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Lubbock, Texas 79499

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French's Party Mix
Makes 10 Cups

prep 5 min.
cooking 45 min.

8 cups corn cereal squares
2 cups mini pretzels twists
1 cup mixed nuts
1 cup cheese crisps
1/4 cup FRENCH'S? Classic Worcestershire Sauce
1/4 cup melted butter or margarine
1/2 tsp. seasoned salt

COMBINE all ingredients in large baking pan; mix well.
BAKE at 250?F for 45 min. until crispy; stir twice. Cool.
Used with Permission from French's Kitchen

More Recipes from French's Kitchen
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Hi Everyone. Becky wrote that she would like more of the recipes my mother and aunt wrote down over the many years, and I will be glad to send in ones as time permits. Some of them are just listing of ingredients, with cooking time and temp. They bring back many good memories.

Here is one I have made, but had forgotten.

Chicken Casserole

1 mixture:
Large chicken--cook and remove meat from bones
1 1/2 cup chopped celery
1 1/2 cup grated sharp cheese

2 mixture:
2 eggs beaten
1 can mushroom soup
4 cups chicken broth
4 cups Ritz crackers
1 1/2 tsp. salt

Combine the 2 mixtures. Bake 375 degrees -- 45 mins. That is how it is written and I added the following: Mix each mixture in separate bowls before mixing together in a big bowl. Crush Ritz crackers up in bigger pieces, not crumbs. Put into 2 1/2 quart casserole. I used about 3 to 4 cups chicken meat chopped. I usually cover for the first half of cooking time.

Ginny Lee-upstate NY
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Apple Recipe
Apple Pie Cake
Apple Pudding Cake
Apple Pudding Cobbler
Apple Raisin Cobbler
Apple Raisin Muffins
Apple Rice Pudding

For Susan In Michigan, Oct 6th requesting

Easy Microwave Fudge recipe

This is easy and very very good.
1 lb. vanilla wafers
1 lb chocolate wafers

Microwave together for 2 1/2 to 3 min. Mix in 1 18 oz jar of peanut butter. Spread in buttered 9x12 pan. Refrigerate until set. cut into squares
Vivian in Pa.
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Since my hometown of Dubuque was mentioned in the newsletter today, I thought I better weigh in. Hot chicken or turkey dressing sandwiches are a favorite in Dubuque, especially around this time of the year when we use leftover turkey. There are many recipes for this, but if you want to make it easy on yourself use leftover chicken (rotisserie works fine) or turkey. Make StoveTop Stuffing as usual. I like the turkey version, but chicken is good, too. Then I mix the turkey (I like a lot of meat in mine) and dressing together and add leftover gravy to make a nice consistency. If you have no gravy, you can use a can of cream of chicken soup straight from the can. Mix all together, heat up and put onto a bun. My daughter loves these, but she now lives around Des Moines and they don't make them there. In fact, they don't make them anywhere. I always have to make sure I make these up when she is home for Thanksgiving. On a funny note-I heard of a couple who were getting married here and the parents of one of the couple lived out of town. When they came to the wedding and were served hot turkey sandwiches, the parents said, "Oh honey, why didn't you tell us you could only afford bread sandwiches. We would have pitched in more." We don't think of them as a poor man's meal here. We just think of them as good and sort of traditional.

As for flat bacon, I put 4 or 5 slices onto a microwavable plate on top of a couple pieces of paper towels. One paper towel goes on top and cook for 4 minutes on high. They are not only flat, but they are less greasy. This method is also convenient when you just need to cook a couple of pieces for a salad or garnish. It doesn't mess up your stovetop, either.

Sorry for the length of this, but Nancy, I knew you were a kind person when you washed that kitten. You didn't really name them, except for "little one or that one" etc., because you didn't want to get too attached. That didn't work, did it? Keep on being the Nancy we all have grown to know and love!
Sandy in Iowa

Halloween Recipes
Halloween Face Paint
Spicy Halloween Cider
Pumpkin Muffins
Pumpkin Pie without Eggs
Pumpkin Pie with Streusel Topping
Pumpkin Preserves
Pumpkin Ricotta Cheesecake Pie
Pumpkin Soup
Pumpkin Toffee Cheesecake
Roasted Fresh Pumpkin Seeds

Hi Nancy! I have this soup on the stove simmering on low as I type. Yum! It will be posted on the message board under Soups.

Like a Restaurant Potato Soup

3 potatoes
3 tablespoons butter
1 lg. chopped white onion
2 celery stalks
1 chopped carrots
3 tablespoons all-purpose flour
4 cups chicken stock
2 cups water ? ? milk
1/4 cup cornstarch
1 1/2 cups instant mashed potato buds
salt to taste
ground black pepper to taste
1 shake dried basil
1 shake dried thyme
1 cup half-and-half
1/2 cup shredded Cheddar cheese
1/3 lb. bacon - cooked and crumbled

Brown bacon in Dutch oven; then pour off grease. Melt butter in a Dutch oven over medium heat. Saut?onions until tender and golden brown. Stir in flour, and cook 5 minutes to make a roux. Pour in chicken stock and water/milk combination. Add chopped potatoes, chopped celery and carrots. Add cornstarch and mashed potato flakes. Season with salt, pepper, basil and thyme. Bring to a boil, reduce heat, and simmer. Stir in half-and-half. Simmer for 15 to 20 minutes, or until thick and vegetables are done. Spoon into bowls, and garnish with shredded cheese and bacon.
Chris in NM
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Susan in NW Michigan, Here is the recipe you wanted. I have already scouted around for the chocolate drops as they get scarcer near the holidays.

Chocolate Drop Fudge

1 bag of Old Fashion Chocolate Drops (white filling inside)
1 C peanut butter
1 Tbsp butter
Handful of chocolate chips

Place in microwave safe bowl and heat on high for 2 minutes (microwaves vary). Mix together making sure to stir in any of the white center that may clump a little. Pour into 8x8 pan and let cool at room temperature.
Peggy East TX
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Hi Sylvia from Scotland and Nancy for Lubbock. I can't believe gas was only $1.13 in Lubbock. Here in Victoria TX it hasn't been below the $2.00 mark for over 2 years. Keep up the good work. Really enjoy reading all the news.
PatZ in Texas

Comment
I must had a senior moment -- it was $2.13 a gallon.
Nancy Rogers

This is for Susan in NW Michigan who was asking for the recipe for the Chocolate Drop Fudge. The one I have and I do think I got it from here at Nancy's kitchen. What I have calls for 2 bags chocolate cream drops (11 oz).
Also

Chocolate Drop Fudge #2

1 tsp vanilla
dash of salt
1 cup peanut butter
2 T butter
handful chocolate chips
1 cup chopped nuts.

Combine all but nuts. Melt the rest, then put in nuts and put into an 8 x 9 pan. Let cool at room temperature and cut into squares. It was liked a lot by my family especially my granddaughter.

Carolyn, Rochester, New York
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Just thought I would let everyone know about this: I don't have trouble with bacon curling since I started baking it. I put it on a baking rack, put the rack on a larger pan and bake at 400 for approx 20 min. Or until it is as I like it.

Got this from Alton Brown on food network and have cooked it that way since.

Nancy, please say hello to all the little and big furballs from me and my 2 bratty furballs.
Jean in NC

Hello to All!
I saw this tip on the website called Tip-Nut and tried it the other day because I'd noticed that the boxed cake mixes I make often seem small for my 9x13 pan. I know my pan hasn't shrunk, (LOL!) so it must be that the cake mixes have less in the boxes.

The tip is how to make a Bigger Cake from Mixes and this is how to do it:

Add:

1/2 Cup flour
1/2 Cup sugar
1 additional egg
1 tsp. baking powder
(optional) 1/4 Cup oil

I made a carrot cake adding the ingredients listed above along with some raisins, nuts, dash of allspice, and 1/2 tsp. cinnamon. I frosted it with a can of cream cheese frosting and we had a delicious, big 9x13 cake! I did not add the additional oil and my cake was moist enough because of the raisins I think. Of course, you could always add some applesauce instead of oil.

Dorie in SE Wisconsin
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Comment
I love the Tipnut hints and suggestions. I have subscribed to them on my Kindle.
Nancy Rogers

Good morning Nancy. This is for Kristin in the 10-2 newsletter.

Peach & 'Berry Pie or Rustic Tart

raspberries are delicious, but Walt prefers blueberries
uses either fresh or frozen peaches

1 crust, home-made or pre-formed for pie, or a rolled one from the dairy case
3 to 5 good-sized peaches, peeled & sliced, OR 2 lb. frozen sliced peaches, partly thawed
1/2 rounded c. sugar, or a bit more if peaches are tart
2 T. cornstarch
1/8 tsp. nutmeg
Dash or 2 salt

1/2 c., about 3 - 4 oz., fresh rasp or blue berries, divided
Dusting of Allspice

Unroll refrigerated crust in pie plate or on parchment, or make your own. If you want to make the tart, pinch edges up to form a 10" - 11" shape.

Mix sugar, cornstarch, nutmeg, & salt; toss with peaches, then toss in half of berries; pour into the pie pan or into the formed tart.

If the tart, lean the edges in, leaving the center open. In either case, dust fruit with allspice.

Bake at 450? for 40 minutes, or till bubbly & crust is well-browned. If crust gets too brown, shield it with foil.

Take from the oven & scatter the rest of the berries over top. Cool on a rack.
Good plain, or top with whipped cream, ice cream, or Cool Whip.

Marilyn in FL
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Good morning Nancy, Ditto, and fellow Nancy Landers, this is for Phyllis C. from Ky-I found this recipe on the back of a bag of raw spanish peanuts probably 10-12 years ago and have making at least 10 batches of it every since, everyone loves it, and can't wait for Christmas candy time to get here. Hope you enjoy it as much as we all do. Thanks Nancy for all the time you and Ditto put into this newsletter.
Bill Dotson From Aberdeen Ohio

Peanut Brittle

Mix 2 cups sugar, 1/2 cup water and 1/2 cup light corn syrup. Cook on high until mixture boils, add 2 cups raw Spanish peanuts. Continue cooking on 3/3 heat until thermometer is approx. 290-295 degrees or until candy is brittle when dropped in cold water. Remove from heat, add 2 teaspoons baking soda and stir rapidly for a few seconds, pour onto greased cookie sheet. Let candy spread naturally for a softer candy or when candy is set but still soft, pick up and turn over. Then using 2 spoons, spread candy out as thin as you like before it hardens all the way.
Bill Dotson From Aberdeen Ohio
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Thanks so much Janie in Albany NY, for your kind words! Chris in NM

Hi Nancy and all Landers,
I agree with the lady(don't remember who) who said we need some old timey recipes here. This recipe is from my MIL who is from Austria. She makes this potato recipe from memory of course lol.

But she couldn't give me the exact amounts cause she never does the same twice. Looking thru one of her old farm magazines I found the recipe but the name was a bit different. I tried it and lo and behold it's the same thing she makes. So here's the recipe.

Party Potatoes

7 large potatoes, peeled, shredded and drained (shred fine as for potato pancakes - I use my old-fashioned grater)
1/2 small onion grated into the potatoes
1 cup evaporated milk
Salt and Pepper to taste

Be sure and drain off all juice after shredding the potatoes. Mix all ingredients together. Pour into 9x13 buttered pan. Dot with 6 Tbsp. butter. Bake at 400* for one hour. These potatoes taste great when I make gravy from pork roast or pork chops
or beef roast.
Dianne in Wisconsin
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This recipe I've had for 30 years and my boy's loved it then and still do.

Slow Cooker Caramel Rice Pudding

3 cups cooked white rice
3/4 cup raisins
1 tsp. vanilla -
1 can(14 ozs) sweetened condensed milk
1 Tbsp. sugar
1 can (12 ozs) evaporated milk
1 tsp. cinnamon

Spray inside of 3 1/2 qt slowcooker(crockpot)with Pam. Mix all ingredients and pour into slowcooker. Cover and cook on low 3 to 4 hours or til liquid is absorbed- stir every so
often and watch to see if it's getting thick- if thick turn slowcooker off as each slowcooker cooks differently. This is good warm or cold. Refrigerate leftovers if you have any lol.
Dianne in Wisconsin
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Robbie , I want to Thank You for all the very nice ideas, I would love to have the recipes for the pumpkin butter, or any other butter spread you have. Sounds like a good idea.
Marlene in Fl.

Thanks for including the pumpkin recipes in the recent newsletters. Our family likes just about anything with pumpkin and don?t wait until the fall to make our favorite pumpkin foods.
Robbie In

Teresa SC, thank you for describing the Easiest Pie topping. I will definitely try it. I made your Beef and Cabbage soup recipe and was very pleased with it. My DH and BIL both liked the spicy flavor. I would never have thought to put picante sauce in a soup, so I'm learning new things. When the weather starts getting cool, as it is now, a good soup and homemade bread make a good meal for me.
Thanks again, Doris S. Indiana

Holiday Cranberry Jam

2 cups fresh or frozen cranberries
1 medium orange, peeled and broken into sections
1 carton (16 ounces) frozen sliced strawberries, thawed
3 cups sugar
1/2 of a 6-ounce package liquid fruit pectin

In a food grinder or food processor, coarsely grind cranberries and orange sections. Place in a Dutch oven or large kettle with strawberries and sugar. Bring to a full rolling boil over high heat, stir?ring constantly. Boil for 1 minute. Re?move from the heat and stir in the pec?tin. Quickly skim off the foam with a large metal spoon. Immediately pour in?to hot sterilized jars. Adjust caps.

Process 10 minutes in a boiling-water bath. Yield: 5 half-pints.
Sent in by Bev in the 12/11/2004 newsletter.
Chris in NM
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Cranberry Jam

3 1/2 c. cranberries
2 c. water
1 (1 lb. 4 oz.) can crushed pineapple, undrained
8 c. sugar
1/2 bottle liquid pectin

Measure cranberries, (remove stems); then put through food grinder (I use blender). Place cranberries and water in large saucepan and cook for 5 minutes. Add pineapple with syrup and sugar and boil 2 minutes longer. Remove from heat and add pectin. Mix well and let stand for 25 minutes. Pour into jelly jars and seal. Makes 8 or 9 half pints. This jam is a lovely little gift to give at Christmas time. Posted in Nancy?s Christmas gift recipes.
Chris in NM
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Pumpkin Butter

3 1/2 cups fresh ground pumpkin or canned pumpkin pur?
2 1/2 cups light brown sugar
1 lemon, juice and grated rind
1 tablespoon ground ginger
1 1/2 teaspoons cinnamon
1/4 teaspoon allspice

If using fresh pumpkin, mix with sugar, lemon, ginger, cinnamon and allspice in a large bowl. Let stand at room temperature 8 to 10 hours

Transfer to a heavy saucepan, add 1/2 cup water and bring to a boil. Simmer on low heat, stirring often, for 40 to 60 minutes, to desired consistency. (With canned pumpkin, mix ingredients in heavy saucepan; bring to a boil and simmer on low about 20 minutes, to thicken.)

Pour mixture into hot, sterile, 6-ounce canning jars, leaving 1/2-inch headspace. Seal with sterile, 2-part lids and rings, as manufacturer directs, processing 10 minutes in boiling water bath. Cool; adjust seals.

Makes five 6-ounce jars.
Caroline MO in the 4/28/09 newsletter.
Chris in NM
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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.