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Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499

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To Ella in CA, the only place I have found Wolf Chili is at Walmart. For our taste it is the best canned chili around.
Dixie in AL

This is for Shirlee from Michigan in the 11/6 News letter

7 layer salad

2 heads ice burg lettuce
1 large red onion, chopped
20oz frozen green peas, thawed
2 large bell peppers, chopped
2 cups parmesan cheese, grated
2 cups cashews, divided
1 pound bacon cooked and crumbled
1 bunch celery, chopped
3 cans water chestnuts, drained
3 cups mayonnaise
2 packages good seasons zesty Italian salad dressing mix

Make 24 hours before serving
Mix mayonnaise and salad dressing mix together and set aside

In two large salad bowls In order given layer ingredients only using half the cashews. Spread dressing mix over salad cover and refrigerate until ready to serve. Just before serving add remaining cashews and toss salad.

Tracy in Atlanta
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Hi Nancy, I caught the last few minutes of Bobby Flay's show a few days back. He had made Strawberry Bread Pudding. Does anyone have the measures for the ingredients or where I might find them on the internet?
Thanks, Margaret Tulsa 

Eve in WI. Thanks for the tip I'll look for it next time I shop.
Anita in Camarillo

I would like to make the cake bon bon’s for Christmas gifts. How far in advance can I make these? How do I store these – in a tin can or in the freezer?
Thanks in advance, Wyndal from MS.

Does anyone have a recipe for a Trifle that would be special for Thanksgiving Dinner.
I have a wonderful pumpkin/gingerbread one but would like one with cranberries or apples.
We love Trifles - They are so good and look so very special when they are served
Thank you, Rosemarie in rural Kansas City

Susie in illinois is looking for cream caramels; I have made the one below for caramel apples. Don't wrap or cut in little squares. After this sets up, gently heat to make it easily dippable! This is so good and tastes like those you buy!

Vanilla Caramels

2 cups granulated sugar
2 tablespoons butter
1 cup milk
1 teaspoon vanilla extract

Boil sugar, butter and milk to firm-ball stage, 245 degrees F. Do not stir after sugar is dissolved. Pour on buttered platter, cool, beat until creamy. Add vanilla extract and chopped nuts or cherries, if desired. Press into buttered pans. When firm, cut into squares. Wrap in wax paper. www.recipegoldmine.com
Chris in NM
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One of my aunts made this for Halloween for the kids.

Caramel Candy Apples

6 md Apples
1 1/4 c Margarine
2 3/4 c Dark brown sugar, firmly packed
1 c White corn syrup
1 cn Sweetened condensed milk (Eagle brand)
1 1/2 ts Vanilla

In heavy saucepan or skillet, melt margarine and sugar. Add corn syrup and condensed milk. Cook until mixture forms a firm ball in cold water. Remove from heat, beat. Add vanilla. Place sticks in apples and dip in mixture. Set apples on waxed paper lined surface.
http://www.abbys-kitchen.com/recipe_data.asp
Chris in NM
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For Anita in Camarillo, looking for an answer to making a hearty broth,I keep jars of bouillion crystals/cubes in the cupboard for a bit of extra flavor in meat or soup dishes.
Chris in NM

Cream Caramel Recipe for Susie in Illinois November 6, 2009 newsletter

This recipe I found in a microwave cookbook and it is good.

Caramel Sauce

1/4 cup margarine or butter
1 cup packed brown sugar
1/2 cup whipping cream

In a microwave measuring cup, microwave margarine on high for 30 - 45 seconds to melt. Stir in sugar and cream. Microwave on high for 2 - 2 1/2 minutes, stirring once during cooking. Serve warm. Makes 1 cup.
Emma from Montana
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Microwave Vanilla Caramels

1/2 cup margarine or butter, melted
2 cups sugar
2 cups Karo syrup, white
2 cups cream, divided
1 tsp. vanilla

Combine margarine, sugar, Karo syrup and half of the cream in a 6 quart microwave safe dish.. Cook on high for 22 - 27 minutes, stirring every 5 minutes until firm ball stage. Add remaining cream and vanilla. Cook for 12 - 15 minutes more. Pour into a buttered pan. Cool and cut into squares. Delicious. Can cut the recipe in half.

Emma from Montana
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In the Nov 6 Newsletter, Chris in NM asked for a bonbon cake recipes. Here is a Cake ball recipes. I think this is what he is looking for.
From: Margie, NC


Cake Balls

1 box cake mix - any flavor
1 tub of frosting - (usually the same flavor as the cake)
Almond bark

Bake cake in 9x13 pan according to directions. Once cake has cooked and cooled, crumble into a bowl. Add 2/3 of the frosting then roll into balls a little smaller than a golf ball. Lay on cookie sheet and freeze. Once frozen dip in melted Almond Bark.

You will need to dip them while they are frozen so they keep their shape.
Margie, NC
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Red Velvet Cake Balls

Bite-sized, candy covered cake.

1 box(es) Red Velvet Cake Mix
3/4 cans Cream Cheese Frosting
1 pound Package Candy Coating
Preparation Instructions
Bake cake as instructed on package in a 13 X 9 pan.

After cake is cooked and cooled completely, crumble into large bowl.

Mix thoroughly with 3/4 can cream cheese frosting.

Roll cake/frosting mixture into quarter size balls and lay on cookie sheet. (Should make 45-50)

Chill for several hours or speed this up by putting in the freezer for about 15 minutes to get the rolled balls firm enough to dip.

Using a small bowl, melt candy coating in microwave per directions on package. (30 second intervals, stirring in between.)

Remove chilled balls a few at a time from the freezer and dip in melted candy coating. Drop the ball in the bowl of melted candy coating and then cover exposed areas using a spoon.

Lift the ball from the chocolate with the spoon without rolling it around and tap spoon on side of the bowl to allow excess chocolate to fall off.

Slide each ball on to a wax paper covered cookie sheet to dry.

Drizzle extra melted candy coating on top for decoration
Margie,NC
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For Susie in Illinois who wrote "I'd like to find an easy (if there is such a thing) recipe for making caramel that can be used to coat apples or to pour hot onto apple slices."

This may not be at ALL what you are looking for, but it is as easy as taking a lid off a jar and heating the sauce. I use Smucker's caramel sauce to dip apple slices in. Very good, and NO trouble. In fact, there usually is another brand in the fresh fruit section near the apples that is also very good. Makes a quick, easy and tasty dessert!
Barbara in AL

"Where does one find Wolf Brand Chili? The enchiladas sound delicious and I want to try them, but I don't think I have ever seen this brand." Ella in CA, Wolf Brand Chili, with or without beans, is found in the soup/chili section of grocery stores. I buy it frequently and mix with Mexican cheese for a great dip.
Chris in NM

If someone sent this suggestion to Marvis, I missed it. You can serve hot dogs in melted currant jelly with mustard to taste.
grannym IL

Hello all. In
Carolyn's icebox cake, is the pudding cooked or instant.
Many thanks.
IG

Hi Everyone. Had lunch with my cousin, Barb. last week before she went to Florida for the winter and she said she wished she had the Red Sauce recipe her mother made (my aunt from Lewiston, near Niagara Falls.) Would you believe, I found it in the boxes I am going through and in her own hand writing. Made a copy of the recipes and gave her the original. It meant so much to her that they were in her hand writing. Another reminder to make copies of your recipes in your hand writing for your kids kids and grandkids.

Here is her Red Sauce recipe just as she wrote it.

Red Sauce (sweet)

1 peck tomatoes
8 cups sugar
8 cups vinegar (cider)
8 medium onions
3 tablespoon salt

Put tomatoes and onions through food grinder. Mix all together. Bring to boil. Turn to low and cook for a long time--until rather thick. Stir often.

That's it. I would put into jars and process in water bath for at least 10 minutes to seal. That is what I do with my own relish recipe. You could probably use a food processor if you don't have a food grinder. I remember she always served this with almost every meal we had at her house.

Ginny Lee-upstate NY
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The subject recipe calls for "2 flat cans crushed pineapple". How much is 2 flat cans?
Thank you.
Ruth Hille

Comment
Two flat cans would be the small cans of pineapple (shaped like tuna cans.).
Nancy Rogers

Hello Nancy,
This is for Barb in Ohio.
Thank you, Thank you, for again sending in the recipe for the Turkey Dinner Meatloaf . I ran a copy off last year and made it several times, much to both my husband's and dinner guests delight. However, as I so often do, I put the recipe up and then lost it before I got it copied into my personal cookbook. As soon as I write this note I'm going to copy it into my own cookbook before I loose it again!!!!
To all Nancylanders.
Have a very Blessed and Happy Thanksgiving.
Linda "Miss Kay" C. /ABQ,NM

Hi Nancy,
It's great that the family are keeping you well and truly busy. Maybe we have now realised that you are happiest when there's not enough room in the newsletter - must be a bit like having that extra piece of chocolate that you can spread out and nibble at.

It's a little strange if you can say a caramel chocolate trifle without going mmm mmm mmm!!

Chris in NM commented on this recipe that I placed on the message boards yesterday - as being decadent, it truly is; even more so if you follow it with a Classic Irish Coffee. The Irish Coffee recipe can be found on Nancy's Message Boards at:
http://whatscookin.proboards.com/index.cgi?board=chocolate

Caramel Chocolate Trifle
Serves 6

3 1/2 oz/100g simple Madeira (yellow) cake, cut into 8 pieces
1 Tbsp Tia Maria
2 Tbsp chocolate sauce
5 oz/150g frozen raspberries
5 oz/150g dark chocolate caramels
2 3/4oz/75g instant custard powder
10 fl.oz/300ml boiling water
7 fl.oz/200ml creme fraiche

Put the cake pieces into the bottom of a 1.2 litre glass bowl or divide between 4 or 6 pretty small glasses. In another bowl, mix together the Tia Maria and chocolate sauce. Drizzle this over the cake and scatter over the raspberries.

Reserve 6 chocolate caramels. Put the remaining caramels into a bowl along with the custard powder. Pour over 300mls boiling water and whisk until smooth and the caramels have melted. Leave to cool slightly then pour into the bowl/s over the raspberries. Chill for at least 2 hours.

Top with the creme fraiche. Slice the remaining caramels and use to decorate the trifle.
Sylvia
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Comment
Yes, I am happy when there is more replies and recipes than will fit in the newsletter.  It means that more are sharing their recipes and ideas.
Nancy Rogers

Phylis C. from Kentucky. Here is a recipe my Mom made quite often. People raved about it. Me I'm not a big fan of oysters. Mary Jo in MD

Oyster Pudding

1 pint of oysters (or more if preferred)
12 slices of bread
4 ounces cheddar cheese, shredded
4 cups milk
4 eggs
1 tablespoon salt
1 tablespoon pepper
paprika

Take 6 slices of bread and butter on one side. Place the bread butter side down in a casserole dish. Then put oysters over top of the bread. Spread 4 ounce of cheddar cheese evenly over oysters. Butter other 6 slices of bread and put on top of cheese with butter side up. Beat 4 eggs until frothy; add milk, salt and pepper. Pour over bread sprinkle with paprika and bake at 325 degrees 1 hour 25 minutes. Give it about 15 minutes to setup after it finishes baking.
Mary Jo in MD
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I was looking at your recipe for Cinnamon Popcorn and thought you might want to make a change to the first line.

Cinnamon Popcorn

Eat 2 egg whites until frothy, add:
2/3 c. sugar
1 tsp. cinnamon

Mix. Pour over 3 quarts of popped corn and mix. Put in oven for 20 minutes at 350 degrees or until crisp.
Kim G
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Popcorn Recipes

Thai Chicken

6-8 skinless chicken breasts or thighs

Mix together:
1 cup salsa
1/2 cup peanut butter (any kind)
2 Tbs soy sauce
1 Tbs lime juice
2 Tsp fresh grated ginger or 1 tsp powdered (fresh is better)

Grease a baking dish and place chicken. Spoon sauce over chicken. Cover and bake 350 - 40 minutes. Uncover and bake an additional 20 minutes. Very nice served over rice.
Judy/Buffalo
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For left-over turkey:

Turkey Crab Stroganoff

1/4 c. butter
1/4 c. minced onion
1/2 lb mushrooms, sliced or 1 can (4 oz.), drained
4 c. diced cooked turkey
2 c. (10 1/2 oz) golden mushroom soup
2 c. ( 7 1/2 oz) crab meat, drained
1/4 t. pepper
1 c. sour cream
Toast points

Melt butter in skillet. Add onion, saute 5 min. Stir in mushrooms & cook, stirring occasionally, 5 min. Add next 4 ingredients. Cook over low heat, stirring often, 15 min. Before serving, stir in sour cream & heat.
Serve in chafing dish with basket of toast points.
8 servings.
(Source: Mrs. Brice Hall) Athena in DE
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For Phyllis:

Baked Oysters with Breadcrumbs and Garlic

2 T. butter
1 c. fresh white breadcrumbs, made from 3 slices French or Italian bread
1 t. finely chopped garlic
2 T. finely chopped parsley
2 doz. fresh oysters, well drained
3 T. freshly grated Parmesan cheese
3 T. butter cut in tiny pieces

Preheat 350. Generously butter ovenproof baking dish. Melt 2 T. butter in 6-8" skillet. When foam subsides, add crumbs & garlic; toss in butter until crisp and golden. Remove from heat; stir in parsley. Spread 2/3 c. of crumb mixture in bottom of baking dish & top w/ oysters (in one layer). Mix remaining bread crumbs w/ cheese & spread over oysters; top w/ butter pieces. Bake 12-15 min. or until crumbs are golden & juices are bubbling. Serve.

Athena in DE
(Let me know if you want scalloped oysters or oyster casseroles or any type of oyster dish.)
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Easy Cranberry Orange Walnut Bread

Whisk together:
3 cups flour
1 cup sugar
3 1/2 tsp baking powder
1 tsp salt

Mix together and add to dry ingredients ONLY until blended.
Orange zest from 2 oranges
1 cup orange juice
4 beaten eggs
1/2 stick melted butter

Stir gently into blended batter:
3/4 cup walnuts
2 1/2 cups fresh cranberries

Grease pan(s) and bake 350 oven approximately 1 hour.
(I rotate the pan(s) every 20 minutes until done. This gives an even golden color to the top of each loaf.
Judy/Buffalo
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To the lady asking about the brownie pan, with insert to make individual items. I bought mine when QVC first came out and at first did not really understand the directions, but have learned to love it. It does need spraying with Pam on all surfaces, especially the inserts. You pour the batter in the pan, then insert the divider. I use it mostly for cornbread, and have used it for meatloaf, and oh yes, for brownies as well. It just takes up more space in a too small kitchen, but we are learning to live with it. Check for doneness, and the center ones sometimes are not quite as done as the outside. Very handy for potlucks as all are equal sized.
Azgranny

Does anyone remember the lemon cake that Carrow's used to serve? It was a layer cake and the cake was lemon with a lemon filling and lemon frosting. Was one of the best, especially for a restaurant. I've thought about experimenting but thought maybe someone already had a TNT recipe like this. I would certainly appreciate having it.

Thanks, Anita in Camarillo

Nancy & Nancylanders: I have several good recipes for corn casseroles and scalloped corn but I'd like a really fantastic TNT recipe for either or both Corn Casserole and/or Scalloped Corn. I want to use this as a side dish for Thanksgiving Dinner, so please check your recipe files/boxes and post your best recipes.
Mr. Myron Drinkwater - Lake Forest, CA

For Boots in VA. My girl friend has that pan and made brownies in it and it worked great. I borrowed her pan and made a spice apple cake in it. Came out great. You just put the insert in and pour in the batter and cook. When product is cooled just take out the insert and you have perfect squares. I did use cooking spay before baking. Liked her pan so much went out and bought one of my own. Enjoy yours.
Eina, MA

Kristin asked for an easy recipe for using leftover turkey. This casserole is delicious! I usually double it and bake it in a 9X13 pan.

Turkey Casserole

2 c. cooked turkey pieces
2 c. cooked noodles (rotini noodles are good)
2 c. uncooked broccoli flowers
1/2 c. mayonnaise
1/2 c. sour cream
1 can (10 and 1/2 oz.) condensed cream of chicken soup
1 T. lemon juice
1 and 1/2 c. grated Swiss cheese

Combine turkey, noodles and broccoli. Combine remaining ingredients, except save 1/2 c. cheese for garnish.. Add to turkey mixture and place in buttered casserole. Bake at 350 degrees for 30 minutes. Add remaining cheese and bake an additional 5 minutes. (I bake it about an hour when I double the recipe.)
Dorothy from WA/AZ
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This is for Kristen who was looking for left over turkey recipes. This is a good one.

Wild Rice Turkey Casserole

2 cups cut up cooked turkey
2 1/4 cups boiling water
1/3 cup milk
1 small onion chopped (1/4 cup)
1 Can (10 3/4 oz) cream of mushroom soup*
1 small can sliced mushrooms
1 package (6 oz) Uncle Bens seasoned long grain and wild rice

Heat oven to 350°.
Mix all ingredients, including seasoning packet from rice, in an ungreased 2 qt casserole dish.
Cover with foil and bake for 45-50 minutes, until rice is tender. Uncover and bake 10 - 15 minutes more or until all liquid is absorbed.

* I have also used cream of onion soup, and that is really good also. Always thought it would be too strong, but it has a nice mild creamy taste. Water chestnuts can also be added if you like a bit of crunch.
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To Suzz NE, Victor in Chandler AZ, & Pat, So Cal. Thank you all for your responses re my pressure cooker pot roast that wasn't tender. The cooker has a "knob" that goes on the stem and pressure is regulated by the flame. It starts to rock and I try for the "slow rocking" but then it seems to stop so I try to adjust flame a bit more. This is difficult because my gas burners don't seen to be fully adjustable. It seems to have basically three heights- not like the old gas stoves. I put the cooker on a wet hand towel in my sink and ran a thin stream of water over to cool and release pressure. I removed roast, put carrots and potatoes in the hot broth, return to pressure and cooked 3 min as per instns. Way overdone. Maybe I should have somehow tried to cool the liquid first? And I rechecked the little recipe book and it stated 45 min. for 3 Lb roast- mine was med, so I don't know. Will re-try when meat is on sale again- this time I'll take notes- these senior moments are really getting annoying LOL. Thank you all again.
Cheryl, Charlotte

A new Brownie with a twist
Buy a box or have a recipe that calls for a 9x13 inch pan of Brownies. Mix the batter and pour half of it in the pan. THEN cover the batter with any type of chocolate bar--Hersheys, for instance, then spread the rest of the batter over the chocolate and bake according to the instructions on the box or in the recipe.

These are great warm, melty and yummy, but even cold their are good.
I am sending this from Tucson as we have moved from West Lafayette, Indiana, Hugs to all newsletter friends and especially to Nancy.
Dee inTucson

Anita in Camarillo I made your recipe for Kauai Banana Bread The only thing I added was 1 1/2 cups of chopped Walnuts.. I want you to know that this recipe is a keeper . I always tell my friend Sara in Florida if I have tried a recipe and really like it that it is a Keeper.. This bread is very moist.. Thank you..
K.K. in Texas.

Nancy thank you for your time and energy that you put into this newsletter...

Hello all. In
Carolyn's icebox cake, is the pudding cooked or instant. Many thanks.
IG

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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.