Sandy H.,Blue Springs.Mo.
If you go to www.SauerkrautRecipes.com , there are several recipes for Sauerkraut Soup.

Granny C.,
The gift basket idea might be a help. Sand pails with bath toys, a towel and bubble bath can be fun.

Matchbox cars for boys. Coloring books, paper and colors, Movies and popcorn, etc. Maybe if you can find out their interests you can buy things in little bits to add to each persons basket to keep from having a large expense at one time. Sarah, Mn

This is for Laura in Ct. I sent an e-mail to the Pillsbury Co. and received this recipe using the Pillsbury Pumpkin Quick Bread and Muffin Mix.
Hope this is what you were looking for--Lynda in Ms.

PUMPKIN RAISIN & GINGER COOKIES
1 (14 oz.) package Pillsbury Pumpkin Quick Bread Mix
1/2 cups cinnamon covered raisins or plain raisins
1/4 cup chopped crystallized ginger OR 1/2 teaspoon ground ginger can be substituted.
1/2 cup butter or margarine, melted
1 egg
1/4 cup sugar
1 tsp. cinnamon

Heat oven to 350. In large bowl, combine quick bread mix, raisins and ginger, mix well. Add butter and egg, stir until dry particles are moistened. Mixture may be crumbly. In small bowl combine sugar and cinnamon, mix well. Shape dough into 1-1/2 inch balls roll in sugar-cinnamon mixture.

Place two inches apart on ungreased cookie sheets. Bake at 350 for 12 to 15 minutes or until cookies are set. Remove from cookie sheets
Yields: 20 cookies

Ellen in Pittsville, MD
sent in a chart that just would not format correctly to the newsletter.  I will try and get it in a future newsletter when I have more time to try and get the format to work.

Re name: Oma in LA (Lower Alabama).
Oma, thanks for your explanation; it brings back memories. When I worked in office, I was talking via phone to a young lady in another part of USA who was confirming our address. When she reached the “LA”, she called it “Los Angeles” rather than Louisiana. LA is initials for Louisiana, Los Angeles, and now Lower Alabama. The area from which recipes are sent is always an interest to me.

PeggyNELA

Does anyone have a copy cat recipe for the Good Seasons Cheese Garlic salad dressing mix in a packet? It was made by Kraft and I haven't been able to obtain any info from them. Haven't been able to find it in years.
Jodi in In.

Thank you, thank you, thank you, to Nancy and Juli in Pennsylvania! I now have my recipe for chocolate blossoms (holding it close to my chest) to keep and protect. Even though I am on a strict diet and my husband is possibly a diabetic I will treasure this recipe, for my grandchildren of course. This group is the BEST.
Julie, BC Canada

Hi Nancy, furry assistants and all you wonderful cooks out there. I was reading about making caramels and I have a way that uses the microwave. It may not be as good as regular made on the stove caramels but being disabled shortcuts are much appreciated and we really enjoy them. My microwave is 1000 watt so different wattage would probably take more or less time cooking. Donna in KS

Microwave Caramels
1 cup butter
1 cup corn syrup
11/2 cups brown sugar ( packed)
1 tsp. vanilla
1 can sweetened condensed milk

In a very large bowl. melt butter, add corn syrup, brown sugar, vanilla and milk. Microwave 18 minutes, stirring every 2 minutes. Pour into buttered 9x13 pan. Cool. With spatula, remove slab of
caramel on large cutting board. Cut with pizza cutter or scissors. Wrap in wax paper. Enjoy!!

To Mary in Oregon (re 10/4 newsletter):
Yes, please share the pumpkin pie recipe from the Oregonian that you like so much. I love pumpkin pie, and d 'tis almost the season.
Jeff

Comment
There were many other members that would like the recipe as well. Donna from Oregon, Fran from CA,

Hi Nancy!! I just wanted this tip out to as many people as I could reach. You can use applesauce in cake and cookie recipes in place of oil! I use unsweetened because I am a diabetic, but it probably doesn't make any difference unless if you want your 'sweets' sweeter. It works great. I can tell no difference in the cookies or cakes. When I open a jar of applesauce, I bag the rest of it up in 1/3. 1/2, and 1/4 cups and freeze --(I don't make these items often)--so the applesauce doesn't go to mold in the refrigerator. I'd like to see more diabetic recipes in your column, and please don't think everyone out there won't use them, because a "diabetic dinner" or goodies won't hurt the majority of people out there, and they might just see the difference in the "diet", and start using more of this good food. I read your column everyday , and enjoy your 'thought of the day' very much. I will quit here 'cause this letter just keeps getting longer all by itself!! Thank you!!

April isom
P>S> my computer wouldn't send the letter thru your mail notice from your pages.

Comment
If you can't get Outlook or your email program to come up with the link just right click with your mouse and choose COPY SHORTCUT. Go to your email program and paste (ctrl V) into the to part of the email.
Nancy

Thank you Nancy for making our request possible...also thank you Leslie from Arlington, TX also for the other answer which did not have a name attached , she said she had gotten the recipe from an old newspaper clipping....Thanks so very much for the pepper, onion and carrot relish recipe.
Jo,of MS

Hi, this is for the one who ask for Ginger Cake. This might be what you were wanting. We have made this for many years (and my grandmother before me).

The first recipe we used a lot because it is some bigger than my Grandmother's
recipe.
Kay, Springfield, MO

Monta Jo's Gingerbread
1 cup boiling water
1 cup Crisco
1 cup brown sugar
1 cup molasses
3 eggs
1 tsp. baking powder
1 tsp. soda
1 tsp. salt
1 1/2 tsp. ginger
cinnamon
3 cups flour

Pour hot water over the shortening, add the sugar and molasses. Add the eggs. Then the dry ingredients.

Bake 350 degrees for 30-40 minutes. Make a glaze of butter, milk, cinnamon and powdered sugar and put on the gingerbread when it is almost cool. Same for the below recipe too.


Grandma Mamie's Gingerbread
2 cups flour
1 tsp. cinnamon
1/2 cup Criso
1/2 cup brown sugar
3/4 cup molasses
1 cup boiling water
1/2 tsp. soda
1/2 tsp. salt
1 tsp. ginger

Pour boiling water over Crisco, add molasses, sugar, and eggs. Then dry ingredients.
Bake 350 degrees for 30-40 minutes.

Hi Nancy and all you Nancylanders. I just wanted to thank Sandi Hutson from Jasper, Tx. for the wonderful Oatmeal Cookie recipe. She was absolutely right, they are absolutely delicious as well as very easy to make. This one is definitely a "keeper". Thanks again.
Eileen from WNY

Here is another Sauerkraut recipe for Sandy.
Sarah, Mn

Sauerkraut Balls
1 pound cooked ham, ground
1/2 cup chopped onion
2 (14-ounce) cans sauerkraut
4 tablespoons dry bread crumbs
1 (8 ounce) package cream cheese
4 tablespoons snipped fresh parsley
2 teaspoon prepared mustard
1/4 teaspoon garlic powder
1/2 teaspoon pepper
1/2 cup flour
4 eggs, well beaten
1/2 cup milk
1 1/2 cups dry bread crumbs
Directions
1. Drain the sauerkraut dry and snip finely with scissors. Mix the ground ham, onion, sauerkraut, 4 tablespoons bread crumbs, cream cheese, parsley, mustard and seasonings together.
2. Form mixture into 3/4 inch balls. (Makes 80 - 100 balls.) Roll the balls in flour, then dip into a mixture of beaten eggs and milk; then roll in 1 1/2 cups bread crumbs.
*At this point, balls can be packaged and frozen.
3. Before serving, place balls on cookie sheet and bake at 400 degrees until crumbs are brown, about 15 minutes.
4. If desired, serve with mustard sauce: blend 1/2 cup mayonnaise with 2 teaspoons prepared mustard.
Amount: 26-33 servings

Hi Folks! All the discussion about “sammies” made me remember Wonder bread with margarine and sugar, and also mayo with American cheese. My cousin and I enjoyed them as kids. One of my best friends ate peanut butter and hamburger dills on white bread every day for lunch in high school. Now some things I enjoy are-- deli ham with a mixture of cream cheese and crushed pineapple (chopped pecans – optional) either on white bead (can be cut into triangle quarters for finger sandwiches) or rolled in flour tortillas and cut as pinwheels. Also, tuna salad made with only mayo (Albacore and Hellman’s are a must), spread on a lightly toasted and buttered English muffin half. Place a thick slice of tomato and a slice of Provolone cheese. Broil until cheese melts and slightly browns. Mmmmm!

Also, thanks to the member for the triple chocolate cake recipe. I sent all the ingredients in a disposable cake pan along with a can of Pam, birthday candles, and an envelope of Dream Whip to my daughter at college for her B-day. It was easy to assemble and send all the ingredients as even the apple sauce could be sent using 2 of the small individual servings to equal the 1 cup called for. She and her friends made it and LOVED it. They send their thanks and so do I! Sorry, I didn’t copy the sender’s name.
FL Jill

Jenny wrote about some old cast iron skillets she had that were rusty and "needed help". I recently dug out my old cast iron skillets that were in much the same shape as hers. I scrubbed the skillets well with an SOS pad (with soap) several times. Letting the skillets dry thoroughly before the next scrubbing. This allowed me to see the areas that needed more work. I rinsed them several times once all of the rust was removed and wiped them out well with paper towels after each rinsing. I then put them on a burner turned to low heat to completely evaporate any water that was caught in any pores in the skillets. I then took a paper towel and put a little vegetable shortening on it and completely covered the entire skillet with a thin coat of the shortening. I next put them into a 300 degree oven (while I was roasted a chicken to save on the fuel bill) for 2 hours. I let them cool completely and coated and baked them 2 more times. Now I have wonderfully seasoned iron skillets that I use all of the time and am kicking myself for not doing this sooner. I hope this helps.
Rose in MI

Good day to all. This is long time in coming, but I was out of town, and am catching up.
This is for Ann in Texas who was looking for Reuben Sandwich recipes.

It is from the "Soups and Sandwiches" cookbook by Sue and Bill Deeming. I first made this in 1991, and still do when I want a "real" Reuben. It's kinda long, but here goes:

Classic Reuben
1 (16 oz) can sauerkraut
1/2 cup beer
1/4 cup chopped onion
8 slices rye bread
3 tbsp Savory butter (recipe follows)
1/2 lb. sliced corned beef
6 oz. sliced Swiss cheese
1/2 cup Special Hamburger Sauce (recipe follows), or Thousand Island Dressing

In a medium saucepan, combine sauerkraut, beer, and onion. Cover and simmer 15 minutes. Spread 1 side of each slice of bread with Savory butter. Prepare 2 sandwiches at a time as follows: On a griddle or large skillet, place 4 slices bread, buttered side down. Top 2 of the slices with half of the corned beef and the other 2 with half the cheese. Grill bread until crisp and golden brown. Remove bread slices; place on a baking sheet. Keep hot in warm oven. Repeat with remaining bread, corned beef and cheese. Spread Special Hamburger Sauce or Thousand Island Dressing over corned-beef-covered bread slices. Using a slotted spoon put generous layer of sauerkraut mixture on top of each. Place cheese-covered bread slices on top of sauerkraut mixture, cheese side down. Cut each sandwich in half and serve with dill pickle spears!

Savory Butter (I think this really makes the sandwich!)
1/2 cup butter or margarine, room temperature
1/8 tsp garlic powder
1/2 tsp dry mustard
1/2 tsp worcestershire sauce
1/4 tsp paprika
salt to taste
Beat all together until light and fluffy. Will store in fridge, in airtight container up to 6 weeks

Special Hamburger Sauce
1 cup mayonnaise
2 tbsp chili sauce
1 tbsp catsup
1 tsp prepared mustard
1 tbsp finely chopped green pepper
1 tbsp finely chopped dill pickle
1 tsp grated onion
1/2 tsp paprika

Combine all ingredients, store in fridge up to 1 week.

Cooky

Kiss cookies for Julie BC Canada
1-1/2 c. packaged biscuit mix
2 (3 4/8 or 3 3/4 oz.) pkgs. instant vanilla pudding mix
2 eggs
1/4 c. butter, melted
Milk chocolate candy stars

Combine biscuit and pudding mixes. Add eggs and butter; mix well. Drop from teaspoon on ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Immediately press a candy star or Hershey's kiss on top of each cookie. Makes 3-1/2 dozen.

I make these a lot, and they are always great.
Barbara S Omaha NE

This is in answer to Dorothy in WA I would love to read your message and message you back But I can't figure out how to get on the Message Board.
Could someone please help me...
Thanks Bonnie in Washington

A big thank you to Roz in Indy for her suggestion on Mello Yellow Dumplings, where she used diet squirt. I have got to make these.
Bonnie in Washington

Jelly Roll and Cookie Pans
Wilton
For Boots in VA

I LOVE this newsletter Nancy!!! I am looking for an easy Tirmasu recipe. I have found so many
on the internet, but I want a TNT recipe. I have seen some for baking your own cake, which I
think sounds so good, rather than use ladyfingers. Any one with a great recipe please send it in.
Thanks, Roz in Indy

Here's another response for Eleanor in NC who asked for suitable foods to take to a shiva home: although we are not Jewish, we have recently suffered a loss in our home and these are what we appreciated most;

1) anything that can be frozen (we recevied at least 5 large trays of sandwiches for 2 adults and a 4-year-old) most of which arrived within hours of our son's death and would not keep until his funeral luncheon, casseroles, cooked raost beef, pork, turkey, chicken or ham.
2) trays of pickles and cheese(to go with the trays of sandwiches),
3) cookies (the preacher across the street was absolutey right when he said "it's always a good time for cookies")
4) disposable plates, cutlery, napkins (if you don't feel like eating, you certainly don't feel like doing dishes)
5) plastic wrap & zip-lock bags (for sending excess food home with people)
6) anything that was brought over the week after the funeral (to be honest, we were overwhelmed the first few days)
7) if you wnat to make sandwiches, perhaps the best way is to pack buns, filling and lettuce seperately so it will keep longer.
8) the offer of more refrigerator/space (we have 2 big chest freezers and 2 refrigerators and were telling people not to accept more food on our behalf as we ran out of space)
9) the offers of answering our phone and taking messages (and to make phone calls regarding funeral arrangements), and to bring dress clothes to the dry cleaners (or to iron dress clothes) as we don't wear them often.
10) the phone calls after the first week just to check up on us (including the card we got 6 months later with a personal note written inside)

If we ended up hosting the funeral luncheon, we likely woud have appreciated extra tea, coffee and cream/milk, because if was unexpected and we were so overwhelmed that a trip to the grocery store would have been to much to deal with.

Sorry to be so long-winded, but at the time of a death it is very difficult to think of what needs to be and can seem like an imposition to ask someone to "wash the car" so it is clean for the funeral. Any gesture is appreciated, and if you are particulary close, it is a good idea to start a list of people to thank, because you certainly won't remember everyone.
Hope this helps, Fran in Ottawa

For Phyllis in Canada from the Oct. 3rd newsletter: Is what you call parawax the paraffin that you use in canning and candlemaking? Or as my Mom used to do, pour melted paraffin over her homemade jellies to seal it. It comes in a 5"X2½" block, 4 blocks to a 1 pound box. If paraffin is the same as parawax, I've never seen it in granules. Can someone tell me how much by
weight of paraffin would I use in the Chocolate Quick Cookies?

Is icing sugar powdered sugar or what we call regular sugar we buy in 4 or 5 pound bags here in the USA?
Thank you.
Sandee in West TN

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