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AOL Links <a href=="http://www.nancys-kitchen.com/october-6-2005.htm";> Oct 6 Newsletter</a> <a href=="http://www.nancys-kitchen.com/newsletter-index.htm";> Daily Newsletter Index</a> <a href=="http://www.aliciasrecipes.com/october.htm";> Halloween Treats, Pumpkin Recipes</a> If you have AOL and can't access the links please search for www.nancys-kitchen.com and go to the newsletter index. Remember to make this a favorite so you can access it again if needed. October 6 2005 newsletter has been posted online. http://www.nancys-kitchen.com/october-6-2005.htm Thought for the Day Just because we are moving swiftly doesn't mean we are going anywhere. September and October 2004 (last year's ) newsletters will be deleted October 8th. There was a request to extend the date. Nancy ================================= This is just in time for the holidays and a response for Judy in Montana asking for a pumpkin fudge recipe in the Oct 5th newsletter. My daughter says this is a winner and makes a big bunch of fudge to pass around to friends and for gifts for the holidays. She has made it a couple of times as people have asked for more. Pumpkin Fudge 3 cups granulated sugar 3/4 cups (1-1/2 sticks) butter 1 -5 1/3 oz. can (2/3 cup) evaporated milk 1/2 cup solid pack pumpkin 1 teaspoon pumpkin pie spice 1 -12 oz. package butterscotch morsels 1 7 oz. jar marshmallow creme 1 cup toasted pecans, chopped 1 teaspoon vanilla extract Butter a 13 x 9-inch pan. In a heavy saucepan, combine sugar, butter, milk, pumpkin and spice. Cook over medium-high heat. Bring to a boil, stirring constantly until mixture reaches 234°, about 15 - 20 minutes. (The mixture MUST reach 234°. It is the Soft Ball stage of candy, and needs to reach that heat for the candy to set up.) Remove from heat; quickly stir in butterscotch morsels, marshmallow crème, nuts and vanilla. Mix until well blended. Quickly pour into greased pan and spread evenly. Cool and cut into little squares. This will keep it at room temperature for up to two weeks in a covered container. She advises that a candy thermometer is a must with this recipe! Lou, Fl. ===== This is for Sue in North Carolina from this mornings newsletter, and for others that requested it. My children all enjoyed this soup and while growing up they requested it often. This is from a Better Homes and Gardens New Cook Book that my grandmother gave me when I married in 1959 (the front pages are missing so I don't know the edition). It is now falling apart but the recipes are still some of the best. POTATO SOUP Thin White Sauce 2 T. butter, or margarine 2 T. plain flour 3 C. milk (I use 1% or 2 %, personal preference to reduce fat) 1/2 tsp salt Melt butter; add flour and blend. Add milk and salt; cook til slightly thick, stirring constantly. Makes 3 cups Cream of Potato Soup Add 2 C diced, cooked potatoes (don't cook to mush!) and 1 Tablespoon chopped pimiento to the White Sauce. Season with salt and pepper. Makes 6 servings If you happen to have some left-over ham, you may like to add some chopped ham to the diced potatoes. Or, you may chopp a couple of onions, cook in melted butter until tender but not browned;add to soup. And, I have added asparagus tips to the soup. I want to send my thanks to Betty in Ala for the microwave Pork Roast in the Microwave Pressure Cooker. It sounds good. I will have to go buy myself a pork roast now that the weather has cooled off a bit. Oma in LA (Lower Alabama) ===== Phyllis of Washington...might this be the recipe you're looking for? Refrigerator Nut Cookies Yield: 1 Servings 1 c Sugar 1 c Butter or margarine, softened 2 Eggs 1-1/2 ts Vanilla 3 c All-purpose flour 1 ts Salt 1/2 ts Baking soda 1/2 c Finely chopped nuts These refrigerator nut cookies take on a different flavor by substituting brown sugar to make butterscotch; cinnamon to make cinnamon slices; or grated orange peel and almonds for orange- almond slices. In a large bowl, mix sugar, butter, eggs and vanilla. Stir in flour, salt, baking soda and nuts. Divide dough into 3 parts. Shape each part into a roll 1 1/2 inches in diameter and about 7 inches long. Wrap in waxed paper or plastic wrap and refrigerate at least 4 hours. Heat oven to 400. Cut dough into 1/8-inch slices. Place 1 inch part on ungreased baking sheets. Bake until light brown, 7-9 minutes. Immediately remove from baking sheet. Cool on racks. Variations: Butterscotch slices: Substitute packed brown sugar for the sugar; omit nuts. Cinnamon slices: Substitute 1/2 cup granulated sugar and 1/2 cup packed brown sugar for the sugar and 1 tablespoon cinnamon for the vanilla; omit nuts or not. Orange-almond slices: Stir in 1 Tablespoon grated orange peel with the sugar and substitute 1/2 cup finely chopped blanched almonds for the nuts. Yield: about 7 dozen. Wendy ================================= Unsubscribing If you wish to unsubscribe please use the link listed at the bottom of this email newsletter. Use the unsubscribe link and put only the word unsubscribe in the topic/subject area and only the word unsubscribe in the message area of the email. Just clicking on reply on this newsletter will not get you unsubscribed. Nancy Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/nancys_kitchen/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
