Here is a Christmas gift idea --
If you have a young fella age 5 and up they will like bas-ket. This is a basketball game played with a ping pong ball and a gameboard basketball court. My husband had one as a kid (he is 69), our son had one, and our 3 grandsons have worn out 2.

It is available at Cadaco Inc. The price is $20.99 with no sales tax and free shipping. I just ordered one for a great grandson.
Brenda in IN

No Name Stuffed Bread
1 loaf frozen bread dough, allowed to rise per package directions

Push down flat and roll out on a floured, oval bread board. Brown 3/4 pound hamburger and 3/4 pound sausage. Drain and season to taste. Spread the meat mixture onto the bread dough. Then, add 1/2 pound of grated cheddar cheese and 1 small can mushroom pieces, drained. Roll up the dough like a large jellyroll (into a
crescent shape) and twist the ends. Place on a greased cookie sheet, seam side
down. Bake at 450° for 15-20 minutes or until golden brown. Slice and serve. Serves
4-6.

I would like to thank Nancy for all the hard work, time and effort she puts in to this news letter. She is always there to help her readers.
JL in South Jersey

Hey Nancy.
Just wanted to say yea Texas Tech. I am a BIG Alabama football fan and I hope they helped make us # 1. Did you get to go to the game? Let me say Nancy, You are the best I look forward to your newsletter every day.
BettyD from Bama

Comment
I didn't go to the game but did watch it on TV. Tech won the game in the last 3 seconds of the game. It was an exciting game.
Nancy Rogers

We're watching from home and I wouldn't want to be in that crush! Go Tech!
Connie in Texas

Comment
There was so much traffic in Lubbock before and after the game. Glad I decided to stay home.
Nancy Rogers

Good morning to everyone:
I just wanted to say that I made the "Easy Coconut Pie" yesterday for my family and it was absolutely DELICIOUS. My family loved it and I will definitely make it again. Thank you for such a great newsletter. I've printed so many recipes from it that I'm
running out of room and notebooks to put them all in. I look forward to it every day. Hope everyone is doing well.
Suzi in Ontario, CA

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

For Marie in Washington State Re: Gluten Free Recipes
Letter: Nov 1/08
I am also Gluten Intolerant (Celiac)
This is a great recipe for English Muffins GF
I use it a lot.

English Muffins GF
1 tablespoon yeast
1 teaspoon sugar
1 1/4 cups warm water
2 cups white rice flour
1/3 cup tapioca starch
2/3 cup potato starch (not potato flour)
1 teaspoon xantham gum
1/2 teaspoon salt
1 tablespoon sugar + 2 teaspoons sugar
3 egg whites
4 tablespoon canola oil

Proof the yeast with the sugar and warm water. Mix the white rice flour, potato starch, tapioca starch, xantham gum and salt. Combine the 1 tablespoon + 2 teaspoon sugar, egg whites and canola oil Add yeast mixture. Beat to mix. Add half of the flour mixture and beat until smooth. Add rest of flour mixture and beat three minutes.
Spoon into English rings sprayed with oil spray and let rise about 45 - 60 mins. for regular yeast and 25 to 35 mins for quick rise yeast.

Bake 375F degs. for 20 / 22 mins.

Rhubarb Muffins (Gluten Free)
1 1/4 cups brown sugar
1/2 cup oil
1 egg
2 tsp vanilla
1 cup buttermilk or sour milk
1½ cups diced rhubarb
½ cup nuts (optional)
2½ cups GF flour mix (See below)
1 tsp baking soda
1 tsp baking powder
½ tsp salt

Directions:
Combine dry ingreds. Combine rest of ingreds. and add to dry ingredients. Put in
greased or lined muffin tins.

Topping:
1 or 2 tsps melted butter
1/3 cup sugar
1 tsp cinnamon

Directions:
Sprinkle on muffins and bake at 400F for 15 to 20 mins.

Gluten Free Flour Mixture
3 cups rice flour
1¼ cups Potato Starch or Cornstarch
¾ cup Tapioca Starch Flour
Mix all together and keep in fridge.
(Betty Hagman GF mix.)

There are many great sites on internet for Gluten Free recipes. That's where I get
most of my recipes.
Casserole recipes are very easy to convert to GF.

Good Luck Marie.
Love your newsletter Nancy.
Toni in British Columbia

I would like to thank Chris in NM and whomever sent in the recipe from USDA Home Economists, for the soup mix in a jar recipes. It is exactly what I have been looking for, as I must watch my salt intake carefully.
Gerry

To the lady who bought a GT Express 101 and had no manual or recipe book. I went to Yahoo and entered "manual GT Xpress 101" and it pulled up the whole thing.
Jackiets from Louisiana

Grannym IL, here is a recipe that was in a previous newsletter. Hope this is what
you are looking for!

Godiva Frozen Chocolate Turtle Pie
Source: Godiva
Servings: 8

For The Chocolate Wafer Crust:
1-1/4 cups chocolate wafer crumbs
1 cup pecans, lightly toasted and finely chopped
4 tablespoons unsalted butter, melted
FOR THE ICE CREAM FILLING:
1 pint premium vanilla ice cream, softened
5 ounces Godiva Vanilla Caramels, coarsely chopped (about 1 cup)
1/2 cup chopped pecans

For The Caramel Layer:
1/4 cup packed light brown sugar
2 tablespoons unsalted butter
2 tablespoons light corn syrup
2 tablespoons heavy cream
1 teaspoon vanilla extract

For The Chocolate GlazE:
3 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped
1/3 cup heavy cream
1 tablespoon light corn syrup

For The Garnish:
3/4 cup heavy cream
1 tablespoon granulated sugar
1 teaspoon vanilla extract
Godiva Nut or Caramel Candies, cut up

Make The Crust:
In medium bowl, stir together wafer crumbs, pecans and butter with fork until mixture is well combined. Press mixture onto bottom and up sides of 9-inch glass pie plate. Freeze for 30 minutes or until firm.

Make The Ice Cream Filling:
Spread half of softened ice cream into prepared pie shell. Top with chopped chocolate candies and pecans. Spread with remaining ice cream. Cover pie with plastic wrap and freeze while preparing caramel layer.

Make The Caramel Layer:
In small, heavy saucepan over medium heat, stir together brown sugar, butter and corn syrup. Heat for 2-3 minutes, stirring constantly, until sugar is dissolved and mixture is boiling. Remove pan from heat and whisk in cream and vanilla until blended.
Let mixture cool to room temperature.

Spoon caramel mixture over ice cream layer in pie shell, covering it completely. Freeze pie for 20 minutes, until caramel layer is set.

Make The Chocolate Glaze:
Place chocolate in medium bowl. In heavy, medium saucepan, heat cream and corn syrup over medium heat until mixture comes to boil. Pour hot cream mixture over chocolate. Let stand for 30 seconds to melt chocolate. Gently whisk until smooth. Let cool for 5 minutes or until slightly thickened.

Remove pie from freezer and pour glaze over top of caramel layer, covering it completely. Freeze pie until ready to serve.

Garnish The Pie:
Beat cream, sugar and vanilla in chilled, medium bowl, using hand-held electric mixer to stiff peaks. Place whipped cream into pastry bag fitted with large star tip (such as Ateco #7). Pipe cream around top edge of pie. Garnish with chopped chocolate
candies. Serve immediately. Jocelyne in Québec in the 7/13/2006 newsletter Page 1
Chris in NM

Mary, here are two great side dishes that we make once in a while. They can be doubled or tripled! It is easy and very good! Also, if you want mashed potatoes, just use the potato buds box and put it in your crock pot to keep warm till serving!
It will free up your stove and oven for the other items.

Asparagus Casserole
2 (14-1/2 oz.) cans cut asparagus, drained
1-1/2 tbsp. butter, melted
1 tbsp. flour
3/4 c. milk
2/3 c. Cheddar cheese, grated
1/8 tsp. salt
1/2 c. Ritz crackers, crushed
1/2 tbsp. butter

Preheat oven to 325 degrees. Place cut asparagus in casserole dish. In small pan over medium heat, melt butter. Add flour, then add milk gradually. Cook slowly until thickened, stirring constantly. Add cheese and salt. Pour sauce over asparagus, sprinkle with cracker crumbs and dot over top with butter. Bake 40 minutes. Source: http://www.abbyskitchen.co.uk
Chris in NM

Pennsylvania Dutch Style Green Beans
3 strips bacon
1 sm. onion, sliced
1/4 tsp. dry mustard
2 tsp. cornstarch
1/4 tsp. salt
1 (16 oz.) can green beans, reserve 1/2 c. bean liquid
1 tbsp. brown sugar
1 tbsp. vinegar
1 hard cooked egg, sliced (opt.)

Fry bacon in skillet until crisp. Remove bacon, crumble; set aside. Drain off all but 1 tablespoon fat. Add onion and brown lightly. Stir in mustard, cornstarch and salt. Add liquid from beans. Stir until mixture boils. Blend in brown sugar and vinegar. Add beans and bacon, stir and heat thoroughly. Turn into serving dish. May garnish with sliced egg and crumbled bacon. Source: http://www.abbyskitchen.co.uk
Chris in NM

I recently went to our library’s annual book sale and found the neatest cookbook! It is hilarious to read, but has some great recipes in it! It is “Civil War Cookbook from Booger Hollow”. I am not kidding about the title! Think it was in a bag I bought for
$1.00. What a find!
Chris in NM

Nancy, that sour cream pie on Annie’s Kitchen does look good! Yummy! They have been doing a great job on that site and also Alicia’s Kitchen! Glad to see they are keeping up your tradition! Take care, Nancy!
Chris in NM

Dear Nancy
I was wondering if any other Canadians have been able to get this GT xpress in the stores. The price to have one shipped is a bit much.
Colleen Ontario

Note to Zelda: I lived in Lubbock during the same time period, 1961-1962, while my husband was in pilot training at Reese AFB. I taught English, Speech and Drama at Shallowater High School. It was an amazing experience. I am still trying to find the recipe for Baked Alaska that was served at the Governor's Hotel. Have many
photos of the prairie dogs.
Athena in DE

I see a lot of talk is on brining a turkey, why would you do this, I have always just cooked a fresh turkey and it came out great, does this do something different to the turkey,
Marlene Fl.

Nancy..
I would like to express my thanks' to-Denise C. in Michigan for the instructions on removing wax, from my dress. It worked beautifully. I was concerned it would leave a oily residue, not so.
Thanks' again Denise

Yesterday I purchased a huge basil plant it is about 2 feet tall and wonderfully fragrant, I could use some good recipes using fresh basil. We repotted it a hope it keeps growing.
Judy

Please, will someone help me to find the postings for the "Beanpot Chicken"? Or will someone be kind and re-post it? When it was posted before I printed it but since have lost it. I now have a Beanpot and no recipe! Thanks for your help.
Wanda T.

Brussel Sprouts Au Gratin
Clean 1 - 1 1/2 # brussel sprouts and cut in half
Cook them by either roasting, steaming or boiling.

In the meantime make a basic white sauce.
Melt 2 tbsp butter
Add 2 tbsp flour to form a paste
Add 2 cups milk (room temperature)
Pinch nutmeg (optional but tasty in any white sauce)
Pepper to taste
Stir to thicken.

Mix brussel sprouts with white sauce.

Stir in:
1 1/2 cups shredded cheddar cheese
1 cup diced ham
Salt to taste
Place into butter casserole.

Mix together and sprinkle on top of casserole:
1/2 cup flavored bread crumbs
1/2 cup cheddar cheese

Bake 350 1/2 hour or until crumbs are golden and cheese melts.
Judy/Buffalo

For Mary in Nov 1 Kitchen Letter. I get a daily tip from tipnut.com and in today tip was all about Thanksgiving with hints and recipes and what to do with the leftovers.
Mary Jo in MD

A better way to get the Thanksgiving hints from TipNut.
http://tipnut.com:80/thanksgiving-helpers/
Mary Jo in MD

Hi Nancy And Furry Friends, This Recipe Is For Grabbym.Its One I've Used Several Times But Not Hudtson Creek's

Re: Does anyone have a clone or copycat recipe for Hudson Creek's Turtle Pie?
grannym IL

Turtle Pie
8 servings

1 baked Graham Cracker Crust
8 ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 cup chunky peanut butter
2 tablespoons milk
3 tablespoons chopped roasted peanuts
4 cups heavy cream, whipped with a little sugar to sweeten, in all
1/4 cup chopped roasted peanuts
Chocolate shavings
1 cup chocolate sauce in squeeze bottle
Powdered sugar in shaker
Fresh mint sprigs

Using an electric mixer, beat the cream cheese and powdered sugar until smooth. Add the peanut butter, milk, and peanuts. Beat the mixture until smooth. Fold in half of the whipped cream into the peanut butter/cheese mixture. Set aside the remaining whipped cream in the refrigerator. Spoon the filling into the prepared pie
shell. Refrigerate the pie for 1 hour or until the pie is set. Place a piece of pie in the center of a plate. Garnish the pie with the remaining whipped cream, chopped peanuts, chocolate shavings, chocolate sauce, powdered sugar, and mint sprigs.
JP

Would like to thank Nelll in Va and caarolinapines for the info on the flashlight. Mary
Jo in MD

This was in Nov. 1 issue.

I need help planning for a Thanksgiving meal for our combined families. Could Nancy Landers out there help me plan the meal and provide some simple recipes for someone that doesn't cook much? There will be 22 coming for Thanksgiving. I need help with the menu and what things I need for the meal. I spent the past 9 years being a missionary in Africa. Things have changed so much am so out of touch with things.
Mary

Mary I always make a seven layer salad to take any where I go. If I don't bring it I may as well go home.LOL

Seven Layer Salad
1 head lettuce, chopped
1 green pepper, chopped (I use colored for holidays)
1 cup celery ,chopped
1 small onion, chopped
1 small can green peas, well drained
2 cups mayo
2 teaspoons sugar
2 cups cheese, shredded (I use the mix of cheeses makes it pretty)
1 (4 ounce) jar bacon bits not the crunchy ones (you can also use crumbled
leftover bacon)

In deep clear glass bowl, layer all of the above vegetables in order, evenly. Cover with plastic wrap securely and refrigerate overnight. You can make this as large as you need but this feeds quite a lot as a side dish. You can also use Ranch
Dressing instead of the mayo(this is how I make mine)
Brenda/Alabama

Mary,
My suggestion to your question in the Saturday, November 1st newsletter for your Thanksgiving with so many guests would be to make the turkey, dressing, and several appetizers and drinks yourself and then invite your guests to bring their favorite casserole, salad or dessert (assign yourself to balance the menu). We do this every Thanksgiving with my husband's family and have never been without leftovers so everyone must be getting plenty to eat. It's fun to try all the new dishes that have become different family favorites over the last year too.
-Susana in Louisiana

Shingles relief:
Try topical application of geranium oil from health stores or online. Wash area first then apply DMSO before the oil for absorption.

Look into B-12 and peppermint oil. Tai Chi fights shingles. Aveeno colloidal oatmeal bath, mixture of half milk & half water bath, applications of ice help pain. Take plenty of Vit C. Everyone over 65 should get the shingles shot.
Athena in DE

This is for Linda in NC. I am a massage and reflexologist therapist and my best friend (also a reflexologist) told me that for shingles you can put some cooling air (such as standing in front of a fan) or take a plug of chew and dissolve it in a pint of warm water- then bathe the area where the shingles are at in it. Also, they do
have a shot for the shingles.

On the subject of liver. When we butchered our own beef I had a very good friend that I gave some of the liver to tell me that before you cut the liver into strips, that you skin the liver which takes away any toughness and also the strong flavor.
Emma from Montana

Question for Dawn, Cape Cod, MA
In your recipe for Pecan Pie Cup Cakes With Cinnamon Mascarpone Frosting, should the ingredients list read 1-3/4 cups packed brown sugar or 3/4 cup packed brown sugar?
Thanks, grannym IL

Dear Nancy,
I don't remember when I copied the sour cream and vanilla bread recipe for the bread machine, but it is fabulous recipe. Best one for my machine I have ever had. Thanks for all you do and for whoever sent in the recipe. Give Ditto a pet from me and my two pets, Belle and B.C. Thanks. Genie 

Hi Nancy
I would like to ask if anyone has a clone recipe for:
Kentucky Fried Chickens "Hot Wings".
We just love them, but live in Baja, Mx. The store here doesn't sell them and can only get across the border. I would love to make them myself. They are the best.
Thank You
Linda in Baja

German Potato Dumplings
4 potatoes
1/2 cup bread crumbs
1 egg
2 tablespoons milk
1/2 teaspoon salt
1 tablespoon flour

Boil the potatoes and cool in thin jackets. Peel and rice (use a potato ricer).. Mix the bread crumbs with egg and milk and add rice potatoes and salt. If batter is too stiff, add another egg. Mold into balls the size of walnuts, flour them very lightly, and drop gently into boiling salted water. Cover and boil 10 minutes. Serve at once with meat.
JL in SouthJersey