20% Off - Sittin' Turkey Steamer. In a recent newsletter one of our family of members was asking about a chicken or turkey steamer. I talked to Greg at Cookschoice and he offered members of our recipe family a 20% discount on the Sittin' Turkey Steamer. I really like mine a lot. Have had it for over a year and have cooked both chicken and turkey using it. What I like about products at Cookschoice is they have videos on how to use their products. Reading instructions and watching instructions are often two different things.
Note: The 20% off offer to all our recipe family members ends on  Monday (December 15th.)  The Sittin' Turkey Steamer makes a great Christmas gift too.

To Nancy in Fl regarding the waffle iron. I have once seen on the Rachel Ray show a lady who uses her waffle iron to do hamburgers. It looked like a good idea to me although I have not tried it yet..
Joan from Ma

Hi Nancy,
Seasons Greetings to you and everyone in Nancyland!
A friend of mine gave me a great banana nut bread recipe and it is delicious. Its called Hawaiian Banana Nut Bread. Make the recipe just as it says and you will love it! I made it late last night in a 13 x 9 pan and its almost half gone in one day! It is addictive! This recipe will make (2) 9"x 5" loaves. Thanks Nancy for all you do! Earlene in rainy NC.

Hawaiian Banana Nut Bread
3 cups all purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
2 cups granulated sugar
1 teaspoon ground cinnamon
1 cup chopped nuts (I used pecans)
3 eggs, beaten
1 cup vegetable oil ( I used canola)
2 cups very ripe bananas, mashed
1 (8 ounce) can crushed pineapple, drained
2 teaspoons vanilla extract
1 cup flaked coconut (optional)
1 cup maraschino cherries, diced (optional)

Preheat oven to 350 degrees. Grease two 9x5 inch loaf pans. In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the nuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into the prepared pans. Bake at 350° for 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Earlene in rainy NC.

Does anyone out in Nancyland have a recipe for pumpkin fudge? The one I have tasted is not a cooked fudge, it was very soft and creamy. Could not get the recipe from the person who made it. If anyone out there has a cooked one also, I would like both.
Thank you Sandra from Oregon
May all of you have a Blessed Holiday

Hi Nancy, Ann in East Berlin, Pa was asking for a coconut cake. I asked my son to forward his to me because it is the very best coconut cake I have ever had. Friends are always asking him to make this for them! I know that you will love this Ann! It really is that good!!
Billie in Fl

Coconut Cake

For the frosting:
2 8-ounce packages Philadelphia-brand cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
2 cups powdered sugar
1/2 cup canned sweetened cream of coconut (Canned sweetened cream of coconut is on the wine isle by the mixers.)
1 teaspoon vanilla extract

For the cake:
2 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 cup canned sweetened cream of coconut (Canned sweetened cream of coconut is on the wine isle by the mixers.)
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
Pinch of salt
4 cups sweetened shredded coconut

Your going to make the frosting first.

With an electric mixer beat cream cheese in medium bowl until fluffy. Add butter and beat to blend. Add sugar, sweetened cream of coconut and vanilla extract and beat until well blended. Put in the frig. for two hours at least to get it to a good consistency.

Ok on with the cake:
Preheat oven to 350°F. Take two 9-inch cake pans with 2-inch-high sides and cut rounds out of parchment paper and place in the bottom. Spray the sides with baking Pam, or the old fashion way with butter and flour. Sift and whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in 1/2 dry ingredients and then 1/2 buttermilk, each just until blended. And repeat that step for the remaining.

Using clean dry beaters, beat egg whites on high with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.

Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, (I use a tooth pick) about 45 minutes. Cool cakes in pans on rack 10 to 20 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.

Place 1 cake layer on cake plate, bottom side up. Spread 1 cup Cream Cheese Frosting over cake layer. Sprinkle 1 cup sweetened shredded coconut . Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining coconut over cake, gently pressing into sides to adhere. Store in the refrigerator.

Make sure you reed the directions a couple of times and get everything out before you start.

And walla, there ya go, people will think you do this for a living, "IT IS THAT GOOD"

New York City Black & White Cookies
1 tablespoon dry yeast
1 cup milk
2 sticks butter, room temperature
3/4 cups sugar
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 1/2 cups cake flour
2 1/2 cups all-purpose flour
1/2 teaspoon salt
Vegetable cooking spray (not flavored)

Add dry yeast to warm or room-temperature milk, let stand for 20 minutes Preheat oven to 350 degrees.

Cream the butter and the sugar until light and fluffy. Slowly add and combine the yeast mixture, and the extracts. In a separate bowl whisk together the cake flour, all-purpose flour and salt and gradually add them to your mixture. Do not over mix, but make sure to keep your mixture homogenous.

Prepare a cookie sheet with pan spray and drop spoonfuls of dough 3 to 4 inches apart. Bake until the edges begin to brown, 20 to 25 minutes. Let cool to room temperature before decorating with half chocolate frosting and half white frosting.
Judy/Buffalo

Dear Nancy & Family, Friends, & All Furry Pals,

I hope this information doesn't come to late to help some people who are planning last-minute Christmas cookie benefit sales. I was at a local restaurant Thursday, & they are selling their "made from scratch holiday cookies." Their flyers state assorted platters available or special orders are welcome--$6.00 a dozen!

Readers have been inquiring recently as to how much to charge. I thought that was a bit high at first, but when you factor in the expensive butter, etc., I guess that price is fairly realistic.

These are the cookies listed: ALMOND BUTTER PETES, PEPPERMINT BUTTER PETES, CHOCOLATE PETES, BUTTER PETES (has anyone heard of these recipes before?? I'd like to make these at home for my small family!). Also listed are: GINGER BREAD BOYS, SUGAR CUT-OUT COOKIES, PEANUT BUTTER KISSES, ALMOND FLORENTINERS, & RUSSIAN TEA CAKES.

At the bottom of the page, it also states: Allergy Notice: Nuts are present in our kitchen & used in our baking. People with allergies to nuts should not consume these products.

May God bless & keep us all through the rest of this uncertain, scary year!
Susan M. Mattson/Superior, WI.

In the Wednesday issue there is a recipe from Shirley Walls for Caramel Corn. I have a question in regards to this recipe. It calls for cup of Karo Syrup (I assume one) and wonder if it is the white or dark syrup.
Thank you. Marti in AL

Hi everyone,
First, I would like to wish you all a very Happy Holiday. I am looking for a copycat recipe for Carrabba's garlic shrimp. If anyone has it, I would appreciate it.
Thank you in advance, Barb from Fl.

Merry Christmas to all you good cooks out there in Nancyland.
I enjoy all the good recipes that you all share..I am considered a lurker, I guess. I don't post much, but sure enjoy all the good recipes and hints that you all send in..

I have a request..a friend of mine is looking for an old time recipe called Patience Candy. She wants to make some for her Granddad for Christmas. All she remembers is that you brown the sugar first. If anyone can help, it will be muchly appreciated and will make an older gentleman happy.
Thanks in advance.
Sue in Eastland, Tx

I'm hoping you can help me with a problem
I need to make coleslaw for about 100. I have a decent recipe. Can you tell me how many pounds or heads of cabbage I need for a side dish for 100?
I appreciate any help you can give me.
TP

Hi Nancy,
Yesterday I wrote that I could not cut and paste from your newsletter anymore. I am not too ''into' computers, so I didn't think to tell u what I have, it is WindowsXP. Just thought I would let u know. Thanks so much for your trouble.
Tennesseyanky

Nancy, this is for Ann from East Berlin, PA who in the Wednesday 10 December Newsletter requested a recipe for a coconut cake made with a cake mix. I've had excellent results using Duncan Hines Supreme Coconut Cake Mix. They also make a great Coconut Supreme Frosting for the cake.

The downside is that I can not buy either the cake mix or the frosting locally here in Southern California. I pick up 3 or 4 packages each when I visit family in the Midwest. The last I purchased was at a Super K-Mart in Sedalia, MO two years ago. If you can find the cake mix or frosting I'm sure you won't be disappointed. Mr. Myron Drinkwater - Lake Forest, CA

Better Baker Bowls - 20% off for our recipe family of members.
Greg at Cookschoice has offered a 20% discount to all our recipe family members the Better Baker Bowl Makers as well. I have all of them and love using them.  They work for baked goods as well as for Jell-O molds. The sale ends on Monday (December 15, 2008)

Better Baker Loaf Bowl Bottom	Better Baker Loaf Bowl Top

Good morning again, Nancy, I finally found the web site for Royal Gelatin. I won’t post any recipes, but the link for Lisa(East Texas).
http://royalgelatin.com/
They list all their products and recipes on the site. Perhaps she could contact the site owners to order her specific gelatin?
Chris in NM

I got your site info from a friend about the 2 ingredient fudge and had to sign up for the daily recipe (which I did already).
But I also wanted to let you know another 2 ingredient fudge is:

1 bag of cream drops and
3/4 cup peanut butter.

Place in bowl and microwave 1 1/2 minutes. Stir well and place in a 8 x 8 buttered pan. I also add 1 teaspoon vanilla and sometimes chopped nuts.
Very good and sets good too.

Just a different variation from the icing fudge, but still yummy. . .!
Darlene

Thanks to all who sent ideas for my New Years eve gathering, will use them all and appreciate the hints Thanks again.
Marilyn B

For Doris, S. Indiana: RE 4 corners this is the place where the states, New Mexico, Arizona, Utah and Colorado meet. The only place in the United States where there is such a match-up. If you look on a map, you will see it is a perfect 4 point intersection. Nothing much there, except a monument (and the lady and her son in the pick-up when we were there) but is , I guess a place one should see if in that part of the country, just so you can say "I've been there!".
jsham/AR.

Hi Nancy,
I decided to combine my Old Fashioned Mac & Cheese with a twist with Shortcake’s Baked Macaroni Casserole with 3 cheeses. This is what I came up with and what we had last night for dinner. It was so yummy!

Chris & Shortcake’s Mac & Cheese T & T
1 pound macaroni – 2 c. dry
3 Tablespoons butter
2 Tablespoons flour
2 1/2 cups milk
1 egg, slightly beaten
1/2 teaspoon salt
1/4 tsp. pepper
2 tbl. Dijon mustard
1 tsp. Louisiana Hot sauce
1 rsp, garlic powder
1 pkg. beef hot dogs, cut in fifths and browned
3/4 c. Mexican mixed shredded cheese
3/4 c. Co-Jack shredded cheese

Cook macaroni in large quantity of boiling water until done but still firm. Drain, rinse with cold water and drain again. Melt butter in saucepan. When bubbly add flour, stir until well blended. Slowly add milk. Cook, stirring frequently until sauce begins to thicken. Remove from fire, cool slightly, blend in egg, salt, pepper, mustard, hot sauce & garlic powder. Add browned hot dog pieces and stir till incorporated. Spoon into 9 x 13 baking dish. Combine bread crumbs, butter and parsley and sprinkle over mac & cheese. Cover with foil. Bake at 350ºF for 45 minutes or until thoroughly hot and top is lightly browned.
Chris in NM

This is in response to Sara in FL who wanted to know if she could use dark cocoa instead of the regular in her hot cocoa mix. The answer is yes, you can. I didn't care for the dark cocoa in the fudge I made, so I was surprised that it actually tasted good in the hot cocoa mix. You might want to make your mix then sample a cup to see if it taste sweet enough to you, if not add a bit more sugar (or dry milk) to the mix, depending on your preferences, I prefer more milk than sugar or cocoa. I just added my artificial sweetener to my cup when I make it. I had intended to use this mix for a chocolate coffee mix but nixed the idea so that's why it had no sweetener in it and I always use hot coffee to make a cup of cocoa. Go ahead and use the dark cocoa.
Nancy B

For Ann in East Berlin, PA
My friend makes great birthday cakes, etc. This is her recipe:

Marie's Basic Cake Layer
1 box Duncan Hines Butter Recipe cake mix
1/4 c. sugar
1/4 c. cool water
1/2 c. Crisco oil
4 eggs
8 oz. sour cream

Mix all together. Put into pan (layers or sheet). Bake at 350 degrees until
golden brown.
Dawn in SW GA

In response to Doris in Indiana, I hate to throw away the old Christmas cards I have received. I use them to make package tags for the next year. Cut off the front, or parts of the front with decorative scissors, mount on colored paper, put a cord in the corner and you have a very pretty new tag. I have also given the fronts of the cards to a day care, or a nursery school, the kids love to make projects with them. Maybe a nursing home would like them to make new cards for the people there that can't get out to buy cards. Have a great day,
Laura in Ct

To Becky S who wanted light soup, 12/9/08 Newsletter: Becky, if Asian soup fits your menu, I highly recommend Sun-Bird's Hot & Sour Soup Mix. SO easy, SO good, SO light. One package makes 2-1/2 cups - usually in the Asian section of the grocery stores.

Also - For those interested in snack mixes to put out during the holidays, I found the Chex Mix site the other day and it has some great, quick Chex Mix recipes - including microwaveable and gluten free! They look so easy!
Go to: http://www.chex.com/Recipes/.
Hope everyone has a wonderful
holiday season and extra blessings on Nancy and Ditto!
Barbara in AL

Hi Nancy, Is Ditto waiting patiently for Santa. Our 5 kitties hung their stockings yesterday. They will get furry mice and a jar of baby food meat. (Santa brings this each year).

For the lady who was looking for Lemon Chips if she will search for King Arthur Flour they have a website with a good selection of baking, ingredients as well as pans, etc. I had search everywhere for the muffintop pans. Found them there, they also have a sign-up to receive their catalogue.
Margaret, Tulsa

Hi Ditto,
You make my day......
I just read the 12/3 newsletter where you set off the alarm. I hope you hid someplace when the alarm went off.. Your poor little ears.
I love you. Marge in AL

Comment
Ditto has never been by himself  at night.  In the past Siggy was always with him.
Nancy Rogers

Hi Nancy and Ditto,
I have seen a lot of problems with printing showing up on the letter.
I have Window XP home and use Firefox as my browser and I have never had a problem with printing anything from your newsletter.

I highlight the recipe I want to save, right click and click on Copy, open Word, right click and click on paste.

If I want more than one recipe on a page, I follow the same method for the second recipe until I open Word. Then I make sure the cursor is on the line under the recipe I have already saved and then right click and click paste there. So far, it has worked every time.
Hope it will help someone else.
Jean in NC

Good morning to all. I need HELP!!!! I have forgotten the recipe for the fudge made from cake frosting. I know it's so simple, but I'm still not sure that I have it right. Wishing everyone a MERRY CHRISTMAS!
Dorthey H ( Louisiana)

to Leah: we are in Sandwich, MA.
Dawn

Hello Landers,
This is a response to Diana from RI.

The best glaze I have found is made with Coke, pineapple juice and brown sugar. The best part about it is you do not need exact measurements. It is made to taste. You just mix the three ingredients together in any amounts until it taste the way you like.

I usually use the juice from 1 can of sliced pineapples, 1 20 oz bottle of coke and 3/4 cup of brown sugar. I baste the ham through out the cooking process. The last 30 minutes or so I place the sliced pineapples on the ham.

Try this I think you will like.
Babe from MI

Good cold brrrr morning everyone! Nancy, all of my answers are for questions in the 12/10/2008 newsletter.

Doris, S. Indiana, Four Corners is the place where the NW New Mexico, SW Colorado, SE Utah and NE Arizona corners of the states meet! Truly! Take a look at your US map and you will see what I am talking about. We have angled through there going up to or coming back from Salt Lake City. I will be making the cookie spoons this weekend and will be thinking of you! Here is my recipe for ganache.

Ganache
1 1/2 lbs. bittersweet/unsweetened baking chocolate pieces
2 c. heavy/whipping cream
2 – 3 tbl. light Karo syrup

Bring cream to roiling boil and turn stove to low. Add the chocolate pieces and Karo and beat till all is blended. You can add 1 tsp. vanilla to this if you wish. Ganache can be used as a glaze on cakes or brownies or cookies, as a filling between cake layers or to make truffles. Yum is the word here! This recipe also makes a lot, but can be stored in the fridge till needed and lasts quite a while!
Chris in NM

Brenda/Alabama, why don’t you use Christmas plastic wrap and Christmas ribbon to package your candies and cookies? Maybe put them in a Christmas coffee mug or a little paper Christmas bowl? That would be pretty and the people you give your gifts to would be able to see the goodies you made.
Chris in NM

Nad in Mo, concerning the Microwave Caramel Corn recipe from the 10/17/08 newsletter. That would be 1 cup of Karo/Corn Syrup and 1 tsp. baking soda. Good luck with your caramel corn! This is a very simple and good recipe!
Chris in NM

Nancy in Fl, if your rotating waffle iron’s plates come out of the machine to turn over to a flat surface, then yes you can make sandwiches with it! Ours is an old Black and Decker waffle iron, but doesn’t rotate. We can take the waffle plates out, turn them over and make toasted cheese, etc. sandwiches. Is yours a Belgian waffle maker? I don’t have one of those, so don’t know if it would work with that one.
Chris in NM

Lisa (East Texas), our Walgreens carries the Royal Gelatin brand! I have also seen them at our Super WalMart. You might check those places! Also, you can order their items at
http://mybrands.com/BrandsHome.aspx?bid=177
Good luck, Lisa!
Chris in NM

For Dee in S. IL ... I too love the No Sugar added chocolate/pudding in the center dessert at Olive Garden and since I am diabetic, if I get dessert, this is the one I get. The first time I tried it I asked my waiter if he could tell me where they get them. He went into the kitchen and came back with the info (can't remember what it was now). I went online and found out the company is a wholesale only company. I since found a "Lava Cake" dessert in a box and while I have not yet made it, I do believe it will be very similar. I never did find a vanilla sauce recipe that I thought would be the one they serve on the cake. Good luck in your search. I too will be watching the Newsletter in hopes someone has a recipe.
Sara in FL

My mom loves good fruit cake and her neighbor said she had fruit cake made from a cake mix that was wonderful. Does anyone have a recipe? Thanks to anyone who can help. Happy Holidays, hope "Santa" is good you all, especially to you Nancy for all the wonderful recipes your provide us all.
BG in Indy

This is for Rosemary - I think this is the dish you mean!

Chicken Catalina
1 1/2 cup long-grain rice -- uncooked
4 boneless, skinless chicken breasts
16 ounces whole berry cranberry sauce
1 envelope dry onion soup mix
8 ounces catalina salad dressing
1 cup water

Preheat oven to 350F. Place rice in a greased 9x13-in. baking dish. Layer the chicken over the rice. Combine cranberry sauce and soup mix in a bowl. Pour over the chicken. Pour catalina salad dressing over all. Pour water in around sides of casserole. Cover tightly with foil. Bake for 1-1/2 hours.
Diana in RI

In the 12/9/08 newsletter Anita in Camarillo wanted a fruitcake recipe that uses dried apricots and dates instead of candied fruit. This may not be the exact recipe that she lost, but hopefully it will help her. If her recipe did not use prunes, raisins, or dried cherries, I would suggest that she leave them out and increase the amount of dried apricots and dates proportionally. I have never made it with the variations, but included them in case someone else wanted to try them.
Robbie IN

Fruitcake with Dried Apricots and Dates
Makes 4 or 5 small loaves.

Line the pan bottoms with waxed paper. Set aside.

6 oz. dried apricots, chopped
6 oz. prunes, chopped
6 oz. dates, chopped
6 oz. raisins
6 oz. dried cherries
1/3 cup pineapple juice
1/3 cup apple juice
1 Tablespoon brandy or rum flavoring
1/4 cup orange juice.
2 Tablespoons lemon juice
(Each 6 oz. of dried fruit measures about 1 1/8 cup.)

Measure and set aside:
1 cup pecans
1/2 cup almonds
Optional: Chop coarsely.

Mix above ingredients and let stand overnight.

Preheat oven to 350 degrees F.

2 1/2 cups flour
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon mace
1/2 teaspoon salt
1 teaspoon baking powder

Whisk above ingredients together in large bowl.
1 cup butter
1 cup sugar
Cream butter and sugar.
5 eggs

Add to butter-sugar mix. Beat until smooth. Add to dry ingredients. Beat together. Add fruit and nuts to batter. Combine thoroughly. Put into pans. Bake at 350 degrees for 50 minutes, then at 300 degrees for 15 minutes. Not too alcoholic and really very tasty.

Variations:
#1 - Add 1 cup of mini chocolate chips along with the nuts and fruit.

#2 - Add 1/3 - 1/2 cup finely chopped ginger with the nuts.

#3 - Combine #1 and #2.

#4 - To put some real zip in this holiday treat make several weeks ahead and sprinkle weekly with brandy, bourbon, port or sherry.
Robbie IN

Good morning, Nancy,
I make my caramel corn with "corn pops" which looks like popcorn but absorbs the coating so much better...and no hulls..You find them in 8 oz. bags in the same area as popcorn. This is my recipe and it is delicious and addictive.

Caramel Corn
1 8 oz. bag corn pops

Mix together:
1 cup butter
2 cups brown sugar
1/2 cup white corn syrup
1 teaspoon salt
Bring to a boil and boil 5 minutes. Add:
1 teaspoon baking soda

Beat well until frothy. Pour over corn pops and mix well. Pour mixture into 2 baking pans and bake at 250º for 1 hour stirring every 15 minutes.

Guaranteed to bring raves!!!!
JoAnn, Brookfield, Wi.

Hi! Nancy and Nancylanders, I need another recipe if anyone has it. I would like to make some Old fashion chocolate drops. I have never tried these before. I would like to try them. Also, I think it is called french vanilla cream candy. It is a soft candy with sugar on it, Hope someone can help me.
Florence in Indiana

Stuffed Zucchini
6 medium zucchini
1/2 lb. ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
2 tsps. oregano
1 clove garlic, minced
1 Tbsp. oil
1 can tomato soup, undiluted
1 cup Parmesan cheese

Cut each zucchini in half lengthwise. Scoop out pulp leaving 1/4" shell. Chop pulp and set aside. Sauté next five ingredients in oil till tender. Stir in zucchini pulp, 1 cup tomato soup, and 1/2 cup cheese. Place shells in 9x13" dish. Spoon meat mixture into shells. Pour remaining soup over zucchini and sprinkle with remaining cheese. Cover and bake at 375° for 30 minutes. Uncover and bake 5 more minutes. Some shredded cheddar cheese can be added for the last 5 minutes.
JL in South Jersey

Baked French Toast
Mix 1/4 cup brown sugar and 1/2 tsp. cinnamon. Melt 1/4 cup margarine and spread in 10x15" pan. Sprinkle sugar/cinnamon mix into pan. In a bowl, mix 3 eggs, 2 tsp's. sugar. and 2 cups milk. Dip bread in mixture. Place bread in pan and pour remaining mixture over bread. Cover and chill overnight. Preheat oven to 400°. Bake for 20 minutes. Top with additional sugar and cinnamon.
JL in South Jersey

Hi Nancy, and Nancy Landers
I pray for your health, and well being, Nancy. And I thank you for this wonderful service you give.

Last week two ladies, each gave me "To knock their sox off, Strawberry recipes" .I copied the recipes, deleted the newsletters, and made both recipes to take to the dinner- as I couldn't decide on which one to make.

Well they were both, more then winners. but I lost the recipes I printed off, so do not have the ladies names, to give them due credit. however lady's thank you, you made my day, and your strawberry desserts were both stars.
Pauline Salem Oregon

Hi Nancy and landers!
This is to Leasa in Iowa,
If you go to KFC, They have Chicken Livers there, and they are pretty cheap. I go there at least once a week for them...as even here in Georgia, all people want are the gizzards. yuck! Hope you can find them soon!

Also, I have a request. My husbands Grandmother made an Ricotta Cake for my baby shower, and I finally got the recipe, but it kind of "burnt" up when my brother in law decided to make something and did not realize the recipe card was next to the stove, Needless to say, I only have half the recipe. I can give you the ingredients if that helps... My Husbands Grandmother lost the recipe card after giving me the recipe, So I am in trouble lol. Here it is:

Ricotta Cake
1 yellow Cake Mix
2 1/2 pounds Whole Milk Ricotta
2 tsps Vanilla
1 Cup sugar
4 Eggs
and 1/2 Cup of cinnamon sugar
Part of the directions are: Follow cake mix recipe (using 3 eggs and oil)... (not sure what it says here) Then on the back it says "trying to keep 1/2 inch from sides of pan, Bake at 325 for 35 minutes. Sprinkle top of cake with cinnamon sugar and bake 30 minutes more at 350 until firm. (Cake will :flip" when baking with the ricotta mixture ending up on bottom and cake mix on the top. Refrigerate...." That's all I have! Please help, as I am missing a big chunk of the directions, and this is a fantastic cake! I have been wanting to make it for awhile now, and would dearly like it back! The recipe was created or past down (not sure which) by a person by the name of Luise Percoco. Sure hope some of the wonderful Nancylanders can help me out with this one.
Thanks! Chrissy in Middle Georgia

I recently made the Angel food cake with canned lemon pie filling/f. It raised so pretty in the pan. Thought it would bake over the edges.. When it was fully baked and nice golden brown I removed it from the oven. But, when it cooled down it collapsed. Is this normal for this cake, Am wondering what I did wrong.
Sande in Spring Texas

For Tennesseyanky.
Could it possible be that your background color is set on black rather than white? I had this happen when I did a copy and paste to a text document when I wanted to print a recipe and my page came up all black, so I clicked on the "A" that gives you color choices for the background and when I changed it to white, the recipe showed up. For some reason it seems to change color occasionally, on it's own without my doing it, so I have to change it back to white. I'm on AOL so I don't know if you change your color the same way, but this could be your problem. Hope it helps.
Good luck. Cheryl in North Olmsted, Ohio

SEVERAL months ago their was some talk about a book about death or dieing Does anyone remember the correct name and author. I wrote it down thinking I would get for Christmas gifts but now can not find.
Thanks Judy

For those that sent in the recipes for the Fat Free Sugar Free Hot Chocolate Mix. Forgot who sent them in. Sorry. Anyway, I made the mix tonight. I was leery because the Swiss Miss SF mix was awful when I tried it a couple of years ago. I did use 3/4 cup of Splenda instead of 1 cup as one person suggested. I too, think it would of been too sweet with 1 cup of Splenda. I actually think it's pretty good. I did put a few mini-marshmallows in it. Shouldn't of done that, but I've cheated tonite already so what a few more BS points going hurt? I won't do that anymore, I promise.

It's 34° here at 10:25pm. Too cold to ride my bike today. Maybe tomorrow.
Take care and keep warm.
Sandee in West TN

RE:Pat's Chinese Chicken Wings
8 chicken wings, tips removed and cut into 2 portions
Heat 1/3 cup of soy sauce
1/3 cup sugar
1/3 cup suki

Together to just about boiling. Add the 16 wing portions. Heat 20 minutes, covered, stirring every once in awhile. Remove cover and heat 20 more minutes, watching closely, as they will burn fast.

Question
I would love to try these wings but would like to clarify that suki is actually saki before I make it. If not what is suki?
Heather

For Brenda/Alabama who was looking for packaging ideas for candies & cookies: try searching online for a wholesale retail supply business - where I buy my paper shopping bags they have all kinds of boxes & bags meant for cookies & chocolates. Some will sell to the public and you don't always have to buy a large package. Here's the link to the company I use in Ottawa, Ontario, Canada that will give you an idea of what you can find.
http://pritchard.com/
Fran

Cranberry Chicken Dish
8 chicken breasts, boned
1 can whole cranberry sauce
1 (8 oz.) bottle Catalina salad dressing
1 can onion rings

Place chicken breasts in 9 x 13 inch glass baking dish. Mix cranberry sauce and Catalina dressing together and pour over chicken. Bake at 325 degrees for 1 1/2 hours. About 20-25 minutes before total cooking time sprinkle onion rings on casserole.
Mary in Va

For Mary in Tx who asked for Ranger Cookie recipe

Cranberry Ranger Cookies
3/4 cup unsalted butter, softened
3/4 cup butter flavored shortening
1 1/2 cups sugar
1 1/2 cups brown sugar, packed
3 lrg. eggs, room temperature
1 Tbsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 cups quick oats
2 1/2 cups Rice Krispies
1 3/4 cups sweet coconut flakes
3/4 cup pecans, toasted and chopped
1 cup dried cranberries

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or silpat. Combine the flour, baking powder, baking soda, and salt in a bowl and stir to combine. Set aside. Combine the oats, Rice Krispies, coconut and pecans in another bowl and stir to combine. Set aside. Cream the butter, shortening and sugar at medium high speed. Add the vanilla and then the eggs one at a time. Beat until well incorporated. On low speed, add the flour mixture in two stages. Now, add the oat mixture in two stages. Drop by tablespoons, or a medium cookie scoop. Bake approximately 10-12 minutes or until set.
Mary in Va