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Lubbock, Texas 79499

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Regarding the request for a sauce for sausage or party meatballs, the grape jelly and chili sauce is very good but the following is one that my friends and I always use for wedding receptions. Some guests say it's the best they've had.

Sausage or Party Meatballs

1 tablespoon butter
2 cloves sliced garlic (optional)
1 and 1/2 cups pineapple juice
1 and 1/2 cups brown sugar
1/2 cup ketchup
2 tablespoon vinegar
2 tablespoons cornstarch
Mix all ingredients in saucepan and stir over medium heat until well blended. Add meat balls (or sausages) and serve in a chafing dish.
This freezes beautifully.

Jackiets from Louisiana
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Hi Nancy,
I love your site and look forward to reading it every day. I Love Beef Bourguignon and would like to have some tried and true recipes for it.
Thank you, Roxanne

Hi Nancy
This is for Boots in Va. Our local TV station in Memphis has a "Does It Work Thursday" segment that tries different products each week to see if they "pass or fail". Two weeks ago they did the brownie pan at a local restaurant. The chef made his usual brownies and used the new pan. The brownie pan "passed" the test. It did everything it promised it would do and was really easy.
Phyllis in West TN

You can make your own apple pie spice just like you can make your own pumpkin pie spice instead of buying it at the store. Here is the recipe that I use. In addition to using it in pies, it can be used in desserts, muffins and quick breads.
Robbie In

Apple Pie Spice

1 tbsp. nutmeg
3 tbsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. allspice

Mix well together and store in an airtight jar.

Robbie IN
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To: Linda "Miss Kay" C. /ABQ,NM

I am so glad you enjoy the Turkey Dinner Meatloaf. It is a favorite of my grown son and he asks for it all the time.

Have a good day, Barb in Ohio

Thanks to Angie for the turkey loaf recipe!
Athena in DE

Hi, In the November 6 Newsletter Shirlee from Michigan asked for a TNT recipe for layered salad. I have made this one many times and it is delicious.
Jane from NC

7- Layer Salad

Layer in bowl in the order given:
3/.4 head lettuce, broken pieces
1/2 cup red onion, sliced

1/2 cup sliced celery
1/3 cup chopped green pepper
1/2 cup Water Chestnuts, chopped
10-oz. box frozen peas, uncooked, unthawed

Mix together:
1 cup mayonnaise
2 Tbs. sugar

Smear over the pea layer, this makes dressing
1/2 cup sharp cheddar cheese, shredded
8 slices bacon, fried crisp and crumbled

Cover with plastic wrap and refrigerate overnight. Best made the day before serving.

A similar recipe was sent in by Brenda/Alabama, Nell in VA and Marilyn In Pittsburgh.
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Shirlee from Michigan, the 7 layer salad you are looking for is also called 24 hour salad. It is very good!

24 Hour Salad

4 cups iceberg lettuce
1 cups mushrooms, sliced
1 cups frozen green peas, thawed
1 cups carrots, sliced
3 whole hard-boiled egg whites, sliced - or eggs, sliced
6 slices fat-free turkey bacon, cooked and crumbled - can use regular bacon
1/2 cups fat-free cheddar cheese, grated
3/4 cups fat-free mayonnaise
1 1/2 teaspoons lemon juice
1/2 cup fat-free cheddar cheese, grated

Place lettuce in bottom of a serving bowl, about 8" in diameter. Layer mushrooms on top. Then layer peas and carrots. Arrange egg white slices and bacon over vegetables. Top with half cup cheddar cheese; set aside. In a mixing bowl, combine mayonnaise and lemon juice in a mixing bowl. Spread mixture over top of salad sealing to edge of bowl. Sprinkle with remaining cheese. Cover and chill for 24 hours. Before serving, toss to coat the vegetables.
Yield: 8 servings

73 Calories; 1g Fat (8% calories from fat); 7g Protein;
10g Carbohydrate; 11mg Cholesterol; 462mg Sodium posted by Jay on Nancy's message board.
Chris in NM
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Hi Nancy and all.
I just made Jackiets/Lousiana's Orange Sunshine Cake and all I can say is WOW! it is really good. I glazed mine with orange juice and powdered sugar with a little zest in it.
Brenda/Alabama

I have tried the new brownie pan that cuts them! It is wonderful!! I got mine at Walgreens for 19.99, but I saw that Bed, Bath & Beyond has them for the same price & they always have coupons to use! Wish I had known that!
DD

Somebody requested a corn casserole:

Tony Roma's Corn Fritter Casserole(Copycat/Clone)

2 boxes Jiffy Corn Bread Mix
1 (15 oz.) can whole kernel corn, drained
2 eggs, beaten
2/3 c. milk
1/2 c. onions, finely diced
1/2 c. green bell pepper, finely diced
2 T. butter
3 chicken bouillon cubes
1 1/3 c. warm water
3 T. melted butter
Salt to taste
Freshly ground pepper to taste

Mix together Jiffy mix, corn, eggs & milk.

Coat bottom of nonstick skillet w/vegetable oil. Heat skillet to med-hi. Drop spoonful of corn fritter mix into skillet. Cook on each side until lightly golden. Place on paper towel to drain. Add more oil as needed to complete frying all fritters.

Melt 2 T butter in skillet over med-lo heat.

Sauté onions & bell pepper until onions are transparent. Remove skillet from heat. Place chicken bouillon cubes in 1 1/3 c. water & dissolve. Preheat oven to 350 degrees. Crumble fritters into large bowl. Add sautéed onions & bell peppers. Add 3 T. melted butter. Pour dissolved chicken bouillon & water mixture over corn & sautéed vegetables & mix well. Place mixture in well greased 8" square baking pan & cover w/aluminum foil. Bake 20-25 min. Remove foil & return to oven for 10-15 min.
Athena in DE (Source Unknown)
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In November 8th newsletter, Mr. Myron Drinkwater-Lake Forest, CA requested a TNT recipes for a corn casserole. The recipe below has been in our family for many years, my son requests this every Thanksgiving and Christmas.

Aunt Virginia's Corn Pudding

3 Tablespoons butter
3 Tablespoons flour
1 teaspoon of salt
2 Tablespoons sugar
1 cup milk
1 16 ounce can cream style corn
1/2 cup (drained) whole kernel corn
2 eggs well beaten

Melt butter, stir in flour, salt and sugar. Add milk slowly, stirring constantly over low heat until mixture thickens and boils. Stir in corn and fold in eggs. Put in 1 qt casserole dish & set in pan of hot water. Bake for 15 minutes @ 375 degrees then turn heat down to 350 degrees and bake for 30 minutes or until set.
Linda in KY
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K.K. in Texas. I guess I should have added nuts as an option to my Kauai Banana Bread. When my husband was alive he preferred it with walnuts too. I happen to like it without. Glad you enjoyed it.
Anita in Camarillo

Trifles for Rosemarie:

Big Christmas Trifle

2 pkg. (3.4 oz) instant vanilla pudding mix
1 qt. eggnog
2 c. (16 oz) whole berry cranberry sauce
1/3 c. water
2 pkg (3 oz) prepared ladyfingers
1 container (8 oz) nondairy whipped topping, such as Cool Whip
Fresh cranberries & mint leaves, optional garnish

In large bowl combine pudding mix w/3 c. eggnog. Whisk briskly until well combined. Set aside. Pour cans of cranberry sauce into med. bowl. Add water & stir well. In trifle dish or other 16 oz. capacity dish, line bottom w/ 1/3 ladyfingers. Drizzle w/ extra eggnog. Top fingers w/ 1/3 cranberry sauce, spreading to sides of bowl w/ back of spoon. Top w/ 1/3 whipped topping spread to sides. Repeat layers 2 more times: cake, eggnog, fruit, pudding, Cool Whip, ending
w/ Cool Whip. Garnish w/ fresh cranberries & mint leaves. Cover w/ waxed paper & than tightly w/ plastic wrap or aluminum foil.

Refrigerate at least 4 hours & up to 12 hours before serving. 16 servings 286 cal. (Source: Alicia Ross & Beverly Mills)
Athena in DE
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Apple Spice Trifle

1 (18.25 oz) pkg. spice cake mix
3 large eggs
1 1/3 c. water
1/3 c. Crisco vegetable oil
1 (12 oz) pkg escalloped apples
2 (8 oz) pkg. cream cheese, softened
1 t. ground cinnamon
1/4 c. apple juice
1 (8 oz) container frozen whipped topping, thawed

Beat first 4 ingredients. at med. speed according to pkg directions. Spoon batter into lightly greased 13 x 9 pan. Bake 350 for 25-35 min. Cool in pan. Thaw escalloped apples in microwave at MED 6-7 min. Beat cream cheese, cinnamon & apple juice in large bowl at med. speed until creamy. Stir in escalloped apples until blended. Fold in whipped topping.

Cut cake into 4 1/2 x 1/2 in slices. Place 1/4 cake in 4 qt. trifle dish, top w/ 1 3/4 c. apple mixture. Repeat layers, ending w/ apple mixture.

Chill. makes 12 - 15 servings
Athena in DE (Source: Southern Living Cooking School)
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In several newsletters, cocktail sausage was mentioned covered with crescent rolls. For my great grandson's birthday, I did hot dogs. It was a great hit. Just wrap the hot dog with the crescent roll starting at the wide edge. Bake approximately 8-10 minutes @ 350° Just keep an eye on them and when they are brown, they are ready. Can put an egg wash on them and roll in sesame seeds. Even this Great Grandma liked them.

Shirley in MS

For Margaret in Tulsa...I did a recipe search on Food Network's site and came up with this from Bobby Flay for a Strawberry Bread Pudding. Could this be what she is looking for?
http://www.foodnetwork.com/recipes/bobby-flay/jam-and-bread-pudding-recipe/index.html
Susan in GA and Sara in FL.

Have any of you TNT freezing the pepperoni pinwheel appetizers made with crescent dinner rolls? I'm interested in the possibility of freezing them up to a month? Appreciate your responses.
Marvis in Texas

Cheryl in Charlotte, you brought back memories with your pressure cooker episode.

My MIL would cook a pot roast every Sunday. She always bought a "nice" looking chuck roast. She browned it first in the pressure cooker, then poured in a cup of water. She generally cooked it for twenty or thirty minutes, after the top started to jiggle. But the part that would freak us all out is, when she thought the roast was done, she turned off the burner and immediately got a towel and quickly took the jiggly thing off the top. We all just knew that someday she was going to be too slow and get a steam burn, but she never did. LOL I definitely don't recommend this method! She was fairly old when she did this and her roasts were so tender and the gravy very rich. I think it might have been the roast she used. Money wasn't plentiful so she bought the least expensive roast, and she fed whoever dropped in. Never knew how many would be at the table.

Rosemarie, in rural Kansas City, this recipe isn't a trifle but it is really good and makes a pretty dessert. My niece made this for family gatherings and we loved it.

Punch Bowl Cake

1 box yellow cake mix
4 boxes frozen strawberries
2 lge cans crushed pineapple
8 or 12 lge bananas (as many as you like)
1 lge box French vanilla pudding
1 lge Cool Whip

You may use different fruits, such as oranges and cherries

Prepare cake mix as directed on box. Use round cake pans. Slice each cake in half, making four cakes. Place first layer of cake in punch bowl and layer with 1 box of strawberries, 2 bananas and some pineapple. Spread on a layer of Cool Whip. Sprinkle vanilla mix over the cool whip. Continue to layer until all ingredients are used. Set in refrigerator awhile or overnight so the flavors blend.

I have been in Indianapolis this past week preparing for my new granddaughter to arrive from China, so I'm catching up on my newsletters now. We didn't get a lot of sleep as she was still on China time (12 hours difference).
Doris, S. Indiana
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After being a member for a long time now I would like a good clam chowder recipe from one of the good cooks out there. Thanks to all for all the recipes I have copied. I have five large binders full.
Richard, in Cripple Creek, Colorado

"For Fran in Upstate NY: re: Icebox cake
This has been a family favorite of my for over60 years. In a 9x13 pan put in a layer of graham crackers to fit. Add Chocolate pudding (I use two small boxes); another layer of pudding (I use lemon) another layer of graham crackers. Top it off with another layer of chocolate pudding and top it with whipped cream or cool whip. Refrigerate and enjoy.
Carolyn in Syracuse NY"

IG, I just checked again for Carolyn's ice box cake. Found it in Nov. 5th! The pudding is instant for this dish. Another name for this cake is Eclair Cake.

Éclair Pudding Cake

1 sm. box instant vanilla pudding
1 c. milk
1/2 c. confectioners sugar
8 oz. Cool Whip
Graham crackers
1 (16 oz.) can chocolate frosting

Mix pudding, milk and sugar. Stir in Cool Whip. Layer an 8x8 inch square dish, in this order: graham crackers, pudding mix, crackers, mix, crackers, mix and crackers. Spread frosting on top. Chill.
Source: http://www.nancyskitchen.com
under Pudding recipes.
Chris in NM
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Hi Nancy and all,
I found a pie crust maker in Harriet Carter magazine today. I see everyone or many are looking for that and the cost is $5.98 for a set of 2. One 11 inch and one 14 inch. I do not know if it is as good.

The weather has been pretty nice in Montana and most hunters are looking for snow.
Thank you for all you do for all of us. I have 4 reams of paper with recipes and then I never can find what I want! Will organize one of these days.
Happy Thanksgiving to all.
Maxine in Montana

Nancy, this is in response to the posting Sunday by Dee in Tucson regarding putting a chocolate bar between layers of batter when making brownies. Dee, what a fantastic idea. Sounds like this would make for some really decadent brownies and while running errands today, I'm going
to pick up the required items and make a batch of brownies this afternoon. Thanks for your wonderful idea, or did you get it from someone else? No matter, you get credit in my book and Thanx again.
Mr. Myron Drinkwater - Lake Forest, CA

This is an old recipe that I make every year when the cranberries are plentiful and thought I would share.

Peggy’s Pecranapple Relish

2 cups pecans
2 cups cranberries
2 cups sugar
2 apples

Blend all ingredients in food processor. Put in bowl and let set over night in fridge. Put in jars and freeze or put in dish to be served during the holidays. It is great with anything. I can just sit and eat this. It doesn’t last long here.
Peggy, East Texas

Nancy, I Love, Love, Love this newsletter.
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Nancy, Here is something for those wanting something to do with left over turkey, It is a Turkey Broccoli Moray Sandwich that I have copied from a dish served at the Roof Restaurant in the old Sakowitz Store in Houston.

Turkey Broccoli Moray Sandwich
Serves 8

2 Refrigerated Crescent Rolls tubes
Warm Turkey Breast Slices (about 1/4 inch or more thick)
Steamed Broccoli Florets (frozen or fresh)

Moray Sauce
1/4 cup butter
1/4 cup Wanda Flour
2 cups milk
1/2 teaspoon salt
1/8 teaspoon white pepper
2 egg yolks
1 tablespoon whipping cream
1/2 cup shredded Gruyere or Swiss cheese

Roll out crescent rolls flat and pinch the seams closed. Divide into squares about the size of a bread slice. Bake in a 400 F oven until lightly browned. Place a roll square on a plate and top with turkey and then broccoli. Pour over Moray Sauce and serve with fresh fruit.
To make sauce, melt butter in a heavy sauce pan over low heat, add flour, stirring until smooth and cook one minute, stirring constantly. Gradually add milk and cook until thick and bubbly. Stir in salt and pepper. In a bowl beat the egg yolks until thick and lemon colored; stir in whipping cream. Gradually stir in the egg yolks about 1/4 of the hot mixture. Add this to hot mixture an cook about 2 to 3 minutes stirring constantly until thick. Add cheese and stir until melted.
Of coarse Deli baked turkey can also be used anytime and this is my favorite Moray Sauce but any would work.
Jim in Texas
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This is for the person asking for a soft caramel dip that will not set up. This recipe is perfect for dipping. It will not set up enough for covering apples, but it is perfect for serving with sliced apples.
Sharon in Illinois

Soft Caramel Dip

1 Stick butter
1/2 c. white Karo syrup
1 c. brown sugar

Mix and heat until sugar dissolves

add:
1 can sweetened condensed milk

Serve warm with apple slices.
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I have read many of the articles requiring dipping and coating of chocolate and am a bit confused. Could someone please help me, as I want to make the Oreo truffles. Here is my problem, what is the difference between Almond Bark and Chocolate Chips. Which one in used for Coating, and what is the difference between them. Thanking you.

Mary Jo, Central PA

Good morning Nancy:

In the November 1 newsletter, Sara in FL had a recipe for Almond Chocolate Balls, and I just want to let her know that that recipe is DEFINITELY a keeper. I made this on Saturday and took some to a neighbor, who called me a little while later and said he did not have words to describe them. He said delicious did not come close. They taste a little like Almond Joy, without the almonds. I got 100 balls from the recipe and have shared with several people. Everyone have the same reaction as my neighbor. They are wonderful. I plan to make them to give as Christmas gifts. Perfect when you need a little something, not a big gift.

Thank you, Sara for a TNT recipe.

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Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings. Remember to include your name within the message as well.