just add the bacon and omit the Kielbasa.

Kielbasa Sauerkraut Soup
2 strips chopped bacon
2 medium onion, minced
1/2 teaspoon paprika
1, 1 lb., can sauerkraut, drained and rinsed
6 cup bouillon
2 cups potatoes, peeled and diced
1 bay leaf
1 lb. ready to eat Kielbasa
chopped parsley
pepper

Put bacon in heavy 4 quart kettle or Dutch oven. Sauté on low heat for 2 minutes. Add onion and sauté 3 minutes. Add next 5 ingredients, bring to a boil and simmer 35 minutes. Add Kielbasa and simmer 15 minutes. Remove Kielbasa and discard casing and cut into ½" slices and return to soup. Season to taste with pepper and parsley.

Pork Sauerkraut Soup
1 large sliced onion
1-2 cups pork loin, diced and add bone
2 cloves garlic, chopped finely
2 cups sauerkraut, drain and raise
1 tablespoon tomato paste
½ teaspoon paprika
3/4 teaspoon caraway seeds
8 cups beef soup stock
2 tablespoon cornstarch, to thicken
3½ tablespoon beef soup stock

Simmer first 3 ingredients for 20 minutes. Add remaining 5 ingredients. Simmer for 1½ to 2½ hours. Bring to a boil and add cornstarch beef stock mixture to soup and thicken. Let it thicken to how you like it. Some soup we like thicker than others.

Meatball Sauerkraut Soup
1-1/2 lb. ground chuck
1 egg
1/2 cup plain bread crumbs
1/2 teaspoon salt

Mix together ground chuck, egg, bread crumbs and salt. Make tiny meatballs. Brown each meatball and set aside.

1, 10-1/2 oz., can beef broth, undiluted
1, 14 oz., can sauerkraut, drain and raise
1, 12 oz., can tomatoes
2 cups water
1 envelope dry onion soup mix
1 cup sliced carrots
1/2 cup celery, diced
2 cups potatoes, cubed
1 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
1 tablespoon sugar

Cook remaining ingredients about 30 minutes; add meatballs and simmer for about 45 minutes longer or more.

Everyone take care. Nancy and 4 legged associates take care.
Susie Indy

For the lady who wanted the larger cake pan, Nordicware makes one, even with a clear plastic lid. It's about the size of a half sheet cake. I also use it for vegie pizza. It's great if you need to take it someplace.
Susan in Iowa

For Vickie in MO

Taco Salad
1 head lettuce
4 tomatoes, chopped
1 bag radishes, chopped (small bag)
1 medium purple onion, chopped
1 bunch green onions, chopped
1 green pepper, chopped, optional
1 cucumber, peeled and chopped
Celery, optional
1 can ranch style beans, drained, regular size, 16 oz.
8 oz. grated cheese (optional)
1 bag tortilla or plain Dorito chips, crushed (8 or 10 oz)
1 jar Catalina dressing (buy 16 oz and add to your taste)

Mix all above ingredients except cheese, chips and dressing. Just before serving, add cheese and chips. Pour dressing over salad. (We always mix dressing into salad just before serving. However if you do this, make the salad dish just large enough for your guests as you do not want to store the leftover salad with dressing mixed in. But, we have found many that like these leftovers.)
PeggyNELA

Large cake pan request from Boots in VA (10-2-06 newsletter)

Boots, this sounds like an 18 or 20-inch square cake pan. I have made wedding cakes in past and mostly used the Wilton pans. Possibly you can find the pan at Michael’s in the cake decorating department. PeggyNELA

If you didn't see your message in today's newsletter not all the messages were posted due to time and space restrictions. More will be posted tomorrow..
Nancy

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