An answer back to Anna regarding again the turkey in roaster pan.
I put my turkey pieces right in the roaster, no rack used. Using the chicken broth makes it so that it will not burn. I have not done a whole turkey but have done whole chickens in crockpot. Even a small turkey is too big for the crockpot or at least the one I have.
I did my turkey in roaster oven at 350 degrees for 3 hrs (4 thighs and 1 large breast). In the slow cooker I put it on HI for 6 hrs.
My son and his wife did theirs this year in bag, took 2-1/2 hrs 325 degrees, 12 pound turkey and it was wonderful. They put the bag in a roaster pan and then into the oven.

I do not do any crockpot cooking overnight. Sometimes I get everything prepared and then place in the refrigerator overnight. Next morning I take it out and let it get to room temperature for about 1 hour and then start it. I always cook on LO except for the turkey.

Mary, yes 375 too high a temperature. No water is needed or basting if you do it in the bag, roaster or crockpot. When your meat thermometer reaches 170 your turkey is done.
Carolyn, Rochester, New York

In the November 29 newsletter there is a recipe for Microwave Peanut Brittle in the Christmas Candy section. I do not see where you add the peanuts. Can anyone tell me where the peanuts should be added.
Thanks, Kathy Akron, OH

Greetings everyone: I would like to thank everyone that responded to my request for fund raisers for my church youth group. Many great ideas that we will have to try. I now have another question. Our church is serving an evening meal to a homeless shelter that is mostly children and moms. Last week we served a chicken noodle hot dish and before that we served spaghetti and meat balls. Does anyone have a suggestion of something that we could serve (we need to make it ahead of time and transport to the shelter). Also, our office will be preparing lunch on a Saturday for the shelter and they suggest kid friendly menu as there a many kids on a Saturday afternoon. We only have 1 hour to have the food ready, serve it, eat with the families as they are then bussed to another shelter for sleeping accommodations. I think spaghetti is served quite often so I was looking for something different but yet something kids would eat. Thanks and may everyone have a safe and peaceful Christmas season.
Sandy in MN

Nina in Middle TN, my DIL is from Indiana, the same as me, so that's what puzzled me. I believe putting boiled eggs in giblet gravy must be a "southern thing" as several suggested. I've eaten giblet gravy in northern and western states it didn't have eggs, but I've never eaten giblet gravy made by a southerner. My MIL always put chopped boiled eggs in her dressing, and I didn't get the point of that either. I guess we all tend to think our mother's way of doing things is the best way. :)

I'm hoping that someone who lives in Southern Arizona can tell me whether cactus is blooming this time of year. My DH and I watch a program that features a scenic place at the very end of the show. Today's show was cactus in bloom, and I said cactus blooms in April. My DH, wanting to make a trip to Arizona and having heard me rave about the Newsletter said, okay, just ask the Newsletter people. LOL I sure hope someone living down that way can help me out. I would appreciate it. Doris, S. Indiana

Thanks to the lady that pointed me in the direction for the oven to crockpot conversion. My potatoes turned out wonderfully!

To Momma that is looking for a website that you plug in ingredients on hand and it gives recipes, I use http://www.supercook.com . (Nancy, I am assuming that it is OK to post this site? I am new to Nancyland and was not sure.)

Nancy--It sounds like you had a wonderfully blessed and enjoyed Thanksgiving!
Thanks! Cassie in KS

Please Somebody, send in a TNT recipe for my daughter, who wants the recipe for French Toast Casserole. It sort has some layers in it, with jam among them. She ate it at a restaurant, but I forgot which one. Thanks in advance.
IMM in Friendly Iowa

Lasagna w/white sauce, alfredo sauce
I am wanting to make this for my dil...she doesn't like the red sauce in lasagna, but would like a recipe, w/using uncooked noodles. One that can be frozen til the 20th of Dec. Can anyone help me with this...??? Thanks so much.
Pat-IL

Happy After Thanksgiving Everyone! My Mom tried a new recipe for Thanksgiving called "Upside Down German Chocolate Cake". It was very delicious, rich, and downright sinful! But one problem; It didn't quite turn out the way it was supposed to. Its put together in layers, and during the cooking time, the cream cheese layer was supposed to settle to the bottom, while the cake layer was supposed to rise to the top. Instead it sort of mixed in the middle, just in splotches so to speak. Still very delicious, just not the eye appeal she was going for. Have any of you ever made this recipe and had the same problem? Or know what the problem could be? Would appreciate your input since I have 7 dinners in December to fix for, and would love to take this cake to at least one of them.

Thanks to Pam OH. for another clever idea. The "Postcard Cake" in the 11/28 newsletter sounds very cute. I'm not at all creative when it comes to cake decorating. But the PostCard idea is quite interesting. Wouldn't I need to use a certain kind of frosting in order to be able to "paint" on it? And how would one go about painting on a cake? Im clueless!

Thanks to Judy Alaska, Grannym, Wisemama, and anyone I may have accidentally missed with the responses in the 11/28 newsletter for using sugar free products and skim milk in the Carmel Apple Dessert. I plan on trying this out to take to one of several dinners this month.

Thanks to everyone! You all are "ECT's" (Emergency Cooking Technicians) in my book!
Dee in S. IL

Comment
There are tried and tested recipes from our recipe family on
http://www.nancys-kitchen.com/turkey-recipes/
Nancy Rogers

Hi
In reference to the boiled egg in gravy. I have never eaten gravy with boiled eggs but my step sister use to put chopped eggs in her dressing!!!!  My Mother was from SE Ky and she never put egg in her gravy but she did use the giblets.
Margaret S

I am looking for ways to use ground turkey or chicken..also, some great soup recipes, especially for Crock Pot cooking..thanx..
Carla/Oregon

My oven doesn't work also and hasn't worked for a while. I used an electric roaster to cook my turkey which I brined overnight in one cup of sugar and One cup of Kosher salt and of course the water. I cut up two oranges and stuffed them in the cavity--and then used a liberal amount of olive oil all over the bird. It was juicy and very good. I don't know if the brining made the difference or the oil--it
wasn't greasy. I used a turkey rack which I bought in the day when my oven did work. I covered it with a foil tent--which I removed when it started to brown so it would crisp up.
Linda R

 
Order Food & Dining Catalogs from Catalogs.com & 
Order Art, Hobbies & Crafts Catalogs

Celebrity Chef Connection
Your foodie world is right here, with Barbara Nosek & Debbie Hall
New information and new videos every Wednesday by 5pm.
Demos, interviews with chefs and more.

Peanuty Caramel Squares

1/3 cup butter
1/2 cup sugar
1 cup all-purpose flour
1/4 tsp salt
1/4 tsp baking soda
4 Snickers bars
2 tbsp butter
2 tbsp milk
1/2 cup shredded coconut
Few drops almond extract

Beat 1/3 cup butter with sugar. Sift dry ingredients over beaten mixture. Mix until crumbly. Reserve 1/2 cup of this mixture for topping. Sprinkle remaining crumb mixture over bottom and sides of a 9" square pan; pat down firmly. Bake in moderate oven, 350 degrees, 12 minutes or until lightly browned. Melt candy with milk and 2 tbsp butter in a saucepan over very low heat. Stir in coconut and almond extract. Spread chocolate mixture evenly over baked crust. Sprinkle remaining crumb mixture evenly over all. Bake 12 minutes longer or until crumbs are golden. Cool on wire rack. Cut into squares.

NOTE: Unfortunately, recipe does not specify weight of candy bars to be used and it's been some time since I baked these. Use your own judgment as to how much candy you think you should use.

Calico Meringues
2 egg whites
Pinch of cream of tartar
1/2 cup sugar
3/4 cup MNM's

Beat egg whites with cream of tartar in a small deep bowl until foamy. Gradually beat in sugar to make a stiff meringue. Fold in candy. Grease and flour a large cookie sheet. Drop meringue by spoonfuls onto baking sheet. Garnish each with more candy. Bake at 250 degrees for 30 minutes or until cookies are firm to the touch but still white. Cool cookies on cookie sheet. Remove from baking sheet with spatula. These cookies store well in a container with a tight cover.
grannym IL

Sorry I don't remember who wanted a good recipe for Coconut Cream Pie but this one has been passed down for three generations and I get lots of compliments each time I make it.

Coconut Cream Pie
Mix 1 cup white sugar
3 heaping tablespoons cornstarch
1 egg
1 teaspoon vanilla
pinch of salt

Mix above ingredients together and stir into 4 1/2 cups boiling milk and continue boiling till it thickens. Add desired amount of coconut and pour into baked pie crust.
Beat 3 or 4 egg whites till stiff and slowly add 1/3 cup sugar. Put on top of pudding & seal edges. Bake at 350 degrees till golden brown.
Betty in Iowa

Nancy, I just sent in the recipe for my pecan pie and failed to add that I have never had a problem with a soggy crust. Will you please add this at the end of my recipe? Thank you!
Sara Jones

Hi to everyone and especially you, Nancy.

After reading all the recipes for Pecan Pie, I decided to send in the recipe that has been handed down in my family. As you will note, it has less sugar and Corn Syrup in it and is therefore not sickening sweet. Everyone who has ever tasted it, has requested the recipe. I do hope you guys will try it. It is, without a doubt, the easiest pie to make of all pies, and to think of the high price gift shops, etc. charge for pecan pies!
Sara in FL

Pecan Pie
3/4 cup Light Corn Syrup (Karo)
1/4 teaspoon salt
1/2 cup sugar
3 eggs
1 cup chopped pecans
1 deep dish pie crust

Preheat oven to 350º.
Beat eggs well (I use a whisk). Add the sugar, salt, syrup, mixing well. Add chopped pecans. Pour in the uncooked pie shell. Place pie in the preheated 350º oven. Bake 35 to 40 minutes or until done.

NOTE: Foolproof method to tell when pie is done is when the middle of the pie raises flush with the sides of the pie, it is done.

I have a question for all. I wonder if anyone has purchased the Wolfgang Puck rice cooker on HSN. I have a rice cooker but not his. He always shows that he cooks mac and cheese in it. I wonder if you received recipes with it. Thanks to all in advance
Theresa in MI

I recently purchased a new 10-cup in hopes of using it for more than rice. Unfortunately, the cooker did not come with a recipe booklet. I do have this one recipe, from my SIL. Have not yet tried this recipe. I will try the soup, using leftover Christmas turkey.

Rice Pot Jook
1/2 rotisserie chicken, skinned/shredded
3/4 cup uncooked rice
1 small onion, diced
1 small carrot, diced
1 stalk celery, diced
1/4 cup green onion, chopped (white only)
3-4 dried shiitake mushrooms, soaked/sliced
2 cloves garlic, minced
2 slices ginger, bruised
3 cup chicken broth
2 teaspoons soy sauce
1 teaspoon salt
Water, as needed

Place all ingredients in a 10-cup rice cooker. Add water until it reaches 9cup water line in the pot. Turn on; cook 30 minutes for chicken soup; or cook 1 hour or chicken joop.
PJ in MB

Good morning, Nancy and 'Landers! Nancy, glad your Thanksgiving week was so family filled. You've all had a rocky couple of years, so it's great you could get together!

I just want to throw my two cents worth in on MAKE AHEAD MASHED POTATOES. This recipe is from the Newsletter, but for some reason I didn't write down who or when, which I usually do. Thanks, though to whoever, because these were a huge success.

Make Ahead Mashed Potatoes
5 pounds potatoes
8 ounces cream cheese, softened
1 cup sour cream
2 tablespoons onion salt (optional, or substitute garlic salt)
1 teaspoon salt
1 teaspoon pepper
2 tablespoons butter

Mash potatoes as you usually do. I used Red Bliss and didn't peel them (another get-out-of-work benefit, and healthy!), but cut them into cubes to boil.
Add everything else. I used my hand mixer to mash them; easier on my sore hands than the masher. Your choice.

I also used more butter (oh, yeah)

Packed them into big zip lock bag and stuck 'em in fridge. I made them on MONDAY! Then on Thanksgiving I put them in the crockpot and heated them for 4-5 hours. Came out perfectly and really delicious. They could also be reheated in microwave, but knew I'd need that for other stuff, so just put them in crockpot so I didn't have to think about them. I did give them a stir every hour or so.
On to Christmas! HO HO!
Kathi in Virginia

In the 11/29/08 newsletter Mama wanted sites where she could search for recipes based on the ingredients that she had on hand. My favorite site for this is http://www.allrecipes.com Whether you search by ingredients or the name of the recipe, the results of your search will allow you to read reviews about the recipes and the ratings that they have received. Recipes include nutritional information and many recipes include photos. There is also a feature that allows you to convert their recipes to metric.
Robbie IN

Greek Butter Cookie
2 cups unsalted butter
3/4 cup powdered sugar
1 egg yolk
1 jigger of Brandy (or whiskey or Orange juice)
4-1/2 cups (apprx.) flour
powdered sugar for dusting

Cream butter and sugar. Add egg and Brandy. Gradually only add enough flour to make a soft dough. Chill. Shape dough into crescents or 1-1/2 inch balls.

Place on ungreased sheets. Bake 350 for 12-15 minutes. They won't be brown. Cool for 4 to 5 minutes and then dust powdered sugar over them. I serve in colored paper liners
Judy/Buffalo

Dana in TX, in the 11/30 newsletter is looking for a good caramel corn recipe. Dana, I posted a great one in the 10/18/08 newsletter. It is close to the top of the page. Chris in NM

Tricia, Michigan, a “Pumpkin Butter” recipe is in the 10/31/07 newsletter, about ½ way down the page. Enjoy your spread!

Candy, you need look no further for good T & T crockpot recipes! http://whatscookin.proboards4.com/index.cgi? The message board has tons of good recipes from Nancyland. Also, http://www.abbys-kitchen.com/ has quite a few! http://www.123-free-recipes.com/index.php has a few also. You should be set to go with all of your choices! Good cooking. Chris in NM

If you are looking for a great centerpiece for a Christmas party, Nancy has a great “recipe”! You would be the talk of your family and friends for good ideas!

Edible Christmas Tree Centerpiece
16" styrofoam cone (available at most arts & crafts stores)
5 bunches fresh parsley
Plastic wrap
1/2 lb. med. sized cooked, shelled shrimp
1 dozen cherry tomatoes
Ripe pitted olives
Stuffed green olives
1/2" cubes of assorted cheese
Colored wooden toothpicks
Heavy duty staples

Wash and dry parsley. Using individual heavy duty staples, secure parsley sprigs to styrofoam cone, working around and down to completely cover cone with parsley. Cone should appear to be covered with parsley leaves. (Stems should not show.) This step may be done the day before the party. Cover the green cone with plastic wrap and store in refrigerator. An hour before the party, "decorate" the tree by securing shrimp, cherry tomatoes, olives and cheese cubes to the cone with toothpicks. A cherry tomato on top of the tree completes the ornaments. Place decorated tree on a pedestal candle stand to serve as a Christmas tree stand or use any approximate base available. As guests discover that the tree is edible, the hostess should redecorate the centerpiece with more garnishes.
Source: http://www.abbys-kitchen.com
Chris in NM

I have made these cookies quite a bit through the years. Mom gave me her recipe and it is identical to the one Nancy has. Mom always called them Date Kimkels. I posted her version on the message board.

Christmas Date Balls
1 c. butter or margarine
1-1/2 c. white sugar
1 lb. chopped dates (2 cups)
2 eggs, beaten
2 tsp. milk
1 tsp. vanilla
1 c. chopped nuts
4 c. rice krispies

Cook butter, sugar, and dates over medium heat until mixture boils. Mix together eggs, milk, vanilla and add to first mixture and cook 2 more minutes (stir as can set on). Cool: add nutmeats and cereal. Form into balls and roll in flake coconut. Let set up well before storing. Source: http://www.abbys-kitchen.com
Chris in NM

Does anyone make Ham Gravy ?

For Pauline from PA. I have always made Ham Gravy and here is what I do. After putting the Pineapple Rings on my Ham I use the Juice and mix it with Brown Sugar, Dry Mustard and a bit of Water, first mix the Brown Sugar with the Dry Mustard then slowly add the Pineapple Juice and Water using a small Whisk to mix it, pour it over the Ham about a half hour before it's done cooking and baste your Ham with the mixture, I then thicken these Juices in the pan after removing the Ham by mixing water with Cornstarch or Flour to thicken it up a bit, there you have your Ham Gravy. It's on the sweet side and my Family just loves it. Every time our Family has Ham, Guess who gets to make the Gravy.

Hope that you will give this a try.
Ursula

This for Theresa in MI, there is a yahoo group for rice cookers.
They cook everything in there rice cookers. I was very surprised how many recipes you can cook in the rice cooker. The manuals for all types are in the groups files, also an abundance of recipes.
http://groups.yahoo.com/group/ricecookerrecipes/
Jacque in California

For Judy in PA from Sunday's newsletter: I have always put chopped up boiled eggs in my dressing and my gravy for the turkey. I'm in West TN, so it may be a southern thing. Of course, my experience eating up north something called dressing by the waitress, was nothing like the dressing down here. It was more like white bread soaked in water. little or no seasoning. My chopped steak was served on top of a pile of that "dressing". I never knew the purpose of the stuff.
My hubby is in PA as I write this. He's on his way to Delano.

I wish I could of went with him. When my dog is gone, I'll have to go with him. MY chihuahuaha is getting ready to cross the Rainbow Bridge and I can't leave him. I'm just praying God will take him. I just don't know if I can make that decision for him. He's 16. This is a new experience for me, pet wise. Chico is the first pet I've ever had. I'm in my 50's. I know it's going to be hard.
I hope you all have a great week.
Sandee in West TN

Hi Nancy, and Nancylanders, I'm looking for a strawberry dessert recipe, using frozen berries, which will knock their sox off, I'm in need of a dessert for next week end, something simple. I thought about the Twinkie strawberry dessert ,but was wondering if it might be to rich. any thoughts on that,? thank you for any ideas. Pauline in Oregon

Thanks Angie in Buffalo for the crust tip for the pecan pie. Sounds like a winner and I will definitely try it next baking .

The chopped eggs in gravy is most definitely a southern thing. My mother-in-law made her gravy this way and she was born and raised in Arkansas. I too prefer my gravy egg less. Being from Chicago no eggs in gravy.

Thanks again Angie.
Ella in Ca.

Muriel in Lakeland Florida on 11-/28/2008
I bake my turkey in Nesco electric (or similar name) or range oven all the time. I use a brown paper bag from the grocery store and oil or grease the inside of the bag. I stuff the turkey and or season as wish and put in the bag -- put it in the cooker or oven and forget it. I never have to cover it, baste it or check anything. It is done in shorter time and is always tender, juicy and done to perfection. NO, the bad does not burn. Start it at 400 for 20 min then turn down to 350 if colder oven and 325 if the oven runs hot and forget it. It is always browned perfectly and juicy -- every year for the last 40 plus years.
Northern Wisconsin

Doris, S. Indiana, When I was growing up in Texas the giblet gravy and the cornbread dressing always had chopped hard boiled eggs in them. I don't make it that way any more, but my family in Texas still do.
Jean in Wa

Wassail
Mix equal parts of apple and cranberry juice. Add cinnamon, nutmeg and cloves to taste. Heat and serve with a cinnamon stick.
Lisa

Texas Style Meatloaf
1 pound ground turkey, thawed
15 tortilla chips, crushed
2 tablespoons chopped green pepper
1 (16 ounce) can tomato sauce
1/4 cup chopped onion
1 package taco seasoning mix

Reserve 1 cup of tomato sauce. Combine all other ingredients. Form into loaf pan (9X5 inch.) Bake at 350 degrees for 45-50 minutes. Heat reserved tomato sauce and serve with meatloaf.
Makes 6 servings.
Lisa

Lemon Lime Salad
1 1/2 cup crushed pineapple
1 cup hot water
1 small package sugar free lime Jello
1 8 ounce package lite cream cheese
1 package sugar substitute
1 teaspoon vanilla
7 ounce diet lemon lime soda

Drain pineapple, saving juice. Add enough hot water to juice to equal 1 cup. Bring to boil. Pour into blender and add gelatin and cream cheese. Blend on medium speed for about 2 minutes. Add sugar substitute, vanilla and lemon lime soda. Blend on high speed for 1 minute. Add pineapple and blend another minute. Pour in to mold and chill overnight.
Makes 6 servings
Lisa

Ritz Baby Carrot Casserole
4 to 5 cup baby carrots
1/3 cup brown sugar
White syrup
1 stick margarine
1 small onion
1/2 pound Velveeta cheese
Salt and pepper
1 cup Ritz cracker crumbs

Parboil the carrots. Place them in a buttered baking dish. Spread the brown sugar evenly over the carrots. Drizzle some white syrup over that. Melt the margarine and cook the sliced onion in it for a few minutes. Pour over the carrot mixture. Grate the cheese over the top and bake 30 minutes at 350 degrees. Sprinkle the crumbs on the last 10 minutes of baking.
Lisa

Carrot and Almond Dish
8 to 10 lg. carrots
1/2 tsp. salt
1 1/2 tbsp. butter
1 1/2 tbsp. brown sugar
1 1/2 tsp. grated orange rind
1/4 c. slivered almonds

Cut carrots lengthwise into slivers. Cook in covered pan with salt and water to cover. When carrots are tender, drain. In saucepan, mix together butter, sugar, orange rind and almonds. Lay carrots in flat baking dish. Cover with almond mixture and heat in oven for 30 minutes.
Lisa

Winter Feed for the Birds
1 pound peanut butter
1 pound oatmeal
1 pound lard
1 pound cornmeal

Mix all together. Put in pan and let dry until hard. Do not bake. Hang in a mesh bag (like an onion bag) from trees for a bird feeder for winter.
Linda NM

Another Recipe for Birds in the Winter
1 cup peanut butter
2 cup bird seed

Mix peanut butter with bird seed. Cut 6 squares of nylon net from vegetable or fruit bags. Put some bird food into the center of each bag. Bring corners together. Tie string around the corners to hold food inside. Tie the string to the tree and watch the birds enjoy them.
Linda NM

Pine Cone Feeders
Smear peanut butter over the pine cones. Roll pine cones in bird seed. Hang by yarn or string.
Linda NM

Removing Spraying Odor
Try a mix of hydrogen peroxide and baking soda on the spot. Of
course color test it first.
Linda R