To the reader who requested a recipe for olive spread I am thinking she may mean the one that Heloise and her mother have made famous so here is the original from her book and column.

Olive Spread

8 ounce block of cream cheese, softened
1/2 cup mayonnaise (not Miracle Whip type)
1 cup chopped olives-salad type works well at a more economical price
2 tablespoons of olive juice from the jar
a dash of black pepper
1/2 cup chopped pecans

Mix all together. It will appear runny but leave in set in the refrigerator overnight and it will thicken into a wonderful spread.
Nana in SE Ohio
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Here is another caramel recipe for Cheryl Il )12/3 newsletter.) I believe it came from a magazine advertising Eagle Brand sweetened condensed milk. I am not sure where I copied the tips for cutting caramels.
Robbie IN

Caramels

1 cup butter- Do not use margarine
2-1/4 cups brown sugar firmly packed
1/8 t. salt
1 cup light Karo syrup
1 -15oz can of sweetened condensed milk(Eagle Brand)- not evaporated milk
1 t. vanilla

In a saucepan, melt butter. Stir in sugar and salt, then add corn syrup and mix well. Add milk, stirring constantly. Continue stirring and cook to 245 Degrees.

Remove from heat and stir in vanilla. Pour into a 13 by 10 buttered pan. When cold, cut into squares and wrap. Makes about 49 pieces.
Robbie IN

Chill caramels in refrigerator for about 20 minutes, or until they are slightly cool to touch. Cover carving board with wax paper. Remove cooled caramels from pan and; place on the wax paper. Dip the blade of a sharp chefs knife in a bowl of very hot water until the blade is warm; dry blade with clean towel. Spray the knife lightly with non stick cooking spray. Do not use olive oil. as this will alter the taste of your caramels. Score the pan of caramels before cutting. 1 inch squares are the desired size. Insert the tip of the knife in the scored line, at the point farthest from you and draw the knife to you swiftly and evenly. Re-dip the blade in the hot water and respray blade frequently.
Robbie IN
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I went to the Post Office today and found several calendars sent from Bendigo, Australia today. The calendars are beautiful. The pictures of birds from Australia will be what I take to tutoring today. I opened the envelope at the Post Office. The man behind the counter was jealous my calendars and said why didn't one of them have his name on them. I told him they were from my faithful members of my recipe exchange recipe exchange. He just laughed as he looked through both of the calendars. He is such a nice man and has worked at this post office for as long as I can remember (at least 12 years.)
Nancy Rogers

Suggested Sites
Recipes from King Arthur Flour
http://www.KingArthurFlour.com

Kitchen Mixes
http://www.kitchenmixes.com
Sherry

I know this is from a 12/5 newsletter, but no longer know who submitted it.
Robbie IN

Christmas Ornament Appetizer

24 Ritz Crackers or other round cracker
1/2 cup Cream Cheese Spread-any flavor
Sliced green onions
small tomato pieces

Spread each cracker with 1 tsp cream cheese spread.

Decorate with onions and tomatoes as desired to resemble Christmas ornaments. Can also use other vegetables chopped fine to resemble decorations on Christmas ornaments.
Makes 6 servings. (4 topped crackers each.)
Robbie IN
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Here is a slightly different cheese ball recipe than those we often see at the holidays. Susie Indy might want to consider it, as she has mentioned she is tired of making the same things each year.
Robbie IN

Southwestern Cheese Ball

16 oz cream cheese softened
1 cup of finely chopped black olives
1 cup of finely chopped ham
3 finely jalapeno peppers or to taste
1 cup shredded cheddar cheese
2 tbsp grated onion
garlic powder, salt and pepper to taste
chopped pecans

Combine cream cheese, black olives, ham, jalapeno peppers, cheddar cheese, onion and seasonings in bowl; mix well. Shape into ball. Roll in chopped pecans. Refrigerate until firm.
Robbie IN
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In respond to Cheryl, Ill, this site www.southernplate.com had this recipe. I have tried a lot of her recipes and most are easy. I copy this from her site. I plan on making it today.

Homemade Caramels -You’ll be spoiled!

Nancy, this is a special thank you for the many hours and time that you spend on this Recipe Bible. That is what i call it for it is just full of anything you want to know. It just amazes me that you do this every day. Like everyone else, I look forward to this letter, have learned so much, and have had lots of help from our friends around the world. The recipes have been great and help is bountiful. To show my appreciation this holiday I have sent to you a small check. Thank you for caring. Mary, Green Brook, NJ

Comment
Thank you so much. I really appreciate it. It came at a time that money was really needed for the site. After this month what I make tutoring after school will pay both for the site and my property taxes.

You made my day. Thank you so much.

Have a great day.
Nancy Rogers

Arroz Con Pollo

1 lb Fryer Chicken, In Pieces
3 tsp Salt
1/2 tsp Pepper
1 Garlic clove, Minced
4 Tbsp Olive Oil
1 cup Onion, Chopped
1 1/2 cups Tomatoes, Diced
1 1/2 cups Raw Rice
2 1/2 cups Chicken Broth, Hot
1/2 cup Green Olives, Sliced
1/2 cup Pimientos, Sliced
2 Tbsp Parsley
1 1/2 cups Tiny Green Peas, Frozen

Wash and dry the chicken; rub with 2 teaspoons salt, freshly ground black pepper and garlic. Heat the oil in a casserole; brown the chicken in it. Stir in the onions until light browned. Add the tomatoes; cover and cook over a low heat for 20 minutes. Add the rice and broth and the remaining salt. Cover and cook over low heat for 20 minutes or until the chicken is done. Add the olives, pimientos, parsley, and peas. Cook 5 minutes longer.
Denise in the Villages, FL
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Down on the Farm Casserole

3-4 small yellow squash
1 green bell pepper
1 onion
1 lb. hot breakfast sausage, crumbled, browned well and drained
1 can cream of chicken soup
1 box stove-top stuffing mix, dry
1 C. shredded cheddar cheese

Sauté squash, pepper, and onion until soft. In large mixing bowl, combine all ingredients except cheese. Place in a greased 9x13-inch casserole dish. Top with cheese. Bake at 350 degrees for 30 minutes.
Artemis NYC
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These are a few of the goody recipes I make for the Christmas holidays every year. They have been accumulated from many sources over the years and I've made them all several times so they are tried and true.
Rodney E. in Chatsworth,IL

Cashew Butter Brittle
Makes about 2 pounds

2 cups sugar
1 cup light corn syrup
1/2 cup water
1 cup butter
3 cups salted cashew halves

1 teaspoon baking soda ( Note: I take a couple teaspoon vanilla and mix it with the soda to have ready when I need to pour it in) recipe doesn't call for vanilla but I always put it in.

Lightly grease 2 rimmed baking pans with butter. In a heavy 3-quart saucepan over medium heat, stir together sugar, corn syrup, and water. Cook stirring frequently, until sugar dissolves. Increase heat to medium-high, and bring mixture to a boil. Add butter and stir until butter is melted. Attach a candy thermometer to pan, and reduce heat to medium-low. Cook mixture, stirring occasionally, until thermometer registers 280º (soft crack stage), 30 to 35 minutes. (Soft crack stage is when a small of sugar syrup is dropped in cold water and can be stretched between your fingers and separates into hard but not brittle threads.)

Stir in cashews, and cook over medium-low heat, stirring frequently, until thermometer registers 300º (hard crack stage) about 10 to 15 minutes. (Hard crack stage is achieved when a small amount of sugar syrup dropped into very cold water solidifies but separates into hard brittle threads.)

Remove pan from heat, and carefully remove thermometer. Quickly stir in baking soda, mixing thoroughly. Mixture will bubble. Pour mixture onto prepared pans. As the cashew brittle cools, stretch it by lifting and pulling with 2 forks from the edges. Loosen from pans as soon as possible, and break into bite-size pieces. Store in airtight container.

Note: I butter two cookie sheets and place them in the oven set at 180 or so. I keep them in the oven while I am making the brittle. When I set the brittle off the heat before stirring in the soda-vanilla mixture, I set out the cookie sheets, mix in the mixture stir well, then pour the candy on both sheets. Then I pick up the cookie sheets and shake real good. Because the pans are hot and the candy mix is hot, the candy spreads out real thin. I have been making peanut brittle for years and this always works well for me.
Rodney E. in Chatsworth,IL
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Jan P’s Fudge

12 oz semi-sweet chips
12 oz milk chocolate chips
1 stick butter
1 can sweetened condensed milk
1 teaspoon vanilla
1 jar marshmallow fluff
1/2 cup nuts (optional)

Melt chips and butter in microwave for 3-3½ minutes. Mix very well. Then add can of sweetened condensed milk and vanilla. Mix well. Add marshmallow fluff and nuts. Mix well .

Pour into buttered 9X13 dish and refrigerate until firm.

Any type of chips may be used for different flavor combinations.
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Chocolate Covered Cherries (Liquid Centers)

60 maraschino cherries with stems
3 tablespoons butter or margarine
3 tablespoons corn syrup
1/4 teaspoon salt
2 cups powdered sugar (may need a little more or less depending on humidity and if you add any flavoring)

1  1/2 pounds chocolate or white chocolate for coating candy

Drain cherries well; let stand on paper toweling.

Combine butter, corn syrup and salt; stir in powdered sugar. Knead until smooth. Chill if to soft. Shape a marble sized piece of sugar mixture (about 1 teaspoon) around each cherry. Place on waxed paper lined baking sheet; chill.

In a small heavy pan or microwave, melt chocolate coating. Holding onto stems, dip cherries, one at a time, into melted mixture. Spoon mixture over cherries to coat (make sure cherries are completely covered or the liquid center will leak out). Place on waxed paper lined baking sheet. place in the refrigerator to harden. Store in covered container in a cool place. I put out in my garage. That is the coolest place in the winter.

Let ripen a week or two so fondant begins to liquefy.

NOTE: You can add any flavoring in the fondant you like to change the taste. I have used a drop or two of orange oil, and rum flavoring. I have even used the recipe for cordial cherries and wrapped them in the fondant. You have to let them dry out a bit though.
Rodney E. in Chatsworth,IL


Mini Cinnamon Roll Cookies Recipe

1 cup butter, softened
1 3/4 cups sugar, divided
3 egg yolks
1 tablespoon plus 1 teaspoon honey, divided
1 teaspoon vanilla extract
2 1/2cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1 tablespoon ground cinnamon
8 ounces white baking chocolate, chopped

Preheat oven to 350°. In a large bowl, cream butter and 1¼cups sugar until light and fluffy. Beat in egg yolks, 1 tablespoon honey and vanilla. Combine the flour, baking powder, salt and cream of tartar; gradually add to creamed mixture and mix well. Shape a heaping tablespoonful of dough into a 6-inch log. In a shallow bowl, combine cinnamon and remaining sugar; roll log in cinnamon-sugar. Loosely coil log into a spiral shape; place on a greased baking sheet. Repeat, placing cookies 1 in. apart. Sprinkle with remaining cinnamon-sugar. Bake for 8-10 minutes or until set. Remove to wire racks to cool completely. In a small bowl, melt baking chocolate with remaining honey; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container.
30 Servings

Per Serving (1 cookie)
Calories: 189 Total Fat: 9 Saturated Fat: 6 Cholesterol: 38 Sodium: 105
Carbohydrates: 25 Fiber: 0 Protein: 2
Rodney E. in Chatsworth,IL
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Replying to Cheryl in Illinois

I'm sending the recipe for caramels I got last year from a friend and they are really good. As far as not too involved, I don't think you can make caramels without a little work. I keep them cold until I get ready to cut them. I just use a glass dish and a sharp paring knife. You need to wrap them while they are still fairly cold too. You can just search on the internet cellophane wrappers and you will find all kinds of sizes and colors. We got some last year and they came in packs of 1000 each. I'm pretty sure this is where we got them from http://www.clearcellobags.com
Several of us went in together and bought them to share. The cellophane stayed twisted and the caramels were still soft weeks later, they were just kept in a twist tie baggie.
Rodney E. in Chatsworth,IL

Caramels from Teresa P

1 c. butter
2 c. sugar
2 c. white syrup
2 c. (2-half pints) whipping cream
1 Tbs. vanilla

Butter heavily 9x13 glass pan; set aside. Melt butter in 6 quart pan. Stir in sugar, syrup, and 1 cup cream with wire whip.

Cook on med-high heat about 8-10 min. Add remaining cream, mixing well. Insert candy thermometer.

Cook about 10-15 minutes, stirring occasionally (watch closely after 12 minutes) till mixture reaches 242 degrees.

(Do not let it go past 245-Firm Ball Stage) Stir in vanilla. (It will bubble up!) Pour into pan. Cool completely, about 6 hours.

Cut into squares and wrap individually in candy wrappers.
About 98 candies.
Rodney E. in Chatsworth,IL
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