A Gentle Reminder
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I recently got some of the chocolate from Dennis.  Boy was it good.  I took some over to a fellow former teacher (who I taught with for 25 years) to try.  Ruth Ann informed me that the chocolates were much too good to bake with and suggested I should leave all my bags of chocolate, butterscotch chips and peanut butter chips at her house. I told her they were going home with me, LOL. I can only imagine how good the chips and chocolate wafers would be in baking.  At my house they will never make it that far.

The chocolate wafers, peanut butter chips and butterscotch chips were so good.   Dennis put them on sale for us.  Right now you can save 50% on white chocolate and up to 30% on the other chocolate products.  You really ought to try some of these chocolates.  You can see all of his chocolate products here.   

Pure Dark Chocolate Chips
Pure Milk Chocolate Chips
Pure White Chocolate Chips
Rainbow Chips
Cinnamon Burst Chips
Butterscotch Chips
Peanut Butter Chips
Pure Dark Chocolate Cookie Chunks
Gourmet Pure Milk Chocolate Wafers
Gourmet Pure Bittersweet Chocolate Wafers
Gourmet Pure White Chocolate Wafers
Nancy

In Oct. 14th newsletter Gaye sent in a peanut butter pie recipe which sounds so good. She mentioned making it in a 13 X 9 baking dish as she was feeding quite a few. What I want to know is if the recipe is enough for that 13 X 9 or is it for a 9 in pie plate? Nancy, I like everyone else don't know how you manage this newsletter everyday and do such a splendid job. Its the 1st thing I look for when I turn on my computer. Also have to say we have a world of great cooks out there in Nancyland.
A real fan, MaryAnn from Ky.

October Recipes
October Recipes, Costume Ideas and Pumpkin Seed Recipes
Pumpkin recipes using fresh and canned pumpkin
Halloween treat recipes 

Hi Nancy and All,
This is my first post. I love the newsletter. I wanted to post a tried and true recipe my family uses at Thanksgiving instead of the usual cranberry sauce dish. It is Cherry Salad. We love it and have used it at the last 8 years for the holidays. I am posting it early so everyone can try it early to test it to see it they would like to take it to their Thanksgiving party.

Cherry Salad
1 can ( 21 oz ) Cherry pie filling
1/2 cup water
6 oz box cherry jello
1/4 cup sugar
1/2 to 2/3 cup pecans, according to taste
3/4 cup cola
1 small can ( 6-8 oz) crushed pineapple, undrained
Mix pie filling, water, sugar and jello together in a small saucepan and heat on low for five minutes. Let cool and add nuts, cola and pineapple. Refrigerate until firm. Best made the day before. Enjoy

Monie R from New Harmony, IN

Hi Pam in Va: I made the stuffing patties that you sent in. It's delicious and a great way to serve a side dish that's unique.

Also, I used to have a great way of making pasta alfredo using sour cream. Naturally, I can't find it. If anyone has this recipe, I sure would like to have it.

Nancy, I really like this newsletter and stories of your kitties. I love Kittens but can't have any because one of my dogs thinks that they're here for his amusement.
Phyllis in Phoenix

For Elizabeth in Berdoo:
The salmon patties I make are easy and we like them a lot. Drain 2 large cans of salmon (the brand I have purchased lately seems to have a lot of skin and fat, so I remove some of that if it is excess --otherwise just drain well.) Add 4 eggs and stir until eggs and salmon are well combined. Add enough bread crumbs and/or saltine cracker crumbs to make a stiff mixture. Form into patties and fry in a small amount of oil or in a pan-sprayed pan until golden brown on both sides. This makes a lot, but extra can be frozen. My friends at work think I'm nuts, but I eat leftovers cold in my lunch.

Thanks Nancy for the newsletter and special thanks to Tony in Bama for recent recipes -- we seem to like the same kinds of things.
Eureka, IL.

This is in response to Scarolet Roach's request for recipe with jello and whipped cream. My Mom makes a recipe with several types of jello and whipped cream. She calls

Stained Glass Salad
Make up at least one box of 4 types of jello using ½ the water, the more types the better. Pour the liquid jello types in lightly oiled cookie sheet pans and chill till they set up. Then cut with butter knife in all sorts of shapes or just random small pieces no more than 1" or so. Then in a big bowl dump all the types together with a big container of whipped cream and stir. Cover and put in the refrigerator for a few hours before serving to let tastes mingle. Serve as a salad, dessert or snack. You can make this to feed a large group or just enough for a family, it keeps for
several days in the refrigerator.
Gold Rains Wichita, Ks

Nina in TN is looking for cheese soup recipes--like the smoky light yellow Wisconsin cheese soup at Jersey Mike's subs, not like a can of cheese whiz or nacho cheese [not like
Black Eyed Pea restaurant]. Thanks
JNN

TINA in AZ, is the PEPSI ROAST (OCT 14) a beef roast or a pork roast? Either might be good.
SHANNON in OHIO

This is for Kris close to the Beach -
This couldn't be easier. I put them all into my big electric skillet at one time and everything is ready in a snap. Easy with few ingredients. Can you use this? If you can a nice heart of Romaine salad with boiled eggs (sliced) and mandarin oranges (drained) with Poppy Seed Dressing is great to finish it off.

Hot Wings
12 chicken wings
oil for Fry Daddy
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic salt
1/2 teaspoon Cajun Seasoning (I prefer Tonys)
1/2 block margarine
2 cups Louisiana Hot Sauce (or hot sauce of your choice)

Heat oil in Fry Daddy. Season chicken with salt, pepper, garlic salt, and Cajun Seasoning. Put chicken in oil and fry 12-15 minute. In a bowl mix melted margarine and hot sauce. Take out chicken and put in hour sauce mixture and mix thoroughly. Serve with Ranch Dressing.
-Suz in Louisiana

This is for Nancy B
It's never to early to plan for holiday cooking. I might change my mind a dozen times between planning and plating but we always have a beautiful baked turkey, cornbread dressing, pickled beets with onions, cranberry sauce, rice and gravy, and sweet tea. Casseroles come and go but squash casserole and broccoli casserole are always favorites in our family. Since I am "dessert challenged," that changes annually. Whatever I've had recent success with is "dressed up" for Turkey Day. Happy Thanksgiving Planning.
-Suz in Louisiana

Hi, this is for Lois WI. Last July 17,2006 I wrote about my handy-dandy versatile rice-cooker and all the other things I did with it. Most of my recipes came from
www.sallyskitchen.com
and also from other web-sites with adjustments for myself. Great for college students or busy singles and retirees like myself. I hope this helps. Nancy, thanks for a fabulous newsletter and especially for all the TNT recipes. If I only make I/100th of the recipes I'll be doing good. Your newsletter is the highlight of my e-mail and I save it until last just to savor it a little longer. My 20 year old fur-friend is gone now, but I love reading about yours. Keep up the good work!
Gio in CNY

Hi everyone. I know there is someone here who can give me some ideas of what to do with left over buttermilk. I like to use the milk in certain recipes but always have too much left over to throwout. It's hard to find just a pint in grocery stores here in Virginia, at least where I live. Could someone please offer some solutions? Sometimes I put a tsp of vinegar in regular milk but to me it's just not the same. Thanks. And as always, thank you Nancy for all you do.
Iris in Virginia

Hi all,
While reading the recipes for the brisket roasts it made me think about the pork roast I'm planning to make. Only I kind of dread it because I suspect it will be real dry as it usually is. I was hoping someone could give me an idea as to how I could roast it in the oven without it drying out so much. I usually put it in a roasting pan with a loose fitting lid, or just in a pan without a lid. I like it a little crusty on top. It seems to me pork is so dry anymore though. Usually I use a loin or butt roast.
Any ideas? Mary ..in Newton Falls,OH.

Responding to PatZ from Texas re her request for Pasties. I, too, am from NJ and did research years ago to find the perfect crust for those pasties. Here it is.

Pastie Crust:
3 c sifted flour
3/4 cup of Lard
1-1/2 tsp salt
4-5 T of ice cold water
1 egg beaten

Sift flour and salt, cut in lard with pastry blender or knives until mix is like cornmeal. Sprinkle with ice water a T at a time. Mix in until dough holds together. Divide into 6 parts and roll out each into a 7" circle.

Filling"
1 lb of minced stew meat
2 cups diced peeled diced potatoes
1-1/2 cups of chopped onions
1 T Worcestershire sauce
2 Tsp of salt
1/2 Tsp of pepper

Mix all ingredients together. Use 1/6 of the mixture for each crust. Fold over dough and pinch edges to seal. Cut slits in top of crust, place on ungreased cookie sheet, brush with beaten egg and bake 350 for 45 minutes.
Excellent! Jan in NY

Here is a lemon jello cake recipe that Mimi asked for in the Oct 14 newsletter:

Lemon Jello Cake
1 box lemon cake mix
1 pkg lemon jello
3/4 cup vegetable oil
3/4 cup water
4 eggs
2 cups powdered sugar
zest from 2 lemons
juice from 2 lemons

Beat the cake mix, jello, oil, eggs and water 4 minutes at fast speed. Pour it into a greased and floured 9" x 14" pan and bake for 30 to 40 minutes at 350 degrees. While the cake is baking, mix the powdered sugar, juice from the 2 lemons and the lemon zest. When the cake is done, poke holes in it with a fork and pour the lemon mixture over the top. Serve with whipped cream.
DP

Hi Nancy and all. I am looking for a TNT recipe for oatmeal cookies without raisins that stay soft. The only ones I found and tried get so hard. Nancy give your furry buddies a big hug for me. I just spent the weekend after my surgery kitty sitting and she was so sweet.

Thanks in advance Brenda/Alabama

This is in response to Mimi's request from the October 13th newsletter for a Lemon Jello Cake. I think this might be the one that you are looking for.
donna (with a little 'd')

Lemon Picnic Cake
Mix one 3 oz. pkg. lemon jello with one cup boiling water. Cool.

Mix one box lemon cake mix with 3/4 cup oil. Add 4 eggs, one at a time and blend well.

Add one teaspoon lemon extract and cooled jello mixture. Mix at slow speed. Pour into a 9x13 cake pan that has been greased and floured. Bake at 350* for 40 minutes.

As soon as cake comes out of the oven, poke holes on top with fork, spoon icing over cake, seeing that it seeps into cake through holes but not down over sides. Icing: mix 2 cups powdered sugar with juice of 2 lemons)

This is for Cindy from TX, who in the 10/11 newsletter was looking for chili recipes that do not contain tomatoes or beans. You can leave out the beans in this recipe. This recipe may also work for Kris, who in the 10/13 newsletter was looking for easy crock pot recipes for her family.
Robbie Bowling Green, IN

White Chili
1 lb chicken, cut up into small chunks (I like to use boneless breasts for their "ease" and lower fat content)
1 cup chopped onion
1 can (or the equivalent) chicken broth
2 cloves of garlic, chopped finely
2 tsp Cumin seed (ground will not withstand long cooking as well)
1/2 tsp dried oregano leaves
3 -15oz cans white beans (great northern or cannelloni), drained and rinsed
1 or 2 chopped red, green or yellow bell peppers, or combination
Jalapeno chili peppers, fresh, jarred or canned, optional or 'to taste' (depending on how much heat you like!)
In a crock pot or slow cooker combine the chicken, onions, chicken broth, garlic, cumin and oregano.

Let cook awhile on low (approx. 3-5 hours, depending on your schedule). Add drained beans.

Now here is the important part if you don't want mushy chili. Add the bell peppers and jalapeno peppers (if using) no earlier than the last hour or hour and a half before serving.

Top each serving with shredded Monterey jack cheese and or broken tortilla chips, if desired. If leaving out the beans, consider adding diced carrots and celery. I have also used Mexican cheese and sharp cheddar cheese.

Nancy I made a request for Orange Crunch Cake without graham crackers and Robbie in Bowling Green Ind wrote that she had the recipe but it used graham crackers. My sister-in -law called the Bubble Room and they said they use brown sugar almonds and cinnamon. Does Robbie think her recipes could be used with these ingredients? If so could she send it in? Thanks Nancy.

My daughter is getting married in March and wants a meal for the reception. I already know that pork is going to be the main course (she's marrying a hog farmer) so I need side dishes that would compliment the pork AND that I
can make ahead (at least three days ahead of the wedding) and freeze until the morning of the big day. I'm then going to hand over the food to a caterer so that I can sit back and enjoy. I just couldn't see paying the huge price for preparing the food. SO help me out if you can.
Thanks Mary

Thank you for "my mother's bread pudding"; it was so easy and wonderfully rich. My co-workers loved it!
Amanda Spring, Texas :)

I am looking for old-fashioned jam kolache recipes. Please send in if you have any. Thanks :)
Amanda Spring, Texas

Mimi here is a lemon cake that we love at our house. Maybe it's what you're looking for
Ann in AR

LEMON VELVET CAKE
1 box lemon cake mix
1 small package lemon instant pudding mix
3/4 cup salad oil
3/4 cup water
4 whole eggs
1/3 cup orange juice
2 cups powdered sugar
2 teaspoon salad oil

Mix cake mix, pudding mix, salad oil, water and eggs with electric mixer for 5 minutes. Bake in glass 9"x13" baking dish 30 to 40 minutes, 350 degrees until cake tests done. Immediately prick well, with meat fork over entire cake. While cake is still hot, drizzle orange juice, powdered sugar and salad oil mixture over entire cake. Let cool and cut in squares to serve.

For Melinda in Chattanooga

Quick Baked Flounder With Vegetables
2 tbsp butter or margarine
8 oz fresh mushrooms, sliced
4 carrots, thinly sliced
4 green onions, chopped
2 cloves garlic, minced
4 4 oz flounder fillets
1/4 cup heavy cream or half and half
1/4 cup freshly squeezed lemon juice
1/4 tsp salt
1 jar (2 oz) diced pimento, drained
1/2 tsp freshly ground black pepper

Cut four 15 x 12" pieces of aluminum, foil. Fold each piece in half lengthwise, creasing firmly. Unfold foil; set aside. Heat butter in a large skillet over medium-high heat. Add mushrooms, carrot, green onion and garlic to pan. Sauté until crisp-tender. Remove vegetables from skillet and arrange on one-half of each foil sheet near the crease. Place a fish fillet over vegetables on each sheet; set aside. Add cream, lemon juice, pimento, salt and pepper to skillet and bring to a boil. Cook over high heat, stirring frequently, 5 minutes or until mixture reduces to 1/3 cup. Spoon cream mixture over fillets. Fold over remaining halves of foil. Pleat edges together to seal. Place foil packets on a baking sheet. Bake at 425 degrees 15 minutes. Serve immediately.

For AK in KA

Lemon Cloud Pie
1 jar (11 oz) lemon curd
1 cup heavy cream, whipped
1 ready-made graham cracker crust
1 qt fresh strawberries, sliced

Stir the lemon curd until it is smooth. Whip the cream until it doubles in volume and forms soft peaks. Gently stir a large spoonful of the whipped cream into the lemon curd to lighten it., Then fold in remaining whipped cream. Spoon the lemon filling into the graham cracker crust. Top with sliced strawberries. Refrigerate until serving time. Serves
6-8.
grannym IL

Good morning Nancy,

I am responding to Mimi in the Sat. 10/14 newsletter asking for a Lemon Poke Cake recipe. I found a couple from www.anniesrecipes.com and also from
www.recipegoldmine.com.

I hope one of these is the one she is looking for.
They all look good to me!! Chris in NM

LEMON JELLO CAKE
1 pkg. lemon cake mix
1 c. cooking oil
1 pkg. lemon Jello, dissolved in 1 c. hot water
1 tsp. lemon extract
4 eggs, added one at a time

Bake at 350 degrees for 35 minutes or 45 minutes if angel food cake pan is used. After 10 minutes, pour over glaze made of 1 cup powdered sugar and 1/4
cup Realemon.
http://www.anniesrecipes.com/jello/

JELLO POKE CAKE
1 pkg. white cake mix - could use lemon cake mix
1 pkg. (3 oz.) Jello, lemon or red
1 c. boiling water
1 c. cold water
Cool Whip

Prepare cake mix as directed on package. Bake in 9 x 13 inch pan. Cool 15 minutes. Poke warm cake with a fork at half inch intervals. Spoon warm gelatin over cake. Chill 3 to 4 hours. Top with whipped topping. Serves 12.

http://www.recipegoldmine.com/

Arizona Lemon Cake recipe
Many lemon cake recipes have originated in Arizona, probably due to the
large number of local lemon groves.

1-1/2 cups granulated sugar
1/2 cup butter, softened
3 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup poppy seed
2 tablespoons grated lemon peel
2 tablespoons lemon juice
Lemon Glaze

Preheat oven to 325 degrees F. Grease and flour a Bundt cake pan or tube pan. Beat sugar and butter in a large bowl on medium speed of an electric mixer until light and fluffy. Beat in eggs, one at a time. Mix flour, baking soda and salt. Beat into sugar mixture alternately with buttermilk until well blended. Stir in poppy seed, lemon peel and lemon juice. Spread in pan. Bake until a wooden pick inserted in the center comes out clean, 50 to 55 minutes. Immediately poke holes in top of cake with a long-tined fork. Pour about two-thirds of the Lemon Glaze over the top. Cool 20 minutes. Invert onto a serving plate. Remove pan. Spread with remaining glaze.

Lemon Glaze
2 cups confectioners' sugar
1/4 cup butter, melted
2 tablespoons grated lemon peel
1/4 cup lemon juice
Mix all ingredients.

Lemony Lemon Cake
Contributed to Recipe Goldmine from the kitchen of Margaret Glende - Chandler, Arizona

1 small box lemon gelatin*
1 box yellow cake mix
4 whole eggs
3/4 cup vegetable oil
3/4 cup water

Place all ingredients in a large bowl and mix thoroughly. Pour into a greased13 x 9-inch pan and bake at 350 degrees F for 40 minutes.

Topping
1-1/2 cups confectioners' sugar
Juice of 2 lemons and rinds of 2 lemons
Mix well. While cake is still warm from oven, punch holes in top with a wooden pick. Pour topping over cake. Serve with whipped cream if desired. You may substitute lemon instant pudding for the lemon gelatin.

Poke Cake
1 (18.25 ounce) box white or yellow cake mix
1 small box gelatin, any flavor
1 cup boiling water
1/2 cup cold water
1 large container Cool Whip® or desired frosting

Bake cake as per instructions on box. Leaving cake in pan, prick cake with a large, two-pronged fork at 1/2-inch intervals. Dissolve gelatin in boiling water. Add cold water and spoon over cake. Chill cake in the pan for 4
hours. Dip pan in warm water for 10 seconds; unmold onto a serving plate. Frost. Garnish as desired, and refrigerate.

Mariann in Michigan:
I haven't tried The Green Giant sweet potato casserole. Thank you for telling me about it I will look for it when I go shopping next month. Here is a recipe I really love and it tastes good any time of year, I have also made this using canned yams.

Sweet Potato Casserole With Praline Topping
Copyright© Cooking Light magazine.

1 cup all-purpose flour
2/3 cup packed brown sugar
1/4 cup chopped pecans, toasted
1/4 cup stick margarine or butter, melted
1/2 teaspoon ground cinnamon
4 medium sweet potatoes, peeled and halved (about 2 1/2 pounds)
1/2 cup granulated sugar
1-1/2 teaspoons vanilla extract
1 large egg
1 (5-ounce) can evaporated milk

Cooking spray

Preheat oven to 350°. Combine first 5 ingredients in a small bowl, stirring to form a streusel. Set aside. Place potatoes in a Dutch oven; add water to cover. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until very tender. Drain well; mash in a large bowl. Stir in 1 cup streusel, granulated sugar, vanilla, egg, and milk. Spoon into a 2-quart casserole coated with cooking spray; top with remaining streusel. Bake at 350° for 45 minutes.

Makes: 8-3/4 cup servings

Nutrition Facts
Per Serving: 376 calories; 70.1 g carbohydrates; 1 mg cholesterol; 8.8 g fat; 115 mg sodium; 5.4 g protein; 97 mg calcium; 1.9 mg iron; 3.8 g fiber
Nancyb

Good evening Nancy, kitties and Nancylanders!
For Elizabeth in Berdoo re salmon.

Salmon in a white sauce, with either or all the following: potatoes, cooked and diced, sliced cooked carrots, peas, mushrooms (fresh or canned), sliced hard-boiled egg(s).

If you omit the potatoes you can serve this over mashed potatoes. Or you can serve it over toast or puffed pastry shells. It is also good over noodles or 'as is'.

I prefer to make my own white sauce (bechamelle) but when time was pressing have also used cream of mushroom soup NOT adding water or milk to it.
For Doris, S.Indiana

Here are some recipes for strudel that I have been making for over 30 years.

STRUDEL DOUGH
1-1/2 c. flour
3 tbsp. melted butter
1/4 tsp. salt
1 beaten egg
1/3 c. lukewarm water

Sift flour into a bowl, add the egg, butter, salt and enough warm water to make a soft dough. Mix it quickly with a knife. Place on floured board and knead. Work on dough at least 20 minutes and don't be afraid to be tough. Place dough in bowl, moisten with oil, and cover in a warm place to rest for 1 hour.

Roll out dough with a rolling pin on a cloth covered table sprinkled with flour until dough is 1/4 inch thick. Spread about 4 tbsp. melted butter and stretch dough by hand ( when your pastry is as thin as you can make it with rolling
pin, put you hands under the middle of the dough, palm down, and stretch with top of your hands carefully until dough is paper thin. Try not to break the dough but if you do just go on as carefully as you can. ) Cut off any thick edges. Spread filling over 3/4 of the dough and spread the rest of the dough with 4 tbsp. of melted butter. Roll up like jelly roll. Place strudel in a well buttered long pan, add air holes with fork or knife, drizzle with more melted butter, and bake in 375 degrees oven until golden brown.

Frozen puff pastry dough works, also, as well as phyllo pastry. (see instructions on boxes). When
I make it now, I use phyllo pastry. it didn't exist when I started LOL

STRUDEL FILLINGS:

CABBAGE STRUDEL
4 strips of bacon
1 medium head firm cabbage (about 3 to 4 cups)
4 to 6 strips of bacon OR 1 c. lard
1 onion
Black pepper
1 or 2 apples, diced and/or 1/2cup diced
ham (optional) add to cabbage while cooking

Grate and fry cabbage and onion in lard slowly until it is evenly browned. If you use bacon, start the bacon alone for a couple of minutes, then add cabbage and onion. Cool slightly. Squeeze juice from cabbage. Spread onto 2/3 (lengthwise) of pastry sheet. Shake pepper generously over cabbage. Roll up. Cut into 3 pieces. Bake 1 hour at 350 degrees.

APPLE
8 tart apples
1 1/4 lb. butter
1 c. sugar
1/2 tsp. cinnamon
1/2 c. bread crumbs, optional
1/4 nuts and/or raisins are optional. (mix with
apples)

Peel, core, and slice apples. Pour melted butter over them in a large bowl and mix. Add sugar, cinnamon and bread crumbs.

CHERRY STRUDEL
1-1/2 lb. or 2 lbs. cherries, dark ones
1/4 c. butter
3/4 c. bread crumbs
3/4 c. sugar
1/4 c. additional melted butter to drizzle over
strudel.

Melt butter and add bread crumbs. Brown, turning constantly because they burn easily. Sprinkle some melted butter on top of dough. Add the browned bread crumbs and put the cherries on top. Leave at least a band of 5 inches with no filling. Add sugar and roll dough up. Bake on a greased cookie sheet for 40 minutes. Do not forget to butter the top of the strudel. Sprinkle powdered sugar over it.
Angel, Sherbrooke

Grannym, I thing the Inside Out Cake has too much fluid. Try using 1/2 cup of oil and 1/2 cup of water. See if that makes a difference. I make the Chocolate Cherry cake and it does not have any thing but chocolate cake mix, 3 eggs, and a can of cherry pie filling in it. Instead of an icing, I sprinkle some Heath toffee pieces on it while still warm. That is my standard "funeral cake".
Sue from Lubbock

Hello Nancy, Siggy, Ditto, and All You Good Cooks! Nancy, I'm so glad that Siggy and Ditto are happy in Amarillo. Poor little Ditto has been in my thoughts often since your trouble in Lubbock, so it's good to hear he's getting back to normal and just enjoying life!

Scarolet Roach asked about a dessert her grandmother made with jello and whipped cream. My mother made this often. She called it Bavarian Cream and it is absolutely delicious. Just prepare a small package of Jello (I think they're 3 ounces) and put it in the refrigerator until it's partially set. It should be thickened but still more liquid-y than jelled. Take a regular sized tub of Cool Whip (I think that would be about 8 ounces, maybe 10) and fold the whipped cream into the Jello. Then you can pour it into a mold or a casserole dish and put back in the fridge until it's completely set. How simple is that, and it's absolutely delicious!
Sue (Cooky) in Indiana

Comment
Both Siggy and Ditto love it here since I moved. Ditto surprised me yesterday by hissing at me. Wasn't sure what was the problem. I then realized that I was wearing the jacket that I was wearing the day of the robbery. I hadn't worn it since the robbery. I took off the jacket and put it on the chair. Ditto jumped up on the chair and attacked the coat. He was very angry and aggressive toward the coat. He calmed down several hours after I hid the jacket in the closet on a hanger under the another coat. I didn't think cats could remember things like that so it was very surprising to me.
Nancy

Sorry Nancy. I forgot about that. Thanks for reminding me not to use capitals. Here is the recipe.

Zuchinni Mock Apple Crisp-large recipe
6-8 cups zuchinni, peeled, seeded and sliced like apples
2/3 cups Lemon Juice , pour over above and simmer on top of stove until tender

Add the following and simmer for 5 to 10 minutes
1-1/2 cups sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1 Tbls. butter

Crust
Mix and place in the bottom of a large pan, pressing down with a spoon the following:
4 cups flour
1 cup sugar
2-1/2 sticks of melted butter

Bake 350 degrees for 10 minutes. Cover the zucchini mixture with the remaining 1/2 crust mixture that has been mixed with:
1/2 cup brown sugar
1/2 cup chopped nuts

Put this mixture on top of the zucchini mixture and bake for 30-40 minutes at 350 degrees until golden brown.
Cool and slice or remove with a large spoon.
I am always asked for the recipe when I serve it.
Laurine in Ogdensburg, NY

Hi Nancy
In response to Gaye's concern about her biting kitty: The links provided by Dawn F in the October 13th newsletter were very good. In addition to those suggestions, I've had many, many cats and kittens and one good correction tool I have used is the flexible inner cardboard tube of a paper towel or wrapping paper roll. A bop on the nose (for biting) doesn't hurt the animal and at the same time emits a sound that gets its attention. Be sure to use the soft tube, not the harder ones. Once they equate the sound with correction you can stop them in their tracks wherever they are by just hitting the cat bopper against your hand. Be sure to use it at the time of the offense because their attention span may be very short and they may not know the reason for the correction if you wait even seconds. Also, resist the temptation to hand wrestle with the kitty, and don't allow others to do it either. It builds aggressive play behavior. Been there, done that. Won't go there again. (lol)
Mudnlaw in Cajun Country

For Trish in FL, Most Spanish stores or supermarkets with an international aisle sell instant espresso. If you want espresso powder, like for baking, the baker's catalogue has that.
Lynette in N. Y.

This is for Scarolet Roach in the Oct. 14 newsletter asking for jello and whipped topping recipes. I make one by making any flavor jello per package directions. Mix in one 8 oz. container of whipped topping. Pour into clear glasses and place into refrigerator to jell. As it jells it separates into different shades of whatever color the jello is. It makes a pretty dessert and can be topped with a dollop of more whipped topping if you wish. Hope you like it. Papricka