For Gloria in Indiana, I wish you great success with the Italian idea for the holiday meals.. I did that too last year for same reasons you listed but what a let down it was. It just was not the same without the turkey, etc. Family didn't say much but I could tell they thought the same way I did... Will never do that again. Hopefully your daughters will be better. I truly hope so.
Joyce

Just wanted to say Hi to Barbara in Al. I was named after my Grandmother who died when my Dad was 8 years old so for me the name is special. You are right I never hear our name any more. Thank you for taking the time to say Hi.
Blessed Holidays to everyone. Barbara in Wentzville, MO

This is a nice 'anytime' recipe for a change of pace and can be prepared partially ahead of time. Very tasty.

Eggs Alfredo
3 tablespoons butter (divided)
2 tablespoons grated Parmesan/Romano cheese
10 eggs
1/4 cup cream
3/4 cup bottled Alfredo sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup shredded Swiss or Cheddar cheese

Using 1 tablespoon butter, grease a 1-1/2 quart baking dish then sprinkle with Parmesan cheese and set aside.

In large bowl, combine eggs with cream; beat until frothy.
Melt remaining 2 tablespoons butter in large saucepan over medium heat. Add eggs to hot butter then cook and stir until eggs are set but still moist. Remove from heat and fold in Alfredo sauce but do not combine completely. Place in the prepared baking dish. Cover and refrigerate a few hours or overnight.

When ready to eat, preheat oven to 350.
Sprinkle with Swiss/Cheddar cheese.
Bake for 20-25 minutes or until eggs are hot in the center. Can be served as is or with a selection of sliced cooked bacon or bacon bits, ham, sausage, chopped green onion tops, diced tomato etc. Will serve about 8-10 people.

Serve with mixed salad or buttered peas, hot rolls/biscuits and flavored butter.

Flavored Butter
Mix together:
2 sticks (1/2 #) soft butter
2 tbsp orange marmalade or favorite flavor jam.

Dessert:

Amaretti Cookies
1 cup sugar
8 oz can almond paste
2 large egg whites
Extra sugar for dusting cookies

Preheat oven to 375 degrees and line two baking sheets with parchment paper.

In Food Processor:
Place sugar and pulse until a fine consistency

Add:
Almond paste broken into small pieces
Pulse until the mixture is very fine

Add:
Egg whites one at a time. Processing well after each addition.
Continue processing the dough until very smooth.

Fill the pastry bag with the almond mixture or drop by teaspoon onto the parchment paper. Space about 1 inch apart.
Dampen your finger tip and lightly press the top of each cookie to smooth out the surface.

Bake for 15 minutes, or until the cookies have risen, are a deep golden color and have tiny cracks.

Remove from the oven and place baking pan on a rack to cool.
When cool gently peel cookies from parchment. If they stick to parchment, turn the paper over, take a damp paper towel and gently wipe the bottom of the parchment paper to loosen the cookie. Will make about 40-45 cookies.
Judy/Buffalo

Just a note on the Pistachio Cookie recipe from 11/10 newsletter. I made the dough yesterday thinking I could bake them after leaving the dough in the refrigerator for an hour like the recipe called for. After an hour it still had a 'spreadable' consistency.

I checked the dough again this morning and it is a little firmer. However, I think flouring your hands to roll the dough into logs might help. Will let you know.

Sure hopes it works because this dough is delicious. I also purchased a package of Coconut Cream Instant Pudding in anticipation of trying this recipe by substituting this flavor for the Pistachio. Then I can frost the tip of the cookie lightly with frosting and dip into toasted coconut.
Judy/Buffalo

Hi Donna in Buffalo
I saw your recipe for Pistachio Cookies. I love Pistachio Cookies! My mother use to make the round one's that were so soft and moist. Are these soft and moist too? Not looking for hard cookies. However, these do look like wonderful cookies too.
Fran, Utica, New York

Laurie from Brooklyn, by odd coincidence I have a recipe that uses mascarpone cheese. I happened to find a cookbook today which I bought simply because it has a beautiful painting of Tuscany on the cover. I'm enthralled by everything about Tuscany these days and I'm trying to give my kitchen a Tuscany look. :) I plan to enlarge the paintings on the cover and inside the book and frame them. It's such a lovely book titled "A Flavor of Tuscany".

Here is one of the dessert recipes, just as it is written. There is also a note saying that you may freeze this longer than 3 hours, but it must be put in the refrigerator 45 minutes before serving.

Grand Marnier Parfait
serves 5

1/3 cup whole almonds
8 ounces mascarpone cheese
3 large eggs, separated
4 ounces bittersweet chocolate
6 T. Grand Marnier

Toast the almonds on a baking tray in the oven, or in a dry frying pan, until golden. When they are cool, roughly chop them. Mix the mascarpone, sugar and egg yolks and stir in the chopped almonds. Beat the egg whites to stiff peaks. Fold them into the mascarpone mixture, using a metal spoon. Pour into a tall glass bowl. Melt the chocolate over a pan of just-boiling water and stir in the Grand Marnier. Spread with a metal spatula over the mascarpone mixture. Freeze for 3 hours. Transfer the parfait from the freezer to the refrigerator 45 minutes before serving. Just before it goes to the table turn it out onto a flat plate.

Nancy, I am enjoying the football chit chat. We are fans of the Colts and Chicago Bears. I love the sound of football games, even when I'm in the kitchen. :)
Doris, S. Indiana

Concerning the Miracle Whip taste test posting by Mr. Drinkwater, It is very interesting that after all this time Kraft has finally seen the light and wants to bring the old formula back. Or, have they played with the new formula, since it was obviously cheaper to make, in trying to get it to taste like the original recipe? There must have been a lot of people who quit buying the new version as that would be the only thing to get their attention. Since writhing them didn't do any good as they swore there wasn't any difference in the taste, texture, the way it performed in recipes. Yeah, right. However, since changing to Dukes Mayo, I don't care what Kraft plans to do, I will stay a Dukes customer.
Big Jim, Jacksonville Florida

To Betty in ME re breakfast for a large group, I do not usually have large groups for breakfast since all my children and their families live near me. But when my out-of-town relatives come in, I often use this tried and true crockpot omelet recipe that I got from the internet from www.chefmom.myria.com.
1 bag (32 oz) frozen hash brown potatoes
1 lb. of bacon, diced, cooked, and drained,
or 1 lb. pound cooked ham, cubed
1 medium diced onion
1 green pepper diced
1 and 1/2 cup shredded cheddar or Monterey Jack cheese
1 dozen eggs
1 cup milk
1 teaspoon salt
1 teaspoon pepper

Place a layer of frozen potatoes on bottom of slow cooker, followed by layers of bacon (or ham), onions, green pepper, and cheese. Repeat the layering process two or three more times ending with cheese. Beat the eggs, milk, and seasonings together. Pour over the crock-pot mixture, cover, and turn on low. Cook 10 to 12 hours. This way I am cooking breakfast while I'm sleeping, then all I have to do in the morning is make toast or biscuits If all 30 plus of yours eat breakfast, you may need to do 1 and 1/2 or even 2 of these.
Jackiets from Louisiana

Fat Free Sugar Free Hot Chocolate Mix
This is a good mix that has no fat or sugar.

3 cups nonfat dry milk powder
1 cup Splenda granular
1/2 cup baking cocoa
1 (1 ounce) package fat and sugar-free instant vanilla pudding mix

Mix all ingredients together. Store in airtight container.
To make a cup of hot chocolate use 1/4 cup of this mix and 1 cup hot water.
AtlantaPat

Print FREE Grocery Coupons

Tonight was my husband's night to cook supper. He created this dish. We called it

Tex-Mex Delight
Spray a 13x9 pan with Pam or any cooking spray. Put a layer of Frito's Corn Chips in the pan. Next spread two cans of canned chile with beans (we used Wolf Brand Chile with Beans). Now add a layer of grated Colby-Jack cheese over the chile. Place dollops of sour cream over the cheese. In a separate bowl mix up a package of cornbread mix according to package directions. Pour the cornbread mix over the sour cream in the pan. Bake in a 425 degree oven for 25 minutes or until the cornbread is golden brown. If you wish you could add some green chiles to the cornbread mix. We probably will the next time. This was a very good supper on a cool night. It will become a stand-by this winter.
Pat in Duncan, OK

Thanks to all who sent in trifle recipes for me to try. They all sounds so good and seem pretty easy! I'm leaning towards one with fruit since we will have pumpkin pie. I'll let you know which one I try. FYI....I got my trifle bowl at an auction for under $5. I have seen plastic ones at Olde Tyme Pottery.

Also, to Trish wanting some ideas for the Grooms Cake: My Sister in law had 2 made for her FL Gator Baseball player; one was a orange/blue gator and the other was a brown baseball glove. I think it was a big hit! It is nice to pick something that is special to the groom or maybe has something to do with how the bride and groom met. Good luck!
Irene in FL

For Nancyb, I have found Wheat Germ in the cereal aisle. For some reason bran is hard to find. I had to go to Weis to get it as I couldn't find it at Walmart either.
RobertaWV

Hi Nancy, Ditto and all,
Here is a little info about the shrinkage of meringue.

When beating egg whites and the recipe calls for sugar, Gradually add the sugar, a few spoonfuls at a time, beating the whole time. As a general rule, add a total of 1/4 cup of sugar for each egg white. Do not make meringues that have less than 2 tablespoons of sugar per egg white. If you use any less, the foam will not set and the meringue will shrink.
Judy in PA

Hi Nancy and Ditto & Nancylanders,
I just love it when you tell us about Ditto's adventures. I get such a kick out of reading all your stories. I have a request please. I need a "jar recipe" for that tea that used to be popular way back. I know it has Tang in it, but not sure what else. A lot of my friends are dieting so giving them jar cookies or brownies would be nice but not as appreciated as a tasty hot drink to make on cold days. I think there was even a jar drink recipe using coffee too.

Thanks you so much for all that you do for us Nancy. You are such a doll :)
Jackie in Pensacola

You had listed a recipe for Swiss steak that sounded so delish but I cannot find it now. If you happen to know what I am talking about, would you please list it again. Thanks so much.
Donna R

Hi Nancy, thanks again for all that you do.
For Sandra in Oregon re: cream of mushroom soup, here's a recipe I just got yesterday from FOOD TV:

Cream of Wild Mushroom Soup-Ina Garten: Clean 5 oz. shiitake, 5 oz. portobello and 5 oz. cremini/porcini mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set
aside.

Stock: heat 1 T olive oil and 1 T of butter in a large pot. Add the chopped mushroom stems, 1 c chopped onion, 1 chopped carrot, a sprig of thyme, 1 t salt, and 1/2 t pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 c water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.

Meanwhile, in another large pot, heat remaining 1 stick of butter and add 2 c (2 leeks) chopped white and light green leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add 1/4 c flour and cook for 1 minute. Add 1 c dry white wine and stir for another minute, scraping the bottom of the pot.

Add the mushroom stock, minced thyme leaves, 1 1/2 t salt, and 1 t pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add 1 c half-and-half, 1 c heavy cream, and 1/2 c chopped flat-leaf parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

I will try this one first with regular button mushrooms & crimini (baby portabellas) and then I will try to adapt it using my brand new Magic Bullet machine, having had great success with broccoli and then asparagus soups..
Hudson Valley Kathleen

On November 10/08 I was so happy to find a mention from Vickie in MO re: the Pampered Chef Trifle Bowl. It is my favorite and though the price range is higher than ones found at Walmart and such stores, the quality cannot be beat. Also, the versatility of this bowl is unlimited. It would make a wonderful addition to everyone's holiday ware.

Nancy - each day it is so good to hear people thanking you for your service to "the cooks of the world". Truly this is a family like no other. Two of the greatest highlights of my day are reading my bible - such good food too, and then receiving your newsletter. You are such a blessing to my life.
Bernadette Nova Scotia

I would like to have a really good recipe for an old-fashion HOMEMADE DRESSING to make for my Thanksgiving dinner. Anyone have one that you wish to share??
c from Oklahoma

Nancy, I want to join the others to thank you for all your dedication and hard work making this newsletter and also keeping up all of your other recipe web sites! Our hats are off to you!!! Now for my answers for the 11/9/08 newsletter:

Mary Ann upstate N Y and Sandra from Oregon, the following has been in a newsletter a couple of months ago. Here it is again.

Cream Of ? Soup Mix in a Jar by carnation037 http://whatscookin.proboards4.com/

2 c. instant milk
3/4 c. cornstarch
1/4 c. instant chicken bouillon
1 tsp. onion powder
1/2 tsp. dried thyme
1/2 tsp. dried basil
1/4 tsp. pepper

Combine all the ingredients together. Pour into a jar. Seal, decorate and attach card.

Cream Of ? Soup Mix:
To make in place of any recipe calling for a can of cream of celery, chicken or mushroom soup:
Replace with 1/3 c. of the mix and 1 1/4 c. water. Boil for a few minutes, stirring often.

To make as a soup base:
Combine 1/3 c. mix and 1 1/2 c. water. Bring to a boil while stirring often. Add a vegetable for more flavor, such as diced celery (for cream of celery soup), diced potatoes (for cream of potato soup), or some sliced mushrooms (for cream of mushroom soup), or some diced broccoli (for cream of broccoli soup). Chris in NM

Dorothy in Texas and Elsie in Texas, here is your Amish Friendship bread starter recipe.

Starter
Amish Friendship Bread
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour, divided
3 cups white sugar, divided
3 cups milk

In a small bowl, dissolve yeast in water. Let stand 10 minutes.
In a 2 quart container glass, plastic or ceramic container OR Zip Lock freezer size bag*, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.

On days 2 thru 4; stir starter with a spoon. (or if using Zip Lock, squeeze bag)

Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk.

Days 6 thru 9; stir only. (using Zip lock, squeeze bag again)

Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk.

Remove 1 cup to make your first bread. (this is the base for your Amish Bread)

Give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe.

Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

Please keep in mind:
Never refrigerate the batter. If using the Zip Lock bag: many days you will have to let excess air out of the bag before you can squeeze it.

Note: Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.

Amish Friendship Bread
To the small amount of batter (1 cup) add:

1 cup vegetable oil
1 tsp. vanilla extract
3 large eggs
1/2 cup milk
2 cups all purpose flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1 large box instant vanilla pudding- not low fat
2 Tbs. blended- cinnamon and sugar mixture to coat pan and to top bread
OPTIONAL: Add 1 cup chopped nuts and/or 1/2 cup raisins.

Pour into two well greased and sugared (cinnamon and sugar mixture) loaf pans or two round cake pans. Sprinkle with extra cinnamon and sugar on top of batter. Bake @ 325 degrees for 1 hour. The bread loaves freeze very well. Ms. Jackie- Port Arthur, TX in the 2/14/2007 newsletter Chris in NM

Gloria C, I posted your request in Oct., but here it is again.

Chocolate Mississippi Mud Pie
Crust:

2 C. graham cracker crumbs
1/4 C. sugar
1/2 C. butter or margarine--softened

Filling:
12 oz. whipped topping
3/4 C. sugar
8 oz. cream cheese--softened
1 small package instant pudding--chocolate
1 small package instant pudding--butterscotch
3 C. milk

Thoroughly blend crust ingredients. Press firmly in bottom of pan. Blend together half of the cool whip, sugar, and cream cheese. Spread mixture on top of crust. Whip together the puddings and milk and spread on top of cream cheese mixture. Top with remaining cool whip. http://www.thatsmyhome.com/
Chris in NM in the 10/13/2008 newsletter

I bought a macaroon mix from Dennis and Mary Ann at Prepared Pantry and am about to make them. Hubby’s favorite is coconut, so this will please him. With this mix, all I have to do is add hot water to hydrate the mix and then form and bake! So simple! Thanks!!!!
Take care everyone! Chris in NM

Hi Nancy and Ditto,
In the November 8th newsletter, Sue was asking for recipes for jar mix gifts and homemade gifts. Sue, look in the left margin of Nancy’s newsletters and you will see a section/link for homemade gifts and jar mix recipes. Also, at www.verybestbaking.com you will find recipes for cookie mixes in a jar, as well as printed tags with the instructions on how to make the cookies for the person receiving the mix. Another website is
www.recipe-recipes.net .

I love to make “homemade” gifts. While I make the gift, I have the person in mind and think of that person while I make the gift. Each one of my gifts includes a little love from my heart. I have made many different gifts in a jar. I also like making candy coated spoons, candied nuts, and gift baskets are fun to do also.

If you have a family that has several children, you could get a holiday bowl (Last year I found a large plastic one for $1.00 that had snowmen on It.) let that hold some packages of microwaveable popcorn –and they can put their popped pop corn in the bow, also. You could also insert some different candies and/or cookies (You can get the movie size boxes of candy on sale at 3 for $1.00 at the grocery or drug store sometimes.), and insert a kids movie or two. Last year I found a couple of Christmas movies for $6 each. Then you can put some clear or colored saran wrap around everything. You can put as much or as little in the bowl/basket as you want.

If you have a friend who sews (or even one who needs to hem or repair something every now and then) you could make a little sewing kit by putting a pair of scissors, some thread, safety and/or straight pins, measuring tape, a pin cushion, etc. in a inexpensive plastic or papier-mâché box that you can decorate (or not).

Making and giving mixes in a jar is a great gift for teachers, neighbors, family and friends. You can use quart-size Mason jars, or you use old, cleaned mayonnaise jars, or buy or pick up pretty jars from a thrift store or yard sale. You are really only limited by your imagination when you decorate your jars and/or recipe cards for the mixes.

If you would like anymore ideas for homemade gifts or recipes, just let me know and I will be glad to share. Happy gift making!
AtlantaPat

Nancy B- I work at Krogers, and we sell it in the Cereal Aisle. It's next to the oatmeal, I hope this helps you on your search!

Now I have a question: I love asparagus and spinach, but I really cant stand the canned kind, its always a bit mushy for my taste, Does anyone have some tried and true recipes using Fresh Asparagus or Spinach? I would be so grateful. Also, I found out that both of my sons have low Iron, They are 1 and 2, They eat plenty of greens, as well as Iron fortified cereals, They do not get sugary things, Does anyone have any high Iron recipes as well? I am going to borrow one of my husbands grandmothers Cast Iron Pans to cook in as well (and planning on getting some Liver too, YUM!) I plan on making Liver and Onions as well, Since reading all these yummy sounding recipes for it has made me want some :) Low Iron runs in my family. I am just Lucky my 3 year old daughter doesn't have low Iron. I appreciate any info/recipes in advance!

Also, Nancy, This newsletter is the highlight of my day, I love hearing about your kitties antics! You should make a page just for him about his antics :) I have two kitties myself, and currently they are snuggled up on what used to be my bed... but now theirs! I do have a little story about my newest Kitten, Nermal. A few days ago I kept hearing this "beep" sound coming from the computer, I looked over, and Nermal is standing on the keyboard, paws on the screen, I was trying to see what she was doing, so moved closer to get there without startling her. She was chasing the mouse around the screen, Her tail kept hitting the mouse, So in turn she was chasing it on the screen! I didn't get to my camera in time, but it was one of the funniest things I have seen in a long time! I love your newsletter, And I am ever so greateful for everything that people post, I have learned so much from everyone! Thank you!
Chrissy in Middle Ga

For NancyB, I have always found the wheat bran and wheat germ to be in with the hot cereals. Where the oatmeal would be found.
Kotton in MN

I wanted to thank the person that gave the Soldier's Angels link. I have adopted a soldier and heard from him already. He is my age and both of his parents are deceased. He has been a soldier for 11 years and says it is his responsibility to support his little brother, who is in college in Germany. He immigrated to our country from West Africa. He said he is willing to give his life for our great country. He sounds like he really needs the support right now and I'm more than glad to give it to him. Here is a link to the Soldier's Angels. Try it, you'll never feel more rewarded. http://soldiersangels.org/
I also wanted to thank the person that bought the Boy Scout popcorn off of my son, Evan. I'm pretty sure that she came from our Nancy Family because I don't recognize her name from anywhere else.
Thank you! Shelley in PA

Liza, I do not know if this is what you are looking for ,but here goes.

Good and Easy Jell-O
6 oz. box Strawberry Jelll-O dissolved in 2 cups boiling water
cool but not set, then add:
2 oz. strawberries fresh or frozen set aside.

Bottom
2 cups rolled stick pretzel crushed
2 tablespoon sugar
1/4 cup oleo
Blend together and spread in a 9x13 pan
Bake 400 for 10 minutes

1 box dream whip
1- 8 oz. Package cream cheese
1/2 cup sugar
Blend and spread the above over crust when cooled.
Next spread Jell-O mixer on top
Refrigerate

I do hope this is what your looking for
Nancy Pa.

Good morning Nancy and everyone!

Judy the farmwife in the 11/10 newsletter was wanting different types of home made noodles. I found one here. It does look good!

http://www.tasteofhome.com/Recipes/Homemade-Pinwheel-Noodles made with ground beef. This one is definitely different!

Homemade Pinwheel Noodles
My family considers this recipe—from my husband's grandmother—a real treat. Homemade noodles simmer into delicious meat-filled puffs.—Deb Shafer, Dowling, Michigan

SERVINGS: 6

2-1/4 to 2-3/4 cups all-purpose flour
4 eggs
3/4 pound ground beef
1/4 cup each finely chopped celery, onion and green pepper
3/4 teaspoon garlic powder
3/4 teaspoon seasoned salt
1/2 teaspoon pepper
6 cups water
1 can (10-1/2 ounces) condensed beef broth, undiluted
Place 2-1/4 cups of flour in a bowl. Make a well in the center; add the eggs. Gradually mix with a wooden spoon until well blended. Knead on a floured surface until smooth, about 10 minutes. If necessary, add remaining flour to kneading surface or hands.

On a lightly floured surface, roll dough into a 16-in. x 12-in. rectangle, dusting top of dough with flour to prevent sticking. Crumble beef over dough; lightly press into dough; lightly press into dough. Sprinkle with celery, onion, green pepper, garlic powder, seasoned salt and pepper. Roll up, jelly-roll style, starting with a short side. Using a sharp knife, cut into 2-in. slices.

In a large kettle or Dutch oven, bring water and broth to a rapid boil. Drop pinwheels into the boiling liquid. Return to a gentle boil. Reduce heat; cover and simmer for 1 hour or until noodles are tender and meat is no longer pink. Serve with broth in soup bowls. Yield: 6 servings. Chris in NM

Gloria, Indiana I make an awesome spaghetti and meat sauce about once a month in the winter. You could make meatballs instead of the meat sauce. Either way this is good! Our grandkids just love this one!

Slow Cooker Spaghetti and Meat Sauce posted on Nancy’s message board under Italian.

1 1/2 lb. browned ground beef
8 oz. or ½ pkg. mild ground Italian sausage, browned with ground beef
8 Roma tomatoes, fine diced (you may want to use more) OR
1 (28 oz.) can whole Italian style tomatoes, cut up and undrained
1 pkg. fresh mushrooms, sliced
1 lg. onion, finely diced
1 large green bell pepper, finely diced
1 large red bell pepper, finely diced
1 (6 oz.) can tomato paste
1 (15 oz.) can tomato puree
2 to 3 cans (8 oz. ea.) tomato sauce
1 c. dry red wine
1 ½ tsp. minced garlic
2 tsp. sugar
2 tsp. dried Italian seasoning, crushed
1/8 - ¼ tsp. ground black pepper - or to taste
1 bay leaf - optional
12 oz. dried pasta, cooked and drained
shredded Italian cheese

Brown ground beef and sausage till browned in large skillet. Meanwhile, combine remainder of ingredients, minus the pasta, in crock-pot. Cover and cook on high heat till meat is browned. Add browned meat and cover; turn crackpot to low and cook on low heat for 8 to10 hours. Or you may cook on high heat for 4 to 5 hours. Remove bay leaf and discard. Pass pasta and sauce and cheese. Makes a lot! Chris in NM

Sue, I agree with you that it would be nice if Prepared Pantry carried lemon chips! Maybe Dennis and Mary Ann will see these newsletters and check them out!?

My grandmother used to make her own noodles every week. I remember going over to their house and seeing all these noodles drying over backs of chairs, etc.! I never got her recipe, but wish I had. They were so good!
Chris in NM

Everyone have a great day! Chris

Evening Nancy,
The gritters are out, so another frost tonight. I've still got apples on the trees, but I'm not too sure when the weather will let up so I can collect them. I'm still having a few problems logging on so I may be a little late with this offering.

Elsie in Texas if you have a look at the Amish boards you will find at least two starter recipes for Amish Bread, there is one near the bottom of page 2 and another is the last entry on page 3, there may be others.
http://whatscookin.proboards4.com/i
Jean in Tenn, I had an extremely chilli chilli recently, I used sugar. If you have a fruity sweet chutney, try a few tbs. Good luck.

I must apologise I didn't take a note of the lady's name who was asking about treatments for shingles. I haven't had shingles, but my DH has and my sister has just been diagnosed this past week-end. Shirley has had more than her share of painful things in her 69 years, including a mastectomy and she said that shingles is way up there with the most painful things she has ever had. She has been prescribed dihydrocodeine every 6 hours and paracetamol in between for the pain. She is using calamine lotion, but has been told to try Zovirax on the sores. I do hope this helps, but any recommendations that are given should be checked out with the person's General Practitioner.
Sylvia in a very cold part of <Scotland>

Disclaimer: information posted here is provided as general information only and should not be a substitute to your medical doctor. This board owner is not responsible for the use or misuse or results of any action taken on behalf of the information presented here.