HI Nancy:
Love the recipes. I am looking for a spaghetti sauce that has diced (large) pieces of pork in it. It came from Pa. and I can't find it anymore. If any of these good cooks has it I sure would appreciate a copy of it.
Thanks so much
Happy New Year to all Lucille in Ky.

Used Christmas Cards
I take scissors or pinking shears and cut the pictures out. take a knife punch a small hole in top,  add string to it and use for name tags for presents.
Brenda in PA.

Hi Nancy, Eleanor in Columbia, OH asked for a "never fail" pastry recipe. I have been using this one for years. It calls for Tenderflake Lard, I realize that can't be found everywhere. A friend I gave this recipe to used Crisco instead and said it turned out wonderful. She has used no other recipe since.
Betty in Canada

Can't Fail Flaky Pastry
I have used this recipe for years, and have rolled and re-rolled the dough, I have never had a tough crust.

5 cups all-purpose flour
2 teaspoons salt
1 lb. Tenderflake lard
1 tablespoon white vinegar
1 egg, slightly beaten
Cold water (ice cold if possible)

Combine flour and salt. Cut in lard until mixture resembles coarse meal with a few larger pieces. In a measuring cup, combine vinegar and egg. Add water to make 1 cup. Gradually add to lard mixture, stirring with a fork. Gather into a ball, wrap and refrigerate or freeze until ready to use. YIELD:- 6 pie shells OR 3 double crust pies.

NOTE: Divide and wrap in 5 or 6 balls to freeze if you aren't using immediately

Thanks soooo much Betty
That is the best pie I have ever tasted and believe I have tasted a lot of pies. This site is the greatest.
Happy New Year to all Pat-Il

This is for the ladies that are having problems peeling their hard boiled eggs without them looking "ugly". I used to hate making deviled eggs because every time I tried to peel the eggs, they ended up looking awful, with chunks of egg missing, etc. Well, I was reading about how to peel "perfect" eggs every time (I don't remember where I read it), so I decided to try it and now I make deviled eggs all the time, and I never have a problem peeling them---they DO come out perfectly, each and every one of them! Put your eggs in a pot of cold water, pour about 1/4 cup of white vinegar into the water. Boil until done---I usually boil mine about 20-30 minutes on medium heat, partially covered. Pour off water, turn on cold water and let it run over eggs until they are cool enough to handle. Take an egg and tap the SMALL end on the counter, hard enough to start peeling. Apparently there is an "air pocket" on the small end and when you break the air pocket, the rest of the peel slides off easily. It works for me every time. The egg peel comes off easily and I never have a problem with pieces of the egg coming off with it. I lay the peeled egg on a paper towel until I'm done peeling all of them, blot them dry and cut them lengthwise and take out the yolk, put them in a bowl and add whatever ingredients I choose. I never make mine the same. I love to try new ingredients in my deviled eggs. One of my favorites is a small can of green chilies and a tiny jar of pimientos. I top my egg halves with either sliced black or green olives.
Vicki in Houston

Ditamac FL/MI, concerning the can of tomatoes in the Greek Spaghetti Sauce, use the regular #2 can undrained. Good luck! Let us know how you like it! Chris in NM

Jean from TN., you are right that this is a Key Lime Pie. It was in the 11/23/08 newsletter almost at the top of the page and sent in by Scarlett in FL. The only difference is that this one is in a graham cracker shell. I don’t think I would like this in a chocolate cookie crust! I am working all day New Year’s Eve and New Year’s Day and going to bed early after hubby fixes dinner both nights!
Chris in NM

For Carolyn in New York, I have also made a “beanie weenie” dish in my crock pot with 2 pkgs. of the little smokies, 2 cans Busch’s baked beans, 1 small bottle Sweet Baby Ray’s honey BBQ sauce, 1 onion diced and 1 bell pepper diced. I brown the onion and pepper and add it all to the crock pot and let simmer for about 4 hours. It’s very good!
Chris in NM

Eleanor Columbia Station, OH, this is the pie crust I always use and always get raves for my crust. Before I start making the pie, I put ice cubes in a bowl of cold water to get it really icy! I believe that is the secret! Also I do not handle the dough much. Too much handling makes it “cardboardy”. Some people have said, forget the filling, just eat the crust when I make pies!

Pastry for Pies and Tarts
1 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water – I use ice water

Unbaked One-Crust Pie Crust: Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate, or 3 inches larger than 10- or 11-inch tart pan. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.

Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Continue with directions in pie recipe.

Baked Pie Crust: Heat oven to 475ºF. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

For pie, trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. For tart, trim overhanging edge of pastry even with top of tart pan. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack.

Two-Crust Pie: Mix 2 cups flour and 1 teaspoon salt in medium bowl. Cut in 2/3 cup plus 2 tablespoons shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with 4 to 6 tablespoons cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Roll one round on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

Spoon desired filling into pastry-lined pie plate. Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Continue as directed in pie or tart recipe.
www.bettycrocker.com
Chris in NM

This is for no name in the 12/29 newsletter asking for turtle or millionaire candy.

Turtle Candy
1 lb. (54) caramels
2 tbsp. water
3/4 lb. salted cashews or pecans
1 c. chocolate chips (6 oz.)

Melt caramels over water in top of double boiler about 5 minutes stirring occasionally. Arrange 36 cashews or pecans in groups of four on a buttered cookie sheet two inches apart. Drop a teaspoon of melted caramel on each group of cashews or pecans. Reheat if gets too thick. Cool 5 minutes. Melt chocolate chips in double boiler. Spoon a teaspoon on top of each turtle. Spread evenly with spatula. Set in cool, dry place until set. Nancy’s Kitchen pecan recipes.
Chris in NM

Faye in Middle GA in the 12/29 newsletter looking for a recipe for dirty rice. There are a lot of different recipes out there, some with chicken and some with beef. This is one for beef and chicken innerds. We have had this dish at Popeye’s here. Hubby likes it, but I don’t, because of the innerds.

Dirty Rice
2 cups uncooked rice
1 pound chicken livers and gizzards
1/2 pound ground beef
1/2 cup chopped onions
1 green pepper - chopped
1/2 cup chopped celery
1 cloves garlic - chopped
2 green onions or scallions chopped
1/2 tsp salt
1/2 tsp black pepper

Cook the rice according to package instructions. Cooking rice is an art unto itself so I won’t tell you how to cook it. I grew up adding a few pats of butter to the cooking water so that the grains did not stick together. Now, in my household we use a rice cooker and want the rice to stick together. After spending several years in the orient, rice is actually a staple around my house.

Anyway… cook the gizzards and livers in a separate pot. After about 10 minutes over medium heat they should be done enough. Strain and then chopped the livers and gizzards. Brown the ground beef in a skillet. Pour off the grease after the ground beef is done. Add all of the other ingredients except the rice. Cook for another 15 minutes over medium heat. Stir in the rice and continue cooking over medium heat for another 5 minutes stirring a few times. www.Chitterlings.com
Chris in NM

To Jean from TN.: Here is the pie I always make. It seems to be the one you are looking for. (I hope so)

Key Lime Pie
1 Pkg. (3 oz.) Lime flavor gelatin
1 Cup boiling water
1/2 Cup cold water
1 Can (14 oz.) sweetened condensed milk
1/2 Cup lime juice
1 1/2 Tsps. grated lime zest
1 Tub whipped topping (thawed)
1 Graham cracker crust (9 oz.)

Place gelatin into a large bowl and pour in the boiling water. Stir for 2 minutes or until completely dissolved. Add lime juice and mix. Place in refrigerator for about 30 minutes until slightly set, (the consistency of un-beaten egg whites). Pour in the condensed milk and add the lime zest. Stir until blended.
Fold in 1/2 of whipped topping. Spoon into crust and refrigerate for 3 hours or until firm. I hope this is the one.
Joseph J.

Answer to Jody on Sunday newsletter. Dec. 28, 2008
Thanks to Jody for the sweet roll recipe. It looks like what my friend was looking for. We are having our Christmas dinner New Year's Day. I think I will try them for that. My brothers love home made bread. I don't know what they will do when my Mom, my sister and I are gone. Their wives cook but aren't bakers.
Thanks again, Shirley

Hi Nancy, hope you had a nice Xmas. We spent it with our son and his family in TN. We were given a Hugh smoked ham. How do I prepare and cook it? I need help quickly as I plan to have it New Years Day.
Dee in Ohio

To Eleanor, Columbia Station, OH, Newsletter December 29,2008
I use the pie crust recipe on Crisco Shortening can and it comes out good every time.
V in OK

This is for Carolyn's little hot dogs - separate canned crescent rolls at the perforations and then cut each in half the long way to make 16 triangles, roll up hotdogs starting at widest end, then bake according to regular package instructions - serve with mustard, ketchup, or condiments of choice. Always a crowd pleaser.
Barbara, Las Vegas
http://www.celebritychefconnection.com/

Nancy in the 12/29 newsletter Faye in Middle GA was wanting a Dirty Rice recipe with Hamburger, Sausage, Beef Broth, and a package of dry Onion Soup mix. I saw a few Dirty Rice recipes and not one had dry Onion Soup mix in it. The first one sounds easy and good.

Dirty Rice
½ lb. bulk sausage, hot or mild
1 cup rice
2 cups beef or chicken broth

Brown sausage in sauce pan. Add rice. Stir, while heating, approximately 2 minutes. Pour in broth. Stir. Cover. Cook approximately 20 minutes or until rice is done. Remove lid and stir with a fork to fluff rice. Serve immediately. This good for breakfast, or as a side dish for lunch or dimmer. Serves 4.

Dirty Rice
1 lb. hamburger
1 lb. pork sausage
salt and pepper to taste
1 medium green bell pepper
1 medium onion
1 cup rice
2 cups beef broth or stock

In large Dutch oven, brown hamburger, sausage, chopped onion and bell pepper. When fully cooked, add 1 cup rice; stir well. Add 2 cups beef broth/stock and cover. Bring to a boil, reduce heat and cook until rice is tender, about 30 minutes. Take fork and fluff. Serve.

Everyone have a safe and happy New Years. Nancy and 4 legged associate take care, stay safe, warm and a good New Years.
Susie Indy

Nancy: Any "Landers" who need information on boiled eggs, just searched boiled eggs on the Web. There are all kinds of "how too's) pictures, recipes, etc.
Margaret. Tulsa

I just love the Krups egg maker. It does turn out perfect hard boiled eggs, which are so easy to make and do. Just plug in---and out comes perfect hard boiled eggs, easy to peel.
Sue

Hi nancy, Happy New Year to all, I have never had good luck with fixing spare ribs that are fit to eat unless I put them in barb-q sauce. Could someone help me fix them some other way (that is tender0 for New Yeas Day? Thanks in advance
Jo Ann

This is for Eleanor in Ohio in the Dec 29 newsletter regarding a No-Fail pie crust. I received this from an Uncle of mine in Indiana and having been using it for years now and have not failed:

No Fail Pie Crust
2 Cups of all-purpose flour (Gold Medal)
1 Cup of Crisco shortening
1/2 Cup of ice water

I use a food processor to mix the flour and Crisco shortening. Drizzle in the ice water until mixed. Ball of dough should form. If not sprinkle in a little more flour until dough leaves the sides of the processor. Put in waved paper or plastic wrap and put in refrigerator for a couple of hours until chilled. Makes 2 crusts.
Marsha in Florida

This is for Kim who asked in the Dec. 27 newsletter about how to peel eggs without having problems when making deviled eggs.

I was always the person in the family who was asked to bring the deviled eggs for holiday dinners. Sometimes I just wanted to take them in my hand and crush them to pieces because they would not peel. I discovered by accident, that if you use an electric egg cooker to cook the eggs that they always peel just fine. Go by the directions that come with the egg cooker for hard yolks. Be sure to purchase the eggs you want to use a week before using them.
Marsha in Florida

HAPPY NEW YEAR to all!!! I am looking for a recipe (several, actually) for chicken. I remember that you took a leg quarter(s) in a zip lock bag with different seasonings and sauces, froze it and when you were ready, put it into the oven I think (maybe the crock pot?) and you had dinner. Does anyone remember those recipes? an you tell me where to find them?
Thanks SHANNON in OHIO

Both of these recipes are from www.Recipes4Living.com and are for Faye in Middle GA in the 12/29 newsletter looking for a recipe for dirty rice. I believe one of these is what she is looking for.

Louisiana Dirty Rice
1 lb. turkey giblets, chopped fine
2 C. raw white rice
1/2 lb. loose pork sausage
1 C. chopped onion
1/2 C. chopped bell pepper
1/2 C. chopped celery
2 cloves garlic, chopped
1/2 C. chopped fresh parsley
1 C. scallion tops
Salt and pepper, to taste

Boil the giblets in a saucepan of salted water to cover until very tender. Drain, reserving the liquid, and set the giblets aside. Return the liquid to the saucepan, adding more water if necessary to make 4 C. Add the rice, bring to a boil, and cook, covered, over low heat for 20 minutes or until tender. Set aside and keep warm. In a deep heavy skillet start the pork sausage on low heat; as soon as the fat begins to cook out, add the onion, bell pepper, celery, and garlic. Continue cooking on low heat, stirring occasionally, until all the vegetables are soft. Add the cooked rice, giblets, parsley, scallion tops, salt, and pepper and stir all together lightly but thoroughly. If possible, add some drippings from the fowl or meat which you are serving. Do not let parsley and scallion tops become scorched.
Chris in NM

Southern Dirty Rice
1/4 lb. chicken gizzards, rinsed
1/2 lb. chicken livers, rinsed and trimmed
1 Tbs. vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
2 C. uncooked white rice
4 C. chicken broth
1/2 tsp. ground black pepper
1/4 tsp. cayenne pepper
1 C. thinly sliced green onions

Pulse gizzards in food processor, then pulse livers. Heat oil in a large saucepan. Saute onion and gizzards over medium heat, stirring constantly, until meat begins to brown (about 5 minutes). Add livers and garlic and cook, stirring constantly, until brown (about 3 minutes). Add rice and stir until coated with oil. Add broth, salt, pepper and cayenne pepper. Bring to a boil, then reduce heat to simmer. Cover and cook about 20 minutes, until rice has absorbed liquid. Sprinkle with green onion and serve.
Chris in NM

Re: Ditto has been entertaining himself watching birds and he watched birds so long and when he fell asleep he would fall behind the shelf.

Nancy, this reminds me of the time about 12 yrs ago when my cat ( now 16 yrs old ) tried to jump onto a windowsill that did not exist. We'd just moved, and the old apartment had huge windowsills, big enough for her to jump on and lay down and watch the world go by. The new apartment had widows almost flat up to the wall. Well, Cleo decided she wanted to sit in the windowsill as she usually did - jump up, fall down. Boy was she embarrassed!!! :) :)
Diana in RI

Re: Pot Lucks

Boots, how many people do you have to feed? I'm thinking - if there is time/availability/etc to cook you could go with some easy "themes" - taco night; pasta night; cookout ( hot dogs and burgers ). If you have a BJ's Wholesale or a Sam's Club membership, you can get hamburger pretty cheap. What about pulled pork ( this is my potluck staple!! ) or BBQ beef in a slow cooker?
Diana in RI

Re: Packages of little hotdogs
Carolyn, wrap them in crescent rolls for little pigs in blankets! Or you can just serve them cooked with toothpicks and a couple of different mustards for dipping.
Diana in RI

For Boots in Va about popping corn in the microwave: I have used the microwave for popping corn for over 20 years. I can't stand the bagged kind anymore. I bought a microwave corn popper from W-Mart. I don't remember how much it was (anyway I am sure they are a little more exxpensive now), but the way we like popcorn in the evenings I figure I had it paid for in much less than a year. I pop my corn, put it out in serving bowls and then spray with butter flavored spray and sprinkle lightly with salt or parmesan cheese, and it makes all DH and I want. It takes about the same amount of time as using the bags. I have also heard you can use brown paper bags, but haven't tried it as I really like my popper. .
jsham/AR

Hi Nancy and All,
I went on a search for Faye in Middle GA's dirty rice over an hour ago. I kept getting distracted by wonderful things in the old newsletters. If, Nancy decides to have a few days of for the New Year holiday!! if you should get withdrawal symptoms on not receiving a newsletter, try searching through the archives of old newsletters. Faye there are lots of Dirty Rice recipes, just type "dirty rice" into the search box at the beginning of Nancy's newsletter, click on Nancys-kitchen and search. I found this one, I thought I might try in the newsletter dated 31st December 2007, it's not the one you are in search of, but your one will be in the archives. As you will see it was submitted by Susana in Louisiana.

Cajun Dirty Rice
(Not exactly a casserole but still - very good)
Serves 4 to 6

1 cup rice, uncooked
2 1/2 cups chicken stock, or chicken broth
1/2 stick butter
1-lb ground beef
3/4 cup red onion, finely chopped
1/2 cup red bell pepper, chopped
1/4 cup celery, chopped
1 tablespoon minced garlic
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper, more if desired
salt, to taste

In a sauce pan add 2 cups of chicken broth. Bring to a boil then add the 1 cup of uncooked rice. Cover and reduce heat to low and cook for 20 minutes. Melt the butter in a large skillet and then add the ground beef. After the meat starts to brown add the onion, celery, bell pepper, and seasoning. Cook until the vegetables are done. Add the remaining 1/2 cup chicken broth and the cooked rice. Cover and simmer for about 10 minutes or until liquid is absorbed.
Susana in Louisiana

It is difficult not to shed some tears at this time of the year for friends, family and other relatives who have passed. This year is the first time in almost 6 years that we have openly spoken of, and remembered our son/brother/uncle/nephew/grandson, Charles, who died when he was only 26. It's good to talk about your loved ones, share individual memories and remember all the good times shared.

I'll take this opportunity in wishing you All,
A Happy and Healthy New Year.
Sylvia <Scotland>

Nancy, Ditto, and all Nancylanders, Wishing all a very Happy New Year with Good Health and Happiness for 2009. Please keep our military in your thoughts and prayers as they are fighting so we may have the freedom that we enjoy.
Sher in Pa

Dear Nancy, Landers, and Gail in MN, Sorry for the mix up on the directions for the dip. Here it is again...
Theresa P from Illinois

Mustard Horseradish Dip (Correction)
1 cup sour cream
1 cup mayonnaise
1 cup yellow mustard
1/4 cup dried onion flakes
1 (1 ounce) package Hidden Valley Ranch Dressing Mix
1/2 cup sugar
3 tsp. horseradish

Mix all ingredients well. Chill for 3-4 hours for flavors to blend. Serve with pretzels, veggies, crackers, or chips.

I hope everyone had wonderful Christmas. Happy New Year to all.
A special Happy New Year to Nancy and Ditto. Love you much, you do such a wonderful job on the newsletter.
Kathy in Fl

For Ditamac FL/MI. No, you do not drain the diced tomatoes. and yes, you do add the 1/2 can tomato juice in addition to the cans of water from each of the cans of diced tomatoes. Hope this is clear for you. I have included the recipe again with instructions that the tomatoes are not to be drained.

Rosemary's Cabbage Beef Soup
2 lbs. ground beef
1 onion, chopped
1 large can diced tomatoes, undrained
1 small can diced tomatoes, undrained
1 of each can water
1/2 (46 ounce) can tomato juice
1/2 head cabbage, chopped
salt, to taste
pepper, to taste
Hot sauce, to taste

Brown the ground beef and onion together, drain well. Add remaining ingredients. Cook until cabbage is tender.
Sara in FL

In the December 28th newsletter, Carolyn from Rochester wanted recipes for cocktail franks.

These are really good.

Sweet Sausage Rolls
2 tubes (8 oz each) refrigerated crescent rolls
24 miniature cocktail franks
1/2 cups butter or margarine, melted
1/2 cups chopped nuts
3 tablespoons. honey
3 tablespoons. brown sugar

Unroll crescent dough and separate into triangles; cut each into three strips. Place a frank on the long end and roll up tightly; set aside. Combine the remaining ingredients in an 11 X 7” baking dish. Arrange franks rolls, seam side down, in butter mixture. Bake, uncovered, at 400 for 15-20 minutes or till golden brown.
Makes 2 dozen little Reuben's
Makes 16

3 - cans of crescent rolls
1 jar sauerkraut
1 pkg. of little cocktail franks
Grated Swiss cheese
Thousand Island dressing

Unroll the crescent rolls and cut each triangle in half. Place a little frank at the large end of the crescent roll. Place some sauerkraut on top of the little frank. Top the sauerkraut with grated Swiss cheese. Roll the crescent roll up stating at the large end. Bake in 350 degree oven till done. I pour some thousand island dressing into a bowl to serve as a dip for the little reuben's.

I have made this recipe for several weddings and they just disappear. Everyone always wants the recipe. You can make them the day before and keep in the refrigerator till you are ready to cook them. I have made over 400 of these for a wedding and I still ran out of these.
Barb from Fl.

Happy New Years to all you wonderful cooks in Nancyland. In response to the person wondering if you can cook regular popcorn in microwave, the answer is yes. This recipe is for one person but when it is done you can dress it up as you like. I got this recipe off Recipezaar and used often. Donna in KS

Paperbag Microwave Popcorn
Serves 1

1/4 cup popcorn (unpopped)
1 small brown paper bag (I use a paper bag lunch bag)
salt to taste
butter (optional)
seasoning, of choice (optional)
Place popcorn kernels in paper bag.

Fold the top of the bag 3 times.

Place in microwave.

Set time for 40 to 60 seconds. (this will vary depending on your microwave, Mine takes 3 minutes total)

When popping has stopped pour popcorn in a bowl and finish popping any unpopped kernels for 15 to 20 seconds (depending on your microwave). Add rest of popcorn to bowl, when done.

Salt popcorn to your taste and enjoy!

Note: Add melted butter and/or other seasonings over top of popcorn and stir well to distribute butter and seasonings.
Donna in KS

More information on popcorn in a paper bag.
http://abclocal.go.com/wjrt/story?section=news/consumer&id=4135948

This was in 12/29
Thanks to jsham/AR for the Orange Chocolate Crisps recipe,my Mom likes orange so will try this for her.
Brenda/Alabama

Top 100 Recipe Sites

This is for Sue/GA wanting a dessert with pretzels and Jell-O. I think this is what you want. I love this stuff.
Brenda/Alabama

Strawberry Pretzel Salad
2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 (8-ounce) package cream cheese
1 (8-ounce) container whipped topping
2 (3-ounce) packages strawberry gelatin dessert mix
2 cups boiling water
2 (10-ounce) packages frozen strawberries
1 (8-ounce) can crushed pineapple
Whipped topping or whipped cream, to garnish

Preheat oven to 400 degrees F.

For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool.

In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled.

In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.

To serve, cut slices and serve with a dollop of whipped topping.
Source: Paula Deen
Brenda/Alabama

I want to wish everyone a HAPPY NEW YEAR. Nancy you are the best,I hope you and Ditto have a great new year. Please keep sending the stories about your furry pal! Thanks Nancy for all you do.

I want to thank Robbie/In for the two recipes
I will try them both to see which one the lady brought to my Mom's. Hers weren't cookie or bar shaped they were just clumps but will try yours to see which one taste like hers. Would ask her but she is a surgery nurse and is never home.
Brenda/Alabama

Happy New Year to Nancy and all Nancylanders! And I hope everyone had a great Christmas with family and friends. For Carolyn, Rochester, New York re the little cocktail sausages. Sometimes I buy a package of the sausages and since I live alone, I use them instead of breakfast sausages as they are already cooked. I just remove about 4 - 6, roll them in a paper towel and heat in the microwave. They are then ready to eat with my eggs. I place the rest of the package in a zipper bag and return to the refrigerator. Also, I have cut them in half and stirred into Mac & Cheese. I frequently open the package and divide into the pint size zipper bags and freeze them. When I want just enough for my breakfast, I don't have to open a large package. You can also roll the sausages in biscuits, bake and enjoy for breakfast also.
Oma from LA

In the newsletter dated 12/23 Barbara in Del Ray Fl was asking about a cookbook It is titled "Being Dead is No Excuse. A southern Guide to funerals. I found it at www.alibris.com 

Love it and the recipes. Hope this helps!
KYTULIP in KY

Hi Nancy, Ditto and everyone in Nancyland!

To Cindi in Nebraska - A'peels are wafer shaped pieces in a convenient, easy to melt size. They are great for dipping, molding, decorating or for use as a fondue dip. They do come in different flavors and I have never found them in small quantities. I usually buy them online with two other friends and we split the cost of a 25 lb box three ways approx $15 a piece.

I have never added flavoring to the white almond bark but you could just chop up a small amount of the almond bark and melt it and then add the flavoring.

To Carolyn in Rochester – I add the small cocktail wieners as a substitute for ham when I make scalloped or au gratin potatoes. I also add it to macaroni and cheese and bake them together in the oven! When they are on sale at holiday time – I buy them and freeze them and have them to use throughout the year.

Happy New Year to everyone!
Jen in WV

Little Smokies with Bacon
1 lb.Bacon
1 c. Brown Sugar
Little Smokies
Cookie Sheet
Toothpicks

Unwrap one package of bacon and cut the strips into thirds. Three pieces bacon per slice usually works well.

Next drain the Little Smokies. In a bowl place about 1 cup of brown sugar. Line your cookie sheet with foil to make clean up easier.

Wrap a piece of bacon around a Little Smokie. Stick a toothpick through the Little Smokie to hold it all together. Roll it in the brown sugar and place it onto the cookie sheet with the tooth pick standing straight up.

Bake at 375 degrees for 25 minutes or until bacon is done. Remove from cookie sheet and enjoy!
Rae in Michigan

Regarding peeling hard boiled eggs: If all else fails, I use a teaspoon and insert it between the skin and the shell. The shell is easily removed without destroying the egg completely. Hope this helps! Wishing everyone a healthy, happy and prosperous New Year!
Renée, Ceres, CA

To Kim who had questions about hard boiled eggs. I watched a segment on the Martha Stewart show a few years back. I too had that problem. The trick she said was to make sure your water has enough salt in it. Start off with cold water, add a teaspoon of salt per cup of water ratio. cook 10-12 minutes. Turn off pot and let cool. I was only putting a little sprinkle of salt in the water and the peel was sticking to the egg. (I usually just fill a pot and add about a palm full of salt.) After this method, I haven't had any problems.
Hope this helps, CJ in Ohio

For Kim: cooking and peeling hard boiled eggs: I too have a Krups egg cooker and it is WONDERFUL. I have chickens (AKA the girls) and have really fresh eggs. I can cook them in the Krups, put in ice water, peel right away, no dark ring around the yolk. Again wonderful, wonderful kitchen gadget.
WandaG_CT

RE: December 29, subject popcorn
Hi Boots in Va,
Yes you can use regular popcorn in the microwave. I found at a thrift store the microwave Orville Redenbacker popper. I put regular popcorn in it and put in the microwave for 4 minutes and have a great big popper full of delicious popcorn. I don't use any oil but you can use it or butter. It makes a very light and yummy popcorn and my daughter-in-law uses a brown lunch bag and puts the popcorn in it and it pops good to.
Good luck, dameemag from Michigan

RE: my cookie scoops are so hard to use, that my fingers ache

Sue, Pampered Chef makes 3 sizes of the scoop that are easy to use and a breeze to clean. The smallest one is perfect for standard size cookies, mini muffins, tarts. The medium size makes a bigger cookie, silver dollar pancakes. The largest is perfect for cupcakes, muffins, pancakes, waffles.
MaggieB

Thank you to everyone that offered suggestions on peeling hard boiled eggs. Wow you can tell I'm not much of a cook if I need help peeling eggs!
Kim in San Antonio, Tx.

Nancy, thanks for posting my recipe request so quickly, Dec 28. I want to say thank you to Atlanta Pat and Chris in NM Dec.29 for the recipes they sent in for the dessert/salad with the pretzel crust. I am anxious to try it. Pat I live in Buford just north of Atlanta. Happy New Year to everyone.
Sue in GA

Carolyn--Rochester NY---I take the little hot dogs and wrap a half
piece of bacon on them using a tooth pick to hold bacon. After all
are wrapped put them in a baking dish sprinkle brown sugar on them
and bake until bacon is cooked. Use a good amount of brown sugar.
These are great appetizers. Dawn/IL

Sue--GA--This might be the recipe you are looking for:

Strawberry Pretzel Salad
3/4 cups margarine
3 Tbsp brown sugar
2 1/2 cups crushed (not too fine) tiny twist pretzels
1 lg pkg strawberry Jell-O
3 cups chilled strawberries or 1 lb pkg frozen strawberries,
slightly thawed
1 (8 oz) pkg cream cheese softened
1 cup sugar
8 oz carton cool whip

Cream margarine with 3 tbsp brown sugar. Mix with 2 1/2 cups crushed pretzels. Pat into lightly buttered 9x13 inch pan. Bake 10 minutes at 350 degrees. Dissolve Jell-O in boiling water. Add while hot the 3 cups strawberries. Cool until it begins to set. Cream the cream cheese with the sugar; fold in cool whip. Spread the cream cheese mixture over the cooled crust. When Jell-O mixture begins to set, pour it over the top of the cheese mixture. Refrigerate until firm.
Dawn/IL

Hello Nancy,
In the December 29th newsletter, Eleanor in Columbia Station Ohio, asked for a never-fail pie crust. Eleanor, I have used this one for years, and it is very easy, pliable and works every time. I must confess, though that I also use the Pillsbury ready made crusts in the box. They are already rolled out and very good for a ready-made crust -and when I don't have a made from scratch one made, it is great.

Never-Fail Pie Crust
This is a very pliable, workable dough. It never fails. I like it, because it makes 5 9-inch crusts, and you can freeze the extras for future use.

4 cups plain flour
1 tablespoon vinegar
1-3/4 cups Crisco (solid)
1 egg
1 tablespoon sugar
1/2 cup cold water
2 teaspoons salt

Mix the first 4 ingredients with a fork. In a separate dish, combine vinegar, egg, and water. Add to flour mixture. Stir with fork until all ingredients are moistened. Shape into ball. Chill at least 1 hour. Roll out to make crusts. May be divided into five balls, wrapped, and frozen. Yields 5 9-inch crusts.
Enjoy! AtlantaPat.

Nancy,
Many have shared different ways to recycle Christmas cards, This site has several neat ideas for old cards: Christmas crafts - Free Quick Easy Homemade Christmas Crafts
http://www.allfreecrafts.com/christmas/index.shtml#cards
Cathy

For Kitten in Buffalo (December 29th newsletter), here is the Banana Muffins with Marscarpone Cream Frosting recipe. I'll send the Marscarpone Filled Crepes with Banana Caramel Sauce recipe in the next newsletter. I don't want to take up too much space. Just a note to tell you I'm originally from Tonawanda, New York which is a suburb of Buffalo.

Banana Muffins With Marscarpone Cream Frosting

Muffins:
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla
4 ripe bananas, coarsely mashed

Frosting:
3 ounces cream cheese at room temperature
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/3 cup marscarpone cheese, room temperature
3 tablespoons honey
1/2 cup chopped walnuts, toasted

Line 18 muffin cups with paper liners. Preheat the oven to 325 deg.

Whisk the flour, baking soda, salt, baking powder, cinnamon and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs and vanilla in a large bowl to blend. Stir in the bananas. Add the dry ingredients and stir just until blended.

Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, abut 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.

To frost the cupcakes: Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Beat in the marscarpone cheese and then beat in the honey. Spread the frosting over the muffins. Sprinkle with the walnuts.
Mary from Poland, Ohio

This is for Eleanor, Columbia Station, OH, about pie crust. You might try mixing up your pie crust recipe and putting it in the refrigerator for either overnight or for a couple hours. The one I have I make a large batch and then divide it into 2 1/2 cups measure and put in ziplock bags and freeze and then take out frozen, place this into my food processor and add the liquid to it. It really works for me.
Emma from Montana
Happy New Year to one and all!!

I'd like to know if any of these crafty members have tried popping regular pop corn in the microwave? The microwave popcorn I find is expensive and too salty. Any suggestions?
Thanks, Boots in Va.

I bought a Orville Redenbacker popcorn popper at WalMart for about $15 for the microwave and it works just great. It calls to put in 1/3 cup corn and then I place it in the microwave and use the popcorn setting. I use this to make popcorn balls and also the recipe that was sent in by Shirley Walls (thanks for the recipe-- it was great, made it for Christmas) for Caramel Corn.
Emma from Montana

I just had to share this with everyone.....
I was just at a friend's house where there was a turkey carcass on the counter to be thrown away. These friends have a small marmalade cat and a huge dog, both of whom come in and out at will. The small cat, Pearl, jumped up on the counter, tore off a piece of turkey which was way too large for her to handle, held it down over the edge of the counter towards the dog who had been sitting on the floor calmly watching her and he, ever so daintily, took it in his teeth, carried it a few steps and proceeded to thoroughly make short work of it.

It was hysterical to see and I watched the whole thing unfold. Who ever called them "dumb" animals??? The dog could easily have reached the turkey but he patiently sat there as the cat ate. I firmly believe these two have a system going. Ha! Kay in N.C.