Thanksgiving is almost here, and this week's column may help you prepare some foods for the holiday. You could try a new treat by making your own red candied apples. Sandra Bankhard of Bethlehem said she found a recipe in a cookbook years ago and just discovered it again at Just Kids Recipes at She sent it in for Kathleen Ruzicka of Bethlehem who was looking for a recipe for the ''red'' candy on candy apples.

We also received recipes for Impossible Chicken and Broccoli Pie and Baked Pineapple Pudding from Lu Dotterer of Kempton. You could substitute leftover turkey or ham from your holiday meal for the chicken in the pie.

When you have a recipe to contribute, please provide your name, address and daytime phone number. Also give the full names of any cookbooks or magazines you use, as well as the author's name and publishing company, so that we can properly credit recipes that have come from printed sources.

Although we do not have room for every recipe that has been sent in, we want to thank all who have helped us this week, including: Jean Kalata of Bethlehem Township, Shirley DeSantis of Hanover Township and Bettyane Eckenrode of Bethlehem.


Phyllis Ackerman of Red Hill sent in a make-ahead turkey gravy recipe. ''I found the recipe in the Good Housekeeping magazine about six years ago and I've been making my Thanksgiving gravy this way ever since. (Hint: Some meat departments do not have turkey wings on hand, so check and order them ahead of time.''

Mincemeat recipes have come in from: Elsie Andrews of Northampton … Joanne Ronyack of Bethlehem who sent in a recipe for Apple Streusel Mince Pie. She said her family has used it for many holidays. ''It is published in Treasury of Christmas Recipes,'' Publications International, Ltd. … and from Darlene Frankenfield of Bethlehem. This recipe for mincemeat makes 10 pint jars. ''I used plastic containers and froze whatever I didn't use in the pies. You can either use a homemade pie crust recipe or a store-bought one. I found it in my copy of the new 'Pa. Dutch Cook Book' c. Sept. 1962 by Ruth Hutchison.''

Denise Porter of Jim Thorpe sent in an apple pie recipe by Grandma Ople. She hopes it is similar to the one Ethel Gibbon is looking for. ''I found it three years ago at, submitted by Rebecca Clyma.'' Denise said she has used it ever since. ''I think she'll have enough ''gook'' for two pies by using halves of apples. As I peel my apples, I put them in water with some lemon juice so they don't brown, it's some of this water that I measure out for my ''gook.'' I pour a bit of gook on the crust before I start putting the apples in, and then make layers alternating apples and gook, saving about half for all over the top. Hope she enjoys it as much as we do!''

Karen Sweeney of Germansville sent in a recipe for cranberry mold. She said she makes it every year at Thanksgiving and Christmas. She said she received it from a friend/co-worker many years ago. ''I use it as a side dish instead of plain cranberry sauce. I unmold on a plate of green leaf lettuce. It looks very pretty!''

Betty Reinbold of Hellertown sent in a recipe for Pumpkin Party Chiffon Cake with Citrus Cream Cheese Frosting from Libby's Favorite Recipe Book. ''I just happened to get out my Libby's cookbook to make this cake. It is well worth the preparation time. This melt-in-your-mouth cake is special enough for birthdays and other celebrations.''


12 red delicious apples

12 wooden skewers

41/2 cups sugar

3/4 cup light corn syrup

1 tsp. red food coloring

11/2 cups water

1 cup chopped peanuts

Grease a large cookie sheet and set aside. Wash and dry apples. Insert a stick through stem, leaving about 2 inches showing. In a saucepan over medium heat, combine sugar, corn syrup, food coloring and water. Cook, stirring constantly, until ingredients are dissolved and liquid boils. Set a candy thermometer in mixture and continue cooking, without stirring until temperature reaches 290 degrees, about 20 minutes.