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I have to share this recipe. It was done by Christina Ferrera on Oprah's show
and is on Oprah's website. She also does this with her Thanksgiving turkey. I
used an oven stuffer roaster so cooked it longer than the recipe called for
since it was a larger bird. It was absolutely delicious.
Recipe created by Cristina Ferrare
This recipe calls for two chickens so that you have leftovers!
2 chickens , 4 1/2 to 5 pounds each
A poultry mix of fresh herbs: Rosemary, sage, thyme, parsley and oregano work
Marinade for one chicken:
1 cup Dijon mustard
1/2 cup soy sauce
1/2 cup juice from fresh lemon (don't discard lemon rinds)
To make marinade: Place all ingredients in a nonreactive bowl. Whisk with a wire
whisk until ingredients are incorporated well—the marinade should have a smooth
and creamy consistency.
To make roasted chicken: Preheat oven to 425°.
Clean chickens well and pat dry. Place each chicken in its own baking dish.
Stuff cavities with lemon rinds and fresh herbs. A poultry mix is fine, usually
consisting of rosemary, sage, thyme, parsley and oregano.
Pour marinade over chicken. Add cracked pepper and remaining herbs to the top of
Place an oven thermometer in each chicken and cover with aluminum foil. Place on
the lower rack of the oven. Bake for 1 1/2 hours, then remove the aluminum foil.
Baste with a basting bulb. Keep basting often, ever 15 minutes until the
thermometer reads 180°.
I hope you enjoy this as much as we did.
Anne E. from Pa.
Celebrity Chef Connection
Your foodie world is right here, with Barbara Nosek & Debbie Hall
New information and new videos every Wednesday by 5pm.
Demos, interviews with chefs and more.
Does anyone know of a cake and differant jello (colored) layers and it is called
stained glass cake? That is how it was explained by my sister looking for the
recipe. Mary Ann upstate N.Y.
Here is my Aunties Recipe for
1/3 C uncooked rice
1/2 C water
3/4 tsp salt
2 C milk
1/3 C sugar
1 C already whipped cream
1 C crushed pineapple
Wash rice. Soak ½ hour in water and milk. Bring to a boil in a double boiler foe
40 min. Or until rice is tender. Stir in sugar and salt. Cook a few minutes more
than cool. Fold in pineapple and whipped cream. Chill. Other fruits may be used
such as fruit cocktail.
I love this recipe, Peggy K from Hastings, MN
November 7 newsletter.
Nancy I also want to thank all the other great cooks that sent me Apple
cake recipes. We had a bumper crop this year. I have saved them all. My
husband will love all this.
Thank You to Margaret from Tulsa for the Apple cake
recipe, with the brown sugar topping. It was just what I wanted. This
is so Good. I always get raves when I serve it. Found in the, November 7
Orlena in Illinois
Sneak preview, this time pulling the curtain back on the great new
food shows coming to PBS
Just a note From LaDonna in Denver, A friend gave me your web site some time ago
and I love it. Keep the Thought for the Day coming and the down to earth
Millions of Children Are Lost Everyday!
Click Here To Learn About New GPS Child Location Device
Nancy and Nancylanders:
Responding to a posting by Jacquie in FL in the 7 Nov Newsletter. Since veal is
young beef wouldn't veal and calves liver be the same thing?
Secondly, an item of possible interest: This goes back to the many postings in
the past concerning the reformulation of Miracle Whip. During a three week
period in October, I participated in a tasting by a local research firm. The
product(s) being taste tested were two different new formulas of Miracle Whip.
It appears that Kraft may have had so many negative comments on the changes made
to the ingredients of Miracle Whip that they are attempting to improve it or get
it more like the Miracle Whip that most of us enjoyed. Each participant was
given two pints of newly formulated Miracle Whip; one labeled 592 and the other
641, along with several pages of questions regarding each of the products
qualities. We were to use the test products in sandwiches, salads, casseroles,
etc. over a two week period, fill out the questionnaires and call in our
findings to a 1-800 number. I found that the Miracle Whip labeled 592 was very
nearly the same as the former Kraft product and the product labeled 641 had a
stronger vinegar based taste, which went well as a cole slaw and potato salad
dressing but too strong for sandwiches, casseroles and pasta salads. My reason
for this posting is to alert all Nancylanders who had negative feelings about
the changes Kraft had made to the ingredients in Miracle Whip that there may
soon be a change back to what we remember Miracle Whip should taste like. For my
participation in the taste testing I was given the two pints of reformulated
Miracle Whip plus a check in the amount of $30. It just don't get much better
Mr. Myron Drinkwater - Lake Forest, CA
Gourmet Mint Chocolate Chips for Baking | 50% off
I found this recipe for diabetics looking for a bit of sweet without the guilt.
From a little cookbook from Live Oak Humane Society caked (HUSHPUPPIES & Other
Heart-Warming Recipes. Address 8200 Pat Booker Rd, Liive Oak, Texas. 78233.
Published and printed by Fundcraft Publishing, P.O. Box 340, Collirville, Tn.
Individual Diabetic Fruit Cakes
1 cup seedless raisins, chopped
1 cup pecans chopped
1 cup fresh cranberries, chopped
1 cup unsweetened pineapple chunks
Drained and chopped
1 tbsp. grated orange rind
1 tbsp grated lemon rind
3 tbsp liquid artificial sweetener
1/2 cup orange juice
3 tbsp melted margarine
1 ½ cup sifted flour
1/2 tsp salt
1 tsp baking soda
1/4 tsp allspice
1/4 tsp cinnamon
1/4 tsp nutmeg
Pour orange juice and sweetener over chopped cranberries and let stand for 1
hour. Combine raisins, pecans, pineapple , cranberries, orange juice, orange and
lemon rind. Add melted margarine. Sift and measure flour. Add salt, soda,
allspice, cinnamon, and nutmeg and sift again. Add dry ingredients to fruit
mixture and stir until thoroughly mixed. Put 2 ½ tbsp batter in each greased (pam)
or paper lined muffin cup. Bake at 325º
For 30 minutes, until lightly browned. After baking there may be some moisture
around pineapple. This is not usually found to be objectionable. One muffin
equals 1 serving.
Freezes well. Exchanges 1 bread and 1 fruit each, makes 15 to 16 cupcakes
Contributed by Jean Morgan
I'm in search of a pineapple pie recipe. If you have a favorite
and would like to share I would really appreciate it.
I'm looking for a recipe for cookies that I made back in the
early 80s. They were made with chocolate chips, coconut, granola
and I believe raisins plus some other ingredients. If anyone has a similar
recipe I would love to have it.
Thanks, Cindy in FL
Top 100 Recipe Sites
Carolyn from Edon wrote in about keeping pancakes and scrambled eggs warm for
breakfast. We invite our blended family, up to 30 so far, for Easter breakfast
and Christmas as well. In the past we have juggled casseroles and other items.
This year I would like to simplify the menu so that it won't take me days to
prepare. I would like to have some ideas ahead of time to try out. I love to
bake but I really don't get excited about cooking, especially breakfast. Would
Carolyn or others suggest basic foods to prepare and ways to keep them warm
until we are all seated? Any suggestions would be appreciated.
Betty in ME.
Nancy, please split this up as you see fit. I wanted to include some holiday
recipes from the Message Board. Chris
Sylvia, It’s great to see you back again! We have missed your postings! Chris
For Peggy looking for a sugarless coconut cake; I found a great one for you!
Hope this is what you are looking for! There are also lots on cdkitchen.com.
Dear Abby's Coconut Cake From the 6/22/2005
5 egg yolks
1 1/2 cups granulated sugar OR Splenda
2 Tbsp cold water
1 cup all-purpose flour
10 egg whites
1/2 tsp salt
1 tsp cream of tartar
1 1/2 tsp vanilla (or vanilla extract)
1/2 cup Sherry
2 cups flake coconut
Coconut Custard Frosting (see following recipe)
Beat egg yolks until pale, Combine 3/4 cup sugar and water; mix into egg yolks.
Add flour; mix well. Combine egg whites and salt; beat until foamy. Add cream of
tartar, vanilla and remaining sugar. Beat
until stiff enough to hold a peak. Gently fold the yolk mixture into the whites
Pour batter into 10-inch ungreased tube pan and bake in a preheated oven at 325°
for 60 to 65 minutes or until a wooden toothpick inserted in the center comes
out clean. Remove from oven, invert and let cool. When cake is cool, remove from
pan, Cut cake in half horizontally.
Sprinkle each half with 1/4 cup Sherry. Spread some of the Coconut Custard
Frosting over bottom half of the cake. Sprinkle with 1/2 cup flake coconut.
Place top half of cake on top of the bottom half and frost with remaining
custard frosting. Sprinkle with remaining 1-1/2 cup flake coconut. Refrigerate
until ready to serve and refrigerate any leftovers.
Coconut Custard Frosting
1 envelope unflavored gelatin
1/2 cup water
5 egg yolks
3/4 cup granulated sugar OR Splenda
1-1/2 cups cold milk
1 Tbsp all-purpose flour
1-1/2 tsp vanilla (or vanilla extract)
1-1/2 cups whipping cream
Soften gelatin in 1/2 cup cold water. Combine the egg yolks and sugar and beat
until pale. Add milk, gelatin mixture, flour and vanilla and cook in top of a
double boiler over gently boiling water. Cook for about 12 to 15 minutes;
stirring occasionally, until mixture coats a metal spoon. Remove top of double
boiler from heat and let cool. After the pan has cooled completely, refrigerate
custard for several hours (custard must be very cold before using as a
frosting). With an electric mixer, beat custard until it is the consistency of
heavy whipped cream. In a large bowl, whip the whipping cream until thick. Fold
custard mixture into whipped cream. Use as cake frosting. Myron Drinkwater -
Lake Forest, CA Chris in NM
Joyce in Ky., I have never seen the strawberry marshmallow cream, but if any of
your stores have it, it would be in the same section as the regular marshmallow
cream. Most probably right beside it, too! Chris in NM
Since it is close to Thanksgiving, I am enclosing my T & T recipe for stuffing.
I have made this year after year and it is one that has been handed down by my
Mother, aunts and grandmother. The apple and pecans really make this dish!
Chris's Sausage Stuffing - TNT
posted on Nancy’s message board under Holidays
1 c. diced celery
1 c. diced onion
2 (6 oz. ea.) bags Mrs. Cubbison's stuffing mix OR 1 lg. loaf day old French
1 c. butter, melted
1 c. chicken broth
1/4 to 1/3 lb. bulk sausage, browned w/ celery, onion & mushrooms
1 can sliced mushrooms, drained OR 1 container fresh mushrooms, sliced
1/2 c. chopped pecans
1 med. apple, peeled and chopped
sage, celery salt, marjoram & poultry seasoning to taste
Sauté' veggies and apple in butter, then add meat and brown. Add seasoning and
mix all ingredients well. Place mixture in baking dish and bake, covered, 45
minutes at 350º F. Remove cover and bake an additional 10 to 15 minutes. Chris
JELL-O® Chocolate Pudding Fudge - T & T posted on Nancy’s message board
Makes: 24 servings, 2 squares each
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, divided
1/2 cup (1 stick) butter or margarine, divided
1/3 cup water
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
3 cups powdered sugar
MICROWAVE 4 of the chocolate squares, 6 Tbsp. of the butter and water in large
microwavable bowl on HIGH 2 minutes or until butter is melted; stir. Add dry
pudding mix; stir until well blended. ADD powdered sugar, 1 cup at a time,
stirring until well blended after each addition. Press into foil-lined 8-inch
square pan. MICROWAVE remaining 4 chocolate squares and 2 Tbsp. butter in large
microwavable bowl on HIGH 1-1/2 minutes or until butter is melted. Stir until
chocolate is completely melted. Spread over pudding mixture. Refrigerate 2 hours
or until firm. Cut into 48 (1-inch) squares. Chris in NM
Ribbon Salad T & T
from the 1963 "Joys of Jell-O" cookbook
1 pkg. - 3 oz. - EACH Jell-O, lemon, lime AND raspberry
3 c. boiling water
1 c. mini marshmallows
1 1/2 c. cold water
2 pkgs. - 3 oz. ea. - cream cheese, softened
1/2 c. mayonnaise
1 c. whipped cream
1 can - 1 lb. 4 1/2 oz. - crushed pineapple
Dissolve Jell-O flavors separately, using 1 c. boiling water for each. Stir
marshmallows into lemon gelatin and set aside. Add 3/4 c. cold water to lime
gelatin and pour into a 13x9x2 inch pan. Chill until set but not firm. Add 3/4
c. cold water to raspberry gelatin and set aside at room temperature. Then add
cream cheese to lemon mixture; beat until blended. Chill until slightly
thickened. Then blend in mayonnaise, whipped cream and crushed pineapple. Chill
until very thick; spoon gently over lime gelatin. Chill until set but not firm.
Meanwhile, chill raspberry gelatin until thickened; pour over lemon gelatin.
Chill until firm. To serve, cut in squares. Makes about 10 cups or 12 to 15
Note: If deeper green and red layers are desired, use 6 oz. packages Jell-O lime
and raspberry gelatins and 2 c. boiling water and 1 1/2 c. cold water for EACH
large package. Chris in NM
Dessert Salad T & T
This recipe was in a little cook booklet printed by the church I used to belong
to back "home" in Van Wert, OH many years ago! Note how the measurements are
written. circa 1940-1950. My Mother submitted this one. There are no copyrights
with this book.
1 pkg. lemon Jell-O
1 can crushed pineapple
2 pkg. cream cheese
1 can pimentos/2 c. diced celery
1 c. chopped walnuts
1/2 pt. whipping cream
Drain pineapple and heat juice, dissolve Jell-O in this juice. Blend cheese and
finely cut pimentos. When Jell-O begins to thicken add the remaining
ingredients. Fold in whipped cream last. Serve with salad dressing. Serves 10.
Chris in NM
Mrs. Claus' Cookbook
Mrs. Claus' Kitchen:
Links to recipes:
Happy Holidays! cuteascountry_Shortcake Chris in NM
Good morning! I got a little busy yesterday and didn't the recipes posted for
Nancy B in the Nov 4 newsletter!
Grilled German Potato Salad (TNT)
Betty Crocker's New Outdoor Cookbook, 1971
5 unpeeled potatoes, about 1 1/2 lbs
8 slices bacon, crisply fried and crumbled
1 C finely chpd celery
3 green onions, with tops, finely chpd (I use about 6, depending on size)
1/2 C Miracle Whip
1/4 C white vinegar
2 t sugar
1 t salt
1 t dry mustard
pepper to taste
Peel potatoes if desired. (I don't) Cut into cubes and cook in boiling salted
water just until tender. In large bowl combine potatoes, bacon, celery and
onions. Mix remaining ingredients and pour over potato mixture. Toss thoroughly.
For grilling: place mixture on 18 x 13 inch piece of double thick heavy duty
foil, wrap securely. Place packet on grill 4 inches from medium coals, cook 20
mins, turning once. For baking, place in casserole dish and bake at 350° for
about 30 mins.
This is the best, so far, scalloped potato recipe I've had. My mom has made this
for years and came from a soup can recipe.
Scalloped Potato Onion Bake (TNT)
1 can Campbell's Cream of Celery soup (regular or fat free)
1/2 C milk
dash ground pepper
4 medium potatoes, thinly sliced (I leave the skin on)
1 small onion, thinly sliced
1 T butter or margarine
1 - 8 oz pkg shredded sharp cheddar (my addition)
Mix soup, milk and pepper. Layer half the potatoes, onion and soup and cheese,
(if using) mixture in a greased 1 1/2 quart casserole. Repeat layers. Dot with
butter. Sprinkle with paprika. Cover.
Bake at 400° for 1 hour. Uncover and bake 15 mins. or until potatoes are tender.
Leasa in Iowa
Hello to everyone. A friend of mine gave me this recipe and it is so simple and
it is delicious.
Take 1 box of Angel Food Cake mix and stir in 1 ( 20 ounce) can of chunked or
crushed pineapple. Mix real good. Pour into a spray coated bundt cake pan. Bake
in a preheated 350 degree oven until light brown or well done when tested. This
is great for diabetic's.
Sharon in TN
Now that it is cold out, I would like to make a diet version of
hot chocolate mix, like the packets at the store.. Any good TNT recipes out
My Mom's favorite trifle is
Layer of French Vanilla cake or Coconut cake, Then French vanilla pudding as the
second layer. Third layer is Spiced Peaches. Layer with whipped topping We
sometimes use pecans also. Just repeat until dish is full. I also have used
coconut pudding and added shredded coconut.
I have also done this cake with strawberries.
As long as you use things you like this is a fool proof recipe.
Hope you enjoy this as much as we do.
Barbara in Wentzville, Mo
I made this for dinner tonight and it was wonderful.
Baked Chicken Delight
4-5 cups cooked chicken
3 tablespoons butter
1 large onion, chopped
1cup raw rice
salt, pepper, sweet basil, rosemary
chicken broth-usually 2 cups
1 can evaporated milk
Place chicken meat in shallow pan. Sprinkle with salt and herbs to taste. Sauté
onions in butter until tender-do not let brown! Arrange onion over chicken.
Sprinkle rice evenly over top and add enough chicken broth to cover. Cover pan
and bake at 350 degrees one and one-half hours. Add milk, full strength.
Re-cover and bake another 30 minutes. Do not stir.
I recently had a Southwestern Cobb Salad at the local Country
Club and it was delicious. It had chicken, black olives, red onions, taco
strips, etc. Does anyone have a recipe for the dressing on a
Southwestern Salad like this?
You do such a wonderful job!! It's a pleasure to see you in my mailbox. Does
anyone have the recipe for those delicious cheese biscuits at Red
Lobster? Thanking you in advance,
I am looking for a clone recipe for On The Border Mexican Grill &
Cantina chicken tortilla soup.
Thanks, Karen TX
Hi Sorry that I didn't think about this before I sent the previous email about
Joyce in Ky request for where to buy strawberry marshmallow creme. This is just
a thought... why couldn't you use regular marshmallow creme and add strawberry
flavoring like strawberry extract to taste, and if you need to make it more red
or pinkish in color just use red food coloring till you get the color you want?
OR.. I have seen strawberry flavored (pink) marshmallows and found this
equivalent for using marshmallows to replace the marshmallow creme:
One 7oz. Jar of Marshmallow creme is equivalent to 2 cups of miniature
marshmallows. One large marshmallow is equivalent to 10 (ten) miniature
marshmallows. So for 8oz. of marshmallow creme you would use 2 cups and just
under 1/2 cup of miniature marshmallows. ( 1.75 oz. of creme is equal to 1/2
cup of mini marshmallows)
Mary in CT
I took the following casserole to our motorcycle potluck meeting. I had lots of
favorable comments and no leftovers, so I thought I'd share.
California Casserole (I joked that it was pantry clean out
casserole due to the number of canned goods used!)
Brown 1 1/2 lbs. ground beef with 1 chopped green pepper, 3/4 chopped onion.
Drain off grease then add 1 can creamed corn, 1 8oz. tomato sauce, 1 can cream
of tomato soup, 1 4 oz. can undrained mushrooms, 1 can of Rotel, 1 small can
sliced ripe olives (drained), 1 jar undrained pimiento. Add 1 1/2 t. celery
salt, 1/2 t chili powder, 1/2 t. dry mustard, 1/4 t. pepper. and 8 oz. on cooked
wide egg noodles. Mix well, cover and cook for 15 minutes. Pour mixture into 2
or 3 quart baking dish. Cover and bake for 35-40 minutes. Optional--( I didn't
use since I had to transport this) 2 c. shredded cheddar cheese sprinkled on top
and baked 10 min. longer or until cheese melts.
Jae, Central OK
Anita in Camarillo and everyone looking for soups that their grocery stores
don't carry, you can get them direct from a grocery web site and order as many
cans as you need and variety of each one. Here is the link provided by Campbells
Campbell's by Netgrocer.com
CJ in Ohio.
Hello Barbara in Corsicana. All my sympathy on the loss of you son. Only God,
friends and time will get you through. All our prayers are with you.
You requested a recipe you thought may bring you back to eating and cooking
again. Here is a recipe I had for soup using Uncle Bens Rice. Hope you enjoy it.
I have not made it but it sounds good now that the temperature is dropping. This
is just one of my collection from the back of the box. I think they still make
Country Inn, if not I'll try a different brand.
Creamy Chicken Soup
2 T. margarine
3/4 pound boneless skinless chicken cut in bite size pieces
1/2 c. chopped onion
2 2/3 c water
1 package (5.2 oz) Uncle Ben's Country Inn brand Homestyle Chicken & Vegetable
1/4 c flour
1/2 t. salt
1/8 t. thyme leaves
1c. chicken broth or bouillon
2 c. milk
Melt margarine in 3 qt. saucepan over med. heat. Add chicken and onions and cook
stirring until chicken is browned. Add water and contents of rice and seasoning
packet. Bring to a boil. Reduce heat cover and simmer 8 minutes stirring
occasionally. Combine flour, salt and thyme in small bowl. Gradually add about
1/4 cup of broth, stirring until smooth. Stir remaining broth, milk and flour
mixture into rice mixture. Heat just until mixture simmers, stirring
occasionally. Continue to simmer stirring occasionally until slightly thickened.
Makes 4 to 6 servings
Sandy in New Philly
This is for Mary Ann upstate N Y
Dry Onion Soup recipe
4 tsp instant beef bouillon -- 8 tsp dried minced onion -- -- 1 tsp onion powder
-- 1/4 tsp Bon Apetit seasoning
Mix together until evenly distributed. Makes the equivalent of 1 package of dry
onion soup mix. Use to flavor dishes or reconstitute for soup
I have always enjoyed making up recipes, and this is one I concocted yesterday
for a club meeting at my house, and the ladies loved it, so I thought I would
share it with you, as it would be perfect for Thanksgiving.
Caramel Apple Dessert
1 can apple pie filling
1 angel food cake mix
2 pkgs. (3.4 oz. each) vanilla instant pudding
3 cups cold milk
1 pkg. (8 oz.) cream cheese, softened
1 tub (16 oz.) Cool Whip, thawed
1 jar (12 oz.) caramel topping
cinnamon (or apple pie spice) for garnish
Bake angel food cake as directed on the box, and cool completely. Cut into bite
sized cubes, and put in a deep 9 x 13 inch dish. Drizzle with half the caramel
topping. Beat together in large bowl, the pudding mixes and cold milk, and beat
in the softened cream cheese till smooth, using low speed of electric mixer.
Fold half of the Cool Whip into the pudding mixture. Pour over the cake cubes
and caramel topping. Spoon apple pie filling evenly over the top. Top with
remaining Cool Whip.
Sprinkle generously with cinnamon, or apple pie spice, and drizzle with the
remainder of the caramel topping. Chill several hours. Serve with large spoon
and listen to the ohhhhs and ahhhhs! It tastes like caramel apples!
Judy (in Alaska)
In response to Irene in FL who was looking for a trifle recipe in the November
4th newsletter, this is a good one I got from Cooking Light many years ago. The
only change I made was to add more toasted pecans, just because we love them.
Julia in PA
Sweet Potato Trifle
16 oz. angel food cake, cut into one inch cubes
3/4 cup sugar, divided
1/2 cup low-fat sour cream
8 oz. low-fat cream cheese
5 oz. fat-free evaporated milk
1/2 tsp. vanilla
2 cans (15 oz. each) sweet potatoes, drained and mashed
3 Tblsp. flaked coconut, toasted
8 oz. Cool Whip, thawed
1 Tblsp. toasted chopped pecans
Arrange cake cubes in single layer on jelly roll pan. Bake at 350º for 15 min,
turning once. Beat 1/2 cup sugar, sour cream & cream cheese until blended.
Gradually beat in milk. Fold in cake cubes. In another bowl, beat 1/4 cup sugar,
vanilla, salt & potatoes until smooth. Spoon half cake mixture into trifle dish
or 3 qt bowl; top with half potatoes, sprinkle with 1 Tblsp. coconut, top with
half of the cool whip. Repeat. Sprinkle with remaining coconut & pecans. Cover
and chill at least 1 hour.
Julia in PA
I combined two recipes to create this delightful pumpkin dessert, and it was met
with satisfying approval, so I hope the good cooks in this newsletter will enjoy
2 (10 oz. each) frozen pound cakes
2 pkgs. (3.4 oz. each) instant vanilla pudding
1-1/3 cups cold milk
1 can (15 oz.) pumpkin
1-1/2 tsp. cinnamon
1/2 tsp. EACH ginger, nutmeg and cloves
1 tub (8 oz.) Cool Whip, thawed
1-1/2 cups real whipping cream
2 tbsp. powdered sugar
1 tsp. vanilla extract
2 Heath candy bars, crushed
Thaw and slice each pound cake into 14 thin slices (28 slices total). Beat
pudding mixes with cold milk and spices; blend in pumpkin and fold in Cool Whip.
Line a 9 x 13 inch pan with half the cake slices; spread half the filling over
the cake. Repeat with cake slices and filling. Whip cream in chilled bowl,
adding powdered sugar and vanilla, after it starts to thicken some, and beat
till it stands in peaks. Spread over
the top of dessert and sprinkle with crushed candy. Chill at least one hour,
before cutting to serve. Serves 12 to 16.
Judy (in Alaska)
Wanted to thank Janet2 for the articles about sending
to our son in Afghanistan. Will get busy with the
Thanks, Judy in Florida
Good evening Nancy,
This is in response to Sally in PA, who asked in the November 7th newsletter
where she could find a trifle bowl. Sally, I am not sure that I can answer you
completely, because I haven't bought a trifle bowl in years. Mine is years and
years old. I sent the two trifle recipes, "Black Forest Trifle," and "Lemon Curd
Trifle with Fresh Berries" in response to a request from Irene in FL -who
received a trifle bowl and wanted some good tasting and pretty recipes to
prepare then present in the bowl.
I will tell you this though -if you don't have a trifle bowl,
you can use any large clear glass bowl. It doesn't technically have to be glass,
but it looks prettier if it is. You can also make individual servings by placing
the layers in large wine goblets.
I don't know where in PA you live, but I did go on line for you and found that
there are Kitchen Collection stores all over PA -and you even can order a trifle
bowl on their website if you cannot get to a store. They are $9.99. I also found
them at Target (Their website says it can't be bought on line -only in the
store.), Wal-Mart and Bed Bath and Beyond. The same Anchor Hocking trifle bowl
was priced from $9.99 to $19.99, The highest price was at Wal-Mart. Although you
can buy trifle bowls that cost $50 and $60, the Anchor Hocking ones are thick,
sturdy, make the trifle dessert look great -and will last you for years. I hope
This recipe can be cooked and then heated on the day of serving. Also, it can be
assembled, refrigerated and baked later in the week.
Quick and Easy Stuffed Peppers
3 large pepper (your color choice)
½ # cooked lean ground beef or pork
1 minced medium onion
3 cups cooked elbow macaroni (Cooked 5 minutes in boiling water. Will cook
further in the oven)
1 1/2 - 2 cups salsa (your choice)
1/2 cup shredded cheddar
S/P to taste if needed
Cut off the tops of peppers and clean out the seeds and membrane. Remove the
stem from the tops and chop the pepper tops.
Heat 1 tbsp oil in a sauté pan
Add: onion and chopped pepper tops. Cook 5 minutes.
In a bowl mix together:
Cooked meat, sautéed pepper/onion mix, pasta, salsa and cheese.
Heap the pepper halves with the pasta mixture and place into a sprayed casserole
Cover and bake 350 oven 30-35 minutes.
Uncover and top with 1 cup cheddar cheese mixed with ½ cup bread crumbs.
Bake an additional 8-10 minutes until cheese is melted and bread is toasted.
Serve with your favorite corn bread and a salad.
Break an angel food cake into medium size chunks
Heat 1/2 cup of your favorite jam or jelly to liquefy. Set aside. I like
marmalade or mixed berry.
2 pkg instant lemon pudding
2 cups milk and 1 cup sour cream
In a bowl lined with saran wrap place a layer of cake chunks and drizzle with
some of the melted jam/jelly. Top with a layer of pudding.
Continue layering until all ingredients are used up. Ending with the cake. Cover
with more plastic wrap and place a dish on top for weight. Refrigerate 3 hours
Take bowl from refrigerator and uncover cake.
Place a serving platter on top of the bowl and turn over to dislodge cake. Take
off the saran wrap that surrounds the cake and frost cake with Cool Whip. Cut
into wedges to serve.
Andee in Los Angeles and Ella in CA
I love anything Pistachio. My friend Donna who is a fan of Nancyland has a
fabulous recipe for a Pistachio cookie made with cream cheese and drizzled
I will ask her to submit it ASAP. Great for the holidays.
Wouldn't it be fun to cellophane gift bag them with the recipe attached. Guests
love goodies to take home after a get together.
I know if I ever got one of those cookie gift bags it would never make it to my
front door. I would gobble them up on the way home and bless my hostess for
Joyce in Kentucky
Marshmallow Creme comes in Plain and also
Strawberry flavor and Raspberry flavor. At our
supermarket it is in the peanut butter section. I have also seen it in the
jams/jelly section and cake mix section.
Add a little grated onion to your potato dumplings... umm.. adds wonderful
Maxine, Emporia, Kansas
I haven't written in awhile, but really enjoy the newsletter and all the recipes
and tips. I wanted to say that I read the hint about cleaning the ceramic top
stove with toothpaste. It was in a few weeks or maybe a month ago. The
toothpaste cleaned better than anything I ever used on it and this sounds odd I
know but the brown that forms around the burner has not come back, don't know
how that could work but it has, I wipe it with a scotchbright and dry it with a
terry type tea towel now and it shines really well. For those of you that have a
ceramic stove should try it. I had been using the white cleaner that was made
for it before I used the toothpaste.
Hello to Judy/Buffalo:
I'm Suzi in Ontario, CA (California). I'm the one who commented on your "Easy
Coconut Pie". I wish I lived in Canada. Always wanted to visit your country.
Maybe some day. Your pie recipe was great.
Suzi in Ontario, CA
On Nov. 4, Irene in FL requested trifle recipes.
Paula Dean has a Pumpkin Gingerbread Trifle that is
different, easy and good.
Banana Orange Raisin Drops
3/4 cup butter or margarine
1 T. grated orange peel
1 cup mashed banana, about 2 medium, fully ripe
1 and 1/2 cups rolled oats
1 cup raisins
1/2 cup chopped walnuts
1 and 1/2 cups sifted all-purpose flour
1/2 t. baking soda
Cream together butter, orange peel and sugar; beat in egg. Mix in banana, oats,
raisins and nuts. Sift together remaining ingredients; add to banana mixture and
mix well. Drop by tablespoonfuls onto ungreased cookie sheets. Bake in
375-degree oven 10 to12 minutes or until golden brown. Remove cookies and cool
on rack Makes about 3 and 1/2 dozen.
Cheeseburger Meat Loaf
1/2 cup ketchup, divided
1/4 cup dry bread crumbs
1 teaspoon onion powder
1 pound lean ground beef
2 teaspoons prepared mustard
2 teaspoons dill pickle relish
6 slices process American cheese
In a large bowl, combine 1/4 cup ketchup, egg, bread crumbs and onion powder.
Crumble beef over mixture and mix well. On a large piece of waxed paper, pat
beef mixture into a 10x6-in. rectangle. Spread remaining ketchup over meat to
within 1/2 inch of long sides and 1-1/2 in. of short sides. Top with mustard and
Place 4 cheese slices on top; set remaining cheese aside. Roll up loaf,
jelly-roll style, starting with short side and pulling away waxed paper while
rolling. Seal seams and ends well. Place loaf, seam side down, in a greased
11x7x2-in. baking pan.
Bake at 350 degrees for 45 minutes or until meat is no longer pink and meat
thermometer reads 160 degrees. Cut the reserved cheese slices in half
diagonally; place on top of loaf. Return to the oven for 5 minutes or until
cheese is melted. Let stand for 10 minutes before slicing. Makes 6 servings.
1 cup milk
2 Tablespoons sugar
3/4 teaspoon salt
1/2 teaspoon nutmeg
1 envelope dry yeast
2 Tablespoons lukewarm water
2 Tablespoons vegetable oil
3 1/2 cups sifted flour
Fat for deep frying
Sifted confectioners sugar
Scald milk and dissolve it in the sugar and salt. Add nutmeg. Let milk cool to
lukewarm and combine with softened yeast in lukewarm water. Stir in the egg and
oil and thoroughly blend in flour, a little at a time. Cover the bowl lightly
with a cloth and let dough rise in a warm place until it has doubled in bulk,
about 1 1/2 hours. Turn the dough out onto a well-floured pastry board, deflate
it and knead it gently. Roll it out into a rectangle 18" long and 12" wide and
cut it into 36 pieces, each 3 x 2. Cover lightly with a towel and let beignets
rise on the pastry board for 30 minutes. In a fryer or large saucepan, heat fat
for deep frying to 375 degrees. Cook the beignets, a few at a time, until they
are golden brown. Drain them quickly. Dust immediately with confectioners sugar
and serve at once while hot.
James in New Orleans
Has anyone ever made Kettle Corn with Splenda? Do you keep the
measurements the same as when using sugar? How does it compare to the regular
Does anyone have a recipe for a Blueberry Cream Cake? I had
gotten the recipe from a friend out of a church published cookbook All I can
remember is the cake had buttermilk, blueberries with a cream cheese type of
frosting that you drizzled blueberry pie filling over! It was DELICIOUS. Please
Karen in Texas
I was wondering if anyone has ever heard of Trio's Pasta sauce. I
used to live in MA & bought it at a grocery store, in the
refrigerated section, sold in a plastic container. It was fabulous!
Just like a good homemade sauce. I've tried looking them up online,
no luck. If anyone can help, I'd appreciate it.
Nancy this letter is for Billie in Fl.
Billie, thank you so much for your kind words and the reprint of your delicious
recipe. I made the soup and we loved, loved, loved it. Will definitely include
that in with my favorite recipes. It is so easy to make and so very good.
Thanks again for your kindness.
God Bless you, I appreciate any prayers. Tomorrow (Nov.8th) will be 2 months
since I lost my son. I hope it gets easier some day but right now it is just
intense pain in my heart. I am sending prayers and love your way,
Barbara in Corsicana