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I recently bought a box of stuffing mix from the Aldi's store that had nuts and cranberries in it. I was amazed how good it was, I added onions and celery. You might want to add more nuts or cranberry sauce.
Nina in TN

Thanks to Chris NM for the baked lima bean recipe it sure sounds like the one from my greatgrandmother.
Suzanne near the Motor City.

Nancy, for Doris, S Indiana. You mentioned in the Friday 21 November Newsletter what I understand to maybe be Creamed Brussels Sprouts. Would you be so kind as to post the recipe so that all Nancylanders might have the opportunity to make this wonderfully sounding this dish?

For Peggy TN/AL Line: Here's four TNT Black Walnut Cake recipes which come from a recipe pamphlet from the place I get my black walnuts sent to me: Hammons Nut Emporium (HammonsNutEmporium.com) in Stockton, MO. Mr. Myron Drinkwater- Lake Forest, CA

Black Walnut Fancy Cake
(Missouri State Fair past winner)

1/2 cup butter, softened
1/2 cup shortening
2 cups granulated sugar
5 eggs, separated
1 cup buttermilk
1 tsp baking soda
2 cups all-purpose flour
1 tsp vanilla
1 1/2 cup black walnuts
1 (3 oz) can flaked coconut
1/2 tsp cream of tartar
Preheat oven to 350°. Grease and flour 3 9-inch cake pans. Cream the butter and shortening. Gradually add the sugar, beating until light and fluffy and sugar is dissolved. Add the egg yolks and beat well. Combine the baking soda and buttermilk and stir until the soda is dissolved. Add the flour to the creamed mixture alternately with the buttermilk mixture, beginning and ending with flour. Add vanilla, black walnuts and coconut; stir thoroughly. Beat the egg whites, at room temperature, with cream of tarter, until stiff peaks form, then fold into the batter. Pour the batter into the 3 prepared cake pans. Bake in the preheated oven; for 30 minutes, or until a wooden toothpick inserted in the middle of each cake comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove the cakes from the pans and finish cooling. Ice with Black Walnut Butter Cream Frosting.

Black Walnut Butter Cream Frosting
egg whites from 6 large eggs
1/2 cup granulated sugar
1 cup water
1 lb butter
1/3 cup black walnuts
Whip the egg whites until frothy. Mix in the sugar and water. Heat to 240° on a candy thermometer. Slowly pour the sugar mixture into the whipped egg whites while constantly beating. Continue to whip until the frosting has cooled. Add the butter in chunks until the butter is completely mixed in. Fold in the black walnuts. Spread the frosting over the cooled cake(s), putting the 3 cakes in layers (put the first layer on a cake plate and frost. Add the second cake and frost, then add the final cake and frost).
Mr. Myron Drinkwater- Lake Forest, CA

Black Walnut Bundt Cake
1 White Cake Mix
1 pkg vanilla instant pudding
4 large eggs
1/2 cup water
1/2 cup orange juice
1/2 cup salad oil
1 tsp vanilla or vanilla extract
3/4 cup chopped black walnuts
Mix all ingredients in a large bowl and beat on medium speed for 4 minutes. Pour the batter into a greased and floured bundt pan and bake in a preheated oven at 350° for 45 minutes or a wooden toothpick inserted in the center comes out clean.
Mr. Myron Drinkwater- Lake Forest, CA

Black Walnut Layer Cake
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter
1/2 cup shortening
2 cups granulated sugar
5 large eggs separated
1 cup buttermilk
1 tsp vanilla
2 cups chopped black walnuts, divided use
1 1/2 cup flake coconut, divided use
1/2 tsp cream of tartar

Preheat over to 350°. Grease three 9-inch round cake pans. In a medium bowl, mix the flour, baking soda and salt. In a large mixing bowl, combine the butter and shortening. Add the sugar and beat until smooth. Add the egg yolks to the creamed mixture and beat for 2 minutes. Add the flour mixture alternately with the buttermilk to the creamed mixture. Stir in the vanilla, 1 1/2 cups of black walnuts and 1 cup of coconut. In a medium bowl, beat the eggs whites and cream of tarter until stiff but moist and peaks form. Fold this mixture into the batter. Divide the between the 2 prepared pans. Bake in the preheated oven for 30 minutes. Cool. Frost. Sprinkle top with the remaining 1/2 cup of coconut and garnish with the remaining 1/2 cup of black walnuts.

Cream Cheese Frosting
1/2 cup butter (at room temperature).
1 (8 oz) package cream cheese (softened to room temperature).
1 tsp vanilla.
3 1/2 cups powdered sugar.
Mix all of the ingredients together until the mixture is fluffy and well blended.
Mr. Myron Drinkwater- Lake Forest, CA

Black Walnut Sheet Cake
2 cups granulated sugar
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 sticks margarine
4 Tbsp cocoa
1 cup water
1/2 cup buttermilk
2 large eggs
Preheat the oven to 350°. Sift the dry ingredients (sugar, flour, baking soda and salt) into a mixing bowl. Melt the margarine in a sauce pan over medium-low heat then mix in the cocoa and water. Bring to a rapid boil over medium heat and pour over the dry ingredients. Add the buttermilk and eggs and still until well incorporated. Bake in a cookie sheet pan with edge in the preheated oven for 15 to 20 minutes.

Icing for Sheet Cake
1 stick margarine
6 Tbsp buttermilk
1 cup Black Walnuts
4 Tbsp cocoa
1 lb box powdered sugar
Melt the margarine over medium heat then add the cocoa and buttermilk. Bring to a boil and add the powdered sugar and black walnuts. Stir to thoroughly blend then spread the icing over the cake while the cake is hot.
Mr. Myron Drinkwater- Lake Forest, CA

2 Ingredient Fudge Recipe

RE: Bundt Cake for Joyce that is easy to travel with
My all time favorite is any cake mix (I prefer the ones w/pudding in the mix) and a can of Pecan/Carmel Frosting (the kind you use for German Choc. cakes). Make cake according to directions on the box and then when really mixed up, add the frosting to the mix. Stir in the frosting and then pour mix into a Pam sprayed Bundt pan. Bake at 350 for 1 hour. This cake is so moist you do not need to frost it. I have tried yellow, white, choc. butter pecan, carrot, pretty much everything but strawberry and they everything but strawberry and they are all excellent. I then sprinkle some powdered sugar on top if it is chocolate.
Dawn

Hi Nancy,
Hope you are well. I can't say enough how much I appreciate all the hard work you put into the newsletter! I hope you and everyone here has a great and Happy Thanksgiving.

For Betty, My son and his wife gave me a GE oblong crockpot that the inside comes out, a few years back and I love it! I haven't had any other kind except the Rival that the inside didn't come out and it was a pain to try to wash! Also the one I have now I can put it in the fridge and put the lid on it. I hope this helps
Brenda/Alabama

In the newsletter of 11-21 Sylvia sent an apology for wishing us a happy Thanksgiving too early. She thought it was the third Thursday and she wasn't alone! When I read her Message I wondered if I was wrong in thinking it was the 27th. I Googled it to make sure and lo and behold Google told me it was on the third Thursday the 22nd!!! Now, even I knew that the 22nd was on Saturday so I did some further checking. I even tried Google again and got the same answer. After checking with other sources (my husband included) I confirmed that I was correct In thinking that Thanksgiving was on the 27 - the fourth Thursday. Thanks, Sylvia, for providing a good laugh!

{It.s cold here, too, Sylvia)

Re: Thanksgiving date. I just Googled again today and see that Google has changed their answer. They now have the correct information.
Jane from Ohio

Old Fashioned Bread Pudding
8 slices raisin bread, lightly buttered
1/2 to 3/4 cup sugar
1/2 tsp cinnamon
4 cups milk
4 eggs, beaten
1/2 tsp salt
2 teaspoons vanilla extract
Additional raisins or fruit to taste

Cut bread into quarters. Mix cinnamon and raisins in a small bowl. Layer bread and sugar mixture in buttered 9x13-inch baking dish until all ingredients are used. Mix milk, eggs, salt and vanilla in bowel. Pour over bread layers. Bake at 350° for 30 minutes or until puffed and lightly browned. Yield: 12 servings
JL in South Jersey

On Saturday, November 22, Betty sent the following message:
(My Crock pot is on its last leg literally. One leg broke off, the handle is breaking off. Cooks fine, but think its time to retire. Betty)

That is not good! Where would be be without our crock pots? We have 3 - one I have had since my kids were in their teens (my youngest is now 41) - the 2nd one I got several years ago as I wanted a bigger one - still pretty old. Two years ago my daughter was given one that is probably our favorite of all of them (although I still use my ancient one on occasion). The one my daughter got is a West Bed 6-Quart Electronic Crockery Cooker. We love it. It can be set to a time, had high and low, and when the time is up it automatically switches over to stay warm. We have never had any trouble with food burning or being over-done with any of these cookers, including the new one. It is Model #84386, stainless steel in color and has a removable liner for easy cleanup. Unfortunately, while checking the model number I just dropped it an broke the liner - will have to replace it immediately, as we are going to be lost without this until the new liner comes. Woe is me?
Muriel - Lakeland, Florida

In the 11/21/08 newsletter Marti in AL requested this recipe. It appeared in a previous newsletter, and I regret that I did not note who originally submitted it. Give your soldier friend a big hug and thank you from all of us for his service to our country.
Robbie IN

Cheesecake Factory Key Lime Cheesecake (Copycat/Clone)
2/19/08 newsletter

1-3/4 cups graham cracker crumbs
5 Tbsp. butter, melted
1 cup plus 1 Tbsp. sugar
3 (8oz) pkgs cream cheese, softened
1 tsp. vanilla
1/2 cup fresh lime juice (about 5 limes) If using key limes or juice, use half as much.
3 eggs
whipped cream

Preheat oven to 350. Combine crumbs, butter and 1 Tbsp. sugar in a bowl. Stir well to to coat all crumbs. Keep it crumbly. Press the crumbs onto the bottom and half way up the sides of an 8" springform pan. Bake crust for 5 mins. and set aside.

In large bowl combine cheese, 1 cup sugar and vanilla. Mix with electric mixer till smooth. Add the lime juice and eggs and continue to beat till smooth and creamy.

Pour filling into crust. Bake for 60 to 70 mins. If top is turning light brown it's done. Remove from oven and allow to cool till room temperature. Put into fridge. When chilled, remove the pan sides and cut. Serve with whipped cream.
Robbie IN

For Joyce:
Here are two Bundt cakes for your consideration.

Nutty Graham Cake
2 cups all-purpose flour
1-1/2 cups packed brown sugar
1 cup graham cracker crumbs
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp ground cinnamon
1 cup butter or margarine, softened
1 cup orange juice
1 tbsp grated orange zest
3 eggs
1 cup chopped walnuts
1 cup confectioners' sugar
1 tbsp + 1 tsp water
1/2 cup brown sugar
1/4 tsp vanilla extract

Preheat oven to 350 degrees. Grease and flour a 10" Bundt pan. Measure the flour, 1-1/2 cups brown sugar, graham cracker crumbs, baking powder, baking soda, salt and cinnamon. Add softened butter, orange juice, orange zest and eggs. Beat until smooth, about 2-3 minutes. Stir in the walnuts. Pour batter into prepared pan. Bake 45-50 minutes or until toothpick comes out clean. Let cake cool in pan for 20 minutes. Invert cake onto serving plate and frost with brown sugar glaze.

Brown Sugar Glaze
Combine confectioner's sugar, water and 1/2 cup brown sugar and vanilla. Add more confectioners' sugar or water if necessary to make a barely pourable consistency.
grannym IL

Fudge Cake
1-1/2 cups butter, softened
3 cups sugar
2 tsp vanilla
1-1/2 tsp instant coffee granules
1/4 cup hot water
2 cups unsifted all-purpose flour
3/4 cup unsweetened cocoa powder
1 tsp salt
1/2 tsp baking powder
1 cup buttermilk
5 eggs

Cream butter, sugar and vanilla in a mixer bowl 5 minutes on medium speed. Add eggs, one at a time, beating well after each addition. Dissolve coffee granules in hot water. Combine flour, cocoa, salt and baking powder. Add dry ingredients to creamed mixture alternately with coffee and buttermilk until just blended. Pour batter into well-greased 10" Bundt pan. Bake for 1:20-25 or until cake tester comes out clean. Cool in pan about 20 minutes. Remove from pan.

Frosting:
6 tbsp butter, softened
2-2/3 cups sifted confectioners' sugar
1/2 cup unsweetened cocoa
6 tbsp milk
1 tsp vanilla extract

Beat butter at medium speed of an electric mixer until fluffy. Combine confectioners' sugar and cocoa. Gradually add to butter alternately with vanilla and milk. Beat at low speed after each addition until blended. Frost cooled cake.
grannym IL

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.

To Dee in the 11/21 newsletter:
http://www.bethanyreynolds.com/snwcookies.html

This has really cute Stack 'n Whack cookies.
Kathy/NC

To Nancy.Ditto and Nancylanders. A couple of weeks ago there was a recipe for baked potato soup. It had potatoes of course and bacon and milk and sour cream with green onions. I bought most of the ingredients and was all set to make it and my basement backed up. Now that I have everything cleaned up I can't find the recipe. Could somebody please help me find it before everything spoils. Thank you very much
Sharrie from Michigan

Bavarian-Style Sauerkraut
2 pounds sauerkraut
1 or 2 onions, sliced
2 slices of bacon, diced
2 tablespoons butter
1 tablespoon caraway seeds
1 tablespoon sugar
1 cup beef bouillon
1/2 cup beer (or white wine)

Rinse the kraut with warm water and drain well. Cook the onion and bacon in Butter. Add the drained kraut, plus the caraway seeds and sugar. Cover tightly. Cook 30 minutes. Then add the beef bouillon and beer (or wine). Simmer for 30 minutes more, at least.
JL in South Jersey

To Sue Krei from Coleridge Nebraska:
Hi Sue! Yes, it is a small world at times. We live in the small town of Homer, NE about 15 miles south of South Sioux City, NE. This recipe site is fantastic. Thank you so much, Nancy, for all of the hard work that you do to get the recipes out. May you all have a blessed Thanksgiving. We have much to be thankful for.
Cindi in NE.

Nancy one of the girls in our exchange was asking for a use of coffee cans. I give them to my husband and he uses them for nails, screws odds and ins. He keeps them in his shop. Makes it real nice because he can keep the lids on and keep everything out but what he puts in. Have a blessed day.
Madelyn of AR

For Dee in S. IL 11/21/08: Thanks for sending the No Sugar Pecan Pie recipe. Now I can have my 'loved' Pecan Pie for Thanksgiving.
jsham in AR

Dear Nancy,
I am looking for a recipe for a simple yeast pastry that my husband's Grandmother (from the Ukraine) used to make. She called the yeast rolls "Kuchens" (probably yiddish) They had some cinnamon/sugar in them and melted in your mouth. She would make a large bowl of yeast dough and then take the dough inhandfuls and roll the cinnamon/sugar in them.

Anyone ever heard of anything like this?
Marlee in Milwaukee

I think these labels may be too large for Doris's coffee cans (11-21 newsletter), but it may give her an idea. Also, the plastic containers can be used to make emergency car kits which can hold flashlights, bandages, dry foods, extra mittens, socks and such. I, like many others, count you-Nancy-as one of my blessings this Thanksgiving.
Sheila from Western NY

http://www.folgers.com/coffees/holiday-canister/index.shtm

In the Nov. 17 newsletter someone (I think Sue in Il.) had leftover buttermilk and didn't know what to use it for. I like buttermilk pie, made the same as a cream pie, only use buttermilk instead of regular milk. Coconut in the filling makes it extra good. Also use some vanilla extract. Yummy!!
Cookie in Texas

Hi Nancy and Landers. Here's an early suggestion for turkey leftovers. Add cooked turkey to the Stuffin Muffin recipe. I microwave some peas and have a meal ready for the two of us in no time.
Happy Thanksgiving Leah

This in response to Zelda in Kemp, TN in the 11/21/08 Newsletter looking for a Pea Salad.

Crunchy Pea Salad
1 pkg (10 ounces) frozen peas, thawed
1 can (8 ounces) sliced water chestnuts. drain
1 cup thiinly sliced celery
1/2 cup sliced green onions
1/4 cup mayonnaise
1/4 cup sour cream
1/2 tsp seasoned salt, optional

In a bowl, combine the first four ingredients. In a small bowl, combine balance of ingredients, mix well. Add to pea mixture: toss to coat. Chill until serving. Serves 8. This is the original recipe. I added 1/2 cup thinly sliced radishes to give it color and more flavor. We really liked it with this addition.
Marilyn in MI

This is for Doris in S. Indiana. For each cup of cream, use 1 cup of skim milk mixed with 2 tsp. cornstarch. I've been doing this for years. If you want it thicker, add more cornstarch; thinner, use less cornstarch.
Joan in Linden, NJ

Barb from Blue eye my daughter is Barbara Ann also. We are from upstate N Y
Mary Ann

Jean in Tn, That really brings back memories about the snow cream! When I was a kid in Tx we never had that much snow but always hoped we had enough for Mama to make the snow cream!( just sugar and cream in "clean" snow) Let me tell ya the Mayfield Snowcream is addictive too! For a long time I kept it in the freezer at all times! Had some every night! Hahaha! Well not quite as many calories as regular ice cream and lots better! Nice memories and I think of that every time we have snow!
Nancy, hope you and everyone have a wonderful Thanksgiving!
Linda in Al

Hi Nancy and Ditto:
This is for Betty with the Crockpot problem.
I have a Crockpot, pressure cooker from QVC and it beats the 2 slow cookers that I wore out by far.

I can brown food, pressure cook it on high or low pressure, or slow cook for up to 8 hours on the timer. When the time is up on any setting, it automatically goes to warm and holds until I cut it off. Absolutely nothing sticks. Not real sure how I ever lived without it. It has chili in it today and as the temperature here will only get to 40 today, I think that is the perfect dinner. Nancy, take care of yourself and pat Ditto's head for me.
Jean in NC

Hi Nancy
What newsletter issue was the stuffing balls? I would love to try them! Wishing you and your readers a wonderful and blessed Thanksgiving!
Fran, Upstate New York

What stores carry the jars for the basic mix gift, and are there any hints which jars work the best??? Also, lost the date of the spice tea mix. Happy Thanksgiving to all my friends---hug for Nancy, for all her hard work.
Thanks, Sue

Good Morning Nancy ~ I want to let you know how much I appreciated reading the Saturday, November 22 newsletter. I was glad to see you had gone back to the format where all the recipes were of the same format. Makes it a lot easier for this almost 80 year old.

Have a very Happy Thanksgiving and I hope you know there will be a lot of your members' recipes used that day. Thanks for all you do to put out your newsletter.
Pat Brenham, Texas

Comment
I wasn't aware that the font was different in parts of the newsletter.  I will try and watch it in the future.
Nancy Rogers

Not all the recipes and messages would fit in today's newsletter.  More will be posted tomorrow.
Nancy Rogers