All Simple and Easy Cooking Recipe Kitchen 
Easy and simple to prepare recipes using everyday ingredients.

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

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I am looking for a TNT recipe for Sanbakkels I have tried several recipes and they just don't come out like my mother's did. She passed away three years ago and I have lost her recipe. We also had a pecan filling and almond filling we put in some. The filling was baked in the sanbakkel. Maybe there is a trick that I am forgetting. My tins are very old, could that be the problem? They were my grandmothers tins.
Barb in MN

Does anyone have a recipe for meatballs with a sauce that has vinegar as its base? Thanks.
Genie

This is my second submission to the newsletter. I am learning as I go, but
am absolutely delighted at finding this list!! There are so many on the Internet that I feel very lucky when I find one I really like! I guess I am a "Nancylander" now, unless there is an initiation I haven't been through. I do want to thank Mariann, MI and Cheryl, Ohio for welcoming me to the list! What a nice thing to do!

As for me and cooking, I am on three very good lists and have accumulated a lot of good recipes over the years. Personally, my favorites are the REAL EASY and QUICK ones. So that is probably where I will start in passing some along.

To Amanda in Spring TX, your Apple Enchiladas look delicious! I will be trying them soon. Reminds me of the Apple Crescent Roll recipe recently posted. I have that one, but use Mountain Dew instead of orange juice in it. Anyway, I want to pass along a quick little recipe I use often called -

Sopapillas (don't get me wrong here, they are not the REAL ones) but good anyway.

2 large 10" flour tortillas
3 Tablespoons butter
2 Tablespoons sugar
1 teaspoon ground cinnamon
1/4 cup honey

Set oven to 375 degrees. Stack tortillas and cut into 8 equal triangles. Microwave butter til melted. Combine sugar and cinnamon. Drag one side of each triangle through butter. Place butter side up on an ungreased 15 x 10" baking sheet that has been covered with Reynolds Release foil. (That is not in recipe, but works real well to keep them from sticking.) Sprinkle the tortillas with the cinnamon-sugar mixture. Bake for 8 minutes or until tortillas barely begin to crisp. Remove to plate and let rest two minutes to cool and crisp further. Warm honey (carefully) in microwave and drizzle over the chips. Good! Addictive! Fast! Easy!

I will be passing along some other quick favorites of mine soon. Also some crock pot recipes I will share.

Thank you Nancy and everyone for letting me join.
Barbara - EC Alabama (Seems to be a lot of Barbara's on this list!!)

I am looking for a recipe for Caramel Popcorn Balls made with a toffee-like syrup rather than the regular syrup - this syrup stays soft and chewey. Thank you for any help you can give me.
Jean, Oklahoma.

This is for Theresa P. looking for a recipe for skillet cooked sweet potatoes. (in the Oct. 28 newsletter)

Theresa, I always candy my sweet potatoes in an iron skillet and all I do is peel and cut my sweet potatoes lengthwise in quarters or smaller if the potatoes are quite large. Then I cover them with sugar (1/2 white, 1/2 brown for that wonderful carmel taste). sprinkle with cinnamon and a dash of nutmeg, cut a stick of Butter over this and moisten with about 2 tablespoons water (the potatoes will make their own juice so do not add too much water, try starting with just 1 tablespoonful). Cook them slowly till they begin to release their juices and the sugars begin to melt. Watch closely so that they do not burn. Keep them covered till the syrup forms, then you can remove the lid so the juices will thicken.
My next to oldest grandson could literally live off of these, they are his absolute favorites.
Try them and I sincerely hope they are a hit with you and your family. I will definitely be making them for Thanksgiving as the grandson will be home from college and hungry, as usual.
Barbara in Corsicana, Texas

English Muffin Loaf
3 c all-purpose flour
1 pkg (1/4 oz) active dry yeast
1 1/2 tsp sugar
1 tsp salt
1/8 tsp baking soda
1 c milk
1/4 c water
Cornmeal

In a mixing bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. In a saucepan, heat milk and water to 120-130 degrees. Add to dry ingredients; beat until smooth. Stir in remaining flour (batter will be stiff). Do not knead. Grease a 8-in.x 4-in.x 2-in. loaf pan and sprinkle with cornmeal. Spoon batter into prepared pan. Cover and letrise in a warm place until doubled, about 45 minutes. Bake at 400 for 30-35 minutes or until golden brown. Remove from pan to wire rack to cool. Yield: 1 loaf.
Star

Ladies, Thanks so very much for your help. I did locate that clone recipe for Wendy's Chili and as soon as I feel better will definitely make it. I am battling with a terrible cough and sinus irritation and pretty much feel like a truck hit me but I will bounce back and the first thing I will want to do is get in the kitchen and cook something good. Thanks for being so prompt with the info I was seeking. You are all awesome.
Barbara in Corsicana, Texas

Hi Nancy,
I am wondering about the recipe from Terese for fudge using chips and frosting in your Oct.27th newsletter. She did not explain the procedure; do you melt the chips and then stir in the frosting? Could she please send the procedure as it sounds very good and also easy to make. Thanks. Marilyn

This is for Mary in Amarillo, Texas about the Debbie Meyer's Green Bags for fruit and vegetables. Yes, Mary, I have used them and still do. My sister bought some while in Houston and to be honest I do not know if they were a Debbie Meyer's product but they surely did work well. Kept the lettuce, cucumbers, celery and bell peppers very well. I am without the bag these last ones were in so cannot tell you the brand name but do know she purchased them at Randall's Market in Houston. I would certainly think that the brand you purchased would work just as well. Hope you find them to do the job really well.
Happy cooking,
Barbara in Corsicana, Texas

Nancy I'm wondering if the ladies that don't like the green bags, do they clip them shut, or twist tie them. According to the directions you just fold over the long part. This is what I do and all of my fruit and vegetables stay for much longer than if I weren't using the bags. Just wanted to make this comment. Hope you do try them again.
And Nancy I really love your new format. I can read the recipes so much better. Thanks for all the time that you give to these letters. You are loved by so many people.
Louisiana Lady

To Bonnie in Washington.. I sent your recipe for Dinner in a Pumpkin to my daughter-in-law, and she made it on Saturday and everyone LOVED it including my 6 year old grandson.

The only problem was that she bought a 4 lb. pumpkin as you suggested, but said only half of the filling would fit into it. Do you manage to get all the filling in yours? She also used fresh mushrooms instead of canned. Thanks for the recipe!
Barb in San Diego

My thanks to Jacque in Ca. and Mariann in Michigan for their info on the marshmallow fluff.
Barb in San Diego

To Carol in Fla., Nancy in Upstate NY and Becky in Magnolia in Ark., who wanted crockpot recipes. Go to www.my-crockpot-recipes.com and about .com. Click on 'about' site and then type in 'crockpot recipes; in the search line and 'go'. The list of recipes is on the left side. You will hav a choice of 10,575 recipes to choose from. I hope this information
helps you ladies.
Good Luck. Joseph J.

Nancy, Siggy, Ditto and Nancylanders: I think I must have gotten this recipe from this wonderful web site a year or two ago, but don't have the name of the contributor. I especially like to bake these cookies during the holiday season, so I wanted to share the recipe with all of the wonderful cooks and bakers here so you might also get a chance to enjoy them during the upcoming holidays.
Mr. Myron Drinkwater - Lake Forest, CA

ORANGE SLICE COOKIES
1 large egg
3 Tbsp vegetable oil
1 cup chopped pecans
1 box yellow cake mix

10 regular size orange slice candies, cut into small pieces. Place all ingredients in a mixing bowl and mix until thoroughly blended. Drop the dough by teaspoonful size quantities onto an ungreased cookie sheet and bake in a preheated oven at 350° for 9 to 10 minutes.
Cook's Note: I use kitchen scissors sprayed with non-stick cooking spray for cutting the orange slice candies.

Hi everyone!
I have a couple of requests today: (1) My mom and I were getting recipes together to have our big pre-Christmas candy-making day during the Thanksgiving weekend. We have already decided to make our traditional Chocolate Covered Peanuts, Butterscotch and Cashew Haystacks, Texas Trash, and a new Divinity recipe. If anyone wants any of these recipes, let me know and I will send them. Does anyone have any t-n-t candy recipes that they would share? In particular, I was thinking about a rum ball recipe and maybe a pecan praline recipe, but any others would also be welcome. (2) My church is having a Christmas Bazaar for the first time this year, at the beginning of December. I would like to have a booth with some crafts, probably homemade candles and maybe some homemade jewelry, and some homemade baked goods and candies. I was also thinking about including some of the jar gifts. Does anyone have any t-n-t jar recipes that they would share? Any other ideas for easy things that sell good at these types of events would be appreciated.

I haven't yet seen any Chili recipes that I had requested. I was hoping to have several to choose from before I actually got around to making a big pot.

A couple of weeks ago was Boss's Day. One of my co-workers made a big pot of chicken and sausage gumbo for everyone, which was delicious. I brought the Grape Salad, which was, once again, a big hit, and the following very easy, but really good, Chocolate Éclair Dessert, that I thought some of my fellow Nancylanders might enjoy.

Chocolate Éclair Dessert
1 box graham crackers
2 large packages instant vanilla pudding mix
3 cups cold milk
1 12 ounce Cool Whip
1 can chocolate icing (sit can in hot water to soften)

Mix pudding and milk, fold in Cool Whip. Line bottom of 9-1/2 x 13" pan with a layer of graham crackers. Spread 1/2 of the pudding mixture on the graham crackers. Add another layer of graham crackers and spread the remaining pudding mixture. Add a third layer of graham crackers. Top with icing. Place in refrigerator for 8 hours or overnight before serving.

Everyone have a wonderful day!
Vickie in Liberty, Texas

For Cindi in Nebraska
You can probably find a broaster on Ebay. My first experience with Ebay was to buy a broaster. I bid on three and got all three! I gave two away and still have one that I rarely use. Maybe I should list it on Ebay again!
Susan from Iowa

This is to the lady who sent in the recipe for the crockpot frozen corn and cream cheese recipe. What is a "large block of cream cheese"? How large.
Lesleigh in PA

Hi Nancy, Boy, I'm glad everyone put in the jello salad recipes! I've been looking all over for those! Also, the handy tips for the Easy Fudge. That's make the Christmas cooking Season alot easier!

For Jenny in KY re Blackberry Wine Cake. I made that this week and it's delicious! BUT, I had a problem with the glaze. Too liquidy. What did I do wrong?? The recipe said 1/2 c softened butter,1 c powdered sugar and 1/2 c wine. Is that right? Was great anyway cause I could pour it over the hot cake and a little over it when it cooled down.
Sue in Fl

Good morning, Nancy and everyone! I've just changed to Verizon DSL and can't seem to get any messages thru to this wonderful newsletter by hitting on "CLICK" (I'll try to wrestle that to the ground later today) so am sending this directly; we'll see.

Anyway, I want to thank (again) Frances Wesley Chapel for the great Wendy's Chili Clone. Made it last night and it is perfect. Also big thanks to Cathy Ohio, Sherry TX, LDY, Cheryl, and Charlotte for sending it also.
Kathi in Virginia

Nancy, thank you for the time and effort you put into your newsletter. I look forward to it each day. And I always enjoy hearing about Siggy and Ditto's latest tricks.

Now, I have a request. Someone posted a tip on how to make the type/font of the newsletter appear larger on-screen. It seems it had something to do with rolling the cursor over the print, but I can't remember what to do after that. This probably appeared last year sometime. Would anyone possibly remember the date of the newsletter? I'm sure there are lots of people out there whose eyes just aren't what they used to be! If someone can remember, I will be forever grateful.
Donna in GA

According to my research on the one pint question. One pint does always equal two cups or 16 fluid ounces or .47 liters. It is also 1/8 of a gallon and 1/2 of a quart.

Also, for Tammy. I did find a from scratch recipe for a white cake, it is as follows:

Delicious White Cake from Betty Crockers cook book

Grease and flour a 13 x 9 inch pan. Cream together 1/2 cup of shortening (half butter for flavor), 1-1/3 cups sugar. Sift together 2 cups all purpose flour,2-1/2 tsp. baking powder, 1/2 tsp. salt. Stir it in alternately with 1 cup thin milk (half water), 1-1/2 tsp. vanilla extract. Fold in 3 egg whites (3/8 cup).

Pour into prepared pan. Bake until cake tests done 35 to 45 minutes. Cool on rack.
Mariann in Michigan

Hello Nancy,
I appreciate your newsletter so much and thank you for all your work. I am seeking a Brown Sugar Cake recipe using Peanut Buttercream and Brittle topping.
Millie in MO

To Mary in Tx (Amarillo) when Debbie Meyer's was on QVC (she now sells them on HSN) I bought the green bags and split them with a friend. We both thought they were okay....but didn't think they worked as well as advertised. I guess we should have paid more attention to the "results not typical" they kept putting on the screen. :) To sum it all up, I wouldn't buy them again. Hopefully you will have better results.
Barb in San Diego

Hi Nancy:
This is a TNT recipe that a co-worker gave me about 15 years ago. I always use it during the holidays and found most people like it even if they aren’t a huge fan of sweet potatoes. I look forward to reading your newsletter each day.

Wilda’s Sweet Potatoes
Peel and slice about 8 sweet potatoes or what you think will fill your pan.
Parboil until almost done. (OK to use canned sweet potatoes). Arrange sweet potatoes in a 9 x 13 pan. Pour a can of apple filling over top of sweet potatoes. Add cinnamon to taste and dot with butter. Bake at 350 for about 25 minutes. Remove, cover with marshmallows. Return to oven until marshmallows are melted and brown.
Enjoy.
Carolyn Tulsa

Nancy,
Just wanted to say to Doris in Oklahoma City that the Buttermilk Chicken in the Oct. 18, 2006 newsletter was a success. I used the cream of chicken soup in the dish. I told my husband what I was making, he wasn't to sure of it, but admitted the dish came out better then he thought it would, he even went back for seconds. Thanks for the wonderful, easy dish.
Diana in KCK

Hi... Here is the recipe for all that missed it. I made it and it's great. I added a bit of garlic powder to the flour mixture.

Barb in San Diego

BUTTERMILK CHICKEN
4 chicken breasts
1 1/2 cup buttermilk, divided
3/4 c. flour
1/2 t. salt
1/4 t. pepper
1/4 c. butter
1 can Cream of Mushroom soup OR Cream of Chicken

Combine flour, salt and pepper. Dip chicken into 1/2 cup buttermilk. Roll in flour, salt and pepper mixture. Melt butter in a baking pan, put chicken in pan. Bake at 425° uncovered for 30 minutes. Turn and bake 15 minutes more. Turn breasts again. Pour 1 cup buttermilk and cream of chicken OR mushroom soup mixed together over chicken. Bake 15 minutes
more.
Doris in Oklahoma City

Nancy, I'm looking for a ginger bread recipe that used to be on the Brer Rabbit Molasses Bottle years and years ago. If anyone has it, I would like to have it.
Dorothy in Iowa. Thanks.

Hello Nancy,
I make skillet sweet potatoes by melting butter in a skillet, place peeled sliced sweet potatoes on top of the butter and then add granulated sugar. The amount of sugar I use depends upon the amount of potatoes I have. Cook until done just like fried potatoes or fried apples. They are very tasty.
Millie in MO

To Becky in Magnolia. I have always used a can of the cranberry sauce not the whole berries. Probably works as well with the other. Hope you like as much as I do.
Maryann MN

To Pat asking about out of date mixes.

Your cake isn't rising because the baking powder is no longer active. If your mixes are past code, throw them away.

For Orleana in IL:

Macaroni and Cheese
3/4 lb bacon
1/4 cup butter
1-1/2 cups unseasoned bread crumbs
1 lb elbow macaroni, uncooked
3-5 scallions, chopped
1-1/2 lbs Swiss cheese

Cook bacon until very crisp; drain on paper towels. Put butter in a small skillet and heat at low temperature until melted. When melted, add bread crumbs and sauté until crumbs are browned, stirring frequently to avoid burning. Cook macaroni according to package directions. Assemble in layers in glass baking dish, macaroni, cheese, bacon, scallions. Make the layers thin to get three layers in all. Top with bread crumbs and bake 20 minutes or until the bread crumbs are a little more brown and cheese is melted. Makes fantastic leftovers.
grannym IL

To Mona from Ks who was looking for the Oatmeal cookie recipe from Sandi Hutson, I think it was the Sept. 30th newsletter. You won't be disappointed. They are absolutely yummy!
Eileen in WNY

Hi Nancy
This is for Mary in New Orleans, ( 10-27 ) asking for the marmalade surprise muffins.

Marmalade Surprise Muffins
This muffin recipe has a surprise marmalade center.

2 cups all-purpose flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1/2 cup shortening
1 egg, well beaten
1 cup milk
marmalade, about 1/2 cup

Sift dry ingredients together; cut in shortening. Combine beaten egg with milk; turn into dry mixture and blend just until moistened Grease muffin tin or place paper liners in cups. In each muffin cup, place 1 tablespoon of batter. Place a teaspoon of marmalade in the center of each then cover with remaining batter (each muffin cup about 2/3 full). Bake at 400° for 25 to 30 minutes. Makes 12 muffins.
Source Diana Rattay, from Southern U S Cuisine

Again thanks Nancy, for this great newsletter Linda, Oregon

To Melinda in Chattanooga regarding cooking her ham, I've used a bottle ( 12 oz. or 20 oz. depending on size of your ham ) of 7 - UP poured over the ham. Baste every 30 minutes until done. Makes a very tasty juice in the pan to serve with the ham.
Eileen from WNY

Someone [was it Linda Boyle?] asked for a lemon, cottage cheese salad, and I did not see the recipe submitted that I thought she wanted, so I am sending mine.

Lemon or Orange Melt-Away Salad
2 [3 ounce] packages orange or lemon gelatin
[may be sugar-free]
1 [16 carton] small curd cottage cheese
1 8-ounce can crushed pineapple WITH juice
1 small can mandarin oranges, drained
1 8 ounce carton whipped topping

Combine pineapple with juice and dry gelatin. Bring to a boil. Cool a bit. Add drained mandarin oranges [I break them into smaller pieces] and cottage cheese to the pineapple gelatin mixture, mix well and cool. Fold in whipped topping. I have used other flavors of gelatin with this and liked all of them. It is quick, easy and tasty.
IMM~Iowa

Nancy, this is my first time of putting my two cents in. Just a helpful hint. I love Jello, but do not eat all at once. I live alone and find that if I let it set for a couple of days, it will get runny. So, I found if you use a big box of Jello, mix in a box of unflavored gelatin. Sure does help. Keep up the great work, you are in my prayers.
G Robin in South Louisiana (St. Landry Parish)

Thanks to all who posted their rice pudding recipes. To those who are having trouble with mice. Several years ago I purchased from Costco a package of 3 of those electronic mice repellants. All you do is plug into a socket and it releases sound waves that only mice can hear. It's amazing. We restored a 150 yr old house some years ago and I wish they had been available then. We haven't had a mouse in 7 years, even in our garage. If Costco no longer carries them I'm sure Home Depot, Lowes, Sam's Club or places like that would. Perhaps even hardware stores. And as always, thank you Nancy!
Iris in Virginia

For Sally from PA:
This is definitely a TNT recipe. We eat this a lot and always enjoy it. It is so quick to do and yummy!

Chicken and Biscuits
2 cups cooked chicken in bite size pieces
1 can cream of mushroom soup
2 cans mixed vegetables, do not drain
8 frozen Pillsbury biscuits
butter

Mix soup and vegetables and juice in a large oven proof skillet. Add cooked chicken. Heat until boiling. Top with the frozen biscuits. Put a pat of butter on each biscuit top. Bake at 375 degrees for about 25 minutes or until the biscuits are nicely browned. Serves 4-6.

The chicken can be canned, cooked, or rotisserie. Anything works!
The soup can be any "cream of " soup. I have tried them all and it never matters. Frozen veggies would work, but you have to add enough liquid so it is juicy. Add a can of chicken broth.

You could make your own biscuits. I have never tried the refrigerated biscuits. The butter on top of each biscuit makes them delicious. They taste better than homemade. I have added seasonings to the chicken, but no one cares for it. The simple version is so good.
Nancy in TN

October Recipes
October Recipes, Costume Ideas
Pumpkin recipes using fresh and canned pumpkin
Halloween treat recipes
Printable Halloween Cards 

Jan in Mo, here is the chicken recipe. Sorry I don't have the name or date Linda

CHICKEN ENCHILADAS WITH TOMATILLO SAUCE

CHICKEN FILLING
Mix together 4 cups shredded or chopped cooked chicken, 2 cups shredded Jack cheese, 1 (7 oz.) can diced green chiles, 1 1/2 dried leaves. Salt to taste. --SAUCE:--

1 1/2 lb. fresh tomatillos or 2 (13 oz.) cans tomatillos
2 green chiles, charred, peeled and seeded
3 jalapeno chiles, partially seeded, veins removed
2 cloves garlic
1/2 c. chicken broth
1/4 c. rice vinegar
1 tbsp. light oil
1 tsp. ground cumin
1/4 to 1/2 c. cilantro, snipped
Salt to taste
2 tbsp. lime juice
1 tsp. sugar

After removing dry husks from tomatillos, rinse them well under warm water to remove some of the stickiness. Cut into quarters. Cut Anaheim chiles and jalapenos into pieces. Add garlic and chop to a coarse puree using on and off pulsation. Place mixture in saucepan and simmer everything except cilantro, 12-15 minutes. Heat 12 corn tortillas wrapped in foil in 350 degree oven for 10-15 minutes or until hot and softened. Fill each tortilla with some chicken mixture and about 1 tablespoon of sauce. Roll, place seam side down in greased baking dish. Continue using all chicken and tortillas. Pour remaining sauce over enchiladas. Top with additional cheese. Bake at 350 degrees for 20 minutes. Just before serving, place spoonful of green onion, sour cream sauce over each serving.

This is for Terese, Do you melt he baking chips in the microwave and then stir in the frosting or do you melt it in a double boiler.
Byron Bessemer, Alabama

For Patricia O.

Cheesy-Peanut Butter Fudge
1/2 lb Velveeta cheese
1/2 lb unsalted butter
1 cup creamy peanut butter
1 tsp vanilla extract
1 cup chopped nuts
2 lbs powdered sugar

Lightly coat bottom of a9" square pan with cooking spray. In a saucepan, over medium heat, melt cheese and butter. Add peanut butter and stir until smooth. Remove from heat. Add vanilla and nuts. Put powdered sugar in a large bowl; set aside 1/4 cup. Pour cheese mixture over powdered sugar in bowl; stir until completely smooth. Candy will be very stiff. Using your hands, remove candy from bowl and press evenly and firmly in pan. Pat top of candy with a paper towel to remove excess oil. Dust with reserved powdered sugar. Refrigerate at least one hour.
grannym IL

Carol in Florida, this is the casserole that I used to take while working the polls. I cooked it in one of the old round crockpots, and the new ones cook things quicker, so be careful about the cooking time.

Beef and Macaroni Casserole
1 (8 to 10 oz.) package macaroni, cooked and drained. I like to use salad macaroni.
2 T. oil
1 to 1 and 1/2 lbs. ground beef, browned and drained.
salt and pepper to taste
1 large onion, chopped
2 stalks celery, chopped
1 6 oz. can tomato paste
3/4 c. water
1 10 3/4 oz. can tomato soup
1 t. oregano
grated Parmesan cheese

Toss cooked macaroni in oil. Place in greased crock pot. Add all remaining ingredients, except grated cheese. Stir thoroughly. Cover and cook on low 6 to 8 hours. High: 2 1/2 to 4 hours. If it gets too dry you can add a little more water.

Sprinkle grated parmesan on top of each portion served. You can cook it on top of the casserole instead, if you like.

I know that you are in a hurry to get to the polls, so you could prepare the ingredients the night before and put them in the refrigerator, then into the crockpot in the morning.


Perhaps you would like to make Sloppy Joes instead.

3 lbs. ground chuck or hamburger
1 to 2 onions, finely chopped
1 green pepper, seeded and chopped
2 8-oz. cans tomato sauce
1 c. water
2 packages (about 1 and 1/4 oz. each) Sloppy Joe seasoning mix
salt to taste

Brown ground meat in skillet: pour into colander and rinse well. Put into crock pot. Add onions, green pepper, tomato sauce, water and seasonings. Stir thoroughly. Cover and cook on low 8 to 10 hours or on high for 3 to 4 hours.

These recipes are from a really old Rival crockpot booklet.

I hope all goes well at your polling place. It is a long day of hard work.
from Dorothy in WA

Thanks for the sugar free fudge recipe....with holidays just ahead and three diabetics in our family, I have been hoping for some help in making tasty holiday foods.
Mildred

I would like to say a big Thank You to Caroline in MO for the sugar free fudge recipe. I have recently been diagnosed with diabetes, and I have been already mourning the loss of not making my fudge this holiday season! This has brightened up my outlook quite a bit. Any other sugar free goodies that anyone wants to send in would be most appreciated....Thanks in advance, Elaine in NM

Brenda in Alabama thanks for the Tortilla Soup recipe. I will try it and let you know what I think. The one I ate had cheese in the soup base and did not have avocado, but I love them. I'll try this. Thanks again. If anyone has any different versions of this soup, please send them in.
Jane Ann in Alabama

Hi everyone, and Happy Halloween to all. Be careful of all that loose chocolate out there! ;)

I have a request for the group. My sister is planning a gathering to celebrate a co-worker's promotion to partner in her firm. The party is in two weeks. She wants to do "heavy hors d'oeuvres" for the party. She thinks there will be anywhere from 25 to 40 people, although she hopes to have a better head count by the end of the week. Any ideas would be great, but please refrain from anything that has liver or pate in it. My sister can't stand that, and refuses to serve it in her own home. I think it really makes her queasy.

Thanks again Nancy, for persevering on this newsletter. We certainly appreciate it
Mary W. in Colorado

To Mona in KS. I don't remember which newsletter my recipe was in, but I will be glad to send it to you. If you will go to the Message Board I will leave you my email recipe. Maybe someone will know which day it was posted. Ha! You will NOT be disappointed in these cookies.
Sandi Hutson in Jasper, Texas

I was looking over Betty’s “Children’s Chocolate Cake Mix” in tonight’s (Oct 28) newsletter. If you leave the shortening out of the mix, it will have a much longer shelf life, probably a year or longer depending on how fresh your baking soda is. That means that you can make a bigger batch and stock up. When you get ready to make the cake, just cut in the shortening as before.

You can also leave the shortening out of the frosting mix and extend the shelf life. Depending on storage conditions, the mix should last without shortening 4 to 6 months. If you use Baker’s Dry Milk, because it is high heat treated it will last longer than that.
Dennis Weaver

Children's Chocolate Cake Mix
Servings: 11
Categories: Cakes / Chocolate / Desserts / Mix Recipes

1 cup sugar
3 tablespoons unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable shortening

In a medium bowl, combine sugar, cocoa powder, flour, baking soda, and salt. Stir with a wire whisk until blended. With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal. Spoon about 1/3 cup of the mixture into each of 11 small containers with tight fitting lids or zip lock bags. Seal containers. Label with date and contents. Store in a cool dry place. Use within 12 weeks. Makes 11 packages Children's Chocolate Cake Mix for Easybake style oven.

To use: To one container of mix add 4 teaspoons water. Stir with a fork or spoon until blended and smooth. Pour mixture into greased and floured 4 inch round miniature baking pan.

Follow directions for child's oven or bake in mom's preheated 375F oven for 12 to 13 minutes.

Remove from oven and cool in pan on a rack for 5 minutes. Invert onto a small plate and remove pan. When cool frost with chocolate frosting if desired. Serves 2 children.

For Melinda in Chattanooga

Easy Deep Dish Apple Pie
2 cans (16 oz each) apple pie filling
1/2 cup raisins
4 oz shredded cheddar cheese
1 can (8 oz) crescent roll dough
2 tbsp sugar
1/4 tsp ground cinnamon

Heat oven to 375 degrees. Spoon pie filling into an 11-1/4 x 7-1/2" baking dish. Sprinkle with raisins and cheese. Unroll crescent dough into large triangles. Press perforations together to seal. Place dough over filling. Combine sugar and cinnamon. Sprinkle evenly over dough. Bake 25 minutes. Top with additional cheese, if desired.
Serves eight.
For Boots in VA

Cranberry-Cherry Pie
1 can (20 oz) cherry pie filling
1 can (16 oz) whole berry cranberry sauce
1/4 cup sugar
3 tbsp quick-cooking tapioca
1 tsp lemon juice
1/4 tsp ground cinnamon
2 tbsp butter or margarine
Milk

Combine all ingredients, except butter and milk. Let stand 15 minutes.

Pastry:
2 cups sifted flour
1 tsp salt
3/4 cup shortening
3-4 tbsp water

Combine flour and salt. Cut in shortening with pastry blender or two knives until mixture is uniform (should be firmly coarse). Sprinkle with water, 1 tbsp at a time, toss lightly with fork. Work into firm ball. Roll out half of dough for bottom crust; the other half for lattice strips. Preheat oven to 400 degrees. Line 9" pie plate with pastry. Add filling. Dot with butter. Place crust over filling. Seal and flute edges. Brush top with milk. Bake 40-45 minutes or until crust is golden brown. Cover edge of crust with aluminum foil after first 15 minutes to prevent over browning.
For Susie Indy

Fudge Walnut Brownie Pie
2 eggs
1 cup sugar
1/2 cup butter, melted
1 tsp vanilla extract
2/3 cup all-purpose flour
1/3 cup unsweetened cocoa
1/4 tsp salt
1 cup (6 oz) semisweet chocolate morsels
1/2 cup chopped walnuts

Heat oven to 350 degrees. Lightly grease a 9" pie plate. Beat eggs in large bowl. Stir in butter, sugar and vanilla. Stir together dry ingredients and stir into butter mixture. Stir in chocolate morsels and nuts. Pour into pie plate and bake 30 minutes or until set.
Serve warm with ice cream or whipped cream or serve cold.
grannym IL

Hi Nancy. I was reading a paperback the other day and there were 3 very different fruitcakes listed in the book.

I selected the no bake one to send at this time. If anyone is interested in the other two recipes please let me
know.

Peggy Lucas's No-Bake Fruitcake With Marshmallows

1 cup raisins (dark or golden)
2 cups dates
2 cups mixed candied fruit
4 cups chopped nuts (can be reduced to 3 cups)
3/4 cup evaporated milk
2 cups marshmallows
2 cups very finely crushed graham crackers

Mix dates, candied fruit and chopped nuts in a large bowl. In a sauce pan bring the evaporated milk to a boil and add the marshmallows and stir thoroughly combined and marshmallows are melted. Grind the graham crackers in the food processor until they are finely ground like flour. You can also use packaged graham cracker crumbs.Stir the graham crackers into the fruit and nut mixture. Add the marshmallow mixture. With wet hands , mix all the ingredients. Rinse hands, wet them again and press the mixture into a 9 X 5 inch loaf pan lined with waxed paper. Press it down well and refrigerate for 2 days until set.

Note: IF you use 1/2 cup candied fruit, 1/2 cup flaked coconut and 1 cup candied pineapple instead of the 2 cups candied fruit, the cake will have a tropical taste. If the mixture seems too dry, add a little orange juice or strawberry jam. Don't worry if it seems too wet, because as it sets the graham cracker crumbs will
absorb the liquid.

I copied this exactly from the paperback. One of the other recipes is called Sophie McKay's Chocolate Fruitcake and the other is called Earleen's Masterpiece Fruitcake (this one has applesauce and rum).
Florence, IL 10/29/06

Hi Nancy, I know that I already responded tonight, but I just made a terrifric Cauliflower Soup, adapted from JOY OF COOKING. The recipe says to cook a large cauliflower, drain it, reserve the the water and about 1/3 of the florets. Pulse in a food mill, etc. Melt 1/4 c butter and sauté until tender 2 T chopped onion and 3 minced celery ribs. Stir in 1/4 c flour slowly, bring to the boiling point. Add strained cauliflower and 4 cups veal or poultry broth and reserved cauliflower water and strained cauliflower and 2 cups milk or cream. Reheat but do not boil. Add the florets and a grind of nutmeg or nutmeg, salt and paprika. Garnish with grated cheese. Well, I mostly did
this, but did add 1/4 of a diced red bell pepper, cooked the cauliflower a bit longer, squashed it all with a spoon (not too finely) and added 1 forkful of chopped garlic from a jar. I may add a bit of chopped bit of cilantro when I taste it tomorrow.
Hudson Valley Kathleen

Mary in Amarillo asked about the green bags. YES they do work. I have kept bananas for up to a week and they haven't turned black. Also, if you put each different kind of fruit in their own bag and roll the top so it's closed stuff keeps for a very long time. I bought some Kiwi's and forgot they were in the veggie drawer and two weeks later they were still good. You'll like them.
Alis from WA

Dear Nancy,
Does anyone remember what product to use to clean the grout lines on tile walls around the bathtub? I remember it was something simple that involved no scrubbing. Thank you for a great newsletter.
Dee in W. Lafayette

Hi, Nancy. Here is a recipe for the fall weather:

Crock Overnight-Soaked Bean Soup with Kale-Leanne Ely for 6: In a skillet, heat 3 T olive oil over medium high heat. Add 3 chopped onions, 1 chopped carrot and 3 pressed cloves of garlic. Cook until onions are translucent. Add 1 trimmed bunch of kale in ribbons and cook till wilted, about 3 minutes. In a crock-pot, place 1 lb. soaked-overnight white beans, add 1/4 t red pepper flakes, the contents of the skillet and cover with broth. Cook on high 8 hours or until beans are tender. Once beans are tender, add 1/4 c tomato sauce and salt and pepper to taste.
Per Serving: 349 Calories
Hudson Valley Kathleen

P.S. thanks for sharing the e-mail from a former Poughkeepsie-ite! Made my day, as it did hers! Kathleen

Thanks so much for the person who sent in the link for the GT101 Express! It is a treasure trove!
MaggieB in southern New Jersey

For Joyce in KY

Festive Butternut Squash
1/4 cup butter or margarine
2 (2 lbs each) butternut squash, peeled, seeded and cut into 1/2" cubes
1/2 cup firmly packed brown sugar
1/4 cup maple syrup
2 tbsp water
1/2 tsp grated orange peel
1/2 tsp ground cinnamon
1/4 tsp salt
1 cup chopped dates
Toasted flaked coconut

Melt butter in a large Dutch oven. Stir in squash. Cook, stirring frequently, over medium heat until tender. Combine next 7 ingredients in a large bowl; stir well. Stir in squash. Spoon into a greased 12 x 8 x 2" baking dish,. Bake, uncovered, at 350 degrees for 30 minutes. Sprinkle with coconut and bake 5 minutes more.
Serves 12.

Lemon-Orange Carrots
3 cups pared, sliced carrots, cooked
1/2 cup orange marmalade
2 tbsp fresh lemon juice
2 tbsp butter or margarine

In medium saucepan, combine orange marmalade, lemon juice and butter. When melted, stir in carrots. Stir gently to coat evenly. Heat through.

Baked Celery
1 lb celery, diagonally sliced in thin slices
1/3 cup sliced almonds
1/2 tsp dried basil
1 tsp salt
1 cup chicken broth

Combine all ingredients in a 1-1/2 quart baking dish. Cover and bake at 350 degrees 50 minutes.
HM

Hi Nancy and fellow bakers! This is in response to Terese's ideas for different types of fudge made with frosting and various flavors of baking chips from the October 29th Sunday newsletter. The fudge sounds delicious and I have never heard of making fudge with frosting. Can you let me know if you buy the pre-made frosting in the cake section of the grocery store, how much do you use of the frosting and the baking chips? I assume that you melt the chips, or do you melt both the frosting and chips together and then pour into a buttered dish? I would love to try different types for Christmas this year. Can you send the recipe? Thanks for your help.
Cindi

I certainly get a lot of enjoyment reading about the furries. We lost ours recently, when my husband was in the hospital with congestive heart failure. She was about 18 years old and guess she was just worn out. Our son was with her most of the time but it still hurts. I don't think I want another one for awhile, as I feel it would be unfair as I would not expect them to be the same, but would probably compare the new one in some ways anyway. Love yours while you have them.
Sharon in TN

For Joyce in Ky--- Oct. 28---regarding vegetables for Potluck.
This is one of the EASIEST and TASTIEST recipes I know and I have no
idea what its name is. I just know it's delish!

2 cans hominy, drained.... I use Pepi-hominy for the color.
2 cans Shoepeg corn
1 cube butter
1 8 oz pkg cream cheese
1 7 oz or 2 4 oz. cans diced Ortega peppers
1 small can sliced black olives, drained
Combine all in a crock pot and put on low for the afternoon. Can be done in an oven but so easy to do and take in a crock pot.
Careen from Cortez

Nancy,
First and foremost, thank you for this wonderful newsletter. Happy Halloween to you, your furry loved ones and all the Nancyland readers.

In the 10/28 newsletter, I saw a message from Linda Boyles, Fairborn, OH who had been looking for a recipe for a Jello salad and received no responses. I found this one at www.cooks.com but am not sure if it is what she is looking for.

COTTAGE CHEESE JELLO SALAD
1 box orange Jello
1/2 lb. miniature marshmallows
1 c. crushed pineapple, drained
1 c. cottage cheese, drained
1/2 c. salad dressing (Miracle Whip)
1 c. whipping cream, whipped
1 box lime Jello

Dissolve orange Jello in 1 pint boiling water. Add marshmallows. Chill until set. Mix pineapple, cottage cheese, salad dressing and whipped cream. Let set until it thickens. Spread over orange Jello. Dissolve lime Jello. Chill. Just before it sets, pour over mixture. Different flavors of Jello may be used.
Thank you, Nanci, NY

Mary in TX (Amarillo) I have the Debbie Meyer's Green Bags. I have had them for over a year and I really like them. I had banana's in the bag for over two weeks to test it. They were in great shape. I still have trouble with salad staying very well, but maybe that is me and salad. Tomatoes did good, and so did peaches. I have washed and reused the bags just like it said. I liked the bags so well that I gave them for gifts.
Thank you Nancy for all the hard work that you do.
Ann in Midland, TX

Spicy Chard with Lemon
2 t olive oil
16 C trimmed washed chard ( about 2 lbs)
1/4 t crushed red pepper
3 garlic cloves minced
1 T fresh lemon juice
1/8 t salt

Heat oil in large dutch oven add chard and sauté until slightly wilted.

Stir in pepper and garlic. Cover and cook until tender stirring occasionally. Uncover and cook until all liquid evaporates. Stir in juice and salt.

Yield : 6 1/2 C servings

Brussels Sprouts with Pecans
2 t butter
1 C chopped onion
4 cloves garlic thinly sliced
8 C quartered Brussels sprouts(about 1-1/2 pounds)
1/2 C chicken broth
1-1/2 T sugar
1/2 t salt
8 t coarsely chopped pecans toasted

Melt butter in large nonstick skillet. Add onions and garlic sauté 4 minutes until lightly browned. Stir in Brussels Sprouts sauté 2 minutes longer. Add broth and sugar cook5-10 minutes until liquid almost evaporates (timing depends on how done you like them) Add salt and pecans. Yield : 8- 2/3 C servings
Barbara Garrett

Thanks Andee in LA for responding to my buttermilk question. If I've ever forgotten to thank someone for helping me out, I'm sorry. I really appreciate all you great people and your responses to helping me out. Kisses to sweet kitties.
Phyllis in Phoenix.

Hi Nancy,
Just want you to know that it is snowing like a son of a gun here in Calgary. The warm weather is gone till May. Can you please ask Becky in Magnolia Arkansas for the rice cooker tips. There is also only my husband and myself in our house and I can use all of the help I can get.
I am writing this letter from work and I do not have the ladies names who sent in the non sweet recipes for snacks for last nights party. The one with the gold fish in it was so great but they picked out every last fish. I am sorry I do not have names of the two ladies. Both snacks were good and just what the doctor ordered. I got the marinated cheese to late.
My kitty Mao has seen the snow for the first time in his life. I showed him out the window but it didn't register with him. Then he went to go out and gingerly touched it with a paw. Jumped back in cause it was cold. If he had his way he would sit on the register with the patio doors open. He finally got up the nerve and went out for 2 or 3 minutes but then decided that perhaps the best way to enjoy the snow was to lay on the register and watch through the window.

Hope your kitties have a fine day in their sunshine.
Carole with an "E" in Calgary

Hi Nancylanders,
If you have been meaning to try some of our breads, now is a good time. Buy a sampler pack of four mixes and get a free gourmet jam.

Dennis Weaver
www.preparedpantry.com

Does anyone have a favorite "Pink Fluff" recipe - that sweet salad/dessert that you see on buffets? I just made one for our potluck and was embarrassed that there were pits in the commercial cherry pie filling in my salad. I would like a T n T recipe using jello rather than pie filling. My daughter said hers with the jello turned out gritty. Hope you can help.
Cathy

For Sue in Fla. I found this recipe for cranberry Chutney. I don't know if it is what she is looking for but it is worth a try.
AnneE from Pa.

Cranberry Chutney
1 package (12 ounces) fresh cranberries
1/2 cup balsamic vinegar
1/2 cup sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon cayenne pepper
1 teaspoon cumin
In medium saucepan, over high heat, combine cranberries, vinegar
and sugar; bring to a boil. Reduce heat to medium-low and add nutmeg,
cinnamon, cayenne, and cumin. Simmer 20 to 25 minutes or until
mixture is very thick, stirring frequently.

Hi Nancy,
I’m looking at these messages and recipes about apple crisp. A really interesting variation is an apple/pumpkin crisp. Here is the recipe. It comes from our new pumpkin baking guide. (You can get it free.)

Dennis Weaver
www.preparedpantry.com

Pumpkin and Apple Crisp Recipe
This is a great dessert—kind of a cross between apple pie and pumpkin pie. It’s perfect at harvest time and is great for Thanksgiving. It’s an easy dessert and quick once the apples and pumpkin are peeled.

5 cups peeled and diced (1/2 to 3/4 inches) apples
4 cups peeled and diced (1/2 to 3/4 inches) pumpkin
2/3 cup maple syrup
2/3 cup rolled oats
2/3 cup all-purpose flour
1 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon cloves
1/2 teaspoon salt
6 tablespoons butter

Preheat the oven to 350 degrees

1. Grease a 9 x 13-inch pan. Spread the cubed apples and pumpkins in the pan. Pour the maple syrup over the cubes.
2. Mix the oats, flour, brown sugar, spices, and salt together in a medium bowl. Cut the butter into the flour mixture with a pastry knife until the mixture is the consistency of grain-like kernels. Spread the topping over the apple and pumpkin mixture.
3. Bake for 35 to 40 minutes or until the pumpkin is tender

Serve warm with ice cream or whipped cream.

Baker’s Note: This is a large dessert. For a 9 x 9-inch pan, cut the ingredients in half.

To Becky in Magnolia, Arkansas.. I would really appreciate it if you would post the recipes you've made in your rice cooker. I have the
Wolfgang Puck 7 cup rice cooker and just love it. Besides making rice in it, I've made rice pudding and Mac and Cheese in it. Looking forward
to seeing your recipes.
Barb in San Diego

To Nancy.. Thanks a bunch for all your hard work in putting this newsletter together. You make a lot of ladies and gents happy with it.

October Recipes
October Recipes, Costume Ideas
Pumpkin recipes using fresh and canned pumpkin
Halloween treat recipes
Printable Halloween Cards 

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Favorite recipes/links of our members
Mom's Macaroni & Cheese
Inside Out Cake
Corn Dog Casserole
Blasted Chicken
The Best Spaghetti Sauce You'll Ever Eat
Indescribably Delicious Banana Bread
Hummingbird Cake
Orange Soak Cake by Tona in Bama
Snickerdoodle Recipe by Prepared Pantry
Lemonade Dessert by Annette
Cake Mix Cookies
Angel Food Variations
Honey or Cinnabon Cake
Dreamsicle Cake sent in by Terry
Baked Beans with Pineapple (Crockpot)
Orange Sunshine Cake
Peanut Butter Swirl Brownies
Life and Times of Sigmund Freud Kitty (Told in his own words)
Grape Salad   jul-30-2006.htm

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