Email Address 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.

Note: The three clicks will be the area between the divider lines

In response to Carol regarding Brining A Turkey. I was at Target yesterday and saw Brining Kits for sale. You might try looking there.

Also to Susan in Iowa in the Oct. 30 newsletter about not finding the GT Express at her Target store; She might try Target on line. They may sell it there. It would still be
less expensive then ordering in from TV.
Pat Ca.

I have an opportunity to go to the Texas Tech game tomorrow evening.  Not sure if I want to go with all the people that are suppose to be there.  It is going to be an exciting game and I heard ESPN is going to be there. If I do decide to go there will be no newsletter sent out.
Nancy Rogers

This is a little different for a dinnertime presentation.

German Potato Pie
Place 1 refrigerated pie crust into a pie plate (set aside)

In a bowl combine together and set aside:
4 eggs
1 cup cream

In another bowl combine:
1 cup sauerkraut (squeezed dry)
2 large baking potatoes cut into small uniform pieces
8 slices cooked bacon crumbled
1 tsp caraway seeds
S/P to taste

Mix together with egg mixture and pour into pie shell.

Bake 375 oven 35 minutes until golden around the edges.
Can be served warm or at room temperature.

I like to serve this with sautéed pork chops seasoned with S/P, buttered carrots.

For Dessert:

Easy Coconut Pie
1 (3 oz) pkg cream cheese, softened
2 tbsp. sugar
1 1/3 c. coconut
1/2 tsp. almond extract
1/2 c. milk
8 oz. Cool Whip
1 prepared refrigerated pie crust or graham cracker crust

Combine cream cheese, sugar, milk, and coconut in a blender about 30 seconds. Fold into Cool Whip and add almond extract.

Spoon into crust and freeze until firm (about 4 hours).

Sprinkle with additional coconut (toasted, if desired). Let pie stand at room temp 5 minutes before cutting.
Judy/Buffalo

Carole in Illinois, we got this from food network, have used it twice with the absolute best results! We brined the bird over night.
Billie in Fl

Alton Browns Brined Roast Turkey
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled. Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey
over once, half way through brining.

A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.

Remove bird from brine and rinse inside and out with cold water. Discard brine.

Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.

Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.
Source:
http://www.foodieview.com/food/recipes/alton_brown.jsp

Joyce RE: Liver and onions
I can't speak to the onion part, but as a young bride I did discover the best way to cook liver was to only barely let it start to thaw. Salt, Pepper and flour, cook in hot oil til brown- do not over cook. I learned this when I was late starting DH's lunch (this was before microwaves for quick defrosting LOL),I barely got the frozen slices
apart and into the oil. They were done, tender and best of all DH LOVED it. Then he tells me he always hated liver til now. (In the early days we had several of these surprises-luckily we survived them). Hope this helps.
Cheryl, Charlotte, NC

I called Dennis Weaver and asked his advice on what breadmaker he would recommend. Also asked him for any tips and hints on using a breadmaker. He recommended the Sunbeam Breadmaker and gave me some links to hints and tips using a breadmaker.

Sunbeam Programmable Bread Maker (Bread Machine) Breadmaker Machine Tips Bread Machine Mixes My favorite Mix - Raisin Bread and Cranberry Nut Bread

 
Order Food & Dining Catalogs from Catalogs.com & 
Order Art, Hobbies & Crafts Catalogs

Dawn/IL

Chicken Sloppy Joes are made with cooked chicken and about 1 1/4 - 1 1/2 cups salsa. If you want a looser consistency use additional salsa. The Rugula Cookies made with pie crust are cut into 8 wedges because that makes a decent size cookie.
You most certainly can make them smaller if you choose to. Cut the refrigerated pie crust into as many strips as you like. However, the narrower the wedge the more apt the filling is to ooze out the sizes.

As for the nuts in any recipe. I use whatever I have on hand. Walnuts, peanuts, almonds etc. I have also used the contents of what is left in a can of mixed nuts. I place the nuts in my mini food chopper and use then.

If you don't have nuts improvise and use what you have on hand. I use coconut, raisins, dried cranberries, figs, dates or any dried fruit. I like to experiment with different flavors and ingredients.

Have fun with cooking it's to be enjoyed and most times there isn't a crumb left on the plate.
Judy/Buffalo

Nancy,
I loved reading about your prairie dogs! I lived in Lubbock WAY back in the 60's and I remember every weekend we would go to McKenzie (sp?) State Park to see them at "Prairie Dog Town". Is it still there? I haven't been to Lubbock in about 20 years.
Those were great memories, and I always loved watching those cute little critters popping in and out of their holes!
Vicki in Houston

Comment
I am not sure. If Virginia reads this can can let us know. I don't venture out in
Lubbock much. The Marsha Sharp Freeway exits change daily and I get lost, LOL.
Nancy Rogers

Barbara in Corcicana, My heart goes out to you, and you will be in my prayers. Here is the soup I posted using the Uncle Bens Rice, hope it comforts you.

CHICKEN AND RICE SOUP
In a large pot (I use a 6 quart soup pot) put one whole cut up chicken, or parts of your choice. Add cut up onions, carrots and celery. Throw in a couple bay leaves, 2 to 3 smashed garlic cloves. A pinch of salt and some pepper. Now fill half the pot with
chicken broth, then enough water to cover the bird by at least an inch. Cook the chicken till ready to fall of the bone done, with slotted spoon, remove the chicken, debone. Put the meat back in the pot. Add a bit of water if needed, now take a box of Uncle Bens Wild and Long grain rice mix and put all in, seasoning packet too. Cover and cook till the rice is done, about 25-30 min. You can simmer longer if you wish. This also does very well in crock pot, I cook the chicken all day and put the rice in when I get home. I also some times add a good healthy splash of white wine or
marsala wine. Enjoy this with some good crusty hot bread smothered in butter and your meal is complete!

You can lighten it up of course by using skinless boneless breast, and make this a bit healthier! (but I love it just like this)
Enjoy, Billie in Fl

Pecan Pie Cupcakes with Cinnamon Mascarpone Frosting

1 1/2 cups toasted & chopped pecans
1 1/4 cup all-purpose flour
1 3/4 cup packed brown sugar
2 sticks salted butter, melted
1 teaspoon salt
1 1/2 teaspoons of good quality vanilla extract
2 large eggs

Preheat oven to 350 degrees.
Combine all ingredients and mix well. (I added all ingredients, mixed then added the
butter in, mixed, then added in the eggs and mixed again)
Spray a miniature muffin tin with non-stick cooking spray.
Fill each 3/4 full. (I filled them to the top)

Bake in preheated oven for approx. 30 – 40 minutes (start to watch them after 30
minutes as this cooks all depending on your oven and type of cupcake pans). You can
tell they are done when a toothpick inserted in middle comes out clean, just like a
cake does. Cool before frosting. To make the frosting see below.

Cinnamon Mascarpone Frosting
8 ounces mascarpone cheese
1 - 2 TB of confectioner’s sugar
1 TB ground cinnamon

Mix the mascarpone with the icing sugar and cinnamon to taste. When cupcakes have
cooled frost them.

Makes 12 regular size cupcakes

What I did differently:
I added in way more pecans, about 2 cups. I did not chop the pecans too small, but rather big chunks. The original recipe was half of what I have up there; I assume it was for mini cupcakes. I made regular sized cupcakes, but you can try the mini’s and tell me how they were. These cupcakes do not rise, so how I went ahead and filled them to the top. The batter will be liquidly, that’s ok. The original recipe did not add in vanilla; I simply had too.

The frosting should not be too sweet as the cupcake already is. So adjust the amount of sugar you put in there. I didn’t want it too sweet, but more of a mild taste with some cinnamon so I used about 1 ½ TB of confectioners sugar. I’ve also seen these cupcakes with no frosting and a good drizzle of melted milk chocolate over the tops.

Dawn - cape cod, ma
To see pictures of these cute cupcakes:
http://vanillakitchen.blogspot.com

Yea! Nancy’s has stayed on top of the Top 100 Recipe Sites for 2 weeks in a row now! Let’s keep her up there where she belongs!
Chris in NM

Speaking of the weather, we are still wearing shorts down here in SW NM! It stays pretty warm (low 80’s) all day and just gets down to the low 60’s at night. We already winterized our cooler, so we keep cool with our ceiling fans. One of these days it will cool down. Chris in NM

Thank you Robbie In for your Red Beans and Rice recipe! I will try it!

Carolyn – Illinois, in the 10/30 newsletter here is your recipe for a tom and jerry. It is difficult to find one! http://allrecipes.com/Recipe/Tom-and-Jerry/Detail.aspx
We used to have these every Christmas Eve when we lived in Laramie, WY; but down here in NM we drink eggnog Christmas Eve. The 2 recipes are similar, though. Hope this one is close to the one you want. This one serves 24.
Chris in NM

For Sue in NC needing a breakfast casserole, I make the following once a month and it is so good! It is also posted on Nancy’s message board.

Cowboy Scramble*- TNT
http://www.preparedpantry.com/recipeindex.htm

We know, there are a million variations of this. But this recipe is very good with eggs and new potatoes and cheddar. This makes a great breakfast but don’t overlook it for lunch or even dinner. And it’s quick and easy, ready to go in maybe fifteen minutes.

1 tablespoon butter
1/2 large onion, diced
1/2 green or red bell pepper, chopped
3 to 4 cups new red potatoes, 3/8-inch diced
8 large eggs
1/2 cup grated cheddar
1/2 teaspoon dry basil leaves
1/4 cup chopped cilantro leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated cheddar

Dice the onion and pepper. Wash and trim the new red potatoes. Don’t bother to peel them. Dice them into 3/8-inch pieces. In the butter, sauté over medium heat the onion, potatoes, and pepper until the potatoes are almost tender.

While the vegetables are cooking, mix the eggs, cheddar, basil, cilantro, salt, and pepper together in a bowl.

Once the potatoes are nearly cooked, pour the egg mixture over the vegetables. Turn the heat down and continue cooking, while stirring often, until the eggs are done.

This dish can be served from the skillet or from a platter. Immediately after cooking, sprinkle the remaining cheddar over the scramble and let it melt.

*I added 1/3 lb. fried and crumbled bacon. This dish is very good and is a keeper!
Chris in NM

Tracking Your Child Has Never Been Easier! Learn About New GPS Child Location Device That Gives Parents Peace of Mind

Thanks to all who responded to my question regarding bread machines. I really appreciate it. I didn't know about some of the other options besides making just bread. And thanks Dave for your recipes. I promise I will give them a try. It made me hungry reading them. Thanks to you too, Nancy, for bringing all these wonderful
people together. We couldn't do it without you.
Elaine from Pa.

Nancy,
Just want to so say thank you for the recipes you send out. I was recently put on a low-carb diet and it's so nice to see the nutrition info in many that you send.
God bless, Sherry

Linda,Or
I have the H2O steam cleaner and I love it. I have used it on my kitchen floor about 3 years and it does a great job. One of my friends is getting one because I like mine so much. My daughter got one for a wedding present and loved it so much I just had to
have one. Any sticky mess just comes right up in seconds. I have never found anything it didn't work on. I hope this helps.
Happy Halloween
Barbara in Wentzville, Mo

Brining the Turkey
Dissolve 2 c. kosher salt or 1 c. table salt in 2 gal. cold water in large stock pot. Add garlic, dried whole sage leaves, if desired. Add turkey w/ giblets removed and fat deposits removed. Place in brine being sure submerged. Refrigerate or place in cool spot (40 degrees or less) for 12 hours or overnight. Remove turkey & rinse both inside & outside under cool running water for several min. until all traces of salt is gone. Pat dry inside & outside w/paper towels. Coat w/oil before cooking.
Athena in DE

Nancylanders, Just a question I hope will get answered. Has anyone ordered a Loud and Clear if your hearing is poor? Does it work? This may not be appropriate, but thought I would try. Very important to my 92 year old mother who refuses a regular
hearing aid.
Thanks,Linda,OR

For all you folks wanting homemade bread, but with out kneading or a bread machine, google in no-knead bread recipes. You will come up with several and hopefully a video to show ease. It is the greatest. Takes less than 2 minutes to put together and that counts finding the ingredients. Don't blame me when the pounds pile on, but you will have a smile on your face.
Linda, OR

To Susan concerning the GT Xpress 101: I just bought 12 of them at the Super Target in Lafayette, Louisiana to give to my granddaughters for Christmas. I located the store on the internet by keying in Target GT Xpress 101. Hope you find one.
Jackiets from Louisiana

Nancy,
The following information attached to my Baked Pasta w/Mushrooms and Ham was from a different recipe in my file. Apparently in my haste to get the recipe to you I
combined the two.

Sorry for any confusion to the readers. Judy

PLEASE DISREGARD:
Clean the mushrooms, brushing the dirt away from the stems, and separate the caps from the stems; dice the stems and cube the caps, keeping them separate. Mince the shallots and the herbs and sauté them for a few minutes in 4 tablespoons of oil in a casserole. Add the diced stems, cook another minute, and then add a half cup of wine and the tomatoes. Season with a little pepper and simmer the mixture for a half hour. Add a little more wine and a drop of water, and the cubed caps.

In the meantime bring pasta water to a boil, salt it, and cook the pappardelle. Drain the pasta and season them with the sauce; serve them with grated cheese for those who want it.

To Carol MA, my heart hurts for you. My sister is a newsletter member (mj, Indy) and we do the same thing you and your sister did. We talk about recipes and both love our Nancy. I pray that one day in the future you will be able to remember your close
bond with your sis and smile at the memory.

Barbara in Corsicana, please know that your many friends here are so saddened by your son's death. If only there was something we could do to ease your pain, but only God can give true solace in times like this. I know that you know that too. I will be praying for you.

Nancy, thanks for the smile you gave me with your story of the overweight gopher. I love to watch them too. All I can say is it's a good thing I don't have to go down a tunnel! LOL

Here is a recipe my mother made often. Sometimes she made this with strawberry jello. It's very good either way, and easy too.

Icebox Cake (mom called it cheesecake)
1 C. sugar
1 C. water
1 pkg lemon jello, 3 oz.
1 pkg cream cheese, 8 oz.
1 can chilled milnot

Bring water to a boil in a medium saucepan. Stir in sugar, jello and cream cheese, stirring between each addition. Put in frig until completely cool. Whip the milnot in a large mixing bowl until it has soft peaks. Slowly add the jello mixture and stir.

crust:
32 graham crackers, crushed
1/2 C. sugar
1/2 C. margarine, melted

Mix all ingredients well. Pat into an 8x8 (save a little to sprinkle on top). Pour the jello mixture into pan and sprinkle the saved crackers on top. Chill until well set.
Enjoy! Doris, S. Indiana

For Barb/DE:
A finger food idea:
Lay a cucumber slice on a slice of cocktail rye. Mix real mayonnaise with curry powder to taste and spread this over the cucumber. Sprinkle with chopped chives.

We haven't heard for sometime from Bob of Adelaide, Australia or Lisa from Union Bridge, MD. Are you still out there?
grannym IL

For Elaine of Ohio, in the October 30 Newsletter; she wanted the Better Homes and Gardens recipe for Vegetable Soup from her copy of the cookbook, from 1969...well, my book was purchased around or about 1954. Its the only vegetable soup in the book, so maybe it's the one she wrote about...just an earlier edition.

Vegetable Soup (P. 346 of BH&G)
3- to 4- pound beef soup bone
2 quarts cold water
1 small onion, quartered
1 teaspoon salt
2 cups fresh or canned tomatoes
6 sprigs parsley
2 cups chopped cabbage
1/4 cup rice or barley
2 cups cut green beans
1 cup diced potato
1/2 cup chopped celery

Cut half the meat from bone and brown in hot fat. Add remaining meat and bone to cold water. Add browned meat, onion, and salt; cook slowly 2 hours.

Add vegetables and continue cooking 1 hour. Makes 8 to 10 servings. Barb of Bayside, NY

Since I am alone, this is a soup I make for myself.

Broccoli Cheese Soup
1 (16 oz.) bag frozen broccoli
2 cups chicken broth
2 cups Half & Half
2 cans cream of potato soup
1 cup diced Velveeta cheese

Boil first two ingredients for 8 minutes, covered. Add Half & Half and potato soup.
Melt cheese in soup. Serve.
JL in South Jersey

For Sue in North Carolina

I make this for company and always get rave reviews. Many have said it is the best
breakfast casserole they have had.

Breakfast Casserole
1 pound sausage
6 slices bread, cubed (I used to use white but now use whole grain wheat)
2 cups milk
6 eggs
1 tsp. dry mustard
1 tsp. salt
1-8 oz. pkg. grated cheddar cheese

Brown sausage and crumble; drain grease. Put bread cubes in a 13 x 9 inch casserole dish. Sprinkle sausage pieces over bread. Beat eggs, milk, salt, and dry mustard. Pour egg mixture over bread and sausage. Sprinkle with cheese. Cover with foil and refrigerate overnight. Remove foil and bake in a 350 degree oven for 40 minutes.
Ann in Central Georgia

Hi Nancy,
Carol in Ilinois wants a recipe for brining a turkey. Until my son became a vegetarian he made the best brined turkey every Thanksgiving. He even made it a couple of years after he became a vegetarian -then we ended up ordering the turkey and ham.
We haven't since had a turkey as good as this one though. We found the recipe, "Honey-Brined Turkey with Giblet Cream Gravy" in the November 1999 issue of Bon Appetit. It is the best, moistest turkey. It is kind of a long recipe which may take up too much room in the newsletter. I will include it, but if it is too long for you to include, she can find the recipe at www.epicurious.com. Just type in the name of the recipe. Carol, if you make it let me know if your family enjoys it as much as we did.
AtlantaPat

For Carol in Illinois who was asking about brining a turkey. go to
www.thepioneerwoman.com

and look under cooking then look under 10-24-07 and she shows you each step in brining and cooking a turkey. Love this website all kinds of good things to cook. Haven't tried the bring yet but sure want to.
JM

Hi Nancy, thanks for all you do. Many other have said this, but your newsletter is really the highlight of my day! For Susan in IA, I just received my GT Express two nights ago. I washed it and made a grilled cheese sandwich. Tonight I will be trying to make fried eggs. There are SO many recipes included, and with some hands-on experience, ANY leftover can be cooked in it, and it will be particularly good if using pita pockets, bread, rice, instant potatoes, cooked potatoes, spaghetti, etc..

I will be trying cooked chicken, broth and instant potato patties tomorrow night. I anticipate making a lot of dinners in it, limited only to my imagination. And the thing I really want to try is Thanksgiving leftovers (stuffing, turkey, cranberry, maybe
potatoes). UMMM. Talk about convenience in the kitchen! Really, anything you can put in a frying pan or steamer, you can put in the Express-breakfast, lunch, dinner, desserts and snacks. I got mine through Lakeside Collection for $40 and some change. Really worth it, I think.
Hudson Valley Kathleen.

Little Reubens
I'm wondering if these can be reheated without problems? They sound really good, but I want to serve them in a situation where there will be a few hours (around 3) between baking and serving. I'm wondering if they could be successfully reheated in
either an oven or better yet, a microwave.
Thanks Peg in IL

Re: Ice Box cake. It was made with graham cracker, layered with puddings and put in
the refrigerator to set.

This has been a favorite in our family for over 60 years. I still make it for Holidays and special occasions. Layer a 9x13 pan with graham crackers. Add a layer of chocolate pudding (I use 2 small boxes and divide the pudding), add another layer of graham crackers, a layer of lemon pudding ( or pudding of your choice), another layer
of graham crackers, another layer of chocolate pudding, top with whip cream or cool whip, refrigerate and enjoy.
Carolyn in Syracuse, NY

I don't remember where I got this recipe, but I made it for my husband.

Liver Supreme
1 pound liver
1/2 cup flour
4 to 5 tablespoons fat
2 tablespoons onion, minced
1/2 cup chili sauce
2 teaspoons prepared mustard
1/4 teaspoon nutmeg
1 cup hot water
1 teaspoon salt
1/4 teaspoon pepper

Pour boiling water over liver (not water in ingredients.) Drain. Dredge in flour. Brown
with onions. Add remaining ingredients. Cover and cook for 30 minutes at low heat.
JL in South Jersey

Nancy, I taught for 34 years and I still laugh at some of the things "my" children said. Thanksgiving time always reminds me of a special "teaching moment" that I just had to share. We were discussing what we were going to have for Thanksgiving dinner,
and each child was taking turns contributing to the discussion. One child said his daddy was going to smoke a ham for Thanksgiving. Another child in the back gave a horrified glance and up shot her hand. Without waiting for her turn, she blurted out, "How in the heck is he gonna get a paper around it?" I still have to smile as that memory has joined all the other warm memories of the past and the excitement that each and every new year brings with it.
Betty Ann in W. TN

Re question from Becky in MagTown Arkansas: Has anyone ever had a problem with vertical lines suddenly appearing on half of their monitor screen? It eventually disappears, but it's very annoying because it obscures the entire right half of my screen. What did you do to correct it? Is it my monitor that's the problem? I have one of the new flat LCD screens - it' about 10 months old. I'd appreciate any input from anyone who has had this problem.

Becky, I have a laptop computer about the same age, which did the same thing. It seems that an entire batch of NVidia G-Force video cards were bad when they were installed in computers (desktops and laptops) around that time. Mine was still under
warranty (as yours should be at 10 months); the manufacturer replaced the entire motherboard - which had the video card built into it.

I might add that I could restart the computer several times and finally be able to see the monitor, but it would eventually go back to the vertical lines. It is possible but highly unlikely that it is the monitor itself. If you have another computer (such as a
laptop), you can hook your monitor connection from the back of the computer with the problem to the laptop. If you don't encounter the same problem, then it is the monitor. If you do, it is most likely the video card in the computer itself.

Unless you purchased an extended warranty you probably only have one year, so don't delay contacting the manufacturer to get it repaired while the warranty is still in effect.

Nancy, while we're on the subject of computers, would you please amend the section at the beginning of your newsletter entitled "How to print out a section of the newsletter"? This technique does not work in Mozilla Firefox and may not work in other
browsers besides Internet Explorer, such as Netscape, etc. I know of at least one person who thinks her computer has a problem because this won't work for her. The only reason it won't work is because she uses Firefox instead of Internet Explorer.
Doris in Oklahoma City

In the newsletter dated for October 28-29, where can I find the recipe for the Ooey Gooey Pumpkin Cake, it sounds so good.thanks, Sally in Pa

Celebrity Chef Connection
Some folks actually do have leftover Halloween candy - here's how to turn it into fabulous desserts (recipes too)

Dear Nancy, I want to say Thank You to Chris in NM, to Sharon and to Barbara in Wentzville, Mo for their very kind words of sympathy. It is so nice to know people like the ones that contribute to this newsletter. They all have such huge hearts full
of love and compassion. I want to express my sympathy to Carol who just lost her sister, Janet. I will keep you and Janet's family in my prayers, Carol, and know that God will be with you all and give you strength during this very sad time. My baby sister has been like a rock for me and I am so grateful for all she has done.
Love and prayers, Barbara in Corsicana