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Hi, Just a note to say I tried the snicker cookies and they are a sure keeper. Also went with the suggestion to put peanut butter cups candy in middle and think we preferred that one but both awesome. Had the cable man and the furnace man here the day I was baking and they were smacking their lips. My husband said don't loose that recipe.
Linda, OR

I thought I would share a wonderful hot punch recipe, that is just
perfect for cool, crisp fall days.

Apple Citrus Punch
1 gallon apple cider
1 can (6 oz.) frozen orange juice
1 can (6 oz. frozen lemonade)
1/3 cup packed brown sugar
1 tbsp. whole cloves
6 cinnamon sticks, broken into 1 inch pieces

Combine all ingredients in a 6 to 8 quart saucepan and bring to a boil. Cover and reduce heat; simmer for 20 minutes. Strain to remove spices. Makes 36 (1/2 cup) servings.
Judy (in Alaska)

Re: Top 100 Recipe Sites
Good to see Nancy's back at the top where it belongs.
Sher

Dear Nancy,
To all those writing about breadmakers, I have a Regal that I acquired in the mid 70s when breadmakers first starting becoming available. It's still going strong. When I first started, I found the Bread Machine Cookbook by Donna Rathmell German (still available on Amazon) to be very helpful. But over the years I've learned to modify any bread recipe for it. I'm at high altitude and the humidity varies so I've learned to check the texture after about 15 minutes of the dough cycle. If the dough is tacky I add a little more flour and if it is too dry I add a little water.

My wife has opined that I am messy in the kitchen, so I've learned to use the bread machine to do a couple of other things with less mess. The first is to make crescent rolls that were one of my childhood favorites. I modified the following recipe I found in the 1947 version of the U.S. Regional Cookbook by Ruth Berolzheimer.

2 1/4 teaspoons bread machine yeast
1/2 cup sugar or Splenda
3/4 teaspoon salt
1 cup milk
2 eggs
4 1/2 cups flour
1/2 cup butter or other shortening melted (my mother used lard and this is a nice touch)

I put the butter and milk in the microwave for about a minute until the butter is melted.. I add it to the bread machine bowl and crack two eggs into it. I then add the sugar, flour and salt in that order and put the yeast on top of that. I run it through the complete dough cycle until it has fully risen. I take it out, punch it down and divide it into two pieces. I flour an area on the table and roll out each piece into about a 12 inch circle. I brush each circle with a little butter and cut into 12 pieces with a pizza cutter. I roll each piece from the wide end and place on an air core cookie sheet. I cover this with a clean hand towel and let it rise on the stove top for about an hour until the rolls double in size. When you put the rolls on the cookie sheet, make sure the end of the roll is on the bottom so that they don't unwind while baking. I bake them in the oven at 425 degrees for 12 to 15 minutes.

We also like the square Bot Boi type dumplings which was one of the catalysts for my wife deciding I was messy when I made them by hand. So I devised an easier, less messy method using the bread machine. I put two cups of flour in the bread machine bowl and add two eggs and about 3/4 cup of milk. I add a little salt and run the dough through the complete dough cycle. The dough comes out with just the right elasticity. I flour an area on the table and cut off little pieces of dough a little larger than a golf ball, I then run them through a hand-cranked Imperial pasta machine, dredging them through the flour for the first couple of thicknesses on the pasta maker. I usually stop at the number 4 thickness setting. I lay the flattened strips of dough on the table and cut them in the squares with the pizza cutter. You can cook them immediately in simmering chicken or beef broth or you can dry and store them in plastic bags for later use. I've made tomato and spinach flavored dumplings by adding a can of tomato sauce or a box of frozen (thawed and squeezed dry) spinach. I then decrease the amount of milk slightly. If the dough looks to be too tacky after it balls up, you can add a little more flour. I also like to add a little garlic powder and some crushed parsley to the basic recipe.
Dave in Colorado

---

Yesterday 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

---

Good evening all Nancylanders!
Well it snowed yesterday and last night an it seems the snow is here to stay as it's still on the ground. Some places here have had up to 3 feet of snow already.

I'm looking for the hard sauce recipe to put on steamed fruit pudding, the way Murray's restaurants made it. I don't know if that chain of restaurants still exists, used to eat there about 40 years ago. Can anyone help, please?
Sybil from Sherbrooke

Re: Sugar cookies for Angie/Ohio/10/25/26:
Because Amish women use wood-burning, heavy iron stoves in their kitchens, they are still able to make the Amish Sugar Cookies.
This recipe comes very close - white, soft, & cakelike w/ just a
touch of nutmeg. The secret is in the baking, and in using nonstick
cookie sheets. The batter must rest overnight.

Big White Soft Sugar Cookies
1 c. buttermilk
1 t. baking soda
1 c. vegetable oil
1 1/2 c. sugar
2 eggs
1 1/2 t. salt
1 1/2 t. grated nutmeg
2t. vanilla extract
3 t. baking powder
3 c. unbleached all-purpose flour
Sugar
Seedless raisins

In measuring cup, mix buttermilk & baking soda, set aside. In large mixer bowl, combine oil, sugar, & eggs; mix well.

Add buttermilk-soda mixture & blend. Add salt, nutmeg, vanilla & baking powder & mix again. Blend in flour ( batter will be very runny). Cover & refrigerate overnight. Next day, preheat to 400. Use ungreased baking sheets. Use 1 heaping T. of batter per cookie & place on sheets. Liberally sprinkle more sugar on top of each cookie
& dot with 3 raisins. Keep batter refrigerated between bakings. Bake for just 5 min. The cookies should be just barely done- and almost white. If they are golden, you have left them in too long.

Remove from oven, & allow to remain on cookie sheet for 3 more min. to continue baking. Carefully remove w/metal spatula to wax paper-covered rack to cool. The cookies keep well in tightly covered containers or can be frozen. In either case, each cookie should be wrapped individually or between layers of wax paper.
(Source: Cooking from Quilt Country, Hearty Recipes from Amish and Mennonite Kitchens, Marcia Adams)
Athena in DE

 
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Happy Halloween to everyone! I haven't been submitting recipes lately, as have been under going some major dental work, but I thought I would share two of our favorite pumpkin recipes today with the rest of the "cooking gang" in the newsletter. They are both delicious! I was so sorry to hear of your recent computer problems Nancy, and do hope they are remedied once and for all.

Pumpkin Cheesecake Bars
1 pound cake mix
3 eggs
2 tbsp. butter, melted
4 tsp. pumpkin pie spice
1 pkg. (8 oz.) cream cheese, softened
1 can sweetened condensed milk
1 can (15 oz.) pumpkin
1/2 tsp. salt
1 cup chopped nuts

In large mixing bowl, on low speed, combine cake mix, 1 egg, butter and 2 tsp. pumpkin pie spice until crumbly. Press into bottom of a 15 x 10" jelly roll p beat in sweetened condensed milk, the remaining 2 eggs, pumpkin and remaining 2 tsp. pumpkin pie spice and salt. Mix well. Pour over crust in pan; sprinkle nuts over top. Bake for 30 to 35 minutes at 350º. Cool on wire rack and then chill. Cut into bars. Store in refrigerator.
Makes 48 bars.

Pumpkin Cheesecake Bars #2
2 cups flour
3/4 cup packed brown sugar
1-1/2 cups chopped pecans, or walnuts
1/2 cup butter
3 eggs, divided
2 tsp. vanilla extract, divided
1 (8 oz.) pkg. cream cheese, softened
1 can sweetened condensed milk
1 can (15 oz.) pumpkin
2 tsp. pumpkin pie spice

Combine in medium bowl; flour, sugar, 1/2 cup chopped nuts and butter. Mix till crumbly. Beat 1 egg and stir in along with 1 tsp. vanilla. Mix well. Press into the bottom of a greased 15 x 10 inch jelly roll pan. Bake at 350º for 15 minutes. Meanwhile, in a large mixer bowl, beat cream cheese till fluffy. Beat in until mixture is smooth, condensed milk, remaining 2 eggs (beaten), pumpkin, pumpkin pie spice and
remaining 1 tsp. vanilla. Pour over baked crust. Sprinkle remaining nuts on top. Bake 30 to 35 minutes longer, until set. Cool at room temperature, and cut into bars. Refrigerate leftovers.
Judy (in Alaska)

I believe it was Nell asking how to clean a burned pot. I have been doing this for years and it is easy and quick. Remove any solids from the pot and fill with water. Bring to a boil and add several tablespoons of baking soda. It will foam up a bit. Turn off the heat and let sit for about 10 mins. I then scrape off the black burned spots with a wooden spoon. Most of the time, it just lifts off. Hope this helps.
Marie in Texas

7 Layer Salad
Most recipes for this salad contain peas and my family don't care for them. So this is how I make it.

1 large bag of precut lettuce
As much as you want of the following items:
Cauliflower
Grape Tomatoes
Celery
Carrots
Start with the lettuce and then layer on the rest of the ingredients. After this is done I then layer on a pound of cooked bacon that has been crumbled. Or you can use the real bacon bits. Then layer with shredded cheddar cheese. Top with dressing.

Dressing:
1 cup Hellman's Mayo
3/4 cup sugar

This is so yummy!!! Please note the dressing can be increased. It will be very thick but tends to get watery the longer it sets. Doesn't last very long at my house. Enjoy!
Julie in Ohio

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

Nancy, in newsletter 10/28-29 Fran Upstate New York was wanting a Ice Box Cake.

Doe McGinnis's Ice Box Cake
1 box graham crackers
1 large box chocolate pudding & pie filling mix
1 large box vanilla pudding & pie filling mix
½ cup chopped walnuts
2 bananas

Cook the chocolate pudding and the vanilla pudding separately. Let cook 5 minutes. Layer a 9x13" dish with graham crackers. Pour chocolate pudding on top of graham crackers. Put another layer of graham crackers over chocolate pudding. Then pour vanilla pudding over graham crackers. Slice up bananas and put on top of vanilla pudding. Crumble up 3 graham crackers and mix with chopped nuts and sprinkle over top. Refrigerate for 1 hour.

Everyone have a great day. Nancy and 4 legged associates take care, stay safe and cool. Susie

Nancy, I really appreciate your caution with the computer virus. Wish everyone would be so considerate. I hope you are enjoying a beautiful day there in Texas. Indiana is having a spectacular Fall.
Take care, Doris, S. Indiana

Comment
I knew the minute I got the virus so I unplugged my computer from the internet so no one else could get it. I normally don't open attachments but in a moment of weakness opened one that gave me a virus. It took $99 and Norton took it off right away. (If course that was after I tried for over 16 hours to do it myself.)
Nancy Rogers

Leslie from TX
For the Chicken Sloppy Joe's usually an entire small jar contains about 1 1/4 - 1 1/2 cups (depending on the brand). If you have a larger jar on hand just measure it out. Actually, this is a 'no fail' recipe. If you want more of a salsa taste or want the recipe a looser consistency just add the whole amount of a large jar.
I will tell you that this recipe will not last long because everyone gobbles it up.

The best part is that you can use the less expensive cuts of chicken and no one seems to mind.

You just need a little patience to pick the meat off the thighs and legs.

Up here in Buffalo we can legs, thighs or split chicken breasts for anywhere from $.79 - $.99 a lb. when they are on sale.

Ordinarily I always roast any of my chicken because it intensifies the flavor but for this recipe I boil the chicken and then use the broth to make soup. It is a win/win situation.

I am learning to cut expenses in all sorts of ways out of necessity and reaping the rewards. Enjoy.
Judy/Buffalo

I read this hint yesterday, and made one right away. I put cornmeal (with a bay leaf) in my jar.

Jar With a Pouring Spout
You can easily turn any canning jar into a pouring jar with a spout:

Take an empty round salt box that has a little metal pouring spout in the top. Remove the lid and ring from the canning jar. Using the lid part as a pattern, cut a circle from the top of the salt box. Discard the canning lid and replace it with the circle from the salt box. Screw on the ring, and you have a great pouring spout that can be closed. A canning jar with a spout makes a great storage container for sugar, cornmeal, etc.
Brenda in IN

I live in Lubbock and love to have to stop at the light at W Loop 289 and 4th St. There are a lot of prairie dogs in a vacant lot near the stop light. Love to watch the prairie dogs. There is one I especially enjoy watching. I have named it George. George can barely get in his hole because he is a bit overweight. I laugh at him because he can not go down all the tunnels in his area. He tries and has to back out of the hole and try another one. He (or she) is so much fun to watch.

An update on the little kitty down the street that wanted to escape at every opportunity from the doll stroller - he now loves being pushed up and down the street for hours. This little girl pushes the doll stroller all the way down one block and all the way back. She turns around and down they go down the block again. It puts a smile on my face. Ditto loves watching them as well.
Nancy Rogers

Judy--Buffalo For your Chicken Sloppy Joes do you use cooked chicken meat and what size salsa?? Then for your Rugala Cookies these sound like they come out crescent size. Have you ever made them into bite size pieces? Also, have you ever tried them with pie filling or something like poppyseed (solo brand) filling? What kind
of nuts do you use?
Thanks, Dawn/IL

Barbara in Corsicana I sent in the chicken rice soup and it was in the 10/21 newsletter. It is about ½ way down the page. There are several soup recipes in that newsletter, too. Maybe you could find another one also to fix. Our hearts and prayers are with you with the loss of your son. Chris in NM

Boots in VA, just check this one out! There are lots of variations for desserts using Cool Whip. One I make is with cherry pie filling, pineapple, crushed nuts and cool whip. It is also on the page. These type of desserts are light and always go fast! LOL Guess the Cool Whip fools ‘em!

Golden Layer Cake
http://www.nancyskitchen.com/cool_whip_recipes.htm

1 (20 oz.) Dole crushed pineapple in own juice
1 (8 oz.) container Cool Whip
1 (4 serving size) pkg. instant vanilla pudding
1 frozen pound cake (16 oz. size), thawed
1/3 c. almond flavored liqueur*

*(Or 1/3 cup pineapple juice and 1/2 teaspoon almond extract). Preparation time is 15 minutes. 1. Combine undrained pineapple, whipped topping and, pudding mix. Let stand for 5 minutes. 2. Cut cake lengthwise in thirds. (Drizzle with pineapple juice and almond extract or liqueur.) 3. Spread 1/3 of the pudding and Cool Whip mixture over the bottom layer of the cake. Top with second layer. Repeat layering, ending with pudding mixture. Chill for 30 minutes. 4. Garnish with toasted almonds and pineapple slices, if desired. Serves 12. Chris in NM

Erika in Tampa, Florida, I hope this dip is the one you are looking for! It was in the 3/25/07 newsletter.
Brenda/Alabama found at thatsmyhome.com

Shrimp and Lobster Dip
16 oz. cream cheese
2 T. milk or cream
3 T. Worcestershire sauce
1/2 lb. lobster, cooked and chopped
1/2 lb. shrimp, cooked and chopped
3 T. green onion, chopped
1/2 C. cheddar cheese

Combine cream cheese, milk or cream, and Worcestershire sauce. Add lobster, shrimp and onion. Mix and pour into a buttered shallow baking dish. Top with cheddar cheese and bake at 350° F. for 20 minutes, until it starts to bubble around the edges. Serve warm with crackers.
Chris in NM

I used to make the spinach and artichoke dip every Sunday to take to shuffleboard tournaments. Now, down in Alamogordo, there are mostly men playing, so we take little heavier dishes to share.

Spinach Artichoke Dip
http://www.cooks.com

1 c. mayonnaise
1 c. Parmesan cheese, grated
1 pkg. frozen chopped spinach, thawed, drained
1 sm. jar marinated artichoke hearts, drained
1 sm. can diced Ortega chilies

Mix ingredients. Warm through in oven or microwave. Serve with crackers.
Chris in NM

This is the corrected copy of the Oreo Pecan Pie Cheesecake recipe that appeared in the 10/26/08 newsletter. I apologize for the confusion. The original recipe called for 1 cup of sugar total in the recipe and 1 cup of corn syrup, but we found this too sweet for our tastes. I decreased the amount of sugar to a total of 2/3 cups and 2/3 cups of corn syrup. I obviously failed to change the amounts in the directions.
Robbie In

Oreo Pecan Cheesecake Pie

Oreo Pie Crust – see recipe below
1 (8 oz.) cream cheese (softened)
1/3 c. sugar (original recipe used 1/2cup)
1 tsp. vanilla extract
1 lg. egg
1 1/4 c. chopped pecans
3 lg. eggs
2/3 c. corn syrup (original recipe called for 1 cup)
1 tsp. vanilla
1/3 c. sugar (original recipe used ½ cup)

Preheat oven to 350 degrees. In medium bowl blend softened cream cheese, 1/3 cup sugar, 1 teaspoon vanilla and 1 egg until smooth. Pour mixture over Oreo Pie Crust. Sprinkle 1 1/4 cups pecans over top.

In another bowl blend 3 eggs, 1 cup corn syrup, 1 teaspoon vanilla and 1/3 cup sugar until smooth. Gently pour mixture over nuts. Bake on center oven rack
50-60 minutes or until center is set; cool on wire rack.
Serves 8.

Oreo Crust
1 1/2 c. finely crushed Oreos (about 23 Oreo cookies chopped fine)
2 tbsp. butter

Melt butter. Add cookie crumbs. Mix. Pat evenly over bottom of 8 or 9 inch springform pan.

Here is another fund raising idea for Sandy D – MN, whose request appeared in the 10/27/08 newsletter. It is a slightly different version of a bake sale. We had people pre-order the specific item(s) that they wanted to purchase. Our group printed and distributed a very attractive flyer, which advertised the various items that could be –pre-ordered.

Each listing gave a description of the item, as well as the cost. Examples of the items are: pumpkin pie, sweet potato pie, pecan pie, apple pie, peanut butter pie, 1 dozen or 2 dozen chocolate chip cookies, 1 dozen or 2 dozen peanut butter cookies, 1 dozen or 2 dozen sugar cookies, a cookie sampler, Red Velvet Cake, lemon cake, chocolate cake, coconut cake, and 1 pound of various fudges. We typically did the fund raiser in conjunction with a holiday such as Thanksgiving, Christmas, Easter, mother’s day and Father’s Day. The items that could be pre-ordered varied with the holiday and the results from the previous event, as well as requests to add items. You can list as many or as few items on your flyer that you feel your group can handle. We encouraged potential buyers to let us help lessen the work associated with the holiday by buying our desserts.
Robbie IN

This is for Chris NM who requested Red Beans and Rice recipes. Peg TN submitted this to the newsletter and I saved and printed it for a friend, who wanted my recipe. Since I use the little of this and that method of cooking, this recipe saved me from trying to estimate exact measurements. I have substituted turkey sausage to make a healthier version of this dish. You can adjust the amount of Tabasco sauce to meet your taste.
Robbie In

Red Beans and Rice
1 lb. dried small red beans ~ 2 cups (not kidney beans).

Clean and rinse beans, cover with water and soak overnight. Or cover with water, bring to a boil and boil 5 minutes. Pour off water and re-cover with fresh water.

1 lb. ham, cut into 1" cubes or equivalent of ham hocks
1-1/4 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
2 cloves minced garlic
1 Tbsp. Worcestershire sauce
1 large bay leaf
1-1/2 tsp. sugar or 1 tsp. honey
1/8 tsp. cayenne pepper
1/4 tsp. Creole seasoning or black pepper
6 drops Tabasco sauce
1/2 tsp. cumin (optional)
1 lb. pure pork sausage links cut into 1" pieces
1/2 cup chopped green onion tops
1/4 cup chopped parsley

Add above ingredients except sausage, green onions and parsley to soaked beans and cover with water by about 2". Bring to a boil. Lower heat and simmer covered for one hour. Add sausage. Continue to simmer for another hour. Add green onion tops and parsley: simmer 30 minutes or until beans are tender.

Approx. 15 minutes before cooking is complete add 1-1/2 tsp. salt. Serve over cooked rice. If a thicker juice is desired, before beginning the last 30 minutes of cooking, mash several of the beans against the side of the pan.
Peg in beautiful East Tennessee

Can you eat wild boar? If so how do you fix it and or do you only eat certain parts.
Thanks Judy

Good morning Nancy! Good to hear you got your computer cleaned up and working now.

Fran, Upstate New York, (the 10/28-29 newsletter) here is your dessert “Ice Box Cake” that you remember from the 1950’s! It has also been in several newsletters in the past.

Easy Chocolate Eclair Dessert
2/3 box graham crackers
2 sm. boxes French vanilla pudding
4 c. milk
2 (8 oz.) Cool Whip
1 container Ready-to-Spread chocolate sour cream frosting

Place a layer of graham crackers in a 9 x 13-inch pan. Make pudding following instructions on box using milk. Let stand for 5 minutes. Add Cool Whip fold in till completely mixed. Spread 1/2 the mixture on crackers. Place another layer of graham crackers on followed by the rest of the pudding mixture. Open frosting and heat in microwave on high for 25 seconds. Place on top of pudding, by dropping balls of it all over and then carefully spreading it out. Chris in NM

For Marie-Pembroke MA, in the 10/28/29 newsletter, the “...Sinfun...Chocolate Cookies” were posted in the 10/21/08 newsletter. Chris in NM

Louise in AL , Snyders of Hanover makes the mini pretzels. There may be more, but this company was the only one to come to mind. http://www.snydersofhanover.com/en/company/history_of_pretzels.php They have recipes to use their products in, also. Chris in NM

Carol in Illinois, I would inject seasonings in the turkey before I deep fried the turkey to keep it moist! It is delicious, too. A few members of our Moose Lodge deep fry turkeys for members for the holidays. We also have had deep fried turkeys for Thanksgiving dinner at the Lodge. So good! You won’t regret fixing your turkey this way! Go to this page for your recipe and instructions: http://www.gumbopages.com/food/poultry/fried-turk.html

Paula Deen also has a recipe for deep fried turkey on her web site and it may be easier reading. Be sure to read the comments, also.

http://www.foodnetwork.com/recipes/paula-deen/deep-fried-turkey-recipe/index.html
Chris in NM

This is for Joyce in Oct. 28-29 newsletter. This is how i do my liver and onions. Ihope i write it so you understand. I use a cast iron skillet. Dip liver in flour with salt and pepper.

Put some oil in skillet get it really hot add liver cook on one side turn over cook on other side, maybe 5 min.

In another skillet I slice one big onion in some oil. when they are cooked, i put liver on top to keep warm. Then i add a little bit of chopped onion to skillet that i cooked liver in and then i make the gravy for mashed potatoes.
Let us know if it works for you.
Roberts wife in Ohio

This is for Boots in Va.in Oct 28-29 newsletter

Pineapple Angel Trifle
1 can [15 oz.] pineapple tidbits. drained
2 small boxes vanilla instant pudding
3 cups milk
8oz sour cream
1 [10in] angel food cake cut into1 in. pieces
1 [8 oz.] container whipped topping

Combine instant pudding mix, 1/2 cup reserved juice and milk in a large mixing bowl, mix at low speed with mixer 2 min. or thickened, fold in sour cream and pineapple.

Place1/3 of cake cubes in bottom of a pretty 4 qt. bowl
drizzle with 2-3 tbs. remaining pineapple juice.

Spoon 1/3 of pudding mixture over cake. Repeat procedure twice, ending with pudding mixture. cover with cool whip.

I decorated the top with another can of pineapple ,drained and some cherries.
I used 1/2 and 1/2 cream and French vanilla pudding. You can also use coconut cream pudding and put toasted coconut on top. Enjoy very good
Roberts wife in Ohio

This is baked pasta dish that is easy to make. This recipe can be done in stages and then assembled. It also freezes well. It can be made and split into more than one baking dish and saved for another time.

Baked Pasta w/ Mushrooms and Ham
1 Bag wide noodles (cook and set aside)
1 pkg sliced mushrooms
1 cup ham (chopped) This is a nice way to use left over pieces of ham
1 chopped onion
1 bag frozen and thawed broccoli cuts
1 cup sour cream
2 cups white sauce OR 1 jar Alfredo Sauce
1 1/2 cups cheddar cheese
S/P to taste

Cook noodles drain and set aside.

Make a White Sauce
Melt 2 tbsp butter in a pan.
Add 2 tbsp flour and stir until combined and smooth
Add 2 cups room temperature milk
S/P to taste
Pinch of nutmeg (only a teeny pinch)
Bring to low simmer stirring until thick. Set aside.
In saute pan:

Melt 2 tbsp butter
Add chopped onion, pkg of mushrooms, broccoli and saute 5 minutes

Into the bowl of noodles add cooked vegetables, white sauce OR Alfredo sauce, cheese, sour cream, ham. Check again for S/P.

Place all into a buttered casserole dish. Bake 350 for 30 minutes. Pull from oven and top with 1/2 cup additional cheddar cheese.

Bake for an additional 15 minutes.

Add a salad on the side with this meal and hot crescent rolls.

Dessert
Peanut Butter Cookie Sandwiches

Sandwich Peanut Butter Cookies (homemade or bought) with vanilla ice cream. Make ahead and keep in freezer ready to serve.
Judy/Buffalo

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.

Hello Everyone.
This us for Fran in upstate N.Y.
My mom made the ice box cake all the time in the fifties.
She used a 8x8 pan.

Put whole graham crackers on the bottom and up the sides. fill in the gaps with crushed crackers. She always used cooked choc. pudding. 1 small size. pour it on.

Lay more whole graham crackers on top with use more crushed crackers to fill gaps. then put in another layer of 1small choc. pudding. Sprinkle crushed crackers on top. refrigerate for a couple of hours. Enjoy

Let us know if this is the one you remember. Thanks for the memory. My mom will be gone a year Nov. 9 and i really miss her.
Roberts wife in Ohio

I put a couple of recipes together and came up with some tasty soft pumpkin cookies

Soft Pumpkin Cookies
1 box of white cake mix with pudding
1`1/2 C oatmeal
3 eggs
1 16 oz can plain pumpkin
3 t pumpkin pie spice
1/2 C oil
1/2 C golden raisins
1/2 C chopped nuts
Mix well. I used a medium sized scoop to portion out the cookies and got about 2 1/2 dozen cookies. Bake 350 for about 15 minutes.

Would be good with a light frosting like powdered sugar and buttermilk together.
Barb in N CA

Carol in Illinois wanting to know about a brine for her turkey. I have not used this method but I do have an idea for you to try. The best advice I got was off a web site a few years ago ( I was also looking for a brine to try but I didn't have a place to store a cooler or bucket to keep the turkey covered and cold for 8-12 hours). I have since made my turkey this way and it has always been moist and tasty,

Melt 2 sticks of butter in a pan on the stove. Take a piece of cheese cloth, folded over 3 times that will cover the whole turkey, legs and all. Soak the cheese cloth in the melted butter. Remove the bag of stuff inside the bird. Salt and pepper the bird, stuff with your favorite dressing or herbs. Place the turkey in the roasting pan. Cover the bird with the cheese cloth. Save the rest of the melted butter for basting. Cook the turkey according to the instructions per pound. Every hour, open the oven door and baste with the remaining melted butter in the pan. Half hour to 45 minutes before the bird is done cooking, remove the cheese cloth and baste once more using the pan drippings. The bird will brown nicely. Remove and slice right before serving.

After 5 years of serving a dried-out bird, I was shocked when my family said this was the best turkey they ever tasted.
CJ in Ohio

Hi Nancy - I'm hoping that one of your readers will have a good TNT recipe for Tom and Jerry mix. I used to work at a steak house that had a really good recipe, but I couldn't get it. I'm including a drink that I used to make every Thanksgiving for the grown-ups. The kids got warm apple cider with red hots mixed in.

Double Apple Punch
2/3 C. firmly packed brown sugar
1/4 C. butter
1 T. grated orange rind
1 T. grated lemon rind
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 gallon (8 cups) apple cider
1/2 C. applejack (apple brandy)

Combine brown sugar, butter, orange and lemon rind, cinnamon, nutmeg and apple cider in large saucepan. Heat slowly, stirring, till mixture just comes to boiling - but don't boil. Carefully pour into heat proof punch bowl; stir in apple brandy. Garnish with orange or lemon slices, if you wish. Serve in warmed punch cups or mugs with a cinnamon stick as stirrer

I put it in a crockpot to keep warm. I don't remember where I got this recipe. It is probably about 40 years old.
Carolyn - Illinois

To Fran in Upstate New York looking for an Ice Box Cake. I have a recipe that my mom called Refrigerator Cake. Don't know if this is what you want.

Crush 1lb. vanilla wafers with rolling pin and place in bottom of 9 x 13 cake pan. Reserve a few crumbs to sprinkle on top.

Combine 2 cups powdered sugar, 1/2 cup butter and 2 eggs. Pour over cookie crumbs.

Slice two bananas and put over the above mixture.
Whip 1 cup cream and cover bananas. Sprinkle with reserved crumbs and chill for several hours or overnight.

Remember this was in the 50's and they did a lot with eggs then without cooking them.

I get my eggs right from the farm but the only thing I make with them without cooking first is homemade ice cream and I don't think I will ever give that up.
Betty in Iowa

October 29th
This is a response to Joyce requesting a recipe to cook liver and onions. This is how I've cooked it for years and we love it.


Flour liver seasoned with salt and pepper.
Cook some bacon until crisp.
Peel, cut and slice a large onion.

Drain some of the bacon fat off of the pan.

Add the liver and cook adding the onions after the liver has browned a bit.

Serve with mashed potatoes. Very good.

Watch so as not to overcook the liver. (check by cutting with a sharp knife after 15 minutes.) - I like to brown mine quite well.

Enjoy! Bernadette C. NS

RE: Does anyone have a good way to fix liver and onions?
Joyce

Depending how much you need to cook for liver. For my husband and I, I peel 2 large onions and slice and separate into rings. Put these into a cast iron frying pan or what ever you use (I have even used my electric frying pan) put some bacon grease in and sauté the onions just until they change color. Remove from pan and add some more grease or oil and flour liver and place in pan on high and brown. When brown turn over and do the other side. I then season them after I have turned them over. Take out of pan and finish with the rest of the liver. Then put all of the liver back in the pan and dump the onions over the top. Put a little water, about 1/8 to 1/4 cup into pan, turn the burner way down and place tight fitting lid on pan. Let simmer for about 10 to 15 minutes.
Emma from Montana

I want to express my thanks to all of you who shared your secrets to cleaning my ceramic cook top stove!! I've tried the soft-scrub with bleach and it has worked beautifully - the toothpaste one sounds intriguing as well. I'm still afraid to try the razor blade on it but hopefully I'll find the courage - it didn't come with a straight-edge of any sort. Also regarding the recipe for the Vegetable Beef soup from BH&G cook book - you all gave me the exact one I was looking for and and I am soooooooo grateful!! My parents are coming up the night before Thanksgiving and I wanted to have a big pot of soup and some hot cornbread waiting for them when they got here and now I can do it!!! Once again, many thanks for taking the time to answer my requests.
Sincerely, Elaine in Ohio

Hi Nancy and all,
In the Oct. 29 newsletter, Fran from Upstate, NY asked about an ice box cake. I remember those very well. I haven't had one in many years. Here is a good recipe.
Judy in PA

Ice Box Cake
2 packages chocolate instant pudding
2 packages vanilla instant pudding
5½ cups milk (or whatever the instructions on the box call for)
1 box graham crackers
4 bananas
In a large bowl, mix together 2¾ cups milk and the contents of two packages of chocolate pudding according to the instructions on the package (e.g., add mix to milk and whisk for two minutes).

In a 9”x13” pan, arrange graham crackers on the bottom, breaking into smaller pieces to fit, if necessary. Pour half of the chocolate pudding on top and spread evenly. Slice two bananas and arrange in a single layer on top of that. Add the remaining chocolate pudding. Set another layer of graham crackers on top.

Wash out the bowl and mix together the remaining 2¾ cups milk with the two packs of vanilla pudding. Spread half of it over the graham crackers. Slice two more bananas and arrange in a single layer. Add the rest of the vanilla pudding. In a blender or food processor, pulse 5 graham crackers until pulverized. Sprinkle crumbs over top of cake. Cover and chill in the
refrigerator (i.e., icebox) for 24 hours before serving.
Judy in PA

For Carol in Illinois that was asking about brining a turkey. I was on the website www.williamssonoma and they sell equipment and brining ingredients to make your own brine for your turkey. Have never tried it but looks interesting! They say they are really good and moist.
JM

To IG Re: Pickled Cauliflower...No you don't process them, I always let them set up a week or two before I would use them, I never really don't know the shelf life, they never lasted to long after I opened them.
JL in South Jersey

Hi Nancy and all Landers,
Well, fall cleanup of leaves is in full swing in my neighborhood lol. I would like to thank all the ladies that sent in a recipe for the Pecan Pie Cheesecake. I plan on trying them all to see which one I like the best. I am so glad everyone wrote about Paula Deen's gooey Pumpkin Cake - I was always going to try it but wasn't sure if anyone would like it. Apparently it's a big hit with all in Nancyland so I will
make it for Thanksgiving this year.
Dianne in Wisconsin

I felt the need to email you *which I never do, I'm the Dreaded Group Lurker* BUT I wanted to say Thank You for your newsletter, it is appreciated! Its one of the very few, if only email I regularly save from my inbox. Thanks for the quotes and recipes, which I enjoy equally!
God Bless~

Comment
Thank you for the kind comments about the newsletter. Your message made my day.
Nancy Rogers

Oct. 28-29 N/L Fran in Upstate NY asked about a recipe she called Icebox Cake. The recipe below has been in this N/L and is printed again for your enjoyment.
Barb in OKC

Easy Chocolate Eclair Dessert
2/3 box graham crackers
2 sm. boxes French vanilla pudding
4 c. milk
2 (8 oz.) Cool Whip
1 container Ready-to-Spread chocolate sour cream frosting

Place a layer of graham crackers in a 9 x 13-inch pan. Make pudding following instructions on box using milk. Let stand for 5 minutes. Add Cool Whip fold in till completely mixed. Spread 1/2 the mixture on crackers. Place another layer of graham crackers on followed by the rest of the pudding mixture. Open frosting and heat in microwave on high for 25 seconds. Place on top of pudding, by dropping balls of it all over and then carefully spreading it out.

For Louise in AL-Old Dutch makes the miniature pretzels in our area. I buy them at HyVee.
Sandy in Iowa

Hi Nancy and Ditto,
I just wanted to mention to Jen in WV that she will thoroughly enjoy going to Paula Deen's cooking show. She is the most down to earth person I have met. I live in Georgia (Atlanta -use to live in Augusta) and have made the trip to Savannah with my sister and friends to eat at her restaurant, "The Lady and Sons" several times. The first time I went (was before Paula got married to Michael) Paula was in NY filming a Halloween show with Emeril, but her two sons, Jamie and Bobby were there and were so friendly.

The second time all three (Paula, Bobby and Jamie) were there. Paula has the personality of a good friend and neighbor. She posed for pictures with us, as did her sons -and thanked us for coming to the restaurant. The third time I went, Paula was there with Michael, her husband, as well as Jamie and Bobby. All of them conversed with us as if we were best friends. The food at her restaurant is absolutely delicious, but being able to meet and speak with the great crew at the restaurant -and Paula and family makes the drive to Savannah great. It's about time for me to go back. Let us know how you enjoy your experience with Paula.
AtlantaPat

For Marie in Pembroke MA
I saw your question and am repeating the recipe in case anyone else missed it also.

Sinful Chocolate Cookies
Melt together:
1/2 stick butter
1 - 12 oz. pkg. chocolate chips
1 tsp. vanilla

Add:
1 can Eagle Brand condensed milk
2 cups flour

Pat out into round pieces. Put bite-size Snickers, Milky Ways, or caramels in center and wrap dough around. Bake on cookie sheets at 375 degrees for 8 to 10 minutes.
Ann G

I've been to several Target Stores and none here have the GT Xpress. Any other ideas other than ordering it from the TV ad?
Susan in Iowa

To Barbara in Corsicana Sorry to hear of you loss. I doubt there is no greater loss than that of a child. Please know we are thinking of you, hope you can feel our hugs. Friends are very important at this time...use them. You both will feel better.

To Judy I can not wait to try your cookies. So simple they sound so yummy. All the combinations! Thank you for sharing. We will think of you every time we eat one.
Enjoy the Holidays everyone
Barbara in Wentzville Mo

This is for Fran, Upstate New York. Yes, I remember those great ice box cakes. I used to make them with lady fingers. You cook vanilla (or chocolate or any flavor pudding). Let cool a little. Then place a layer of lady fingers in a square pyrex dish. Layer half of pudding over lady fingers. They place another layer of lady fingers over pudding and a layer of pudding. Place in fridge for a few hours to set. Then top with whipped cream and serve. There are many variations of this. You could make two flavors and put one on bottom and one on top. You could slice bananas in between layers. Whatever your imagination comes up with.
Hope this helps. Gay in L.I.

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

I know this if off the cooking arena, but would love feedback. I have been tempted to buy a steam floor cleaner and have read reviews - some being wonderful and others saying opposite. Anyone out there purchase one and have positive or negative to say. Somehow I trust the Nancy's kitchen group to be truthful and helpful. Isn't it wonderful we have these feelings even when dealing with the impersonal computer.
Thanks in advance. Linda, OR

For Elaine in Ohio: I have a Betty Crocker cookbook from around 1969. The Vegetable Beef Soup recipe is there. Thanks for asking for this, as I also found an all-time favorite recipe I had forgotten about (with all my recipes on a computer, I seldom consult cookbooks any more). I'm sending that recipe, too, and think I'll make it today.

You'll have to make some slight adjustments to the vegetable soup, since it calls for can sizes that don't exist any more.

Vegetable Beef Soup
3 lbs beef shank
1 1-pint 2-oz can tomato juice (would be 18 oz)
1/3 c chopped onion
4 tsp salt
2 tsp Worcestershire sauce
1/4 tsp chili powder
2 bay leaves
1 1-lb can (2 cups) tomatoes
1 c diced celery
1 8 3/4 oz can whole kernel corn
1 c sliced carrots
1 c diced potatoes
1 10-oz pkg frozen limas

Combine meat, tomato juice, onion, seasonings and 6 cups water in soup kettle. Cover and simmer 2 hours. Cut meat from bones in large cubes; strain broth and skim off excess fat. Add meat and vegetables; cover and simmer 1 hour. Serves 8. Note: Don't forget to remove Bay Leaves before serving.

Note: Connie sent in the same recipe above and added the following remarks After reading through this, I realized it is the same recipe I use only I cube up a small roast or some round steak and do not add the limas (recipe just doesn't call for them). Anyway I know this is a good soup.
Connie in TX

Camille sent in the same or very similar recipe as Connie and Doris in Oklahoma City.

Chicken Velvet Soup
6 Tablespoons butter
1/3 c all-purpose flour
1/2 c milk
1/2 c light cream
3 cups chicken broth
1 c finely chopped cooked chicken

Melt butter in saucepan. Blend in flour; add milk, cream and broth. Cook and stir till mixture thickens and comes to a boil; reduce heat. Stir in chicken and a dash of pepper, Heat again just to boiling; serve immediately. Garnish with snipped parsley and pimiento if desired. Serves 4.

Note: I always boiled some noodles and added to the soup just before serving - made the soup even better!

Also - for anything burned in a cooking vessel, fill it with water so that the entire burned area is submerged, and a cup or so of dishwasher powder and bring to a boil. Cover and let simmer gently for an hour or so. Take a large utensil and check to see if burned-on food has loosened; if not, continue simmering and checking. I have always been able to clean my cookware this way.
Doris in Oklahoma City

Good morning Nancy from rainy MA. For Barb in DE my favorite canape for a party is quite easy. Grate some onion into mayonnaise ( to taste) then generously spread this on a 1/2 slice of Party Rye bread. Top with a slice of cucumber and sprinkle with paprika. My mother used to make tons of these at our Christmas open house and they always were first to disappear. The men especially loved them. When I used to have my children help make them for our parties, I knew to buy an extra loaf of the bread and another cuke since as they made them it would be "one for the tray and one for me"

On a sad note I will be in DE later this week to attend the memorial service for my sister, Jan in DE, who died suddenly last Friday. I will miss her so, and many Landers will miss her contributions to this letter. We enjoyed comparing and commenting on the recipes we found here and felt like we knew so many of you personally. She used to laugh that we could never live long enough to try all the recipes we saved. Little did we guess that would be true for her. When I read this letter today I thought, "Oh, I'll have to see if Janet saw this", then it hit me again that I can't share it with her.
Carol in MA

Just a suggestion for folks who want answers to anything from does a dog have tonsils to what is the best rememdy for a cough to what is a GTExpress. It seems I never run out of thing I don't know and google questions daily ( the question goes in the rectangular bar) and you would be amazed how there is info on absolutely everything. Linda. OR

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Question #1: I'm considering buying a smoker for slow-smoking/cooking chicken, pork loins, etc. Can anyone advise me on which type/brand to buy? It needs to be easy to operate.

Question #2: 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 in MagTown Arkansas

To Barbara in Corsicana, I'm sorry to hear about your son's death, My sister lost her son August 29th and she doesn't feel like cooking much either. She's really having a hard time with it. It's so hard to see her & her husband in so much pain. My heart goes out to you.

Hi and hello fellow Nancy readers. I would like to tell you that ordered the last ABLES cookbook a couple years ago, there is a new one just hot off the presses. I got such a good response from you readers last time, wanted to give you the opportunity to get the newest version. This book has about 800 recipes, has 381 pages and no repetitions from the other two cookbooks. If interested, send $15 and a $5.00 p&h to ABLES RECREATIOIN ASSOCIATION, P.O. BOX 616, SMYRNA, TN 37167. The ABLES provides recreational opportunities for special needs individuals from the ages of 4-adult. We have spring and fall adaptive softball, bowling, day camp and other year round activities, So many people with special needs watch their siblings and friends go off and do sports and fun activities but our group gets to participate in fun activities as well. You can email me at HizGal4972@aol.com for more information and thanks in advance for helping our group out by purchasing a book.
Sharon