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

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Hope somebody can help me with this request!!! I need a recipe for an ice cream dessert. It started by layering vanilla ice cream sandwiches, and them maybe a layer of cool whip or something and then caramel or chocolate syrup on top? I would love a response to this as I would like to make it for Thanksgiving. A big Texas Thank You in advance,
Mary in Texas

Hi Nancy, Re: 11-19-09 N/L Like Erma in Jacksonville FL I also have the glass jars from Dollar General Store. I have used them for years, they come in 2 sizes, and have different colored lids for anyone particular about colors. These are dishwasher proof, and I even use them for liquids I put in refrigerator. They are handy if sending something to a neighbor, no problem if they aren't returned, not expensive or a set is not broken with the loss of one.
Margaret, Tulsa

Many thanks to the Nancylanders who contributed onion soup recipes. My husband had spinal fusion surgery Mon and I plan to make the soup as the high point of his day today.
Leah

How to Make White Chocolate Cheesecake

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This is my recipe for apricot sauce glazed pork roast for Betty in S. Carolina.
Grannygirl in Ohio

Apricot Glazed Pork Roast

1 pork roast ( 4-5 lbs.)
salt and pepper
2 cups apricot nectar
1 can apricots
2/3 cup brown sugar, packed
2 Tbsp. cornstarch
2 1/2 tsp. dry mustard
1 1/2 Tbsp. cider vinegar

Rub salt and pepper on roast and place, fat side up, on a rack in a shallow roasting pan. Bake at 325 degrees for 1 hour and 45 minutes.
Drain apricots and cut into a large dice.

Combine apricot nectar and apricots with remaining ingredients in a saucepan. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Save 1/2 cup of mixture for sauce. Baste roast with remaining glaze and bake an additional 30 minutes or until meat thermometer registers 160 degrees.

Remove roast to serving platter, slice and serve with reserved sauce.
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I want to try the recipes recently sent in for ham & cheese sandwiches which say to pour a mixture over and bake. I am wondering if the sandwiches will need to be eaten with a fork, or can they be sliced and hand held. They all sounded very good, so I'm hoping they can be used for finger foods at holiday gatherings. In any case, I want to try them. Wishing everyone a wonderful Thanksgiving Day.
Doris, S. Indiana

In response to Grandma O about kolachis:
I tied to respond about a week ago but I had trouble figuring out where to send it. Lol.
This kolachi recipe is easy and was handed down to me by my late mother-in-law in upstate new york. All I know for sure is that they are super good and very tender.

Kolachis New York Style

1 pound butter (may substitute margarine)
1 pound of creme cheese -
5 cups of flour
Mix these 3 ingredients as you would a pie crust. You may need to work it with your hands to completely get it mixed. Split this dough into 3 sections and wrap in wax paper in the refrigerator. Cool for one hour minimum.

While the dough is cooling make a nice stiff frosting. Use confectioners sugar, some milk and crushed walnuts on stove top. You want this frosting to be very stiff. Remove frosting from stove.

Take one package of dough and break off a section. Roll this section out with confect. sugar until paper thin. Using a butter knife make 2 to 3" squares. At one corner of each square; put a dab of frosting; roll from corner to corner and pinch of. Place the rolled cookie on an ungreased cookie sheet.

Another filling is prunes. I know that this sounds yucky but trust me they are delicious. I used to buy the prune filling but can't find it in Tucson so I cook prunes; take out the pits; and whip until a pulp like mixture. Many fillings are available however. The fillings are named Solo and are found in most stores. Apricot, cherry etc.

I use a lot of confectionary sugar by the time that this recipe is complete. The kolachis make 5 or 6 dozen. I bake at 350 degrees for 8 to 10 mins. Keep an eye on them and don't let them get brown; just around the bottom. Do not over bake.

I am sorry that this is so long but this is the original recipe as I know it. It was taught to me by Thelma Pelton of Binghamton, New York in the 1960s.
gloria, Tucson,Az.
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Hi Nancy, Knitter in Illinois wants a cranberry relish recipe. I make what I call "Cranberry Sauce" with thinly sliced orange peel that is delicious and have been intending to submit, here is how it goes.

BJ's Cranberry Sauce

1 small bag fresh cranberries (about 10 oz, or 2 C)
1/2 of a naval orange, cut in half (quartered) & sliced tissue thin
1 1/4 c granulated sugar
1/2 c water

Put thinly-sliced naval orange, sugar and water in a pot. Bring to boil and turn to low and simmer, covered, lid slightly adjar to allow steam to escape, for approximately 20 minutes...or until rind is transparent and tender. Add cranberries (about 2 c). Bring back to boil and then simmer, lid adjar, stirring occasionally, until berries have popped and are tender, about 40 minutes. May need to add about 1/4 cup water if gets too thick. Allow to cool and put in refrigerator dish, or dish you wish to serve cranberry sauce from and refrigerate until ready to use. Will keep months refrigerated. (BJ's note: I made mine last week and prepared 4 packages of cranberries (2 whole naval oranges) and got 3 quarts). If you wish, after adding cranberries to tenderized orange slices, you may proceed as instructed on package; however, I always watch as I stir cranberries and simply cook until most of them have popped and are tender.)
Wonderful! Betty in MS
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In the Nov. 14 newsletter, Ann in Midland, TX was asking where to find dried whole white corn kernels.

Ann, try checking with Super Mercado at Scharbauer Dr. & Big Spring Street. It's right beside Bush's Chicken. Ask them if they have any posole.
Sonja in Midland, TX

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Hi Nancy and Nancylanders, "Knitter in Illinois" asked for a recipe for Cranberry Relish. The one I make doesn't call for nuts but I'm sure you could add some if you wanted to. Here's the recipe I've been making for about 35 years.

Cranberry Relish

1# Fresh cranberries
1/2 Cup crushed pineapple (do not drain)
6 apples pared and cored
1 Cup granulated sugar

Put pared and cored apples in food processor and chop coarsely. Add the cranberries and chop till rather fine. Put this mixture in a bowls and add the pineapple and sugar. You can add chopped nuts at this point if you wish. Refrigerate till ready to serve. Serve it as a side dish as you would applesauce.

Hope this helps.
Everyone, have a very Happy Thanksgiving.
Cheryl in North Olmsted, Ohio
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For Tom with the 3 cats that fight. 11/19 newsletter, maybe they don't like the smell on there bodies, try baby powder, sprinkle it on their bodies and a dash on their noses and they will smell all the same. I did that to mine when I brought a new cat into the house and didn't have any problems.
Good Luck Elle, Oceano, CA

This is for Knitter in Illinois (11-19-09)

I found this recipe recently and plan to make it for Thanksgiving. I will use a mold though. Hope this is what you want.

Cranberry Pineapple Minis

1 (20 oz) can Crushed Pineapple, in juice
1 (6 oz ea) Raspberry Jell-O
1 (16 oz) can whole berry cranberry sauce
2/3 cup chopped Walnuts
1 Apple, chopped.

Drain pineapple, reserving juice. Add enough water to juice to measure 2 ½ cups; pour into saucepan. Bring to boil. Add to gelatin mix in large bowl; stir 2 min. until completely dissolved.

Stir in pineapple, cranberry sauce, nuts and apples. Spoon into 24 paper-lined muffin cups. (or put in pretty jello mold)

Refrigerate until firm. Remove from liners before serving. (or gently unmold to serving plate.)
Anita in Camarillo
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For Peggy in NELA asking about flavoring pecans with fruit flavors. How about using some Jell-O powder in your favorite fruit flavors? I'm not sure how your cinnamon pecans are made-dipped in egg whites and then shaken in a bag with cinnamon and sugar? Same principle using Jell-O. Just a thought.
Connie in TX

Would love to see recipe for Cranberry Cake.
Thanks. Ella in CA

Martha Washington Candy

1 pkg. coconut (sm.)
2 c. chopped nuts
1 can Eagle Brand milk
1 stick margarine
2 lbs. powdered sugar, sifted

Melt margarine. Mix all ingredients well and roll into small balls. Put in refrigerator for about 30 minutes. Using toothpicks, dip balls in chocolate mixture (below) 1 (6 oz.) pkg. chocolate chips
1/4 lb. paraffin wax
Melt in double boiler and dip balls in. Place balls on waxed paper until chocolate has thickened. T & T
http://www.nancyskitchen.com
Chris in NM
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Snowballs

1/2 cup butter
1 pound chopped dates
1 egg, beaten
1 cup white sugar
1/2 cups Rice Krispies
1/2 cup chopped nuts
1 teaspoon vanilla
flaked coconut

Cook butter, dates, eggs, sugar, and salt on top of a double boiler until well combined for about 10 minutes. Remove from heat and add Rice Krispies, nuts and vanilla. Mix well and allow to cool. Form into balls and roll in coconut.
www.northpole.com
Chris in NM
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Stained Glass Candy

4 cups granulated sugar, 1 3/4 cups light corn syrup, 1 cup water, 1 TBSP desired flavored extract or flavoring oil.

Line a 15x11 inch baking pan with foil and lightly grease OR sprinkle evenly with a light coat of powered sugar. set aside.

In a medium pan, combine sugar and corn syrup with water and cook over medium heat. Stir to dissolve sugar. Increase heat and bring to a boil.

With a brush dipped in water, wash down any crystals that form on the sides of the pan. Boil rapidly until candy thermometer registers 300 F (150 C), hard-crack stage.

Immediately remove from heat and stir in flavor extract and food color. Pour into prepared pan. Let cool completely.

When hard, remove from pan, break into pieces with a kitchen mallet.

NOTE: for multiple flavors and colors, divide candy mixture AFTER cooking; flavor and color each as desired, this makes about 2 1/2 lbs.

This is the recipe I've used for years. It was given to me by my grandmother.
ENJOY! Karoline in Western NC in the 12/17/2007 newsletter.
Chris in NM
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Pork with Apples and Sweet Potatoes

1 t. salt
1/2 t. ground cinnamon
1/2 t. ground cardamom
1/4 t. pepper
4 1/2 cups cubed, peeled sweet potatoes
4 t. olive oil, divided
2 pork tenderloins-about 3/4 lb. each
4 large tart apples, peeled

In a small bowl, combine the salt, cinnamon, cardamom and pepper (I think about 1 t. brown sugar would not hurt). Place sweet potatoes in a large bowl. Sprinkle with 1 t. spice mixture and 3 t. oil; toss to coat. Arrange potatoes in a single layer in a 15 x 10 x 1 in baking pan coated with baking spray. Bake, uncovered, at 425 degrees for 10 minutes. Rub the remaining oil over pork; rub with remaining spice mixture. Place over the sweet potatoes. Bake for 15 minutes. Cut each apple into eight wedges, turn pork; arrange apples around meat. Bake 15 min. longer or until a meat thermometer reads 160 degrees. Yield 6 servings.
Connie in TX
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I have tried to find Tona's site and have been unable to find it. I signed up with Yahoo trying to find her site and still can not sign up. Would Tona please let me know how to sign up with her.
Star

It is
http://groups.yahoo.com/group/cookin_with_haggermaker/

Home Fried Potatoes

2 large or 4 medium potatoes
3 tbsp butter or margarine
3 tbsp oil
1 medium onion, sliced thinly into rings
salt and pepper

Pare potatoes; cut into thin slices. Heat butter and oil in heavy skillet until a few drops of water sizzle. Put a thin layer of the potatoes into the oil; allow to cook until golden-brown, about 5 minutes. Layer onion rings and remaining potatoes on top. Turn with a broad flat turner. Allow potatoes to cook until crispy; turn again. Continue cooking until potatoes are crisp and brown. Sprinkle with salt and pepper; serve.
Judy
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Sausage Cornbread Stuffing

2 pkgs corn bread mix ( use Jiffy brand)
1 lb of sausage ( I like jimmy dean)
4 cups chopped celery
3 cups chopped onion
1 cup chopped green bell pepper
1/4 cup fresh chopped parsley
1 1/2 tsp rubbed savory
1 1/2 tsp dried sage
1 1/2 tsp dried thyme
1/2 tsp salt
1-14oz can chicken broth ( sometimes it needs a bit more)
3 eggs slightly beaten

Prepare the cornbread, let cool and crumble into a large bowl. In skillet, sauté the sausage till almost done, crumbling as you go. Add the celery, onions, pepper, parsley. Cook about 8 min. Add this to the cornbread along with all the rest. Salt and pepper to taste. Stir to mix well. Makes 10 cups, enough to stuff a 12 lb bird. I do not stuff the bird, I put this in a casserole dish and bake 350 about 1 1/2. This can also be made in the crock pot. Grease the pot (or the casserole if doing in oven) cook on low 8 hours. This doubles well also, but do not double the amounts of celery, onion or bell pepper. Too overpowering.
Billie in Fl
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Fiesta Meatloaf

2 pounds lean ground beef
2 cups picante sauce, divided (she didn't buy hot picante sauce)
1 1/2 cup oats
1 (1 1/4 ounce) package taco seasoning mix
1/2 teaspoon garlic powder
1 cup shredded Cheddar cheese
1 (3.8 ounce) can sliced black olives, drained
1 (4 ounce) can chopped green chiles

Preheat oven to 375 degrees F. Grease a 9 x 5 x 3-inch loaf pan or a 13 x 9 x 2-inch baking pan. Combine ground beef, 1/2 cup picante sauce, oats, taco seasoning and garlic powder; mix well. Press into prepared baking pan.

Combine remaining 1 1/2 cups picante sauce, cheese, olives and chiles. Mix well. Pour sauce mixture over top. Bake for 30 to 35 minutes or until center is no longer pink. (You can leave out the cheese without any loss in flavor.)

Makes 10 servings. (I'd say more than 10 based on the size of each mini loaf and depending on your sides.)
Wendy of S NJ
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Sweet Potatoes

3 pounds sweet potatoes or yams
1 cup sugar
1 cup brown sugar
2 sticks sweet butter, cubed

Peel potatoes and slice or cube. Place potatoes in large pot, cover with sugar, brown sugar and butter cook over medium heat until potatoes are fork tender (about 20 minutes) but not mushy.
P
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Crock Pot Roast

1 roast(your choice and one that will fit in pot)
1 cup water
1 pkg dry ranch dressing mix
1 pkd dry Italian dressing mix
1 pkg dry brown gravy mix

Put roast in crockpot. Pour water around sides. Sprinkle dry mixes on top. DO NOT STIR! Cook 6-7 hours on low. About 1 hour before time is up you can add some vegetables.

For more gravy with your roast add more water as it is cooking. It makes the best tasting gravy.
Vickie in MO
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Best Ever Fudge

4 cups of white sugar
1 can evaporated milk
1 big cooking spoon white Karo
1 stick of butter, (I always use real butter)

Put all ingredients in a 4 qt heavy pot. Cook to the soft ball stage, or when a little dropped into some cold water forms a solid ball.

Remove from fire. Add 1 cup peanut butter, and
1/2 cup Reese's peanut butter chips. Also add
1/2 jar(7oz jar) of marshmallow cream.
1 teaspoon vanilla

Now here is my secret, instead of you stirring by hand, I use my portable hand mixer. If sets up the fudge in half the time. And my arms are not good for stirring with a spoon any more. When you see it is thickening, pour into a well butter 9X13 pan. Let it cool completely, before cutting into squares.

If I want to make chocolate pecan fudge, instead of the peanut butter and chips, I add 1/2 bag of chocolate morsels semi sweet, and a large handful of milk chocolate morsels. The rest is the same. Add the nuts whole, they will chop up when you use the mixer. Blessing to all of the wonderful cooks out there, and much Blessing to our wonderful Nancy for all of her hard work.
Louisiana Lady
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Mom's Rice Pudding

3/4 cup rice, uncooked (I used instant but any is ok)
1 /12 cup water
dash salt
2 Tbs margarine
2 eggs
1 cup sugar
1 cup milk
1/4 cup oleo, melted
1 Tbs. vanilla

Place rice in a saucepan with water, 2 T margarine, and a dash of salt. Bring to a quick boil, cover, and allow rice to simmer 15 min, or till rice has absorbed all the moisture.

In a mixing bowl, lightly beat 2 eggs. Add sugar, milk, oleo, and vanilla. Stir well. Add this mixture to the rice. Stir well.
Bake in an 8x8 baking dish in a 350 oven for 15 minutes.
Yield: 6 servings
Betty Ann in W. TN
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Ham Salad

2 lbs. bologna
1 can spam
8oz. mild cheddar cheese
grind all together
add about 3 heaping tbs. relish
add 2 heaping tbs. honey
add enough mayo to bind together.

Roberts wife in Ohio
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Swiss Steak

1 and half lbs round steak
2 Tbls flour
1/4 ts thyme
1/8 ts garlic powder
salt and pepper to taste
1/2 medium onion chopped
1 green pepper diced
1 stalk celery
1 carrot chopped (optional)
1 clove garlic chopped or 1 ts minced garlic (more if you love garlic)
1 (14.5oz can) stewed tomatoes
1/4 cup red wine (or 1/4 can beef broth)
1 or more Tbls Worcestershire sauce

Cut ground steak into serving sized pieces. Mix flour, thyme, garlic powder, salt and pepper together. Dredge the meat pieces through the flour mixture and place in slow cooker. Chop the onion, green pepper, celery and carrot if using.
Place the onion, green pepper, celery and carrot if using on top of the meat.

Sprinkle minced garlic over the vegetables. Cover this all with the can of stewed tomatoes. Pour the Worcestershire sauce and wine or beef broth over all. Cook on low for 8 to 10 hours or high for 3 to 5 hours. Serve with mashed potatoes or pasta or whatever your heart desires.
Enjoy, Donna in KS
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Nancy
What a blessing we have in our furbabies. The story of Ditto locking the dogs in the closet still has me laughing. What a smartie sitting on the paper bag handles. LOL

I have a Snow Shoe Siamese (Chachi) for 7 years now and have received so much pleasure from him. He's laying next to me right now so of course I have to keep stopping to either brush him (which he loves) or to cuddle him (which he tolerates).

I live in a duplex and there is a lady moving in with 3 cats, one of which is a kitten.
I can't wait to see how they get along. I might even get a pet for Chachi if all goes well, since he's an indoor cat. lol

I just love hearing about your family.
MaryAnne

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Nancy, this is in reply to Tom who asked why the cats he takes in fight. He didn't mention two things that could be the answer. First of all, they must all be fixed. I've done rescue for many many years and certain years have had up to 35 cats before finding homes for the adoptables. I also trap and take in feral cats the last 5 years, as they always become tame if you ignore them for enough years (ha ha, but true). Everyone thinks feral cats will fight because they need to in order to survive on the street. Yet, no fighting here. Every once in a while a swat and a hiss. But they must be fixed or it will not get better. Also a hard and fast rule among rescue people is when you take a new one in, they should live in a bathroom or bedroom for at least a week. Even then, until all is well, they need to go back in that bedroom or bathroom at night. I personally make them stay separate a month. I realize some people will say they never did that and the cats got along fine but that is not the norm, and believe me, I have many cats under my belt so to speak and have talked to many people over the years where things did not work out for them in the past because of one of these 2 reasons. Good luck to Tom and his compassionate wonderful heart to not only feed these animals but to go the step further and take them in. God Bless You.

Kathie in Arizona

Hi Nancy! This is for Betty from South Carolina who was looking for an Apricot Sauce to use with a Pork Roast from the November 18ih Newsletter. This is one I’ve used many times with great results. I think it came from Taste of Home.

Apricot Sauce for Pork

1 jar (12 ounces) apricot preserves
1/3 cup lemon juice
1/3 cup ketchup
1/4 cup sherry or chicken broth
3 tablespoons honey
1 tablespoon soy sauce
1/8 to 1/4 teaspoon ground ginger
In a saucepan, combine the ingredients. Cook and stir until heated through. Serve with sliced pork and/or use as a baste during the last 30 minutes of cooking.

Deborah
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Dear Nancylanders:
I have been looking for a product called Lemon Coolers. They were made by Sunshine I believe and have not been able to locate them. They were a small round lemon cookie covered in powered sugar. I thought they were a seasonal item for the summer but could not find them this past Summer anywhere. We used to eat them at children on the beach in Grand Isle Louisiana as kids but I haven't seen them in a while. Any idea where I might find these or if they are now being sold under another name? Thank you.

Trudy in Slidell, LA

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