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For Fran in Upstate NY: re: Icebox cake

This has been a family favorite of my for over60 years. In a 9x13 pan put in a layer of graham crackers to fit. Add Chocolate pudding (I use two small boxes); another layer of pudding (I use lemon) another layer of graham crackers. Top it off with another layer of chocolate pudding and top it with whipped cream or cool whip. Refrigerate and enjoy.

Carolyn in Syracuse NY

Hi Nancy, Re: 11-5-09 N/L Marvis in TX request for little smokies in sauce.

Glazed Meatballs

1 1/2 lb. ground beef
1/4 C. dry bread crumbs
1/4 C chopped onion
1 t. salt
1 egg, slightly beaten
1 C chili sauce ( this is red bottled sauce)
10 oz. jar (1 cup) grape jelly

In medium bowl combine beef, crumbs onion salt, egg; mix well. shape in 1 inch balls. In skillet brown meatballs, turning occasionally; drain. Add chili sauce and grape jelly, simmer 10 to 15 minutes spooning liquid over meatballs to coat. Serve warm makes approx. 36 balls. Can be prepared ahead and refrigerated. cover with plastic wrap. I have made these on stove, but find it easier to put in crockpot on low to keep warm if serving same day. Can also be warmed in crockpot later.

Instead of hamburger meatballs, can use 1 lb. wieners cut up or little smokies.
Source: Old Telephone Pioneer Recipe.
Margaret, Tulsa
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This is for the good cook looking for pumpkin pie spice. I don't remember her name or the date of her request. Someone already told her it was a spice you could buy. I have several recipes for the spice and thought I would send them. The first one appeared in the newsletter some time back and I'm sorry but I don't have the lady's name. Here goes;

Hillvilla Pumpkin Pie Spice

4 T. ground cinnamon
2 T. ground allspice
2 T. black pepper (yes, black pepper;))
2 T. salt
1 T. ground nutmeg
1 T. ground cloves
1 T. ground ginger

Combine all ingredients and store in an airtight container. Makes about 3/4 cup. I use about 1 t. per pie.
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This recipe comes from Woman's Day magazine many years ago:

Pumpkin Pie Spice

1/4 c. ground cinnamon
1 T. ground ginger
2 t. ground nutmeg
1 t. ground allspice
1 t. ground cloves

Makes a scant 1/2 cup. Add 1 T. per pie to pumpkin pie filling.
More suggestions for use:
Stir 1 t. into 2 c. applesauce
Stir 1 t. into 2 c. of softened vanilla ice cream or frozen yogurt. Serve over warm fruit pies or gingerbread.

Connie in TX and Robbie IN
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This is for Sandy in Iowa regarding ham sandwiches. A very good and simple recipe is party ham sandwiches. All you need is Pepperage farm party rolls that come in a small tray, spicy mustard of your choice, cheese also your choice, margarine and poppy seeds. First step is to split the entire package of rolls in half but not into individual rolls. Next melt the margarine and add the poppy seeds and the mustard and mix well. Brush this mixture onto both sides of the rolls and then add the ham and cheese. Put them back in the tray, wrap in foil and heat in the oven for a few minutes until hot and the cheese melts. Cut individual rolls apart and serve. This is fast, simple and delicious. Hope this helps a little.
Mary B. in NC

Hi, Nancy:
In the Nov. 4 Newsletter Brooxie in GA asked about the recipe for Indescribably Delicious Banana Bread And The Recipe Was In The March 25, 2006 Newsletter.
Thanks. Nell In Va

In answer to Brooxie in GA in the N/L of Nov. 4. I think this is the recipe she was asking for. I copied into my file on 7/9/09. Hope this helps. Ditamac MI/FL.

Indescribably Delicious Banana Bread

1 cup butter
1-1/2 cups sugar
2 large eggs
4 very ripe bananas, mashed
1 teaspoon pure vanilla extract
4 tablespoons buttermilk
1-1/2 teaspoons baking soda
2 cups all purpose flour
1 teaspoon salt

Preheat oven to 350 degrees. Cream butter and sugar. Mash bananas, beat the eggs and add to the bananas with the vanilla and buttermilk. Mix well. Add to creamed butter and sugar mixture. Sift together flour, soda and salt. Add to banana mixture, beat well. Pour into 2 greased and floured 9"x 5"x 3" loaf pans. Bake 45 to 50 minutes or until bread pulls away from sides of pan. Cool
Ditamac MI/FL.
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This is for Marvis who wanted a recipe for the sauce for little party franks. I use grape jelly and cocktail sauce. Depending on how much you wish to make depends on the amount you use. Normally the ratio is one jar of jelly and two jars of sauce. Mix it together in your crock-pot, add the cocktail franks and let it cook on warm for a while and the jelly will melt. Everybody loves these and it is so easy.
Mary B. in NC

For grannym, IL :

Cake Mix Chocolate Balls

1 box cake mix, any flavor
1 can frosting
chocolate candy coating

Bake cake as directed on box. When cool, crumble up real fine. Mix in about 3/4 of the frosting. Roll into balls the size of golf balls. Let set overnight in fridge. Melt chocolate, dip balls in and put on waxed paper and put in refrigerator to set.

Barb in Ohio
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Hi Nancy & all of the kind readers of this newsletter. I noticed you did not include a Bisquick impossible recipe I make often for Pumpkin Cheesecake in the collection of this type of recipes. I will list the changes I use for this great pumpkin desert after the original recipe. Lynn in LV, NV

Pumpkin Cheesecake

1 can (15 oz) pumpkin (not pumpkin pie mix)
1 package (8 oz) cream cheese, cut into 16 pieces, softened
1/4 teaspoon vanilla
3 eggs
3/4 cup sugar
1/2 cup Original Bisquick® mix
1 1/2 teaspoons pumpkin pie spice
Topping, if desired
1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla

Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In blender, place all cheesecake ingredients. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes, scraping bowl constantly.) Pour into pie plate.

Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool on wire rack 10 minutes. Meanwhile, mix all topping ingredients. Carefully spread topping over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator.
High Altitude (3500-6500 ft): No change.
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You guys are SUPER,
Thank you, Alix in Shreveport for the " Natchitoches Meat Pie " recipe, I'm not into spicy hot recipes, so this recipe was perfect for me. This was a very good pie. Nice idea with the mashed potatoes in there, too.

Also Thanx, to Betty in MS, for the Tourtiere. We usually have this pie for Xmas, too.
And Thanx, to Barb in Ohio, for the French Meat Pie, will be trying this one also.
Thanx again all,
redskin in Brockville, Ont.

This is for Maggie who in the Nov. 2, 2009 newsletter requesting gluten free recipes. This Land O'Lakes site has a lot of gluten free recipes.
Hope it helps. Pat So Cal

Land O'Lakes: Gluten-Free Baking Recipes
http://www.landolakes.com/mealideas/gluten-free-recipes.cfm

Hi Nancy,
A friend of mine asked me if I had ever made a peanut brittle in which you make it in a electric skillet that is lined with aluminum foil. Can't remember all the ingredients or how much to each ingredient either. But she said after making it, you lift the peanut brittle out of the electric skillet on the aluminum foil, set that on a cookie sheet and you can set it outside where it is cold to set up quick or put in refrigerator to set up. They would always set outside to set up since it was winter time.

I have never heard of this recipe and I've done some research on the net for it but so far no such luck.

In need of your sage wisdom now.
Thanks, Renata

Comment
I found two  recipes
http://www.goodearthpeanuts.com/recipes/

http://allrecipes.com/Recipe/Peanut-Brittle-2/Detail.aspx

Hi Nancy, Just love your newsletters!!!What a great website!!I just started it about a month ago.

But in the 70's I had a recipe for a casserole that used I believe 3 different kinds of soup. I know it had cheddar cheese and olives in it but can't remember the rest.
It was so good!!

I have tried and tried to find it thru the years but have been unsuccessful. I lost it in one of many moves. I know it came from a lady in Spokane,Washington.
Maybe one of your readers has it,I sure do hope so.

Many Thanx Gayla from Idaho

Nancy-- For Marvis in Texas We always use a sauce to simmer smokies of equal amounts of Kraft Bar B Q Sauce and grape jelly with small amount of water to thin.
Jim in Texas

For grannym IL: My daughter makes the bonbons with most any cake. She bakes the cake in a 9 x 13 pan, cools it and totally destroys it into crumbs. Then she puts about a half can of frosting into the crumbs, mixes well and refrigerates for a few hours. Then she rolls into balls and dips into the almond bark coating that she purchases from wal-mart.
When she makes red velvet ones, she just puts cream cheese in the crumbs because the cream cheese frosting does not have enough taste.

The fruit flavored cakes(orange and strawberry) she adds a small amount of dry Jello powder into the crumbs to add some flavor because those are very weak tasting.
Most of these she dips into the white coating.

Thanks nancy and ditto for letting us share all our ideas with so many people.
Jean in nc

I need a recipe for HEARTY Beef Broth. I made French Onion Soup for the first time and was disappointed in the broth as it was weak tasting. I followed all the directions for baking the meat and adding vegetables, even reduced the amount of water in the soup as I realized I didn't have a proper ratio meat to water. I do not want to use purchased broth. I don't mind the work if it produces good results. I'm sure with all the good cooks out there someone can solve my problem.

Thanks so much. Anita in Camarillo

For Marvis in Texas, I use grape jelly with chili sauce for the little smokies sausages. However, my niece uses chili sauce and jellied cranberry sauce. Both are very good.
Millie in MO

I'd like to request TNT recipes for turkey loaf which is made with
ground white turkey.
Thanks! Athena in DE

Thank you for the pumpkin roll recipes!!! It's nice to have people to turn to for help!
MaggieB

This is for Brooxie in Ga

Banana Bread

1/2 C. Butter
1 C. Sugar
2 eggs
3-4 very ripe bananas(4 works better)
2 C. flour
1tsp. vanilla
1 tsp. baking soda
1 C. chopped walnuts.

Preheat oven to 350, Melt butter, add sugar, baking soda, and vanilla. Then add flour and eggs. Add bananas, mix well, then add walnuts. Put into lightly greased pans. Should make two small loaf pans. Bake for 45-50 min. or until done. Let cool. Bread will be brown in color.
Marlene Fl.
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In 11/4 newsletter, Leah wrote about New Yorker's discovering St. Louis Gooey Butter Cake. I checked it out and was a bit puzzled that the author in the NY Times wrote that the filling will "still be liquid in center". This may be her preference - a St. Louis article written about her article indicated that she also used less sugar - so it may be a wonderful recipe but just not like the original. A St. Louis Gooey Butter Cake's filling is really not like pecan pie, it's sort of softer. This is a very buttery and very sugary cake - and yes, gooey! Locally, many bakeries have taken their own liberties with it and made chocolate gooey butter, pumpkin gooey butter, lemon gooey butter, well you get the idea. A much easier - but still buttery and sweet - version can be made with a cake mix. You don't get the same kind of crust, but the crust is not the important part! Probably not much healthier, but much easier. And there is also a Gooey Butter Cookie recipe, which isn't as gooey but has the same kind of flavor. Oh, and the one of the "original" recipes (there is more than one!) has about 500 calories per serving, with about 25 grams of fat and 60 carbs. Which would explain why it's soooooo good!
Jan in MO

Hi Nancy and everyone,

In response to Mavis asking for the appetizer recipe using grape jelly and sausages, I made this all the time back in the 70's. You use one bottle of chili sauce (12 oz) and one jar of grape jelly (18 oz). Mix the two together, then put your sausages, meatballs, chicken wings (pre-cooked) or whatever you want into a crockpot or an oven and just simmer until ready to serve. They were always a hit whenever I took them. I had almost forgotten all about this recipe until I saw Nancy's newsletter today, Mavis.

Becky from Southern Indiana

Hi Nancy! I made this recipe this afternoon! some were rolled in powdered sugar, some in cocoa & some in shredded coconut! Yummy! They are so good!

Special Dark Fudge Truffles

2 cups (12-oz. pkg.) Hershey's Special Dark Chocolate Chips
3/4 cup whipping cream
Various coatings such as toasted chopped pecans, coconut, powdered sugar, cocoa or small candy pieces

1. Combine chocolate chips and cream in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
2. Refrigerate 3 hours or until firm. Roll mixture into 1-inch balls. Roll each ball in coating. Cover; store in refrigerator. About 3 dozen truffles.
Nutritional Information per serving
(2 truffles: Recipe makes 36 truffles):

Calories: 180, Total Fat: 15g, Saturated Fat: 6g, Trans Fat: 0g, Cholesterol: 15mg, Sodium: 0g, Total Carbohydrates: 13g, Dietary Fiber: =1g, Sugars: 9g, Vitamin A: 4%DV*, Vitamin C: 0%DV*, Calcium: 2%DV*, Iron: 0%DV*
*DV = % Daily Values are calculated based on a 2000 calorie diet

Chris NM
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For Maggie B., on Nov 2, an email asking for a recipe for pumpkin roll cake. This is in the Penzey's Spices catalog, which I haven't yet made but will do so for Thanksgiving dessert.

Pumpkin Roll Dessert

3 large eggs
7 1/2 ounces canned pumpkin (1/2 of a 15 ounce can)
1 cup sugar
1 cup flour
1 tsp baking soda
1 tsp baking powder
1 tsp PENZEY'S CINNAMON
Preheat oven to 375º. Line a jelly roll pan with wax paper and spray with non-stick spray or rub with oil. In a mixing bowl, beat together the eggs and pumpkin. Gradually add the dry ingredients and mix well. Pour the batter into the pan and spread evenly using a flexible spatula (or an offset spreader) and bake for 12 - 15 minutes. Gently turn out onto a clean dish towel (NOT TERRY CLOTH), or cheesecloth, peel and discard the wax paper and carefully roll the cake from the short end. Let cool for about 30 minutes. (If it is left too long rolled up it is hard to unroll it without cracking.) While the cake is cooling beat together the filling:
8 ounces cream cheese, room temperature
1 cup powdered sugar (plus 2 tablespoons for topping)
1 tsp pure vanilla extract
2 tablespoons softened butter
When the cake has cooled, unroll, spread gently with the filling all the way to the edges, re-roll and place on serving platter. Sift the 2 Tablespoons powdered sugar over the top then cut into circles and serve.

Prep time: 30 minutes
Baking time: 12-15 minutes
Serves: 16-18
(This was sent in to Penzeys by Jacki Keck)

Hope yours comes out as good as the photo looks!
Barb of Bayside, Queens, NYC
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This is in response to Athena in DE who asked if the recipe for Spinach and Artichoke Cheese and Mac was the same recipe Myron Drinkwater posted the day before on Nov 2, 2009. It basically is the same with the exception of the amount of onion. The recipe he posted called for one large onion and the recipe I posted called for one medium onion. Now as I can see, the original recipe was the one Myron posted and the one I posted was the one posted on Rachel Ray's site and the one apparently used by the person who won the $500.00 prize. Mr. Drinkwater asked for the recipe used on that particular show date (the prize winning recipe) or a really good TNT recipe. What I was trying to do was point him to the link where he could check it out and see if this was the recipe he saw and the one he had in mind. They televise the same shows at different air dates (it's like reruns on regular TV), and this is why I included the excerpt from the show in my post. I like to solve puzzles and search for things on the Internet, so that is why I sent that post.
Claudine

To Fran in upsate NY, letter of Jan. 14th. In regards to eggplant. I use to salt mine years ago, now I don't, I just skin them cut them about 1/4 inch, put them in flour, then eggs and then in seasoned bread crumbs. They do not have a sour taste.

For Fran in Upstate NY (Re: Icebox cake) This has been our family favorite for over 60 years. In a 9x13 pan put in a layer of graham crackers. Add a layer of chocolate pudding ( I use 2 small boxes )divided for the chocolate pudding. Add another layer of graham crackers, then a layer of lemon pudding. (1 box). Another layer of graham crackers and the last of the chocolate pudding. Top with whip cream or cool whip, refrigerate and enjoy.
Carolyn in Syracuse, NY

Re: "Would someone please tell me how to make cake bonbons? I think it's just a cake torn into crumbs and a cake of frosting mixed into the crumbs. The frosting-crumb mixture is then rolled into small balls. Would that be right?

Thanks so much," grannym IL, the bon bons I know are tiny square cakes dipped in frosting and decorated. Now I couldn't find that recipe, but I did find lots of candy balls called bon bons. I believe in the cake ones, a cake is baked - or brownie - and then dipped in a frosting of your choice, so that the entire piece is covered, and then decorated. They are very good!
Chris in NM

This is a very good and easy rhubarb cake dessert.

Rhubarb Upside Down Cake

Mix together:
1 box White Cake Mix
3 eggs
1 c. water
1 stick margarine, softened
Pour into 9x13" pan.

Mix together:
4 c. diced rhubarb
1-1/2 c. sugar

Spoon on top of cake mixture. Pour 1/2 pint whipping cream, not whipped, over top of rhubarb:

Bake at 350° for 1 hour. Cool 15 minutes. Flip upside down on a serving dish. Garnish with Cool Whip or ice cream.

Mary Alyce in WI
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To all of you good cooks in Nancyland, years ago (now I am talking years and years ago) when I was little, every Sunday my mother would make soda/tea biscuits with raisins, I had the recipe and have misplaced or lost it. I was wondering if anyone could help me on this one?
JL in South Jersey

Lemonade Kool-Aid Pie

1 envelope Lemonade Kool Aid
1 can (14 oz) Eagle Brand sweet condensed milk
8 oz tub Cool Whip

Fold in Kool Aid with the sweetened condensed milk; then fold in the tub of Cool Whip. Put in graham cracker crust. Chill several hours.
Betty J
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Some of the messages that have been sent in recently suggest searching the internet for the recipe. The messages are generally not posted to our newsletter because the recipe(s) have not been tried and  tested by any of our family of members. We all have gotten recipes from other email newsletters that sound great but find they are a waste of time and money because they just didn't turn out well. Hopefully the recipes sent in to this newsletter have few failures because the recipe has already been tested before they are sent to our daily newsletter
Nancy Rogers

To Tammy in Jamestown, NY from the Oct. 29th newsletter. I went to Farm and Fleet in Madison, WI tonight-the Pastry cloth set they have is made by
Bethany Housewares
431 Second Ave. SW,
 P.O. Box 199,
Cresco, Iowa 52136-0199.

The phone number is 563-547-5873 and the fax number is 563-547-2611. I was wrong on the price-it is $16.99. It is a 19" circle with a pastry cloth on it with measurements for 10, 12 & 14" circles. The cloth comes off for washing if necessary. My sister loves hers. Hope this helps you and is what you had in mind.

Ann W.-Madison, WI

Pepperoni Beans

2 cans red kidney beans - rinsed and drained
1 can white cannellini beans - rinsed and drained
1 can Rotel tomatoes with chiles
1 cup pasta or pizza sauce ( any kind )
1 can chicken broth
1/2 "pillow package" pepperoni, diced - about 1/2 cup

Mix all together in pan and bring to boil. Lower to simmer and cook 15 mins. It is somewhat of soup, but thicker, a "stoup" as Rachael Ray would say!
Diana in RI
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Caramel Pie

3 cups brown sugar
3 cups water
2 tablespoons butter
1 cup all-purpose flour
3 cups milk
6 egg yolks

Boil brown sugar, water and butter together for 2 or 3 minutes for a good strong caramel flavor. Slowly stir flour mixture into boiling syrup, stirring constantly until it comes to a boil. Remove from heat; cool 5 minutes and stir once. Pour into 2 baked pie shells. Top with either a meringue from the egg whites or allow pie to cool and top with whipped cream.
Sue
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Piglets In The Blanket
from  Pillsbury

1 can Pillsbury® Refrigerated Crescent Dinner Rolls -- (8-oz.)
24 fully cooked cocktail wieners (I use the Lil Smokies)
Ketchup or purchased sweet and sour sauce

Heat oven to 375°F. Grease cookie sheet. Unroll dough; separate into 8 triangles. Cut each triangle into 3 smaller triangles. Place 1 little sausage on shortest side of each triangle; roll up to opposite point. Place, point side down, on greased cookie sheet. Bake at 375°F. for 11 to 15
minutes or until golden brown. Immediately remove from cookie sheet. Serve with a sweet and sour sauce. Makes 24. My family eats them without sauce!

Another suggestion is to use grape jelly/chili sauce mixed together and poured over Lil Smokies and cooked and served in a slowcooker. I think there is a real recipe for this on the site somewhere - but that will work. They go over real well, too.

Take care and hope you are well again soon!
Barbara in AL
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Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings. Remember to include your name within the message as well.