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Celebrity Chef Connection
Some folks actually do have leftover Halloween candy - here's how to turn it into fabulous desserts (recipes too)

Baked Stuffed Shrimp
1 lb. raw shrimp, peeled and deveined
1/4 cup milk
1 egg
1/2 cup dried bread or cracker crumbs
1/2 tsp. paprika
1/2 cup margarine
3 tbsps. finely minced onion
1/4 cup minced green pepper
1/2 lb. imitation crab meat. coarsely chopped
1 tsp. Worchester sauce
1/2 tsp. salt
1/8 tsp. hot pepper sauce
2 tbs. mayonnaise
1 tsp. Dijon mustard
3 slices fresh white bread, remove crusts and cube

Pat shrimp dry. Slightly beat egg and milk. Dip shrimp in egg mixture, then in crumbs, mixed with paprika. Place in single file on lightly greased baking pan. Sauté onion and green pepper in margarine until tender. Mix remaining ingredients in pan until blended. Spoon this filling on shrimp in mounds, until all filling is used. Bake at 400° for 20-30
minutes, until lightly browned.
JL in South Jersey

I don't remember the person who was asking for a Red Bean & Rice recipe. but here is
my version.

Red Beans And Rice
1/2 lb. red beans
1/2 lb. ham, chopped
1 large onion, sliced or chopped
3 ribs of celery, chopped
1/2 of green bell pepper, chopped coarsely
1-2 Tbs. chopped parsley
1-2 bay leaves
2 cloves garlic, crushed

Soak beans overnight. Next day, drain and simmer beans uncovered, for two hours, with enough water to cover beans. Add 1/8 lb. margarine, some pepper, 1 tbs. Worcester sauce, some Tabasco. ham and remaining ingredients. Simmer 1 hour.
Remove bay leaves before serving over rice.
JL in South Jersey

This is for Carole in Illinois regarding brining a turkey. You NEVER want to use a FROZEN turkey to brine. If you will check on the packaging, you will see they are already injected with a sodium solution (in other words, they are already brined!).
You only want to use a FRESH turkey to brine. I am off to take my daughter to the SAT, so I will not be able to send a full recipe. However, in just glancing at this newsletter from Friday evening, you will already have some to pick from!
Tina in GA

Carole I always brine my turkey and it always comes out so moist and delicious. I don't actually measure , but I take my deepest biggest pot put the rinsed fresh turkey (bag of gizzards and neck removed) into the pot fill with water and add salt(at least a half cup or more). I cover it and place it in the refrigerator overnight. I usually take it out once and change the water and salt at least once more before going to bed. When it comes time to cook it I rinse the turkey and dry it with paper towels. Stuff it and rub it all over with vegetable oil. I cook it breast side down in a high oven (425 degrees for the first one and a half hours of cooking time, lower the heat, turn the bird breast side up and cook covered with a tent of foil at lower temperature (350) for remaining time .Remove the foil for last half hour to finish browning. The thing is you don't have to baste and it still comes out so moist.
Margo/Boston

Hi Nancy
Nothing is more welcome on a cold winter night than a bowl of steaming homemade chicken soup. Here is a great Chicken Soup recipe that I want to share with your
readers.

Best Chicken Soup Ever
1 ( 3 pound) whole chicken
3 celery stalks, with leaves
1 tablespoon salt
1 pound baby carrots
1 large onion, chopped
2 beef bouillon cubes, crushed
1 packet chicken noodle soup mix
Pinch of dried thyme, dried basil and poultry seasonings
5 peppercorns
2 bay leaves
1 teaspoon dried parsley
1 ( 8 oz.) package farfalle (bow tie) pasta

Place whole chicken in a large kettle. Remove the leaves from the celery and add to kettle. Set the celery to aside. Add water to cover and the salt, and bring to boiling. Reduce heat to low and simmer, covered, for 1 to 1 1/2 hours, or until chicken is
cooked through. With two spoons, remove the chicken to a large bowl, and let it cool. Strain the cooking liquid, reserving 5 cups. Return the reserved broth to the kettle, Chop the celery, and add it to the broth along with the next 4 ingredients. Let simmer for a few minutes, and add all the seasonings. Meanwhile, discard the skin and bones from the chicken, and cut the meat into bite size pieces. Add to the kettle, cover and cook until the vegetables are tender about 1 hour. Add the pasta to the kettle and cook 10 - 15 minutes longer, or until it is al dente. Remove and discard the
bay leaves and peppercorns before serving.
Usually makes about 8 servings.
Enjoy! Fran, Utica, New York

Sat. Nov. 1st
I just wanted to send out a thank you for all the soft sugar cookie recipes. They are exactly what I’ve been looking for and can’t wait to try them. There isn’t anything better then a huge, soft, warm, sugar cookie.
Thank You Again, Angie in Ohio

This is a very tasty recipe to serve with soups/stews.

Any Pesto Batter Bread
Mix together in a large bowl:

1 package active dry yeast
2 tablespoon sugar
1/4 cup warm water
3/4 cup milk, heated to warm (Not hot)

Set aside for 10 minutes and proof to bubbly.

Then stir in:
1/2 cup pesto (basil, olive, parsley,etc)
1 cup flour
1/2 teaspoon salt
1/4 cup finely chopped oil-packed sun-dried tomatoes

Beat with mixer at medium speed for 3 minutes. Add an additional 1-2 cups flour by hand (a little at a time) until you have a stiff dough. Cover dough and let rise until doubled, about 30-40 minutes. Grease a baking pan.

Stir down batter and pour into prepared pan. Let rise again until doubled (about 25 minutes). Bake for 40-50 minutes or until deep golden brown. Remove from pan and brush with 1 tbsp melted butter. Cool until warm before slicing.
Judy/Buffalo

Hi Nancy
I would like to thank the many people who had send in their favorite Ice Box Cake recipes to share with me. They all look wonderful! This was always a favorite of mine and it brings back so many memories of growing up and having my mother makes this
for us children. God bless you all.
Fran, Upstate New York

Hello Nancylanders,
I got real industrious this week and cleaned out my pantry. I found I have way too much brown sugar. My request is for T&T recipes using brown sugar. If anyone has a good candy recipe using a lot of brown sugar, that would be a plus with the holidays just around the corner.

I also wanted to share the names of a couple of cookbooks I've been "reading". The first is Better Homes and Gardens 9X13 The Pan That Can: More than 370 Family Favorites to fit America's Most Popular Pan. The other is Ruby Ann's Down Home
Trailer Park Cookbook, by Ruby Ann Boxcar. The latter is just a fun read even though there are lots of recipes. Both books came from the local public library because I hate to pay $20 for a cookbook that I won't use much!
Jae, Central OK

Hi Nancy, Someone please tell me how to enlarge the print on the recipes, I forgot! Also, Nancy, it would be great if your site had a recipe box where we could save the wonderful recipes from the family. Just a thought.
Boots in Va

Loud and Clear
My husband saw the ad on TV and wanted to try it, he has hearing problems and we cannot afford a hearing aid. Linda, save your money! In my opinion it's horrible, his doesn't work at all. I have very good hearing and it doesn't amplify any sound for me. My husband said, got us again!
Boots in Va.

I looked up a similar product on Does it Work (Channel 11 Lubbock)
The Listen Up: Does It Work?
http://www.kcbd.com/Global/story.asp?S=7569476&nav=menu69_2_4
The problem seems to be background noise.

My favorite episode of Does it Work. They had too much fun making this segment for
TV.
The Amazing Handheld Bug Zapper
http://www.kcbd.com/Global/story.asp?S=2581861

Does It Work Archives
http://www.kcbd.com/Global/category.asp?C=27403

100 Useful Search Engines for Chefs, Cooks and Food Lovers

This is a recipe I got from a friend in Kentucky. I cut it in half and it's a meal for two
days.

Easy BBQ Slow Cooker Chicken
4 boneless skinless chicken breasts
3/4 cup chicken broth
1 cup barbecue sauce
1 sweet onion, sliced
salt and pepper to taste

Place all ingredients in a slow cooker; stir gently. Heat on high
setting for 3 hours or on low setting for 6-7 hours. Makes 4 servings
JL in South Jersey

The picture for Amish Sour Cream Pie looks so good on Anniesrecipes.com. It made me want to want to run out and get the ingredients to make one.

From Lou in Fl.
This is not cooking, but an answer to some questions asked. It was two different issues and I am not sure of the dates. It peaked my curiosity and I had to find out more.

This was the reply that started itFor Cheryl in North Olmsted, Ohio. According to my daughter, the Librarian, you should call your local library for the password to their electronic library. Then use the
data base titled 'What Do I Read Next'. This will give you biographical information, alternate names of the author you are researching, and a complete list of all works. This goes for most libraries that contract with Gale Databases. Hope this helps.
Peggy in East Tennessee

So I asked my daughter the librarian about her library. This is her reply. Learn something new everyday and especially if you are a Nancy groupie.

Mom,
Let's see if I can explain this, because her terminology isn't what I've been taught. Let's start with databases. There are many, many databases available for libraries, schools and other organizations to subscribe to (pay for). Each provides a different
type of information, such as genealogy, American history, Ohio facts. You name it and there's probably a database for it. I think of them as electronic encyclopedias or electronic reference material. Her library, and mine, subscribe to databases. It's probably a poor library that doesn't subscribe to any, meaning they're a common
reference tool. At our library, some are free for anyone in the entire world to use, and some require a password, which would be your library card number. At her library, from what I can gather, they have a password that they give to patrons who want to
access the databases.

That said, our library does not subscribe to Gale Databases, and does not have a What Do I Read Next tool. We use other means for patrons to find good reads. Hope this helps.
Ellen

Hello, Does anyone out there have any ideas on how to deal with the pain of shingles and things that might help with the pain
Linda, In N.C.

While on subject of Thanksgiving stories my son in Flagstaff brought us, my family, our turkey for Thanksgiving a few years ago and we live in upstate N Y he brought it alive!!! I can see my two sons yet pondering over it they had all the equipment they
could come up with to fix it, well I was working 4-12mid. I get a call they started to cut into it after killing and plucking. I said just leave it so when I got home after midnight I had a turkey to gut! None of us ever forgot that turkey and oh yes it ran over in the oven and smoke filled the house and we thought it would never get done and I had to go to work so I inhaled my dinner. Was a thanksgiving none of us will ever forget! Was a good thing I had been a farmers wife once!!!
Mary Ann

When I was teaching about Thanksgiving there would always be one student that would ask me what it was like to live on the Mayflower. I taught special education and they came up with doozy of questions. I asked them where did they think
turkeys came from and their normal answer was a grocery store. After careful questioning and discussion about turkeys we would visit a local farm that had live turkeys and I assumed they understood. I remember Desmond saying, " If I was a turkey I wouldn't ever go shopping at that store again because they take not only your money but your feathers too."
Nancy Rogers

To Carol in MA, I'm sorry about your sister. I have several of my own & they are my best friends. My heart goes out to you.