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For Barb in OKC...Sorry I goofed on the instructions, but her is the corrected one.

Fresh Banana Cake With Creamy Caramel Frosting
One box yellow cake mix
Egg, water, oil as directed on cake mix box
2 bananas, peeled and mashed
1 tsp cinnamon
1/2 cup brown sugar
1 tsp vanilla

Combine cake mix, egg, water and oil as directed on box. Add brown sugar, cinnamon
and bananas. Mix well with electric mixer. Bake at 350° for 30-35 minutes or until done.

Caramel Frosting
1 stick butter or margarine
1 cup brown sugar
2 cups sifted confectioners sugar
1/4 cup milk
1 tsp vanilla

In a saucepan on medium heat, stir butter and brown sugar together until it comes to a boil, about 2 minutes. Pour in 1/4 cup milk, return to boil. When it starts to boil remove from heat, add in vanilla and confectioners sugar, stirring briskly with wooden spoon
until smooth consistency. Pour over cake.
JL in South Jersey

WOW! Nancy is way out ahead today!
Top 100 Recipe Sites
Chris in NM

Nancy, here's a pickled egg recipe for Boots in VA:

Pickled Eggs
2 (1-lb) cans beets, drained
1 cup cider vinegar
1/2 cup sugar
1 teaspoon salt
6 hard-cooked eggs

Place beets in quart jar or container. Add water to beet liquid to make one cup (usually you don't need to add the water). Combine vinegar, beet liquid, sugar and salt in pan; bring to a boil. Pour over beets. Refrigerate in tightly covered jar for 24 hours. Remove beets. Add Eggs; let stand for at least 24 hours, longer is better. Drain eggs; cut in half. Slice beets and arrange on platter. I also put the beets back in the jar, on top of the eggs.
Joann - SC

Hello to you Nancy and all your friends...
I enjoy your site so very much. There is always so much needed information and so many wonderful recipes. I don't write in much but you can believe that you are the first news letter I check when I find time to sit at the computer.

I have many recipes to submit here but I am also a 68 year old Aquarius (procrastinator) lololol.

Today I would like to ask you and everybody out there if they have had any experience with the NuWave Oven. We received one as a gift today and I have never heard of them. I would appreciate any input.

Thanks for being there...
Alice Jean in Ohio

Re: Boots in Virginia
The best way that I found to do pickled beets is: 3 1/2 cups vinegar, 1 1/2 cup red beet juice (add water to make enough), 2 cup sugar, 1-1/2 tsp salt, 1 tsp allspice, 2 sticks cinnamon. Add peeled eggs and the red beets and refrigerate. Allow 2 days before using, the longer they are in the brine the more pickled they become. Can use the brine for a second batch.
SB

I found this alcohol substitution list today, and though many of you would like it as I did. I printed the list to post in my pantry.

Alcohol Substitutions
If you trying to cut back on calories, or don't wish to use alcohol in recipes, use the following substitutions:
For 1 Tbs. dry vermouth, use 1 Tbs. apple juice.

For 1 Tbs. sweet sherry, use 1 Tbs. apple cider.

For 1/4 cup brandy, port wine, rum, sweet sherry, or fruity liqueur, use equal amount unsweetened apple or orange juice plus 1 tsp. vanilla or other flavored extract.

For 1/4 cup red wine, use equal amount red grape juice or cranberry juice.

For 1/4 cup white wine, use equal amount white grape juice or apple juice.

For 2 Tbs. amaretto, use 1/4-1/2 tsp. almond flavored extract (add water or grape juice if you need an equal volume).

For 2 Tbs. bourbon or sherry, use 1-2 tsp. vanilla extract (add water or grape juice if you need an equal volume).

For 2 Tbs. brandy or rum, use 1/2-1 tsp. brandy or rum extract (add water or grape juice if you need an equal volume).

For 2 Tbs. Grand Marnier or other orange-flavored liqueur, use 2 Tbs. unsweetened orange juice concentrate or 2 Tbs. orange juice and 1/2 tsp. orange extract.

For 2 Tbs. kahlua or other coffee/chocolate-flavored liqueur, use 1/2-1 tsp. chocolate extract plus 1/2-1 tsp. instant coffee in 2 Tbs. water.

For 2 Tbs. sherry or bourbon, use 1 to 2 tsp. vanilla extract.
I forgot who asked this, but yes whipped topping is cool whip.
Brenda in IN

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

Nancy will I have been having trouble with my printer and I did a couple of weeks ago so I can't copy anything. Will anyway, in the 9/27 newsletter I would like to thank Laurie in NNY on the border, someone that didn't leave a name or city or state, Connie in TX, Bobbie/Chicago, Donna from Elyria Ohio, Nell in VA and Jean in NC. I will have to decide if I am going in invest money in something that I just use to make apple pie.

Everyone have a great day. Nancy and 4 legged associate take care, stay safe and cool. Today in Indy we are only to get to 65º instead of 78º to 85º.
Susie Indy

*Anita of Camarillo asked for a Corn Chowder recipe for her vegan friends. Assuming she is correct that they are vegans (no animal products at all), there are a multitude of vegan chowder recipes on the Internet. The one I saw that looked the yummiest to me is posted at:
http://showmevegan.blogspot.com/2008/06/
and is also published in the book titled: _Vegan with a Vengeance_. I'm far from vegan myself, but I have found that there are many recipes I can thoroughly enjoy and sometimes do just because I'm not in the mood
for meat.

I hope this is helpful to you.
Wendy in South Jersey

Homemade Laundry Soap: I must have missed the how to make your Laundry Soap recipe. Can someone tell me which issue it was in or post how to make it.
Thanks. Liz Mo

This is for Joyce in Ky. who was wanting a Pimento Cheese Spread. This is the one I use all the time & is very good.

Pimento Cheese
1/2 lb. Sharp cheese grated
1 jar pimentos (4oz.)
8 oz. cottage cheese
2 or 3 drops of Tabasco sauce
1/2 tsp. salt & 1/8 tsp pepper
1/4 to 1/2 cup mayo

Add grated cheese & rest of ingredients in a processor & blend. DON’T OVERBLEND.
Makes 3 cups. Very Good
D. Beaty Clayton, Oh.

Want to send a package to Iraq did I read on here somewhere about the best cookies and things to send that would make the trip? Also any other ideas on things people have sent?
Jody

Thanks to all the good people who told me about the granny afghan. Mother will appreciate it. She is 89 and in a nursing home and wants to do this this fall. Could you please reprint the Cherry Chocolate Cobbler. Thank you for all the help.
Florence in Indiana

Hi Nancy, Since it is now Fall and cooler and also almost Octoberfest time I am sending one of our favorite German dishes and very popular during Octoberfest – Schnitzel! We are having it this week. I will fix spaetzle and fried red cabbage with this. Both recipes are also posted on Nancy’s board. By the way, Holloman AFB had it’s Octoberfest this past weekend. There is a large German AF stationed here learning to fly the stealth fighters.

Jagerschnitzel
posted on Nancy’s message board

1 cup bread crumbs
1 tablespoon all-purpose flour
salt and pepper to taste
2 tablespoons vegetable oil
4 pork steaks or cutlets, pounded thin
1 egg, beaten
1 medium onion, diced
1 (8 ounce) can sliced mushrooms
1 1/2 cups water
1 cube beef bouillon
1 tablespoon cornstarch
1/2 cup sour cream
1 tsp. paprika

1 In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg on a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides, and cooked through, about 5 minutes per side.

2 Remove the pork to a platter, and keep warm. Add onion and mushrooms to the skillet, and cook until lightly browned. Pour in water, and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened, but do not boil. Spoon over the pork cutlets, and serve immediately.

*What I did: I followed the instructions till the water and bouillon. I used 1 can of chicken broth instead. I also mixed 1 tsp. of paprika into the cornstarch and sour cream. Also, after the onions and mushrooms were lightly browned and sour cream mixture added, I then added the cutlets back to the mixture, covered and slowly simmered for 30 minutes. Next time I would place it all in a baking dish after all the browning and bake on low for 40 minutes. This was excellent!
Chris in NM

New recipes has been added to our message board

Halloween Face Paint | Grease Paint Recipes

Good morning!

For Suzie Indy here is an apple pie bar recipe we have made and eaten lots! It is so very good and easy! It is also posted on Nancy’s Message Board!

Glazed Apple Pie Bars
http://www.landolakes.com/mealIdeas/

Pastry Ingredients:
1 egg, separated, reserve egg white

1/2 cup milk
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup cold LAND O LAKES® Butter

Filling Ingredients:
1 cup crushed corn flakes
8 to 10 medium (8 cups) tart cooking apples, peeled, sliced
1 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 reserved egg white
2 tablespoons sugar

Glaze Ingredients:
1cup powdered sugar
1/2 teaspoon vanilla
1 to 2 tablespoons milk

Heat oven to 350°F. Beat egg yolk in small bowl. Add 1/2 cup milk; mix well. Set aside.

Combine flour and salt in medium bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in egg yolk mixture with fork until dough forms a ball. Divide dough in half.

Roll out half of dough on lightly floured surface into 15x10-inch rectangle; place onto bottom of ungreased 15x10x1 inch jelly-roll pan. Sprinkle with corn flakes; top with apples.

Combine 1 cup sugar, 1-1/2 teaspoons cinnamon and nutmeg in small bowl. Sprinkle over apples. Roll remaining half of dough into 15 1/2x10 1/2-inch rectangle; place over apples.

Beat egg white with fork until foamy; brush over top crust. Combine remaining cinnamon and 2 tablespoons sugar in small bowl; sprinkle over crust. Bake for 45 to 60 minutes or until lightly browned.

Combine powdered sugar, vanilla and enough milk for desired glazing consistency in small bowl. Drizzle over warm bars.

Recipe Tips:
If pastry dough does not form a ball easily, add up to 1 tablespoon additional milk, 1 teaspoon at a time. To easily transfer pastry to jelly-roll pan, fold pastry in half; fold in half again. Place folded corner at center of pan. Unfold pastry carefully. Top pastry should be rolled on lightly floured surface slightly larger than bottom pastry to allow pastry to cover filling easily. Chris in NM

A big thanks goes to Barb in San Diego for her Blue Cheese dressing recipe!

For Sally in Pa in the 9/29 newsletter I found the following:

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

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

For Ella in Ca in the 9/29 newsletter:

Crock Pot Apple Butter
8 c. mashed apples
4 c. sugar
1 tsp. cinnamon
1/2 tsp. cloves

Cook and mash the apples. Put all ingredients into the Crockpot. Cook on high for 5 hours, then on low heat for 3 hours. Stir occasionally. Put in jars and seal.

Source: http://www.nancys-kitchen.com
Chris in NM

For Boots in Va. in the same newsletter asking how to make pickles eggs from store bought pickled beets; I hard boil as many eggs as I want, usually no more than 4, shell them then put them in the jar with the beets. They are very good! I have been doing this for years.
Chris in NM

Thank you to Chris NM. I am going to try your Chicken Parisienne tonight. Have you ever added carrots? Ragu used to make a sauce very much like your with carrots. It was a family favorite.
Good Health to everyone.
Barbara in Wentzville Mo

The 50 state recipe site, left W.Va out.
GH

This is a great budget stretcher and quite tasty. Add a salad, crusty bread and dessert for a very filling meal.
.
Egg Patties
6 large eggs beaten
1 cup seasoned bread crumbs
1/2 cup Italian parsley, chopped fine
3/4 cup grated Italian cheese
(Romano, Parmesan or Asiago cheeses or a combination)
2-3 garlic cloves, chopped
Salt and pepper to taste

Mix all ingredients, allow to sit 1 hour.

The mixture must have the consistency of wet cement, not too runny. You may add more bread crumbs or Italian cheese if needed.

To cook patties heat oil in a sauté pan. Use approximately 1 tablespoon of mixture for each patty. Turn when patty is brown and cook both sides. Remove when brown and place in a serving dish and top with spaghetti sauce and a little more cheese to serve.
Makes approximately 18-20 patties.
Judy/Buffalo

I love the fall of the year for hearty treats. This is a great breakfast (or anytime) muffin. Very satisfying and healthy.

Cranberry Oat Muffins

Mix altogether:
1 Cup Oatmeal (regular or quick)
1 Cup Flour
1 Cup Oat Bran
2/3 Cup Brown Sugar
2 Eggs
1 tsp cinnamon (optional)
1 tsp Baking Powder
1/2 tsp Baking Soda
3 tbsp Oil
1 Cup Buttermilk (or 1 Cup regular milk mixed with 1 tbsp white or cider vinegar)

Fold in:
1 Cup Fresh Cranberries
1/2 Cup Chopped Walnuts

Bake 350 oven approx 20 minutes (I use cupcake liners)
Judy/Buffalo

Apple Cider Recipes

To Momma420, thanks for the info on Wal-Mart Salad Dressing, but the closest Wal-Mart to me, is 70 miles away. And I'm in a wheelchair, & don't really go out of town. We have a Safeway, Pamida, & Family Dollar. Does anyone know if any of these carries a brand that tastes like Miracle Whip?
Thanks, Carolyn

In the 9/24/08 newsletter there was a request for Carrot Cake recipes. This one appeared in the 2/16/08 newsletter. I regret that I no longer have the name of the person who originally submitted the recipe. In the 7/21/07 newsletter there was a recipe for Blue Ribbon Buttermilk Carrot Cake and in the 11/17/07 newsletter there was a Carrot Cake recipe that uses cans of baby food carrots. If you do a search I know you will find many other delicious carrot cake recipes that have been published in the newsletter.
Robbie IN

Golden Corral 14 Carrot Cake

CAKE:
2 cups flour
2 cups sugar
2 teaspoons baking powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
2 teaspoons ground cinnamon
1-1/2 cups vegetable oil
4 eggs
2 cups carrots, grated finely
1 (8-ounce) can crushed pineapple, well drained
1/2 cup chopped nuts (walnuts or pecans)
1 (3 1/2-ounce) can OR about 1 1/3 cups flaked coconut (optional)

CREAM CHEESE FROSTING:
6 ounces cream cheese, softened to room temperature
1/2 cup butter, softened to room temperature
2 teaspoons vanilla
4 cups sifted powdered sugar

For Cake:
Preheat oven to 350 degrees. Grease and flour two round 10-inch cake pans. Line the bottoms with parchment paper if desired. In a large bowl, mix together flour, sugar, baking powder, baking soda, salt and cinnamon. Add oil and eggs; mix well. Fold in carrots, pineapple, nuts and coconut, if using; blend thoroughly. Divide batter evenly between pans and place on middle rack in preheated oven. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Remove from oven and cool on racks. When completely cool, remove cakes from pans and ice cakes with frosting.

For Cream Cheese Frosting:
While cakes are baking, beat cream cheese, butter and vanilla together in a mixer bowl until light and fluffy. Gradually add the powdered sugar. Beat until smooth. Set aside until cakes are cool. This will adequately fill between the layers and cover the entire cake.

If you feel artistic, save some of the frosting and color it orange and green to use to finish off the top of the cake with carrots as they do at the restaurant.

Makes 10 servings.

Approximate nutritional values per serving: 790 calories, 7 g protein, 99 g carbohydrate, 2 g dietary fiber, 44 g fat, 130 mg cholesterol, 1,090 mg sodium.
Source: Hill Country Golden Corral

Hi Nancy
This is for ChrisNGA, do you have that recipe for that lemon cheese cake (southern style cake called lemon cheese, the frosting is soft, and yummy good)?

I have been looking for this recipe for my daughter, her Dad's Mother made it for her a lot before she got married, her grandmother passed away before she could get the recipe. I would love to have the recipe so I could make it for her birthday.
Thank you. Jean in S.Ga.

Hi Nancy,
My old computer 'died' and I was forced to buy a new one. What a disappointment! I had to get Vista because, from what I've been told, Microsoft doesn't make Windows XP anymore. Vista has a number of bugs that they apparently didn't work out prior to putting it on the market. However, I'm stuck with the new Vista. That said, when I set up the new computer for some reason I'm not getting the newsletters. I have tried re-subscribing (twice), have received the confirmation email, but still am not getting the newsletters. To see the daily newsletters I had an old newsletter (thank goodness) and I keep going back to that one, to go through the archives, to get the current daily email. Do you have any suggestions on what I need to do to get the daily newsletter? Thanks Nancy, you are a blessing.

Also, Boots in Va, ask in today's newsletter about making pickled eggs using the juice from store bought pickled beets. I have done this many times but simply boiling my eggs, peeling them as usual. After, they have all been peeled, take a toothpick and poke holes around the egg. Make sure the toothpick goes down into the yolk. Poke as many boiled eggs as you can into the picked beet juice in the jar. Leave the eggs in the juice in the refrigerator several days for the pickling juices, and color, to seep into the egg. I like the taste of the eggs done this way.
Oma in LA (Lower Alabama)

Comment
The operating system on your computer probably does not have any thing to do with getting the daily newsletter. What did happen is the newsletter messages have bounced to your email address number of times. You were automatically unsubscribed due to the high number of bounces. A message was sent to you that you need to respond to so that the newsletter can be sent to you again.
Nancy Rogers

Back to Basics Apple Corer and Peeler with Suction Base

Thank you thank you to All who sent in the T&T sardines recipes.I will try them all especially the patty one.
Dee in Canada

Hi Nancy,
I hope you and Ditto are doing well.

Linda in NH wanted a TNT recipe for carrot cake. After trying several recipes, this one became a keeper and I've been making it for years. It always gets rave reviews and many requests for the recipe.

Carrot Cake
2 cups granulated sugar
1-1/2 cups vegetable oil
4 eggs
2 cups sifted flour
1 tsp. cinnamon
2 tsp. baking soda
3 cups grated carrots

In a large bowl combine sugar and oil with an electric mixer. Add eggs. Sift dry ingredients together and add to bowl. Fold in carrots. Pour into a greased 13 x 9 pan and bake at 350 degrees for 45-50 minutes.

Frosting
1 (8 oz) package cream cheese
1 stick butter
2 tsp. vanilla extract
1 pound box confectioners sugar

Bring cream cheese and butter to room temperature. With an electric mixer, cream butter, cheese and vanilla together. Add sugar and blend until smooth.

NOTE: If desired, you can add 1 cup of broken up walnut pieces to cake mix just before adding carrots. I make it both ways and it is delicious either way.
Diana T in Middle TN

This is for Fran in FL wanting to know what size can of peach pie filling to use for the Orange Delight Cake. I use a 21 ounce can. That is the only size can I have ever seen. Hope this helps.
Linda W. in Michigan

I would appreciate a recipe for egg bake using cheese and eggs
Thank you. Val

Hi Barb and Butch in Costa Rica … loved being there this past April and can’t wait to get back… Pura Vida!

Did no one from West Virginia submit a recipe? I didn’t see one, so I was curious … most of the other ones sound great though! Great job!

Looking forward to trying some for the holidays.
Lynn in KY

Martini Recipes:
http://martinimistress.com/traditionals.html
Shelley in PA

I tried these muffins this weekend and they are delicious!

Lemon Crumb Muffins
6 cups all-purpose flour
4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 eggs
2 cups (16 ounces) sour cream
2 cups butter, melted
3 tablespoons grated lemon peel
2 tablespoons lemon juice

Streusel:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup cold butter

Glaze:
1/2 cup sugar
1/3 cup lemon juice

In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, whisk the eggs, sour cream, butter, lemon peel and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full.

In a small bowl, combine flour and sugar, cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.

Bake at 350 degrees for 20 to 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins. **Yield: 40 muffins.

**This makes a lot of streusel to sprinkle over muffins. I used 1 teaspoon per muffin but I think next time I will try 2 teaspoons. I froze what I did not use.

**I did not use glaze.
**I got 31 muffins and not 40 as the recipe reads.
Source: Taste of Home~April and May 2008
Page 42
Thanks, Joan, San Antonio, Texas

Kathy Clark of SW Kansas asked for recipes for a Community Thanksgiving Dinner. Here's a few different ones. They are all TNT

Harvest Pumpkin Trifle
1 10 3/4-ounce frozen pound cake, cut into 1/2-inch cubes
2 to 4 tablespoons cream sherry or orange juice
1 16-ounce can whole cranberry sauce
1/3 cup orange marmalade
1 15-ounce can pumpkin
1 4-serving-size package instant vanilla pudding mix
1 cup milk
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla
1/2 cup toasted chopped walnuts, toasted
1. Divide cake cubes evenly among eight 10- to 12-ounce, 4-inch-tall glasses. Or, layer all cake cubes in a 2-1/2-quart clear serving bowl or soufflé dish. Sprinkle cake with sherry or orange juice.
2. In a small bowl stir together the cranberry sauce and orange marmalade. Spoon mixture over cake cubes. In a large bowl stir together pumpkin, pudding mix, milk, cinnamon, and ginger until well combined. Spoon the mixture over cranberry layer.
3. In a chilled mixing bowl combine cream, sugar, and vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Gently spread over pumpkin layer. Cover; chill 2 to 5 hours. Sprinkle with walnuts before serving. Makes 8 servings.

Fruit Stuffed Pumpkin
7" pumpkin (add more ingredients for larger
2 c. peeled and chopped apples
1/3 c. brown sugar
1 tsp. lemon juice
1 c. raisins
1 c. chopped walnuts or pecans
1/4 tsp. cinnamon
1/4 tsp. nutmeg
dash of ground cloves
Wash and dry pumpkin. Cut off top as for carving. Be sure to cut at an angle so the top won't fall back in.
Scoop out pumpkin "gunk," saving seeds to roast later if so desired. Mix rest of ingredients in a bowl, adding more if pumpkin is larger. Fill pumpkin and replace lid. Bake on cookie sheet 2 - 2 1/2 hours at 350 or until inside of pumpkin feels soft (not squishy) when pierced with a fork. Serve hot or cold. Include some of the pumpkin when serving. This is good as a side dish with dinner or as a topping for ice cream. Can use white raisins and/or craisins, add different nuts and spices.

Stuffed Pumpkin
2 pounds pumpkin
2 apples
1/2 cup pineapple chunks or tidbits
1/2 cup walnuts, broken (can use Grape Nuts so that there's no fat at all)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves

Wash pumpkin, then cut the top off the pumpkin and remove the seeds. Wash inside of pumpkin, then place cut side down in appropriate sized baking pan and bake at 350 for about 40 minutes or until soft. With a sturdy metal spoon, scrape out the cooked pumpkin, leaving a 1/8 to 1/4 inch thick shell. Set aside. Process the apples in a food processor until chunky. Add the remaining ingredients and process until just mixed. Spoon into the pumpkin shell. Place top on pumpkin and bake in 400 oven for 45 minutes or until the filling is heated clear through.

Pumpkin Walnut Biscuits
1-3/4 cups flour
3 tablespoons sugar, plus a little extra for topping
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon cinnamon
3/4 teaspoon ground ginger
5 tablespoons cold butter, cut into 1/4-inch pieces
1/2 cup finely chopped walnuts
1/2 cup light cream, plus a little extra for glaze
1/3 cup solidly packed pumpkin mash or canned pumpkin
1-1/2 tablespoons honey

1. Heat the oven to 375° F. In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, and ginger. Use your fingertips or a pastry blender to work in the butter. Keep mixing until the ingredients resemble a coarse, flaky meal, then stir in the chopped walnuts. In a smaller bowl, whisk together the cream, pumpkin, and honey. Make a well in the dry ingredients and pour the liquid into it. Stir briskly until the dough pulls together, then let it sit for 3 minutes.

2. Flour your hands and your work surface. Gently knead the dough into a ball, then pat it into a 1-inch-thick disk. Using a 2-inch biscuit cutter or drinking glass, cut the dough into rounds and place them on a lightly greased cookie sheet, leaving a couple of inches between them. Repeat this process until you've used all the dough. Brush the biscuit tops sparingly with cream and then sprinkle on a little sugar.

3. Bake the biscuits on the center oven rack until they are light golden brown, about 20 minutes. Transfer them to a wire rack to cool for 5 minutes before serving. Makes about 12 biscuits..
Mary in Va

Apple Butter
4 quarts cooked apple pulp
1/4 cup vinegar, red or white
1 lg. tablespoon cinnamon
1 teaspoon cloves
sugar

Cover peeled apples with water. Cook until soft. Rub through sieve or food processor until very smooth.

Add 1/2 as much sugar as apples. Add vinegar & spices to taste. I just taste to make sure I have enough spices. I have added more. Bring to a boil and simmer slowly stirring constantly until thick. Seal in jars.
Makes about 6 pints.
Debbie, AR

This is in regards to advice given in the newsletter Tuesday about putting cakes in garbage bags for freezing.

1. Using non-food grade materials
Just because a material looks like a suitable food container doesn't make it safe for food. Four common non-food grade items we should avoid using include the following.

Brown paper bags for cooking
Here's what the U.S. Department of Agriculture (USDA) says about this practice:

"Do not use brown paper bags from grocery or other stores for cooking. They are not sanitary, may cause a fire, and can emit toxic fumes. Intense heat may cause a bag to ignite, causing a fire in the oven... . The ink, glue, and recycled materials in paper bags can emit toxic fumes when they are exposed to heat. Instead, use purchased oven cooking bags."
www.fsis.usda.gov/OA/pubs/altroute.htm

USDA also advises, "These bags may not necessarily be sanitary, particularly since they may be stored under a variety of conditions." www.fsis.usda.gov/oa/pubs/meatpack.htm

Garbage cans for cooking
Garbage cans weren't developed for cooking. It is especially dangerous cooking in galvanized garbage cans as they contain toxic metals that can leach into food.

Film canisters for food storage
If a product isn't sold to hold food, don't use it for this purpose. A commonly used non-food item is film canisters. Use small food storage containers instead.

Plastic trash bags for food storage
The use of plastic trash bags for food storage or cooking is not recommended by USDA "... because they are not food grade plastic and chemicals from them may leach into the food."
www.fsis.usda.gov/oa/pubs/meatpack.htm
Sharon in Illinois

Betty Ann, Tenn. My husband who passed away this past June made our Pear Preserves, but I will try to give you his recipe. Peel your pears, slice very thin. Wash, and place in a container. My husband always used a large dish pan. Next cover with sugar. (It is according to how many pears you use, he never measured). You just cover the pears completely with sugar, place a clean cloth over pears and sugar over night. Next morning, cook on medium heat until the pears get translucent. Put in sterilized jars cover with lids. He would water bath for about ten minutes to seal the lids. This is an old family recipe and they always turn out good. A friend of mine called last week for the recipe and she said they were sooo good! Some people like sliced lemon in their preserves, but my husband never used it. If you wanted, you could put sliced lemon when you are cooking the pears. Hope this works for you.
Betty T. Ga.

I love pork chop recipes.
Nancy Rogers

Pork Chops and Corn Casserole
8 lg. pork chops
1 can corn
2 slices bread
1 egg
1 sm. green pepper
1 sm. onion (opt.)
1/2 tsp. salt

Mix ingredients together. Put small amount on each pork chop and bake until brown at 350 degrees. (Pork chops should be fried a little on each side before baking.)

Pork Chops with Rice Dish
4 chops (pork, lamb, beef), 1/2 inch thick
Salt and pepper
2 tbsp. vegetable oil
1 onion, chopped
1/2 c. sliced celery
1 1/2 c. water
2 tbsp. sugar
1 1/2 tsp. salt
2 (8 oz.) or 1 (15 oz.) can tomato sauce
1 c. reg. uncooked rice
1 (10 oz.) pkg. frozen peas, thawed

Sprinkle chops with salt and pepper. Brown in oil in skillet. Remove chops. Brown onion and celery in same skillet; add water, sugar, salt, and 1 cup tomato sauce. Bring to boil. Stir in rice. Place chops in rice mixture; cover tightly and simmer 30 minutes. Add peas and pour on remaining tomato sauce. Cover and simmer 15 more minutes.

Pork Chops and Rice
4 pork chops
4 lg. slices of onion
4 slices tomato (canned tomatoes may be substituted)
1/2 c. uncooked rice

Salt and pepper pork chops. Brown on both sides in skillet or electric fry pan. Place sliced onion on each chop; on top of this place tomato. Sprinkle rice around. Cover with water. Simmer 1 hour or until done.

Southwestern Pork Chops
6 pork chops
3 tbsp. oil
2 tsp. salt
1 c. rice
1-1/2 c. water
2 tsp. chili powder
1 green pepper
1 lg. onion, 6 slices
1 can tomato sauce

Brown chops well, remove. Brown onion slices and cook for 2 minutes. Add green pepper, rice, tomato sauce, water and salt. Heat to boiling. Pour into shallow 8 cup baking dish. Arrange browned chops over rice and place an onion slice on each chop; cover dish. Bake in oven at 375 degrees for 1 hour.

Pork Chops with Gravy
3 or 4 tbsp. flour
1/2 tsp. seasoned salt
1/4 tsp. salt
4 pork chops
2 1/2 tbsp. melted shortening
1-1/4 c. water, divided
3/4 c. milk

Combine flour and salt. Dredge chops in flour mixture, reserving remaining flour mixture for gravy. Brown chops on both sides in hot shortening. Add 1/2 cup water; cover and simmer about 20 to 30 minutes or until tender. Remove chops from skillet. Pour off all drippings, except about 2 tablespoons. Add 2 tablespoons reserved flour mixture to reserved drippings, blending until smooth. Combine milk and remaining 3/4 cup water. Slowly add to flour mixture, stirring until smooth. Cook on low heat until smooth and thickened, stirring constantly. Serve gravy with chops.

Crockpot Pork Chops and Potatoes
6 pork chops or chicken breasts
5 to 6 med. potatoes, peeled and quartered
1 can mushroom soup

Lay potatoes in casserole. Layer of pork chops or chicken breasts. Pour soup over, add 1/2 can water and season with garlic powder. Cover with foil and bake 1 hour in crockpot, low for 3 hours.

Pork Chop Shake and Bake Casserole
1/3 c. sugar
2 tbsp. flour
1/4 tsp. cinnamon
1/2 tsp. nutmeg
4 c. sliced tart apples
8 lean pork chops, fat removed
1 envelope Shake & Bake for pork

Combine sugar, flour, cinnamon, and nutmeg. Mix with apples. Spoon into well-greased 9x13 inch baking dish. Coat pork with mix as directed on package. Arrange pork in single layer over apples. Bake uncovered at 425 degrees for 50 minutes.
Serves 8.

Crockpot Pork Chops with Vegetables
6 pork chops
2 cans cream of mushroom soup
2 soup cans milk
4 potatoes, quartered
1 lb. carrots, whole
1/2 c. onion, chopped

In skillet, brown chops. Remove chops. Combine soup and milk in skillet; simmer while preparing vegetables. In crock pot, place onion, carrots, potatoes and chops. Pour soup mixture over all.
Cover, cook on low 4-6 hours.

Pork Chop and Zucchini Casserole
2 sm. onions, sautéed
6 pork chops and browned
1 can tomato soup
1 med. sliced zucchini, sautéed
2 ripe tomatoes, sliced
1/4 c. Parmesan cheese

Combine in layers in casserole. Top with Parmesan. Bake covered 1 hour at 350 degrees.

Pork Chops with Chinese Vegetables Casserole
6 pork chops deboned
1 sm. box Uncle Bens wild rice
1 can cream of celery soup
1/4 to 1/3 cup of water
1 can fancy Chinese vegetables, drained
soy sauce

Brown pork chops. Line bottom of casserole with them. Take seasoning packet from rice and sprinkle on chops. Then sprinkle on rice, spread soup over next sprinkle on water. Top with vegetables then sprinkle with approximately 1 tablespoon soy sauce. Cover and bake 1 hour and 20 minutes at 350 degrees.

Pork Chops and Hash Brown Potatoes
6 pork chops
Vegetable oil
Seasoned salt
1 (10-3/4 oz.) can cream of celery soup
1/2 c. milk
1/2 c. sour cream
1/4 tsp. ground black pepper
1 (24 oz.) pkg. frozen hash browns, thawed
1 (4 oz.) c. shredded cheddar cheese
1 (2.8 oz.) can dried French fried onions

Brown pork chops in lightly greased skillet. Sprinkle with seasoned salt and set aside. Combine soup, milk, sour cream, pepper, and 1/2 teaspoon seasoned salt. Stir in potatoes, 1/2 cup cheese, and 1/2 can dried French fried onions. Spoon mixture into 9 x 13 baking dish. Arrange pork chops over potatoes. Bake covered at 350 degrees for 40 minutes. Top with remaining cheese and onions; bake, uncovered, 5 minutes longer.

Pork Chops and Baked Beans
1 (16 oz.) can baked beans
1 med. onion, chopped
1 c. barbecue sauce
1 c. chopped apple or applesauce
4 med. pork chops

Mix beans, onion, barbecue sauce, applesauce or chopped apple, and hot sauce in casserole dish. Brown pork chops in fry pan top of stove. Place on top of casserole mix. Bake at 375 degrees for 45 minutes or until bubbly.
Serves 4.

Asparagus Pork Chop Casserole
1 c. rice
1 can asparagus spears
1 can cream mushroom soup
4 pork chops
1 tsp. salt
1 tsp. pepper

Place rice in bottom of 1 quart casserole dish. Drain asparagus reserving juice. Arrange layer of asparagus spears on rice. Pour mushroom soup and asparagus juice over asparagus and rice. Add 1 can water. Place pork chops on top and season with salt and pepper. Bake at 350 degrees for 1 hour.
Serves 4.

Sauerkraut and Pork Chops
1 qt. sauerkraut
1 can cream of mushroom soup
8 oz. wide egg noodles
4 lg. center cut pork chops

Brown pork chops and cut into bite size pieces. Cook and drain egg noodles. Mix noodles, sauerkraut, soup, and pork pieces into a casserole dish. Cook, covered, at 350 degrees for 1 hour. Remove cover and cook for 1/2 hour.

Apple Recipes