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Lubbock, Texas 79499

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Tart and Tangy Lemon Curd Tart

Crust Ingredients:
1/2 cup Land O Lakes® Butter, softened
1/3 cup sugar
1 1/4 cups all-purpose flour
2 tablespoons milk
1/2 teaspoon almond extract

Filling Ingredients:
3 eggs
3 egg yolks
1 cup sugar
1tablespoon freshly grated lemon peel
3/4 cup freshly squeezed lemon juice
1/2 cup Land O Lakes® Butter, cut into 8 pieces

Topping Ingredients:
Sliced fresh strawberries or raspberries
Land O Lakes® Heavy Whipping Cream, whipped, sweetened, if desired

Heat oven to 400°F. Combine 1/2 cup butter and 1/3 cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy.

Reduce speed to low; add flour, milk and almond extract. Beat until well mixed. Press dough onto bottom and up sides of ungreased 11-inch tart pan with removable bottom. Prick dough all over with fork. Bake for 14 to 20 minutes or until light golden brown. Cool completely.

Meanwhile, beat eggs and egg yolks together in 1-quart saucepan with wire whisk. Whisk in 1 cup sugar, lemon peel and juice. Cook over medium-low heat, stirring constantly with wooden spoon, until mixture coats back of spoon and is thickened (15 to 20 minutes). (DO NOT BOIL.) Remove from heat. Immediately stir in 1/2 cup butter, 1 piece at a time, until mixture is smooth. Let mixture cool at room temperature, stirring occasionally, at least 1 hour. Pour cooled filling into cooled, baked crust. Refrigerate at least 2 hours. Top with fresh berries. Dollop each serving with whipped cream, if desired. Garnish with mint leaves, if desired.
Source: landolakes.com
posted under Pies on Nancy's message board
Chris in NM
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Apricot Nectar Cake

1 Yellow Cake Mix
4 Eggs
1 Small Box Lemon Jell-O (with 3 Tbs. warm water)
1 tsps. Lemon Extract
3/4 C. Crisco Oil
3/4 C. Apricot Nectar

Mix nectar, oil, and cake mix together. Separate eggs, add yolks to cake mix, beat egg whites stiff, add to cake mixture. Add Jello and Lemon extract. Mix well. Bake in Tube or Bundt pan 1 hour at 350 degrees.

Glaze
1 C. Powdered Sugar
1/4 C Apricot Nectar

Beat together and glaze cake while hot from oven.
Margaret, Tulsa
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Apricot Candy Balls

1 pkg. Dried Apricots
1 C. Chopped Pecans
1 C. Chopped Flaked Coconut
2/3 C Eagle Brand Sweetened Condensed Milk

Grind apricots, pecans and coconut in food grinder. Add Eagle Brand Milk. Form into balls and roll in powdered sugar. Yields 2 dozen.
Margaret, Tulsa
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I believe this is the recipe for which grannym IL is searching. Be adventurous and try various cake mixes flavors of cake mixes and frostings.
Robbie In

Cake Balls

You can mix and match cake and icing flavors as well as the coatings. If you want to go the extra mile, cake balls can be rolled in nuts, sprinkles, coconut, etc. or double dipped in white and dark chocolates. Chocolate confectioners' coating is also called Almond Bark in some stores.

1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) container prepared chocolate frosting
1 (3 ounce) bar chocolate flavored confectioners coating

Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended. 2 Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth. 3 Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.
Robbie In
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Easy Sweet and Sour Pineapple Chicken

1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves, cut into 1-inch cubes
1 cup snow peas, halved
1 green pepper, cut into large squares
1 onion, cut into large squares
1 14-ounce can pineapple chunks
1/4 cup brown sugar
3 tablespoons vinegar
2 tablespoons soy sauce
2 tablespoons cornstarch
1/2 teaspoon ground ginger
1 clove garlic, minced
Hot cooked rice

In a large skillet or wok, heat vegetable oil over high heat. Add chicken and stir-fry until cooked through and slightly browned, about 5 minutes. Remove to a bowl, leaving the oil behind. Add snow peas, green pepper and onion to the skillet and stir-fry for 1 or 2 minutes, just until the color brightens. Add to the bowl with the chicken.

Drain the juice from the pineapple chunks into a measuring cup. Add enough water to the juice to make 1-1/4 cups of liquid. (Reserve the pineapple chunks, of course.) Into the juice mixture, stir brown sugar, vinegar, soy sauce, cornstarch, ginger and garlic.

Pour this mixture into the skillet, lower the heat to medium and cook, stirring to scrape up any browned bits from the bottom of the pan, until the sauce simmers and begins to thicken, about 3 minutes. Return the chicken and vegetables to the pan along with the pineapple chunks and continue to cook, stirring constantly for 3 to 5 minutes or until the sauce is glossy and thick and everything is heated through.
Serve immediately with rice.
Linda C
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Thanks to all who sent instructions for cake bonbons.
Grannym IL

I would like some easy turkey recipes for Thanksgiving that can be made with leftover turkey. In the recent newsletters it seems that the recipes are so complicated and have so many ingredients in them. I love the short recipes with just a few ingredients in them.
Kristin

To all Nancylanders,
I thought it would be perfect for people like me, who aren't sure how to tell, when poultry is cooked thoroughly but not dried out. Read this carefully, and maybe give it a try
LOL

Baked Stuffed Chicken

6 - 7 lb. chicken
1 cup melted butter
1 cup favorite stuffing
1 cup uncooked popcorn salt/pepper to taste
1 small plastic bag and ''duck'' tape

Pre-heat oven to 350*F.
Brush chicken well with melted butter, salt and pepper. - Fill cavity with favorite stuffing.
Put the popcorn into a small heavy duty plastic bag and seal thoroughly with ''duck'' tape.- Tape up the chest opening of the chicken with ''duck'' tape.- Place in baking pan with the neck end toward the front of the oven.- Listen for popping sounds. - When the chicken blows the oven door open & flies across the room, it is done. And, you thought I couldn't cook....LO
LHave a Great Day, ppl.--
Source: ''Ophelia Dingbatter's News'' at ophelia@dingbatter.com''
RS
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Now these are very good!

Oreo Bon Bons

2 cups crushed Oreo cookies
1/2 cup powdered sugar
2 tablespoons cocoa
2 tablespoons corn syrup
1/3 cup coffee-flavored liqueur (Bailey's is good too)
1/4 cup sugar
6 oz. pkg. chocolate chips, melted

Combine first 5 ingredients. Chill 1 hour. Shape into 1-inch balls. Roll in sugar, then dip in chocolate. Place on waxed paper. Chill until set.
Carolyn in tx in the Nancy's Catch up newsletter #8
Chris in NM
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Banana Pineapple Pudding
Can someone help me locate this recipe. it appeared in the coupon section 15 years ago. it was sponsored by dole and cool whip. the filling was pudding and cream cheese.

Comment
Could this be the recipe. I had just looked for it myself.

Layered Banana Pineapple Dessert

1-1/2 cup Graham cracker crumbs
1/4 cup Sugar
1/3 cup Melted butter or margarine
3 Bananas, sliced
1 package 8 oz cream cheese, softened
3-1/2 cup Cold milk
2 packs 4 oz ea Jello Instant
Vanilla pudding/pie filling
1 can 20 oz crushed pineapple -drained
1 Tub (8 oz) Cool Whip, thawed

*note, light or lo-fat can -be substituted where able Mix graham cracker crumbs, sugar and margarine or butter in 13 x 9 x 2 pan. Press evenly onto bottom of pan. Arrange banana slices on crust. Beat cream cheese in large bowl with wire whisk until smooth. Gradually beat in milk. Add pudding mixes. Beat until well blended and thickened. Spread evenly over banana slices. Spoon pineapple evenly over pudding mixture. Spread cool whip over pineapple. Refrigerate 3 hours or until ready to serve.
Joan.
Nancy Rogers
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To Athena in DE from Angie/Bflo

Never Fail Meatloaf

2-1/2 pounds ground beef, chicken or turkey
2 eggs, beaten or ½ cup egg substitute
1 - 6 oz pkg Stove Top stuffing mix
1 cup hickory flavored barbecue sauce or can of tomato soup
2 tbsp. dried onion or 1 tbsp onion powder
1 tsp instant minced garlic or 1 tsp garlic powder or ½ tsp garlic paste
1 cup cola, lemon-lime or Dr pepper soda
1/4 cup diced bell pepper

Glaze:
1 cup barbecue sauce and 1/4 cup brown sugar

Preheat oven to 350 degrees. Lightly grease 9 x 13 inch baking dish. In a large mixing bowl, combine ground meat, eggs, stuffing mix, barbecue sauce, onion, garlic and pop. Mix thoroughly and place into the prepared baking dish. Shape into 2 loaves. In a small bowl, combine the barbecue sauce and brown sugar and blend well. Pour the glaze over the 2 meatloaves. Cover the baking dish and bake in the preheated oven for 60 to 90 minutes. Uncover the last 15 minutes of bake time. Let sit for 15 minutes before slicing.
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Nancy-- For Shirlee in Michigan wanting 7 Layer Salad. Here is one I copied from a Hotel in upstate NY. This requires two large glass salad bowls for

7 Layer Salad by Jim
Serving 15

1 pound Baby Spinach
1 pound Bacon
8 hard boiled Eggs sliced
2 boxes frozen Green Peas
1 large Red Onions
1 head Iceberg Lettuce
2 teaspoons Sugar

Glaze
3 cups Sour Cream
1 1/2 cup Mayonnaise
Parmesan Cheese
Fry the bacon until crisp and drain. Boil eggs and slice. Wash and dry, as best you can, spinach and remove any large stems. Toss spinach with sugar. Chop the red onion and crumble the bacon. Now begin to layer.

1st= 1/4 spinach (1 to 1 1/2 inches)
2nd= 1/4 pound bacon (about 6 slices)
3rd= 2 sliced boiled eggs
4th= 1/2 box frozen peas (about 3/4 cups)
5th= 1/4 chopped red onion
6th= 1 to 1 1/2 inches bite size iceberg lettuce
Repeat 2nd Thru 6t and top with spinach
Mix sour cream and mayonnaise and glaze over top. Sprinkle with Parmesan Cheese. Refrigerate.

NOTE: This is unbelievable with spaghetti and meat sauce and can be halved readily.
not bad for lunch with bread sticks
7 Print this Recipe

Mavis in Texas requested a recipe using those little party franks and grape jelly. My boss used to make these to bring to work - he used meatballs. He mixed (cannot remember exact amounts) grape jelly and chili sauce (it comes in a bottle) together in a crock pot and simmered the meat balls until time to eat.

This is another great recipe given to me by my daughter. She uses the little franks with cheese in them.

Bacon Wrapped Smokies

1 Pound sliced bacon, cut into thirds
1 (14 ounce) package beef cocktail wieners
3/4 cup brown sugar, or to taste.

Preheat the oven to 325 degrees F (165 degrees C). Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar

generously over all Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.
Arvilla
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Many thanks to Dorothy and Barb for the turkey loaf recipes!
Athena in DE

Nancy, following are two Layered Salads (TNT). Shirlee from Michigan asked for recipes for 7-Layer Salad. Both of these recipes have a few more ingredients, but they are good! Both recipes were originally sent in by "Emma" and the recipes were sent to her from Krogers' store.

Layered Salad

1/2 pound fresh spinach, torn into bite sizes
1 head lettuce, torn into bite sizes
1/2 cup chopped celery
1 (10-ounce) pkg. frozen peas, thawed
10 green onions, chopped
6 hard cooked eggs, sliced
1 (6 ounce) can sliced water chestnuts
2 cups (8 ounces) shredded Baby Swiss cheese
2 cups Mayonnaise
1 (8 ounces) sour cream
1 (0.4 ounce) package ranch-style dressing mix
1 pound bacon cooked crisp and crumbled

Layer first eight ingredients in order listed in a large salad bowl or a large rectangular glass casserole dish. Combine mayonnaise, sour cream and dressing mix, mix well. Spread over top of salad, sealing to edge of bowl. Cover tightly and refrigerate several hours or overnight. Top with crumbled bacon and serve. 12 to 15 servings.

Layered Salad

3 cups mayonnaise
1 cup sour cream
2 teaspoons seasoned salt
1 teaspoon garlic powder
2 quarts chopped lettuce
3 cups chopped green pepper
1 1/4 quarts shredded carrots
1 1/4 quarts sliced cauliflower
1 quart chopped cucumber
1 quart sliced celery
3 cups sliced radishes
3 1/2 cups chopped zucchini
2 2/3 cups sliced red onion
1 pound bacon, cooked and chopped
6 hard cooked eggs, chopped 1 cup parsley, minced
6 cherry tomatoes

Combine mayonnaise, sour cream, salt, and garlic powder. In a 2-gallon punch bowl, layer and pack: lettuce, green pepper, carrots, cauliflower, 2 cups dressing, cucumber, celery, radishes, zucchini, onion, and remaining 2 cups dressing. Cover; refrigerate a few hours. At serving time, sprinkle bacon around edge and fill center with eggs. Garnish with parsley and tomatoes. Makes 2 gallons.

This recipe can be adjusted for fewer servings.
Joann, SC
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Easy Tomato Batter Bread

Mix together w/hand mixer until well incorporated (about 2-3 minutes):

1 1/2 cups flour
2 tbs sugar
1-1/2 tsp salt
1/3 cup any pesto (basil, parsley, olive, tomato)
1 package regular or quick active dry yeast
1 cup very warm water (not boiling water or it will kill yeast)

Add and stir in: (batter will be thick after adding)
1/2 cup coarsely chopped sun-dried tomatoes (not oil-packed)
1 1/2 cup flour

Scrape batter from sides of bowl. Cover and let rise in warm place about 30 minutes or until double. (Batter is ready if indentation remains when touched with floured finger.)

Grease bottom and sides of 2-quart casserole with some butter/margarine.

Stir down batter by beating about 25 strokes.
Spread evenly in greased casserole. Round top of loaf by patting with floured hands. Cover and let rise again in warm place about 40 minutes or until double.

Bake 375 oven for 40 to 45 minutes or until loaf is brown and sounds hollow when tapped.
Judy/Buffalo
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Hi Nancy,
two days ago I sent in a question asking if anyone has purchased and used the new brownie pan, with insert that bakes the brownies into 15 precut brownies, I never saw my message, has it gone to another part of Nancy's kitchen that I'm  not familiar with?
thanks, Boots in VA.

Comment
This week I have had more replies, requests and recipes than the newsletter can hold. I am about two days- three days behind in getting them posted on the site.
Nancy Rogers

Hi Nancy, i got a recipe for pumpkin dump cake off the website. I need to know what size cans are to be used. The date was 10/26/09. It calls for large can pumpkin 1 can of evaporated milk and the last is butter 1 1/2 cubes.
thanks Nancy and god bless
Gayle

I would like to have a recipe for baked oysters . I would like to make it for my Thanksgiving dinner. Thanks in advance.
Phyllis C. from Ky.

Regarding the recipe for smokies and sauce, years ago I didn't have smokies so used hotdogs cut into bite-sized pieces and used grape jelly and jar of mustard. Simmer on stove or put in Crockpot. very tasty.

Thank you Nancy for all the effort you put into making this newsletter so wonderful, give Ditto a purr for me.
Sher in Pa

For Lolo in Kentucky looking for ham sandwiches: I noticed some of the responses to your request. This is a little variation from
the ham, but you can still use ham. These are called "Chuckwagon Sandwiches", and they just great. You can choose any cold meat that you like, but should choose at least three slices of different varieties. I usually use Ham, Bologna and Salami. I add one to two slices of any cheese that I happen to have on hand. American, Velveeta, sharp, Swiss, etc. I add any condiment I am in the mood for; mustard, mayo, pickled relish, etc. I often put them on hamburger rolls, but there are so many good rolls out there now, you can use anything you like. As I am making them for the two of us, I just heat them in the microwave until the cheese is melted and then we enjoy! It is very quick and very easy. I would think you could bake them just like some of your responses suggest.

As you can see, this recipe is very adaptable to people's likes and dislikes. You should be able to make everyone happy if you make
a variety.
Laurine in NNY

This is for Cheryl in Indiana. I tried your recipe today for the slow cooker tapioca. It was delicious! Thank you for sharing it.
Kotton in MN.

I got this recipe in Hawaii in 1966. It was served in the dining room at the Kauai Surf. I have tried many other recipes but this is still my favorite. It is quick to make and has a great Banana taste.

Kauai Banana Bread

Cream:
2 cups sugar
1 cup shortening or 2/3 cup oil

Add:
4-5 ripe bananas, mashed
4 eggs, well beaten

Shift:
2 1/2 cups flour
1 tsp salt
2 tsp baking soda

Blend:
wet & dry ingredients (do not overmix)

Bake: 350° 45-50 Min
Makes: 2 – 1 Lb Loaves

Note the number of bananas will dictate how moist the bread will be.
Hope you will enjoy it as much as I do.
Anita in Camarillo
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For Robbie in IN
re: the lemon curd recipe in newsletter dated Nov. 6, do you cook the mixture?
Thanks, Millie in MO

Hi Nancy,
There's been a lot of content in the newsletter lately. It's hard to decide which of the great recipes from the Landers to choose. It seems no time at all since we were talking Thanksgiving 2008 and here we are heading there again. Can I take this opportunity to wish all our families in not only USA, but all over the world ~~ "Happy Thanksgiving" ~~

Not too sure about this for part of your Thanksgiving dinner, I always have at least one of these casseroles available at New Year. There's always at least one vegetarian visiting. We have to make the most of our sweet potatoes - they are soooo expensive.

Spiced Sweet Potato and Chickpea Casserole
Serves 4

Preheat the oven to 180oC or reduce to 160o for a fan stove/350oF

1 Tbsp olive oil
1 onion, finely chopped
2 celery sticks, sliced
1 green pepper, deseeded and sliced
5 1/2oz/150g baby button mushrooms, brushed and trimmed
14 0z/400g sweet potato, peeled and cut into bite-sized pieces
2 carrots, peeled and cut into small chunks
2 fat cloves of garlic - chopped
1 Tbsp plain flour
2 Tbsp med curry powder
4 fl.oz/125ml dry white wine
1 pint/600ml vegetable stock
14 oz/400g tin of chickpeas in water, drained and rinsed.

For the Dumplings:
3 1/2oz/100g self-raising flour
1 3/4oz/50g shredded light vegetable suet
2 Tbsp finely chopped fresh coriander

Heat the oil in a large flame and oven proof pan and cook the onion, celery, pepper, mushrooms, sweet potato, carrots and garlic for 10 minutes until beginning to soften.

Add the flour and curry and cook for 1 minute, stirring. Stir in the wine, stock, tomatoes and chickpeas, season and bring to the boil. Bake for 1 hour.

Meanwhile make the dumplings. Mix the flour, suet, coriander and 4 - 5 Tbsp of cold water to form a firm dough. Season to taste. Shape into 8 small dumplings an chill in the fridge.

Remove the pan from the oven. Place the dumplings on the surface a cook for a further 30 minutes until they are golden and puffed up.

Serve immediately, happy eating.
Sylvia <Scotland>

Comment
It is so great to have so many recipes there is not room to post them all. If a recipe is a long one I tend to put it off to the next day. If there isn't room in the next day it is posted later that week.
Nancy Rogers
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In the November 3 newsletter Myron Drinkwater requested my recipe for Norwegian Fruit soup.
From my Norwegian Recipes Cook Book:

Trondheim Fruit Soup

2 quarts water
½ cup uncooked rice
1 cup seedless raisins
1 teaspoon flour
3/4 cup half-and-half cream
Juice of 1/2 lemon
½ cup raspberry or strawberry juice (canned or fresh)
Use a thick-bottomed kettle. Bring water to a boil; add rice, stirring occasionally. Cook for ½ hour, add raisins and cook another 15 minutes.

Make a paste of the flour and a little cream. Add the rest of the cream and lemon juice and stir. Add to the soup and let it boil up. Take off the heat and add the fruit juice. Serve hot. Makes 6 servings. A delicious luncheon or supper dish served with bread and butter or as a dinner dessert."
Pat in Idaho
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Hello all. In
Carolyn's icebox cake, is the pudding cooked or instant. Many thanks.
IG

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Arvilla

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.