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Sittin Turkey Steamer
Beer-can chicken is a favorite with everyone that loves crispy, moist, and savory chicken, but did you know that you can the same principle can be used for a perfect turkey?

You place a whole turkey over a large filled beer can, and place it on the grill, or in an oven. Steam is created as the beer inside the can heats up.

The steam rises, carrying with it the flavor of your beer, and saturating every ounce of the turkey from the inside out.

The steam keeps the inside of the turkey moist, while the surrounding heat creates a nice texture on the outside of the turkey.

Another Gus Saunders Recipe

Crazy Crust Apple Pie
1 cup flour
1 tsp baking powder
½ tsp salt
1 tbsp. sugar
1 egg
2/3 cup white shortening
3/4 cup water
1 can apple pie filling
1 tbsp lemon juice
½ tsp apple pie spice
Combine flour, baking powder, salt, sugar, and egg, shortening and water and beat until smooth. Pour batter in a 9-inch pie plate. In separate bowl, mix the pie filling, lemon juice and spices. Mound filling in center of pie plate. Do not mix. Bake in 425º oven 40 minutes. Serves 6.

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MillieD in Baltimore I am so glad your neighbors enjoyed the breakfast casserole you to to them. This is a very favorite of mine. I've been sick since the Sunday before Christmas and haven't done much cooking. I've had all the cold, congestion and coughing-my husband is on his second week. We just try to fight through it since none of the over the counter meds are working. I have to be careful what I take because of some medical conditions, but am feeling better today. Happy New Year to everyone.
Connie in TX

To Mary in VA questioning "the first 6 ingredients in Stuffed Cabbage with Cranberry & Tomato Sauce" this is counting the salt and pepper as separate ingredients.

To Margo in Boston concerning the odor of cooking cabbage, I freeze my cabbage overnight or 2 nights and then thaw and use the leaves, you don't have to precook the cabbage this way.
Margaret in Hazel Park, MI

Hi, Nancy,
Please thank Oma in LA, JennyD in VA, Jean Lock in McLean, Sherill in San Antonio, Nancy in Indiana and Athena in DE for all the wonderful eggnog recipes, links and tips. I have picked a few and will be trying them out one by one over the next few days. I am going to love drinking eggnogs over the next few days after not having them for the last few years. Happy New Year, everyone !
Christene, Mom2two of Malaysia

My brother, Bud Ralph), passed away this morning. He had surgery for cancer last year and the cancer returned. I will miss him very much. I got use to him calling me often during his illness. I talked with him on Christmas Day and told him I loved him even though he was mean to me when I was little. (He was 11 years older then me.) He laughed and questioned who was really the one who was mean? We both laughed. I will treasure all the years we had together. I loved him very much.
Nancy Rogers

For RH (Dec 20th)
Tona's Chocolate Kahlua Pound Cake is in the July 25th newsletter.
gramaj

For Elizabeth who needs Date Nut Quickbread Mix.
Bob's Red Mill carries one that might work for you.
https://www.bobsredmill.com/catalog/

Hi everyone, I'm Lisa, a luker from Auburn MI (not Auburn Hills) I really enjoy all the recipes and tips. Here are two of my grandma's that I grew up with. Happy New Year ! Thanks for a great newsletter.

Hamburger Goo
1 lb ground beef
1/2 c diced celery
1/2 c diced onions
1 tsp brown sugar
2 T cider vinegar
1/s tsp dry mustard
2 T flour
3/4 c ketchup

Brown ground beef and drain. Add celery and onion, stir. Add all other ingredients simmer 20 minutes. Serve warm on hamburger buns. (it's good cold too) Serves about 4-6

Leona's Spanish Rice
1 lb ground beef
1/2 c chopped onions
1/4 c chopped green pepper
1 1/2 tsp salt
2 tsp brown sugar
1/4 tsp black pepper
1 tsp chili powder
3 c canned tomatoes
1/2 c ketchup
1/2 c uncooked rice

Brown ground beef and drain. Add the next 6 ingredients. Cook 8-10 minutes. Add tomatoes, ketchup, and rice. Cover let simmer til rice is done.
Serves about 4-6

New Year Traditions and Recipes

Hello all. I am Afarmlady2 and would like any ideas you all might have for my husband's 75th Birthday coming up on the 15th of Jan. Living here in Central Texas we never know what the weather will be like. Last year the day after his birthday we had sleet and a little snow. Also we were in the ER all day and he came home around noon the next day. The amount of people expected would be 25 to 30 people.
Thanks for any appetizers etc. LOL, Afarmlady2

For Sue in Fl (soon to be COLD) who wants the chile rellenos at The Inn of The Mountain Gods near Ruidoso. I looked all over for their recipe but couldn’t find it. We don’t go up there too often either. However most chile rellenos are made similarly. Here is mine:

Chris’ Chili Rellenos Casserole
http://whatscookin.proboards4.com/

1 (27 oz oz.) cans whole, mild green chilies OR you may use fresh roasted ones
3 c. Jack cheese, thinly sliced (or Colby or Co-Jack)
1 c. milk
4 eggs
3 tbl. flour
pepper to taste
3 c. cheddar cheese, grated or shredded OR Mexican shredded cheese
2 tbl. parsley or cilantro
1 to 1 1/2 lb. lean ground beef, browned

Preheat oven to 350º F. Slit chilies open lengthwise and mop with paper towels to remove excess moisture and remove seeds. Stuff each chili with a slice of Jack cheese and place them in ungreased baking dish. (I would use Release foil to reduce cleanup!) Whisk together milk, eggs, flour and pepper to taste and pour over chilies. Spread browned ground beef over this mixture. Sprinkle cheese over the top, cover and bake 30 minutes. Remove covering and bake 15 to 20 minutes more. Remove from oven, sprinkle minced parsley or cilantro over the casserole and serve. This makes a lot! You may wish to omit the ground beef if you want a vegetarian dish.

Now we have had rellenos at a restaurant in Old Mesilla (close to Las Cruces, NM) and they stuffed their chilies with cheese, breaded them and deep fried each individual chile. I will see if I can find a recipe like that for you. Aha! I found one, however since I don’t know if we can post from that site I will give you the link to it! http://greensboring.com/viewtopic.php?f=15&t=292 Authentic Chile Relleos Enjoy your rellenos! Hope these are like you remember at the Inn!
Take care, Nancy!
Chris in NM

Hello Everyone ! I have been going over some of my recipes and thought maybe some of you would like a chili soup recipe. Since it is so cold outside I have a recipe to warm everyone up. Also maybe some of the guys would like to make this-remember Super Bowl time! This is so easy.

You make it in a crock pot. Another reason it is good for football season. This recipe is made with roast beef instead of ground beef.

Chili Soup
1-1/2 lbs. roast beef (cut into cubes)
1 med. onion (chopped up)
1 med. green pepper (chopped up)
1 can ( 16oz.) tomatoes (chopped up)
2 cans (16oz.) chili beans
1 can (6oz.) tomato paste
1 Tlbs. brown sugar
2 tsp. chili powder
1 tsp. parsley flakes
salt & pepper to taste.

You can add 1 Tlbs. red hot pepper flakes if you like your chili hot. 1 Tlbs. will make it plenty hot! Anyway just combine all of the ingredients and put into a 5qt. crock pot.. Cook on med. heat for 6 hrs.. The beef will be very tender and the soup is a little thicker than some chili soup recipes. Also because the crock pot cooks the meat so tender because of the slow cooking you can use a cheaper cut of beef -no one will know the difference. So it is a very in expensive meal. I make some homemade corn bread to go with this and it makes a very hearty meal - real comfort food. Oh I forgot to tell everyone not to drain the canned tomatoes. Use the juice too. Well I am going back to my Super Bowl recipes since I am an Indiana girl this is an exciting time for all the Hoosiers. We want to see if the Colts can do it again. If anyone has any recipes good for Super Bowl time please let me know. Or if you would like some others I have let me know. Have a Happy New Year Everyone ! ~ Deb Indiana

Mary in Va,The Blackeyed cornbread recipe I wanted had no meat in it. I wanted the one from the Restaurant, the cornbread muffine one, thanks anyway.
Lindah Texas

If you have time please remember to send in some low calorie recipes that happen to be your favorites so that I can prepare them for my husband and I. We are on our annual weight loss journey beginning on New Year's Day. I like for the food I prepare to be interesting and new to us. Happy New Year to Nancy and associates and everyone on this site.
Bette~Indiana

Comment
I am back on Weight Watchers. I will again start to add recipes I have used during the week. They will include the nutritional values and will have Weight Watcher Points calculated for them. (They will not be Weight Watcher copyrighted recipes.)
Nancy Rogers

Wishing everyone a happy, healthy New Year. My son asked me to make red beans and rice. The recipe I tried was very dry. Does anyone have a good recipe? Thanks for your help.
Laurie from Brooklyn, NY

To Mary D in Ga--- Here is another way to use Crescent rolls

Upside Down Pizza
2 pound Hamburger
2- 8oz cans tomato sauce
1 envelope spaghetti sauce mix
1/2 onion
1-1/2 cups Mozzarella  cheese
1/2 cup sour cream
1-8oz can crescent rolls
2 T butter 1/3 cup Parmesan cheese

Brown hamburger and onion, add tomato sauce & spaghetti sauce. Mix & heat through. Spread meat mixture in a 9X13 casserole. Sprinkle Mozzarella cheese on top, then sour cream over all. Top with crescent rolls that have been stretched to size of pan. Brush with melted margarine. Sprinkle Parmesan cheese on top. Bake at 350 for 20 to 25 minutes or till brown. (can add a little salsa)
this is a keeper at our house.
Alice in Ks

For Marge in OH (Dec 26th) who wanted Subway's Meatball sauce. Google "Subway's Marinara Sauce" and you'll find it.
gramaj

To Nancy and the furry wee ones: Happy New Year! I'm certain 2008 will be a very good year. If we all keep that vibe alive it can happen. Here is a yummy dinner recipe that we just had the other night and it was delish--had to share with everyone.

Artichoke Alfredo Sauce
(tastes just like a hot artichoke dip!)

1 yellow onion, diced
3 cloves of garlic, diced
2 cans of artichoke hearts, drained, rinsed and chopped (large chops)
1 cup heavy cream
1 lemon: juice and zest of
1/2 cup sour cream
1/2 cup Pecorino cheese
Salt & pepper
Add’l ¼ cup heavy cream
Handful of chopped fresh parsley
1 pound or more of cooked spaghetti

To make the sauce: Finely dice an onion and sauté in a large skillet over medium-high heat until tender. Grate three cloves of garlic into the pan and cook until fragrant (about 1 minute) before adding 2 cans of artichoke hearts that were drained, rinsed and chopped into large pieces.

Cook together for about 5 minutes then add 1 cup of heavy cream, the juice and zest of one lemon, 1/2 cup of sour cream, some grated Pecorino cheese, salt and pepper off the heat.

When the spaghetti is just about done put the pan back on the heat just to warm up the sauce (don't boil the mixture or it will separate) and then toss the pasta with the sauce and an additional 1/4 cup of heavy cream, chopped parsley and more cheese, salt and pepper to taste.
Dawn - Cape Cod, MA

For Mary Ann in Upstate NY, asking about turkey joints on 12/30/07, Turkey Joints are made by Nora's Candy Shop in Rome, NY. They are a hard candy outside with a filling that I think is made from hazelnuts & other things. They are long and light tan. They are very good, but expensive. You used to be able to buy broken ones cheaper at the store; don't know if you still can. I have been getting this newsletter for a very long time, but have never written in, so will take the time to say how much I look forward to them and thank you. I eat better all the time!
Barb in Central NY

Does anyone have a good lemon pie recipe? I tried the one on Argo corn starch and it was too tart and thick, (PASTY) I would like one sweeter and not so thick. Betty T

I had a question sent to me on why some of the messages are edited. In an effort to keep more on topic, long messages and messages for prayer requests may be edited. When a message goes in to long detail about an illness in a prayer request or message, the message is usually edited. I did sum up your prayer request less than 35 words. I am sorry that my editing your very lengthy medically detailed message made you sad.
Nancy Rogers

Deb
I pray for a speedy recovery for you. I'm glad you liked the fudge. It is so easy and good. I want to wish everyone a Happy New Year. Here is an easy dinner recipe we have often. I like this recipe because you have a whole meal.

Pork Chops and Potatoes
3 or 4 pork chops
2 or 3 potatoes, quartered
1 can cream of mushroom soup
1/2 - 1 can milk
Put pork chops and potatoes in a greased casserole dish. Mix mushroom soup and milk. Pour over chops. Bake in 350 oven for 1 to 1-1/2 hours or until tender.
Debbie,AR

Easy Orange Crescent Rolls
1/2 cup firmly packed brown sugar
2 tbsp butter or margarine
1 tbsp grated orange peel
3 tbsp orange juice
2 cans (8 oz each) crescent roll dough

Preheat oven to 375º. Spray a 12-1/2" pizza pan with cooking spray. In small saucepan, combine brown sugar, butter, orange peel and orange juice; mix well. Cook and stir over medium heat until bubbly; set aside. Remove dough from each can in one long roll. (Do not unroll). cut each roll in 12 slices. Arrange slices evenly, cut side down, on pan. Spoon brown sugar mixture evenly over dough slices. Bake 13-15 minutes or until golden brown. remove rolls from pan. Serve warm.

Sweet Sausage Rolls
2 8-oz. cans crescent roll dough
48 little smokie links
1 cup butter or margarine, melted
1 cup chopped pecans
1/3 cup honey
1/3 cup brown sugar

Unroll crescent dough, separate into triangles. Cut each triangle, lengthwise into 3 triangles. Place 1 sausage on long end of triangle and roll up tightly, set aside. Repeat for all of the sausages. Combine melted butter, pecans, honey, and brown sugar. Pour into a 9x13 baking dish. Arrange the crescent wrapped sausages (seam side down) in the butter mixture. Bake at 400 degrees for 15-20 minutes until golden brown.

Cheesy Chicken Crescent Supper
1 3/4 cups chopped chicken
1/2- 3/4 cup shredded cheddar cheese
10-1/2 ounce cream of chicken soup, undiluted
1 cup milk
1 package Pillsbury Crescent rolls
Preheat oven to 375º. In a small bowl combine chicken and 3 tablespoons cheese. Separate crescent dough into 8 triangles. Place about 3 tablespoons of the chicken cheese mixture on the triangle and roll up. In small saucepan mix soup, milk, and 1/4 cup cheese. heat until cheese melts. Pour 1/2 soup mixture into an ungreased 8 or 9" pan. Arrange crescents over soup and bake for 20 minutes till light golden color. Sprinkle 2 tablespoons more of the cheese over crescents and return to oven for another 5 minutes. Serve with remaining sauce. (I like to add extra cheese to this that's why the option of 1/2 to 3/4 cheese in the ingredients).

Brunch Sausage Bread
1 roll Spicy Sausage
8 oz. pkg. cream cheese
2 cans refrigerated crescent rolls
Preheat oven to 350º. In medium size skillet, brown sausage. Drain fat and add in cream cheese. Stir until completely blended.
In a greased 13x9", spread out 1 can of crescent rolls, pinching together to make "crust". Spoon sausage mixture over crescent rolls. Unroll the other package of crescent rolls (pinch seams together). Make a crust for the top. Cook 10-12 minutes or according to the directions on the crescent rolls. Serve warm.
If you don't like spicy things, you can use regular sausage instead.
Tona in Bama

Pizza Pinwheels
24 Servings
Prep Time: 20 min Start to Finish: 35 min
1 can Pillsbury refrigerated crescent dinner rolls
2 tbsp. grated Parmesan cheese
1/3 c. finely chopped pepperoni (about 1-1/2 oz)
2 tablespoons finely chopped green bell pepper
1/2 cup shredded Italian cheese blend (2 oz)
1/2 cup pizza sauce (from 8-oz can)
Heat oven to 350°F. Spray cookie sheet with cooking spray. Unroll dough and separate into 4 rectangles; firmly press perforations to seal. Sprinkle Parmesan cheese, pepperoni, bell pepper and Italian cheese blend over each rectangle. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.
Bake 13 to 17 minutes or until edges are golden brown. Meanwhile, heat pizza sauce. Immediately remove pinwheels from cookie sheet. Serve warm with warm pizza sauce for dipping.
*~Mary Alyce~* from WI

Pizza Pinwheels
24 Servings

Prep Time: 20 min Start to Finish: 35 min
1 can Pillsbury refrigerated crescent dinner rolls
2 tbsp. grated Parmesan cheese
1/3 c. finely chopped pepperoni (about 1-1/2 oz)
2 tablespoons finely chopped green bell pepper
1/2 cup shredded Italian cheese blend (2 oz)
1/2 cup pizza sauce (from 8-oz can)

Heat oven to 350°F. Spray cookie sheet with cooking spray. Unroll dough and separate into 4 rectangles; firmly press perforations to seal. Sprinkle Parmesan cheese, pepperoni, bell pepper and Italian cheese blend over each rectangle.
Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.
Bake 13 to 17 minutes or until edges are golden brown. Meanwhile, heat pizza sauce. Immediately remove pinwheels from cookie sheet. Serve warm with warm pizza sauce for dipping.
*~Mary Alyce~* from WI

Hello Nancy & Gang,
Deb-welcome to the family. This is the best family around as you will find out and Nancy is the best.

Connie-a few more recipes for your special family.

Susana in LA-ooooh, can't wait to try the Cajun Chicken & Veggies and the Cabbage Rolls!!! Yum-keep 'em coming!

Chow Mein Chicken
2 celery ribs-chopped
1 onion-chopped
1/4 c butter
1 cream of mushroom
1/2 c chicken broth
1 T soy sauce
3 c cooked chicken
1/2 c sliced mushrooms
3 oz chow mein
1/3 c salted cashews-chopped
salt & pepper

Sauté ribs and onions in butter and seasoning. Stir in soup and broth and soy. Add chicken and mushrooms, heat through. Transfer to Pyrex. Sprinkle with noodles and cashews. Baked uncovered 350* for 12-20 min.

Chicken & Cheese Subs
these are awesome!!!!!

12 oz Tyson grilled strips-thawed (I have used the regular and Southwestern style)

1 envelope dry Parmesan Italian dressing mix*
fresh ground black pepper to taste
1 c fresh mushrooms-sliced
1 jar roasted red pepper-drain and sliced
1/2 c sliced red onion
1/4 c olive oil
4 sandwich rolls-split and toasted
4 slices mozzarella cheese

Put chicken in a bowl and sprinkle with dressing and pepper. Sauté mushrooms, pepper and onion in oil for 3 minutes. Add chicken and sauté 5-7 minutes. Meanwhile, toast rolls and add mayo, mustard or any desired condiments. Spoon chicken mix over bottoms of rolls and top with cheese. Broil 4 minutes or until cheese melts-top and eat warm with Portabello Fries.

**If you can't find the dressing, you can substitute my own version:

1 envelope Good Season's Italian dressing mix, 1/4 tsp garlic powder, and 1/4 c Parmesan mixed together
Mimi ^..^

I watched a show on the food network with two sisters. They were challenging people to pick their low-fat meal against a full fat one. I think one lady was Gerda or Gretta. They are both blond. I would really like to watch that show some more. Can anyone tell me when it is on or send me a link. Or give me the name of the show.
Thanks, Carole with an "E" in Calgary

Brenda in Alabama asked about the 2 ingredient fudge. Over the Christmas candy season I made Pina Colada fudge and it went over very well with everyone who tried it. A couple of people suggested that I could have dipped it in chocolate melts. I already had so much candy that I decided not to but I will another time, probably a colored one like yellow. I went to a craft store for the sales right after Xmas and stocked up on candy melts in all colors.
 

Pina Colada Fudge
I started with:

a bag of white chocolate chips

melted them in the microwave for a minute, stirring after 30 seconds and again when it came out, and stirred in:

a can of Betty Crocker cream cheese frosting
a dash or two of salt
a bit of pina colada oil from Loranne Oils (could have used rum flavoring or extract or coconut or both, a tsp of each)

I didn't microwave this since it started to set up then added: chopped macadamia nuts chopped dried, sweetened pineapple (could have used coconut but didn't, some family doesn't eat it)

Put it all in a foil lined and lightly sprayed 8" square pan. Put it in the fridge for a couple of hours.

This is for FB in the Dec 30 newsletter looking for rice casseroles.
there is one by Tona in the Apr 30/07 newsletter called Cheesy Rice Casserole. I haven't tried it but passed it on to my daughter in Dec for a potluck and it was a big hit with many requests for the recipe she said. She used fresh spinach (app 1/2 a 10 oz pkg) and about and extra 1/4 cup milk.
Hope you try it I know I will.
Marg in Ontario Canada

Hoppin’ John
4 strips of bacon
1 small onion, diced
1 can black-eyed peas (14-15 ounce)
chicken broth 4 cups
2 cups Minute Rice
Pan fry the bacon; remove, drain, and crumble. Add the diced onion to drippings and cook until soft. Stir in the black-eyed peas and the chicken broth and the rice. Cook 5-minutes. Top with crumbled bacon.
Susana in Louisiana

Wishing everyone including their furbabies a Happy and Blessed New Year. Please all you great cooks out there, I would like to try my hand at making a steamed pudding. I don't have a special pan for this and was hoping that someone could tell me how to do this without wrapping it in a cloth or buying a special pan. I would also love to get any recipes that you may have for "steamed" puddings. I have seen some recipes on line for Christmas pudding but my family and I don't like the candied fruit or citron in them. I Thank you in advance for all your help.
Mary in CT

To Jenny in VA, your favorite Christmas memory in the December 18th newsletter (I am very behind in reading newsletters) was very touching. What a very fortunate little girl you were to have a dad who loved you enough to go to such lengths to make you happy. Thank you for sharing this memory. My wish for 2008 is that all children everywhere would know that kind of love. I'd also like to wish everyone God's blessings for the coming year, and my thanks to all who share their recipes, thoughts and prayers. What a great network of newsletter friends all around the world. Thank you Nancy!
Doris, S. Indiana

Good morning Nancy,
It was great talking with you last evening! You take care of yourself! By the way, what was Ditto doing? I heard you say, no to him. LOL

For Sarah - Peoria – Illinois, in the Dec. 29th newsletter. I sent this one in early in Nov. It is very good!

Cornbread Casserole
1/4 pound butter, melted
1 (15 ounce) can whole kernel corn
1 (15 ounce) can creamed corn
1 (8.5 ounce) package corn bread mix (I use Jiffy)
1 (8 oz. ounce) container sour cream (I fixed this from 1 oz. to 8 oz.)
1/4 to 1/4 tsp. sugar – or to taste

Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 1 hour.
Serves 6

And for Wendy in Alabama in the same newsletter wanting the Corn Dog Casserole: just scroll down to the bottom of this newsletter and you will find “Members Favorites”. Just click on Corn Dog Casserole! I make this all the time and use the Jiffy mix! By the way, if you go on the Jiffy site, you can order – free – one of their cookbooklets! I have 3 from over the years. Yummy! Chris in NM

I have people down here in Alamogordo making the 2 ingredient fudge now! They couldn’t believe how easy it is! People who couldn’t make fudge before now can.

For Mary D in LaFayette, Georgia in the same newsletter looking for recipes using crescent rolls. I did a search and went to the Pillsbury web site and found many recipes! Below is one I make:

Easy Crescent Danish Rolls
http://www.recipe-recipes-message-board.com/ and www.nancyskitchen.com

Crescent rolls are the starting point for these plump homemade Danish rolls with a cream-cheese filling.

Prep: 20 Min - Ready in: 45 Min

Rolls:
1 (8-oz.) pkg. cream cheese, softened
1/2 cup sugar
1 tablespoon lemon juice
2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls
4 teaspoons preserves or jam

Glaze:
1/2 cup powdered sugar
1 teaspoon vanilla
2 to 3 teaspoons milk

Heat oven to 350°F. In small bowl, combine cream cheese, sugar and lemon juice; beat until smooth.

Separate dough into 8 rectangles; firmly press perforations to seal. Spread each rectangle with about 2 tablespoons cream cheese mixture. Roll up each, starting at longest side; firmly pinch edges and ends to seal. Gently stretch each roll to about 10 inches.

On ungreased large cookie sheet, coil each roll into a spiral with seam on the inside, tucking end under. Make deep indentation in center of each roll; fill with 1/2 teaspoon preserves.

Bake at 350°F. for 20 to 25 minutes or until deep golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.
Makes 8 rolls

Nutritional Info Per 1 Roll: Calories 390, Calories from Fat 190, Total Fat 21 g, Saturated 9 g, Cholesterol 30 mg, Sodium 520 mg, Total Carbohydrate 45 g, Dietary Fiber 1 g, Sugars 25 g, Protein 6 g Diet Exchange: 2 Starch, 1 Fruit, 4 Fat OR 3 Carbohydrate, 4 Fat
Source: General Mills, Inc. by Copyright 2000 - 2004 Back of the Box Recipes.
Chris in NM

To Nina in the Pocono's, you're welcome. I hope that recipe works out for you. To Peggy in Belleville, you are in my prayers. And to Nancy and all the other members of this wonderful group, I hope I live long enough to try all the delicious recipes and good ideas I have saved from this great newsletter. Happy New Year everyone, I hope 2008 is a blessed and peaceful year for all of us.
Frances in Wesley Chapel

For Stacy O in Dallas GA
I was wondering if you could give a more detailed recipe on how you prepared the pork loin in a bag. I've never made a pork loin before. I was wondering about what size of roast you used and how much marmalade, and also how much time in the oven in the roasting bag. That sounds really good. I don't know of a Kroger's in San Antonio. I was also worried about finding the Tuscan seasoning. Could you please share your recipe?
Kim in SA, Texas

Hi, Nancy! Thanks, so very much, for ALL you do for all of us, your internet family!!! I live in Dayton, Ohio and can understand your missing Ohio at Christmastime! What with your being from Lebanon and having family/friends still in the area.

In today's letter, Mary requested recipes for Crescent Rolls. Here
is one of my favorites, TNT.

Zesty Italian Crescent Roll Casserole
1-1/2 pounds ground beef ( I use chuck)
1/4 cup minced onion (I just cut small chunks and probably add more
than 1/4 cup)
8 oz. sour cream
8 crescent rolls
2 tablespoons melted butter
1 package spaghetti mix, like McCormick's
8 ounces canned tomato sauce
2 cups mozzarella cheese, shredded
1/3 cup parmesan cheese

Brown beef and onions and drain fat. Add tomato sauce and spaghetti mix. Spread in 9x13 pan and spread sour cream on top. Sprinkle with mozzarella cheese. (You can make the recipe this far and put in refrigerator and finish it later when you are ready to bake it.) Unroll dinner rolls and lay flat on top. Drizzle butter over the top and sprinkle with parmesan cheese.

Bake 18-25 minutes at 350-375 degrees. Can add: oregano, parsley and paprika with parmesan cheese (makes it pretty). Also can add mushrooms and black olives to meat mixture, if desired.
(I always add extra sour cream, mozzarella cheese, to cover more easily, no exact measurements required. It always tastes great!!!)
On another note, here is a recipe for the lightest, tastiest pancakes, also TNT!

Yeast Pancakes
1 package yeast (dry, in powdered form)
2 cups flour
1/4 cup warm water
3 tablespoons sugar
3 eggs, beaten
1 tsp. salt
1/4 cup veg. oil
1 tsp. baking soda
1-1/2 cups buttermilk
1 tsp. baking powder

Dissolve yeast in water. Add eggs and vegetable oil and buttermilk. Sift (I don't even bother to sift) flour, sugar, salt, soda, and baking powder together. Add yeast mixture to flour and stir. Store in tightly covered container and may be kept in refrigerator for 5 days. Bake at 10 degrees lower temp. than ordinary pancakes. (Just watch closely, no need for exact degrees for frying.)

Can be made immediately before frying the pancakes. Just be sure, if any mixture is left over, to put in container that allows the mixture to expand, as it will:)) Hope some folks enjoy these recipes. I love both of them.
Joan in Ohio

Can I use an angel food cake mix to make the inside out cake? I have done it with a spice cake mix and cream cheese frosting... so moist. I have an angel food mix on the shelves and a chocolate frosting. Does anyone think this would work?
Nancy in Fl

Hi,
I am hunting for the easy recipe for vegetable soup that was in this months newsletter. Can someone please give me the date so I can find it? I have looked and looked and I can not seem to locate it. It sounded easy and good and sure as my luck would go, now I can't find it. Thanks for the help. Have a good new years and be safe.
Diane in Reno

This is in response to Mary D of Georgia who requested recipes with Crescent Rolls. This is definitely one of my families favorites and it is so easy to prepare.

Sopapilla Cheesecake
3 cans of crescent rolls
3 eight ounce packages of cream cheese
2 cups sugar
1 1/2 tsp. vanilla
1 tsp. cinnamon
1 stick butter, melted

Preheat oven to 350 degrees. Mix cream cheese, 1 1/2 cups sugar and vanilla in a large bowl. In separate bowl, combine cinnamon and 1/2 cup sugar. Separate one can of crescent rolls and spread pieces in the bottom of a 9 x 13 pan. Spread half of the cream cheese mixture over dough. Top with second can of crescent rolls. Pour one-half of the melted butter over this layer of dough and sprinkle with one-half of the cinnamon-sugar mixture. Top with remaining cream cheese mixture and third can of rolls. Pour remaining butter over dough and sprinkle with remaining cinnamon-sugar mixture. Bake for 40-50 minutes. Let cool to firm before serving. Enjoy!
Joyce in Garland, Tx.

Sausage Quiche
l lb. sausage
Chopped jalapeño peppers (as many as you desire)
1 pkg cheddar to Colby cheese, finely shredded
4 eggs, beaten

Chop jalapeño peppers as thin as you want. Brown sausage, chop and drain off grease Sprinkle jalapeño peppers on bottom of pie dish. Place a layer of cheese, then the rest of jalapeño peppers. Next layer sausage. End with layer of cheese. You can do the night before. Cover in refrigerator.
Turn on oven to 350 degrees. Take 4 eggs, beat and pour
evenly over casserole. Take 30 minutes.
I hope you enjoy it.
Carolyn in West Tn

This is for FB who wanted some rice casserole recipes

Cajun Dirty Rice
(Not exactly a casserole but still - very good)
Serves 4 to 6

1 cup rice, uncooked
2 1/2 cups chicken stock, or chicken broth
1/2 stick butter
1-lb ground beef
3/4 cup red onion, finely chopped
1/2 cup red bell pepper, chopped
1/4 cup celery, chopped
1 tablespoon minced garlic
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper, more if desired
salt, to taste

In a sauce pan add 2 cups of chicken broth. Bring to a boil then add the 1 cup of uncooked rice. Cover and reduce heat to low and cook for 20 minutes. Melt the butter in a large skillet and then add the ground beef. After the meat starts to brown add the onion, celery, bell pepper, and seasoning. Cook until the vegetables are done. Add the remaining 1/2 cup chicken broth and the cooked rice. Cover and simmer for about 10 minutes or until liquid is absorbed.

This is for Sarah in Wisconsin
Tony's Cajun Seasoning is sold in the WalMart stores in our area and in most markets. It can be found with the other spices. If it is not available in your area, just use a spice of your choice that has a bit of a kick to it. Hope you enjoy the recipe. If you ever want to chat I have my own room on AOL in the People Connection - Rooms by Members. It's called the Kitchen Chat. Anyone from here would be more than welcome there.
Susana in Louisiana

In response to Susan in WV requesting the pea salad recipe in the April 26th newsletter. The following recipe is called Pea Salad or Spring Salad,.

Pea Salad
1 large can white shoepeg corn
l large can green peas
l large jar pimentos
1 cup chopped green bell pepper
l cup chopped celery
1 bunch green onions, chopped.

Drain and combine all ingredients in large bowl. Marianate overnight in the refrigerator.

Marinade:
2/3 cup sugar
2/3 cup salad oil
2/3 cup white vinegar
1 1/2 tsp. black pepper
I hope this is the recipe you desire.
Carolyn in West Tenn.

Hi,
I really enjoy this newsletter. I have a question. What makes cookies run together on the cookie sheet while they are cooking?
Carol in Alabama

For Cathy in Puerto Rico 12/30 issue. Ghirardelli bittersweet chocolate is chocolate chips. Ghiradelli is just the name brand. I have tried the cheap chips and didn't like the fudge as well. You may have another of good chocolate in your area.
Brenda/Alabama

Comment
Cheap chocolate chips just don't give the fudge the full flavor of pure chocolate chips.
Nancy

To Debbie in NC requesting a chicken salad recipe for sandwiches, the following is the recipe my family enjoys. I hope you will also.

Chicken Salad
1 large can of chunk chicken
3/4 cup chopped sweet pickles
3/4 cup chopped celery
1/2 cup chopped pecans
1/2 to 3/4 cup sliced grapes
1/2 cup Miracle Whip (more or less to your taste).

Place chicken in food chopper and chop to desired consistency.
Chop pickles, celery and pecans in food chopper. Stir into chicken mixture. Stir in sliced grapes. Add Miracle Whip and stir into other ingredients. You may choose change the amount of pickles, celery, pecans and grapes to suite your taste. I hope you will enjoy.
Carolyn in West Tn.

In the Dec. 28th newsletter, Barb asked for a solution to her problem of having her chocolate dipped pretzels melt as they were being eaten.. Well.. I'm old lady and have baked a long time in my own restaurant, catering business and in the beginning, a bake shop... This is how I do it.. For every 12 oz pkg of semisweet chocolate morsels or any chocolate chips, melt with them 4 ozs. of paraffin wax or canning wax.. Here is an old recipe of mine.. It came from a 1972 Southern Living Magazine

Peanut Butter Balls
1 1/2 cups margarine
1 teaspoon vanilla extract
2 1/2 (16-ounce) boxes powdered sugar
1 (12-ounce) package semisweet chocolate morsels
1 (4-ounce) cake paraffin wax

Melt peanut butter and margarine in a saucepan over low heat; stir in vanilla, and remove from heat. Add powdered sugar, mix well and shape into 1 inch balls. Melt chocolate morsels and paraffin in a saucepan over very low heat or a double boiler. Dip each ball into chocolate, and cool on waxed paper. Reheat chocolate if it thickens.. Yield: 9 dozen. If you don't have a "candy dipper", use a fork.

I have learned from experience that it is good to chill the dough before you shape it. It will dip better. If the balls are too warm from your hands and the chocolate mixture is too hot they will kind of melt. You can also melt the wax and morsels in the micro-wave. I do mine the old way in a saucepan or a double-boiler. The paraffin wax is what my mother used to seal her jars of jelly and preserves when she canned them. You can still buy it at Wal-Mart.
This will solve your problem.
Pats Collins, La..

I had an awful time (and mess) coating my stick pretzels! Is there a slick way or trick to do this neatly? Thanks for any helpful suggestions.
Annie from Gomer

This is for Mom2two from Malaysia. I make the following eggnog cherry nut loaf every year for Christmas. I add white chips or the white swirled with red and green. The recipe calls for commercial eggnog, but also gives a recipe for homemade eggnog, which follows the bread recipe.

Eggnog Cherry Nut Loaf
2 1/2 cups all purpose flour
3/4 cup sugar
1 tablespoon baking powder
1 beaten egg
1 1/4 cup eggnog
1/3 cup cooking oil
1/2 cup chopped walnuts or pecans
1/2 cup chopped maraschino cherries

In mixing bowl, stir together flour, sugar, baking powder and 1 teaspoon salt. Mix egg, eggnog and cooking oil. Stir into dry ingredients, mixing well. Fold in chopped nuts and cherries. Turn into two greased and floured bottom 8x4x2 inch loaf pans. Bake in 350 degree oven for 45 to 50 minutes or till done. Cool in pan 10 minutes. Remove from pans; cool on wire rack. Makes 2 loaves.

Homemade Eggnog: Beat together 2 eggs, 1 cup light cream, 1/4 cup sugar and 1/4 teaspoon ground nutmeg. Makes 1 1/4 cups.

Hope this is what you are looking for.
Gloria (SC)

This is for Sharon regarding the stray cat in her yard. I have 2 stray cats that come to my house and I have managed to tame them both. I fed them and talked to them gently. I spent so much time with them and it was not long before I could pick them up, a little at a time. unfortunately one of them strayed off when I was going through radiation treatments, never to be found. I still have Shadow she has turned out to be such a nice pet. I love animals. Maybe you could contact the Humane Shelter they usually have cages that they may let you use. Good Luck I am sure that the Kitty would love you for it.
Nancy I really enjoy your site and reading about your adorable cats.
Gail, Minnesota

Happy New Year everyone. There is a mix called Jiffy Mix which is the same as Bisquick mix. On their site you can request a free small cookbook. Just click on the Icon on the top of the page on the very right ( a lady by the mailbox) and it will take you to the page to fill out your address and receive the booklet. http://www.jiffymix.com/

Also if you want to receive the newsletter for Bisquick here is the address where you can register for that. http://www.bettycrocker.com/newsletters.htm
Roz in Indy

Dear Nancy and Nancyland family, I haven't written for awhile, and I apologize for that. I wanted to say I hope everyone had a Merry Christmas, and I wish all a Happy Healthy New Year.

Also, I'm sorry for all of you lost someone dear to you in the past year, including your 4 legged darlings. You've been in my thoughts and prayers.

I've read each and every newsletter of late, and I've used many of the recipes. Thanks to all who participates, and especially to you Nancy, for all your hard work and dedication. I'll be back to sending recipes, and my many inquiries, in the near future.
Cheryl in North Olmsted, Ohio

This recipe was in the Baton Rouge Advocate and was originally from “Betty Crocker Kids Cook.” I thought the boys would enjoy helping me with them and they did - almost as much as they enjoyed the results. - Smilin’

Fruity Smoothies
2 medium bananas
2 small containers of vanilla yogurt
1-cup frozen strawberries*, thawed
*blueberries or raspberries can be substituted
1-cup orange juice

Chop the peeled bananas into the blender, Add the yogurt and the fruit of your choice. (I also added about a cup of crushed ice to really chill the drink down.) Blend on “Liquefy Setting” for about three minutes. Serves 4.
Susana in Louisiana

For Sharon RE: Stray Cat/ Too tight collar
If not for the too tight collar I would do as others suggested and try to win her over, but the collar is another matter. You should try and see if there is an animal or cat rescue group in your area, and they may have a trap that you can use to catch the cat. However getting that collar off may require help of a vet or someone with heavy duty gloves. Maybe the rescue group could do this also. Please be careful-last winter my brother rescued a cat and her kittens from his job after the co. made it against policy to feed or water them. One of the cats bit and scratched him and he ended up with an infection needing antibiotics and all this. But with help of the animal rescue people he caught them and eventually found all good homes.

Hope every one had a Merry Christmas and is looking for a happy New Year. And to those who are ill or caring for loved ones or have lost loved ones, I'm sure our "Family" will remember you in their thoughts and prayers.
Cheryl, Charlotte

I want to thank the ladies that responded to my help with the stray cat. It seems patience is the rule in earning her trust. I will attempt to follow the plan of food and sitting outside quietly and see what happens. She has never shown any aggression. She even comes up to a window in back and plays with my inside cats through the glass. As soon as she notices me, she runs off. She tugs at my heart and surely I can get her respect if I just take it slowly. Thanks again.
Sharon in Modesto

Thank you Sandi Hutson from Texas and all my friends from Nancyland. I will make it through all your prayers and I have a LOT of friends hare, anything I need they are all ready to help. Phone calls every day to see if I need anything or to go anywhere. But I will admit it is tough but like I said with God's help he gives you an extra strength that you didn't know you had. Love to All
Peggy from Belleville Ontario Canada.

I sure do enjoy your newsletter and There is no other like it on the web. I like the idea of the Tried recipes only because there are so many sites where you just know you would never make it. This site is like an old country glove. It Fits and feels so good. The people really care for one another and you and your beautiful Kitties. I wish mine was half as smart as yours. With your disease I am happy to hear they can help you when needed. I have MS and fibromyalgia and can feel for you. I too keep moving because it hurts to slow down. The muscles feel better when in motion. It hurts till you finally get to the point where it helps though.
Again Happy New Year. Sharon in Pa.

For Peg. My first cat was a stray. We knew he was around for several months (foot prints, quick sightings etc). When we tried to get him closer, he would run and disappear. Then, that summer, I was out back getting some sun and reading a magazine and he started to meow at me. I sat still and let him come to the chair and investigate me. It was not an instant friendship, but grew slowly over the next couple of weeks. After he followed me into the house, I knew he was mine and I had him for the rest of his life. I have had rescued cats ever since and that was 40 years ago. Be patient.
AnneE from Pa.

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