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Good morning Nancy, I would like to answer some queries from the 10/17 newsletter. Hope everyone is having a wonderful week!

For Evelyn in AL in the 10/17 newsletter I found some recipes that you might like. The first one is from Nancy’s Kitchen and the other 2 are from the Karo Syrup site. All are close to what I make during the holidays, as DH loves peanut brittle! It is in the 12/10/2006 newsletter.

Peanut Brittle
2 C. sugar
1 C. light corn syrup
1/2 C. water
1 tsp. vanilla
10 oz. pkg. raw peanuts
1/8 tsp. salt
1 tsp. soda
1 Tbls. butter

Combine sugar, syrup and water in large heavy frying pan. Place over medium heat and stir until sugar dissolves. Cover and cook for 3 minutes. Remove cover and cook to soft ball stage (234degrees ). Add peanuts stirring frequently. Cook until brittle reaches hard crack or brittle stage (300 degrees). Remove from heat. Add remaining ingredients (EXCEPT soda). Stir until well blended. Stir in soda well. Soda will foam. Spread on a large piece of Reynolds Easy Release Foil. Work quickly. I put foil directly on cabinet top then pour candy on foil. This way it can be spread very thin before it sets up. Cool, break into pieces, and enjoy. This is a TNT. Margaret, Tulsa Chris in NM

http://www.karosyrup.com/search_results.asp?theSearchTerm=&categories=22&gobut.x=59&gobut.y=16

There are 175 dessert recipes here that might have something you are looking for if the following 2 aren’t the ones!

Classic Caramel Corn
Mazola Pure® Cooking Spray
4 quarts popped popcorn
1 cup brown sugar
1/2 cup Karo® Light OR Dark Corn Syrup
1/2 cup (1 stick) butter OR margarine
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon Spice Islands® Pure Vanilla Extract

Spray a large shallow roasting pan with cooking spray. Add popcorn and place in preheated 250°F oven while preparing caramel. Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat. Boil 5 minutes WITHOUT STIRRING. Remove from heat. Stir in baking soda and vanilla. Pour syrup mixture over warm popcorn, stirring to coat evenly. Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray. Cool; break apart. Store in tightly covered container. Chris in NM

About this time last year I sold a couple of my websites.  One was Annie's Kitchen. The nicest people bought the site and are getting ready to send out a newsletter sometime soon. (I did not sell the newsletter list with the site so they are starting from scratch to get a newsletter going.) I just signed up for it and am looking forward to getting their newsletter sometime soon.  If you are interested in signing up for their newsletter go to http://www.anniesrecipes.com.  
I feel the owners of Anniesrecipes are very trustworthy and would never share your name or email address to anyone.
Nancy Rogers

Peanut Butter Peanut Brittle
Mazola Pure® Cooking Spray
1 cup sugar
1/2 cup Karo® Light Corn Syrup
1/8 teaspoon salt
1 cup roasted peanuts, cashews or mixed nuts
1/2 cup creamy or chunky peanut butter
1-1/2 teaspoons baking soda

Spray cookie sheet and metal spatula with cooking spray. Stir sugar, corn syrup and salt with wooden spoon in a 2-quart microwaveable glass measuring cup or bowl, until mixed. Microwave on High (100%) 7 to 8 minutes or until syrup is pale yellow, and temperature reaches 275 degrees (soft crack stage) on a candy thermometer. CANDY SYRUP IS VERY HOT. HANDLE CAREFULLY; DO NOT TOUCH HOT MIXTURE. Stir in nuts and peanut butter. Microwave 1 to 2 minutes or until temperature reaches 295 degrees (hard crack stage) on a candy thermometer and nuts are lightly browned. Immediately stir in baking soda until foamy. Quickly pour on to prepared cookie sheet; spread evenly with spatula. Cool. Break in pieces. Store in tightly covered container. Chris in NM
For D in De.

Meatloaf with Sweet and Sour Sauce
1 egg, slightly beaten
1 onion, minced
2 stalks celery, chopped
1/2 green pepper, chopped
1/4 c. Italian seasoned bread crumbs or crushed crackers
2 lbs. ground sirloin
1/2 tsp. Salt
1/4 tsp. black pepper
1 (8 oz.) can tomato sauce
1/4 c. brown sugar, packed
1/4 c. cider vinegar
1 tsp. prepared mustard

In a saucepan mix tomato sauce, brown sugar, vinegar and mustard. Cook until sugar is dissolved. Set aside. Take onion, celery, green pepper and 1 tablespoon water; put in bowl. Put Saran wrap over them and put in microwave to soften. Combine egg with vegetables (celery, onion, green pepper), crackers, salt, black pepper, meat and 1/2 cup tomato sauce mixture. Mix thoroughly. Shape into loaf. Put into baking dish and pour remaining tomato sauce mixture over meatloaf. Bake 350 degrees covered for 1 hour. Baste occasionally. If sauce thickens, add 1/4 cup water to sauce. Serve sauce separate. Serves 6.
Chris in NM

For no name listed in the 10/17 newsletter asking about times for the crockpot, go to:
http://whatscookin.proboards4.com/index.cgi?board=Crockpot&action=display&thread=2090
Chris in NM

Halloween Articles
Pumpkin Coloring Pages 
How to Carve a Pumpkin
Halloween Arts and Crafts
Change Pumpkin Seeds To Pumpkin Sprouts
Getting Organized For Halloween: 10 Spooktacular Tips
Halloween Safety
How To Have A Safe Halloween
Ten Tips For A Healthy Halloween
How Glow Sticks Work
Halloween Tidbits (Halloween Decorations)
Halloween Happenings And Halloween Fun Ideas

Sandy in Bountiful, I gained two pounds just reading your caramel corn recipes.
Dee in W. Lafayette

Glazed Meat Loaf
1 1/2 ground beef
3/4 cup gingersnap cookie crumbs
1/2 cup chopped onion
2 eggs
2/3 cup evaporated milk
1 1/2 teaspoon salt
1/2 teaspoon cinnamon

Combine beef, cookie crumbs, onion, eggs, evaporated milk and seasonings. Mix well and turn into 1 1/2 quart loaf pan. Bake at 350 degrees for 1 hours. Drain off drippings. Cool 5 minutes and unmold.

Glaze
1/2 cup peach preserved
1/4 cup water

Mix preserves and water in saucepan. Cook and stir over low heat until thick and smooth. Spread glaze over top of meatloaf. Garnish loaf with peach slices.
Makes 6 servings.
Sue

Easy Tomato Soup Meatloaf
1-1 1/2 lb. lean ground beef
1-2 c. soft bread crumbs
1 can tomato soup
1 egg
Salt and pepper

Mix all ingredients together, reserving 1/2 can of tomato soup for topping. Pat into loaf pan. Top with rest of tomato soup. Bake at 350 degrees for 1 hour.
Source: http://www.anniesrecipes.com/

Sweet and Sour Meatloaf
2 pounds ground beef
1 onion, chopped
1 egg, slightly beaten
1/4 cup crushed crackers
Salt and pepper, garlic salt and celery salt; to taste
1 can (8 oz. size) tomato sauce
1/4 cup vinegar
1/4 cup brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon mustard

In large bowl, combine beef, onion, egg, salt, pepper, garlic and celery salt. In saucepan, combine tomato sauce, vinegar, brown sugar, Worcestershire sauce and mustard. Heat until sugar melts.

Mix in 1/2 cup sauce into meat mixture. Form a loaf an place in pan. Pour remaining sauce on top. Bake 1 hour in 350 degree oven. Let meatloaf rest 10 minutes before slicing.
Sharon

Here is one my grandmother used. I don't know if it is the syrup candy you were looking for or not.
Karen in TX

Maple Syrup Candy
1 1/2 c. brown sugar
3/4 c. maple syrup
1 c. half & half

Boil to 230 degrees. Add 2 tablespoons butter and continue to boil to 236 degrees (soft ball). Let stand 5 minutes, do not stir. Then add nuts or coconut. Pour into pan. Let set and cut into pieces.

Syrup Candy
3 c. sugar
1/2 c. water
1 c. dark Karo syrup
3 tsp. baking soda
1/2 tsp. salt
3 tsp. butter
Chopped nuts (optional)

Mix sugar, water, Karo syrup. Cook until soft ball stage, then add remaining ingredients. Mix well and pour onto greased plate. Let cook and break into pieces.
Sue

Hi Nancy and all readers,
For Tracey in OK (Oklahoma?), the GTExpress101 has interested a lot of readers. I have heard nothing but praise for this machine. I have no doubt that Billie in Fl will help you, she bought one recently for her overpacked kitchen. That is the only reason I haven't bought one - no room. I have to decide which gadget goes, before I can treat myself to another one. Back to the GTExpress101, if you use the Goole search on this site, it is near the top, just click and you will find lots and lots of sites, most of them extolling the virtues of the machine and if you go to the General site on the Message Boards there is more info. You are very wise to ask others about it. I wish I had done that when buying some of my gadgets.

If you click on the link below it will take you to the General Board and the GTExpress101 info is on the penultimate entry:

http://whatscookin.proboards4.com/index.cgi?board=general
Good Cooking!

Sylvia <Scotland>

Weight Watchers Friendly Chocolate Cake:
http://www.gather.com/
Shelley in PA

Here is more information about sweet potatoes and yams. Although sweet potatoes and yams are terms that are often used interchangeably in the United States, they are in fact two very distinct and different food items. Several decades ago, when orange-fleshed sweet potatoes were introduced in the southern United States, producers and shippers desired to distinguish them from the more traditional, white-fleshed types. The African word nyami, referring to the starchy, edible root of the Dioscorea genus of plants, was adopted in its English form, yam. Yams in the U.S. are actually sweet potatoes with relatively moist texture and orange flesh. Although the terms are generally used interchangeably, the U.S. Department of Agriculture requires that the label "yam" always be accompanied by "sweet potato."

True yams are sprawling tropical vines with edible tubers. A true yam is cultivated as a primary food source in Africa, Polynesia, and South America. A true yam is very hard to find in the United States unless they are sought out in a specialty store. Over

150 species of Dioscorea, the yam genus, are grown worldwide, and they vary widely in shape, size, and color, although all of them have sprawling vines with heart shaped leaves and dainty flowers. True yams come in a variety of colors off-white, yellow, pink, and purple. They can range in size from very small tubers to impressive specimens that measure over seven feet . For more information about the true yam, you can go to http://www.wisegeek.com and type what is a yam in the search box. This site has a wealth of information and I can easily spend hours reading all their information. Our international readers may want to check it out, when they have questions about food products only found in the United States or cooking terms with which they are not familiar.
Robbie In

Good Morning everyone, As a lot of you have mentioned it is soup season again. Although I like soup most any time of year. Does anybody out there have a good (and easy) recipe for Chicken rice soup. Thanks Nancy for all of the "Ditto" stories. We also have a cat. They can be such company and a lot of fun.
Marilyn in Ohio

 
Order Food & Dining Catalogs from Catalogs.com & 
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This is for Tracey in OK. I went to the GTExpress web site and copied the recipe book. I use mine all the time. Have had it for a while and love it. I live by my self , but I put the left overs in the freezer.
Florence in Indiana.

Friday, 10/17/08 concerning the GTExpress.
Nancy I hope you can post the link since it is through MSN Groups.
I have a GTExpress and really like it. I found the link below that has other owners sending in recipes for it. There are only two of us so sometimes heating a big oven for a cake is a bit much. I bake cake mixes in it and then wrap them up for lunches, I have done pocket sandwiches with canned biscuits, pizza, ham & cheese, cherry pie filling. If you are adventurous it is a fun and nice kitchen aid.
http://groups.msn.com/GTExpress101
Have to say I love this e-zine!! Have a terrific day!!

To JL in South Jersey regarding cooking a pork loin without spices. I would suggest that you get a package of dry onion soup mix and add boiling water to it to dissolve the soup and then pour it over your roast that you have browned on both sides and bake in a roaster.

The onion soup gives the roast a wonderful flavor. I would still sprinkle it with garlic salt and pepper. Good luck.
Lois from Grafton, OH

P.S. Thanks Nancy for all you love and labor you do for us each day with the Recipe Exchange Newsletter. I really look forward to it.

My husband loves salmon patties. I have forgotten how to make them. Can someone help me by sharing their tried and true recipe?
Sharon

Re: Green Bean Casserole
Sandee in West TN

I am a little behind with the newsletter. This is in response to Sandee in West TN in the Oct. 12 newsletter about the cream of mushroom soup. My better half will not eat mushrooms either and has the same opinion about them as you do. The cream of onion soup is out of this world and I have found I like it better then the cream of mushroom. I have used it in the green bean casserole and it is amazing. I have even simmered browned pork chops and chicken breast in it. After the meat is done simmering it makes an awesome gravy for mashed potatoes. I also use cream of chicken a lot too.
Angie in Ohio

Hi Nancy, Ditto and friends:
I found a really interesting website. It is called Practically
Edible: The World's Biggest Food Encyclopaedia.
http://www.practicallyedible.com
Linda S, Pincourt, Quebec

In response to the inquiry of Marie in Washington State for Chocolate Covered Almond Coconut Cake, I found a recipe at Epicurious.com for Chocolate-Glazed Coconut-Almond Cake, which might be similar to the one she requested.
http://www.epicurious.com/recipes/
Angie from Buffalo

Hi Nancy: God bless you for this service you provide- I cant live without it. LOL. This is for Tracy, I believe from Ok. she ask about the GTXPRESS101, I use one all the time, have bought one for my daughters, and daughter in-laws

They are wonderful, useful, little machines. and well worth the price, You can't go wrong- ether for snacks, of main meal uses- its great.
Pauline in Oregon

To Barb in Illinois - Go to www.DaVita.com website, they are a large dialysis provider, they have tons of recipes for renal patients.
WandaG_CT

Vicky in Mississippi wanted a caramel popcorn recipe. Here is a VERY EASY recipe that uses microwave popcorn. Enjoy!

Easy Microwave Caramel Corn
1 pkg. microwave popcorn (butter flavor is best, but not movie theatre flavor)
1 stick butter (Margarine separates too much)
½ cup packed brown sugar
15-18 large marshmallows

Microwave popcorn as directed and put in large bowl. Set aside.
Using a large frying pan or sauce pan, melt butter. Stir in brown sugar and mix well until sugar is dissolved. Add marshmallows and stir until thoroughly melted and a golden caramel color.
Pour marshmallow mixture over popped corn and mix well.
OPT: Add nuts or chocolate chips at the end.

Barbara (Burton, Michigan)

Many thanks to Jean in WA, Doris in OK City, Nancy in TN, Sunshine in TX, and Lanita in TX. I figured out how to convert the text, and I thank you all so very much for your assistance. I've used a MAC for more than 8 years, I guess I'm just a little frustrated that before all I had to do was control c, control v and then print. Now it's turning what was so very easy into something a bit more complicated. Thank you all so very much for your help. I really appreciate you all.
Nancy Z-R in S Fl

Question for Faye in Middle GA. your Nana's Potato Soup can you tell me how many 8 oz.
servings I would get.

This sounds like a great & easy recipe for a soup an sandwich luncheon.
JL in South Jersey

Have you opened your box of candy yet? I had a few meltaways today. They are so addictive I always have to eat two each time! My daughter was here this week and she usually buys some Libs candy when she comes to town.

When you mention the children playing on your street, I can so relate to that. We are constantly entertained by the neighbor children. One little boy is 4 years old and a live wire. They have a cat that looks somewhat like Ditto, a very lucky cat because it gets a lot of love, and they have a bunny also. I am looking forward to them coming to Trick or Treat on Halloween night. I wonder if you will have a lot of trick or treaters in your new neighborhood.
Take care, Doris, S. Indiana

Comment
Thank you Doris for the bird feeders. Ditto will really enjoy them. I did you your box of candy and I will really enjoy them. The Libs candy are the best candy I have eaten. They melt in your mouth.
Thanks so much for thinking of me.
Nancy Rogers

Rocky Road Halloween Squares
12 oz. chocolate chips
14 oz. sweetened condensed milk
2 tbsp. margarine
2 c. dry roasted peanuts
1 pkg. miniature marshmallows
In top of double boiler or in microwave, melt chips, condensed milk, and butter. In large bowl, combine nuts and marshmallows. Fold in chocolate mixture. Spread in lined wax paper 13 x 9 inch pan. Chill 2 hours. Remove from pan, peel of wax paper. Cut into squares and store room temperature.
Source: http://www.aliciasrecipes.com

For Shirley in CA, the book is "Being Dead is No Excuse: The Official Southern Ladies Guide to Hosting the Perfect Funeral" by Gayden Metcalfe. I read this book and it is pretty funny and has recipes. I have had very good success by going to ask.com to find things. My husband was really wanting a Halloween poem about nine little goblins with green glass eyes. His grade school teacher read it to the class years ago. He is 74 so I knew it was a really old poem and I had little hope of finding it. I looked at the library and other places with no luck. One day I typed "nine little goblins with green glass eyes" in the search bar and found it. Aren't computers wonderful!
Doris, S. Indiana

To Ann in Jacksonville.....I'm sorry that you are having a rough time, but I hope the Angel Food Ministries food program will make it a bit easier for you. I gave the info to my ex. sister-in-law in Atlanta who is also going through some difficulties and she has been quite happy with it.
Barb in San Diego

Nancy,
Our community is selling a cookbook in order to build a Veterans' Park. The cookbook is 133 pages with 8 different categories. Also, there are cooking tips and tricks. The cost of the cookbook is $15 which includes postage. You can email me at scsesasi@yahoo.com with cookbook as the subject. Thank you.
Karen, SW Arkansas