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This is for Jackie, who in the 12/22 newsletter requested pepper jelly with cream cheese spread recipes. The first recipe is the most common one and is so simple to make. The second was given to me by a friend, who revised the original recipe a little. Either one is always very popular as an appetizer. You can also try using other flavors of jelly, if you like to experiment.
Robbie IN

Pepper Jelly Cheese Spread

1 8 ounce softened cream cheese
1/2 cup mild pepper jelly

Spread jelly over the cream cheese and serve with your favorite crackers.
Robbie IN

Pepper Jelly Cheese Spread Revised

1 (10.5-oz.) jar red pepper jelly
12 ounces cream cheese
1 to 2 teaspoons hot chili sauce

Place jelly in bowl of a small food processor or blender. Pulse until mixture becomes spreadable. Set aside.

Beat cream cheese in a small bowl until light and fluffy. Stir in 1/3 cup pepper jelly and 1 to 2 teaspoons hot chili sauce. Mix well.

Turn half of cheese mixture into a small serving bowl. Gently spread 1/3 cup pepper jelly over surface of cheese. Top with remainder of cheese. Spread top with remaining pepper jelly. Serve with your favorite crackers or another cracker of your choosing.
Yield: 1-1/2 cups.
Robbie IN
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Merry Christmas Nancy, and to your fur babies too, thanks for all the joy you bring us,

Re: For Denise in the Villages, FL You failed to put the Corn Meal in your recipe for your Buttermilk Corn Bread.Please repost it .
Sara in FL

Boy, that was really a duh moment! I didn't even have it in my software and had to go to the site. It's 2/3 cup of cornmeal. Sorry!
Denise in the Villages, FL
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For Fae in N C regarding the grape salad getting runny. I have found cutting the grapes allows juice to escape and makes the salad runny. It is best to leave grapes whole and try picking smaller grapes when you purchase them at the store. I have learned this from making it several times and cutting the grapes the first few times, grape salad does not look overly appealing when it gets runny! Hopes this helps you out!
Jill in Gonzales, LA

To MB in Montana ~
Could you please re-post the recipe for Spicy Mustard that you mentioned in the newsletter of 12/22/12?
Thanks, Artemis in NYC

Black Kettle Restaurant Roasted Eggplant Soup

1 eggplant, about 7 inches long, unpeeled (see note)
1 medium onion, cut into 1/2-inch slices
1 whole jalapeno pepper (see note)
1 large red bell pepper, halved, seeds and stem removed
Olive oil spray
2 Tbs. seasoning mixture (see note)
1 qt. hot chicken stock
1 qt. hot whipping cream
3/4 C. (1 1/2 sticks) butter, melted
3/4 C. flour
Sour cream for garnish(or yogurt, if preferred)

Place eggplant, onion and peppers directly on hot grill or broiler). Spray with olive oil carefully as grill will flame. Sprinkle with about half of seasoning mixture. When golden brown, turn and repeat with oil and seasonings.

If desired, vegetables can be baked at 425 degrees on a cookie sheet about 20 minutes until soft and tender. During baking, vegetables should be sprayed with olive oil, sprinkled with seasoning and turned.

When vegetables are done, put in food processor and process until finely minced. In a large soup pot, add vegetable mixture to stock and cream. Cook over medium heat until heated through, about 5 minutes.

Combine butter and flour to make roux. Add gradually to soup until desired consistency is achieved.

To garnish, put sour cream in squeeze bottle and draw some onto soup surface. Using a knife, cut across sour cream to decorate.

Makes 3 quarts, 10 to 12 side-dish servings or 4 to 6 main-dish servings.
Artemis in NYC
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Chili's Grill & Bar 

Peasant Style Chicken Primavera

4 Tbs. olive oil
1 lb. chicken, boneless, skinless breasts, diced
1 1/2 tsp. garlic, minced
1/4 tsp. red pepper flakes
1 C. zucchini, sliced
1/2 C. mushrooms, sliced
1 tsp. dried oregano
1 tsp. dried mint
1/2 C. tomatoes, diced
3/4 lb. linguine, cooked
1/4 C. Parmesan, grated
Salt and pepper to taste

Heat the oil in a heavy skillet. Add the chicken and fully cook. Add the garlic and pepper flakes.

Add the zucchini and mushrooms, the oregano and the mint. Cook until just soft. Check
seasonings. Toss in the tomatoes and cooked pasta. When warm, place in bowls and top
with the cheese.
Yield: 3-4 servings
Artemis in NYC
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Jackie, just put a lock of cream cheese on a plate and spoon some pepper jelly over it.
granny M IL

Hi Nancy,
This recipe is for Susan T who was looking for a “chocolate heavy pound cake”. I have used it for years when I made the grandkids the Wilton
molded pan cakes because it is dense like a pound cake. It is from a cookbook I wrote as a fund raiser for a very dear friend who was
diagnosed with ALS.

Chocolate Tube Pan Cake

2 small (11 ounce) cans Hershey’s chocolate syrup
1 – 8 ounce Hershey bar
2 cups sugar
1 cup margarine
4 eggs
2 1/2 cups cake flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract

Melt syrup and candy bar together. Cream margarine and sugar together in mixing bowl. Sift flour and salt together in separate bowl and set aside. Add baking soda to the buttermilk. Add eggs to the creamed margarine/sugar mixture and beat well. Next, add the melted chocolate and vanilla and beat again. Add dry ingredients alternately with buttermilk, beating well. Pour into a greased and floured tube pan. Bake at 350° for 1 1/2 - 2 hours. Cool and glaze. I use a chocolate frosting glaze.
Sue from LI
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Lemon Crumb Dessert

2 pkgs (3 oz. each) Lemon Jello
1 1/2 cups sugar
1/4 teaspoon salt
2 cups boiling water
1 1/2 teaspoons grated lemon rind
2/3 cup lemon juice
3 1/3 cups (2 tall cans) undiluted evaporated milk, chilled
2/3 cup melted butter or margarine
4 cups vanilla wafer or graham cracker crumbs

Dissolve gelatine, sugar and salt in boiling water. Add lemon rind and juice. Chill until very thick. Add evaporated mild and whip until fluffy.

Meanwhile, mix butter and vanilla wafer crumbs. Press firmly into TWO 11x7x1 1/2 inch or 9-inch square pans or FOUR 8-inch pie pans, reserving about 1/3 cup for garnish. Spoon gelatin mixture into pans. Sprinkle with reserved crumbs. Chill until firm.
Makes 24 servings.
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I want to wish all Nancylanders , the two major furbabies, and especially Nancy a very MERRY CHRISTMAS and A HAPPY NEW YEAR!!
Ann in West Texas

 Christmas Salad Recipes

Christmas Jello Salad

1 pkg. lemon Jello
1 pkg. strawberry Jello
2 c. water
1 sm. pkg. frozen strawberries
1 apple, chopped
1/2 c. chopped celery
1 c. chopped nuts

Bring water to boiling stage. Add Jello. Add frozen strawberries. When berries have thawed add remainder of ingredients and place in mold. Chill.
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Six Layer Salad with Ranch Dressing

1 Large head iceberg lettuce, rinsed and dried, torn in pieces
1 Pound fresh spinach, rinsed and dried, torn in pieces
1 Package frozen peas
1 Large red onion, chopped
8 eggs, hard cooked
1 Pound bacon, fried and crumbled
2 Cups real mayonnaise
8 Ounces sour cream
1 Package Hidden Valley ranch dressing

Layer first six ingredients in large salad bowl in the order given. Mix together mayonnaise, sour cream and Hidden Valley Ranch Dressing; spread on top of 6 layers. Refrigerate over night. Do not toss until ready to serve.
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Three Bean Salad

1 (16 oz) can green beans
1 (16 oz) can kidney beans
1 (16 oz) can wax beans
1/2 Cup green pepper, chopped
1/2 Cup sugar*
2/3 Cup vinegar
1/2 Cup salad oil
1/4 Teaspoon pepper
1/4 Teaspoon salt
1/2 Cup onion, chopped

Drain the three kinds of beans and place them in a bowl. Add all ingredients EXCEPT the onion. Mix well and chill several hours. Add 1/2 cup onion before serving.

I substituted Splenda for the sugar.
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Pina Colada Salad

3/4 cup crushed pineapple, drained
2 tablespoons lemon juice
1/3 cup granulated sugar
1/8 teaspoon salt
1 cup heavy cream, whipped
2 cups chilled cooked rice (not Minute Rice)
1/2 cup shredded coconut

Combine pineapple, lemon juice, sugar and salt. Fold mixture into whipped cream.

Fold in chilled rice, then shredded coconut. Chill. Serve in dessert dishes or halved fresh pineapple.
Makes 6 servings.
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Broccoli with Vinaigrette Salad Dressing

3 Cups Broccoli florets; and peeled peeled stems
1/3 Cup Vegetables oil
1 Tablespoon Wine vinegar
1 Clove Garlic; minced
1/4 Cup Orange juice
1 Teaspoon Dijon mustard
1/4 Cup Grated carrot

Steam the broccoli just until fork-tender. In Large bowl, combine the oil, vinegar, garlic, orange juice, and mustard. Mix well. Add the broccoli to the dressing and toss to combine. Serve warm or at room temperture. Sprinkle the grated carrot over the top before serving.
Makes 4 servings
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Cherry Jello Salad

2 Packages cherry Jell-O
1 (14 ounce) Can dark sweet cherries
1 Large can crushed pineapple
1 Cup pecans
12 ounces of Coca Cola

Drain juice off of the cherries and pineapple and add enough water to make 2 cups of liquid and heat until boiling. Pour liquid over Jell-O and stir until well dissolved, then add cherries, pineapple, nuts and Cokes. Chill.
Makes 6-8 servings.
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24 Hour Fruit Salad

2 med cans pineapple tidbits
1 (6 oz) can orange juice, frozen
1 Package instant lemon pudding
3 bananas, sliced
1 Can pears (2-1/2 lbs)
2-1/2 Pounds can of apricots
2-1/2 Pounds can of peaches
1 Can mandarin oranges, drained

Drain pineapple and dissolve orange juice in pineapple juice Mix in juice instant pudding, sliced bananas, pears, apricots and peaches (in bite sizes.) Add drained oranges and pineapple. Mix and let stand for 24 hours in refrigerator.
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Leftover Mexican Turkey Salad

1 turkey, cubed or bite sized pieces
1/2 c. chopped onion
1/2 c. water
1 (16 oz.) can kidney beans
1/2 c. Kraft Catalina dressing
1 tbsp. chili powder
4 c. shredded lettuce
1/2 c. sliced green chilies
2 c. (8 oz.) grated Cheddar cheese
Corn chips

Brown turkey and 1/2 cup chopped onions; cook until onion is tender. Stir in beans, water, dressing and chili powder; simmer 15 minutes. Place shredded lettuce in serving dish; top with meat mixture. Sprinkle green onions, then cover all with grated cheese. Serve with corn chips.
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Carrot Raisin Salad

3 large carrots (2  1/2 cups shredded)
1 medium stalk celery (1/2 cup sliced)
1/2 cup raisins
1/2 cup mayonnaise
1 tsp. lemon juice

Mix & refrigerate.
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Sliced Vegetable Salad

2 avocados, peeled and sliced
2 tomatoes, cored and sliced
1 Medium red onion, thinly sliced

1/3 Cup vegetable oil
1 Tablespoon Worcestershire sauce
1 Tablespoon fresh lemon juice
1 Teaspoon dried basil, crumbled
1 Teaspoon salt
1/2 Teaspoon sugar
2 Tablespoons fresh parsley, minced

Arrange avocado, tomato, and onion slices alternately on shallow platter, one slice overlapping the next. Combine oil, Worcestershire sauce, lemon juice, basil, salt and sugar in jar, shake well. Pour over vegetables, over, refrigerate one hour. Sprinkle with parsley just before serving.
Makes 4 servings.
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Cornbread Salad

1 Package cornbread mix, baked, cooled crumbled (not Jiffy brand)
12 Slices bacon, cooked crumbled
1 Cup celery, finely chopped
2 fresh green onions, thinly sliced
2 Large tomatoes, chopped fine
1/4 Cup green pepper chopped fine
2 hard boiled eggs, chopped

Combine all ingredients with enough mayonnaise to hold together. Chill at least 2-3 hours or overnight.
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Heavenly Rice Salad

2 c. cooked rice
1 pkg. strawberry Jello
1/2 c. sugar
1 c. pineapple, drained
1 c. walnut meats
1 c. Cool Whip

Dissolve gelatin and sugar in 1 cup boiling water. Add 1 cup cold water and chill until partially set. Fold in the rice, pineapple and nuts, then fold in the Cool Whip and chill until set.
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Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings. Remember to include your name within the message as well.

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

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