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Recent Recalls (Sept 2007)

Topps Beef Recall Expanded

Nissan Recalling 372,250 Pathfinders and Infinity QX4s (Sept 26)

Dole Recalls Bagged Salad Over E. Coli Fears (Sept 19)

Pictures of staff.

New Articles this month
How to Make Aebleskivers
How to Make Monkey Bread

In the Sept.28th newsletter, Agatha (Ontario, Canada) asked how to cook a turkey so it's good and moist. I cook my turkeys breast side down. I cook it at 375-400 degrees for the first hour or so to "sear" it, and hold in the juices. I also keep it covered until the last half hour or so. The turkey is not as pretty as you see in some magazines, but I bet it's a lot better than those are! This way you also get a lot of juice in the roaster to use for gravy. I always use a meat thermometer to test for doneness, and let the turkey sit at least 15 minutes, covered, before carving. My turkeys always come out moist doing it this way. Thanksgiving dinner is my very favorite dinner to cook. Unfortunately, it's usually just the two of us, and sometimes a friend or two that have no place else to go. We can only eat so
much! Ha!
Mary in Oregon

Thank you for your family album. What a sweet beautiful face.. And your staff looks so dignified. Now I can see you as I read the newsletters - thank you.
DP in Denver

Hi Nancy. I was looking at the web site for Odense Almond Paste today. On the web site, they offer their viewers pdf file cookbooks for free. The cookbooks all have pictures and offer a nice range of recipes for foods such as gluten-free pasta, baked goods and Thai foods. They even have some step by step recipes with pictures. I wanted to share the free cookbooks with all of your newsletter readers because we all love a freebie when we can find one. The web address is as follows: www.odense.com

Click on the word "cookbooks" in red on the left hand side of the page for the free and printable recipes.
Thank you for helping me share this with everyone, Nancy. Have a lovely weekend.
Andee In Los Angeles

Sausage Muffins
2-1/2 cup of boxed biscuit mix
1 lb. cooked sausage
1 can cheddar cheese soup
1/2 c. water

Mix together and pour into muffin pans (half full). Cook 15 minutes at 400 degrees. Makes at least 12 large muffins.
Tona in Bama

Coconut Oatmeal Cookies
5-6 dozen

2 cups flour
2 cups oatmeal
2 cups coconut
1 cup sugar
1 cup brown sugar
1 1/2 cups shortening (half butter)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
2 eggs -- well beaten

Kids like to make these because you put all the ingredients except the eggs in a large kettle or bowl and mix with your hands. Then add well beaten eggs. Form into little balls. Press down with bottom of a glass greased with butter and dipped in sugar. Bake at 375 about 8-10 minutes.
Tona in Bama

Baked Cajun Crab Dip
8 oz. package cream cheese, softened
1 tablespoon milk
6 1/2 can flaked crab meat
2-3 tablespoons minced onions
1/2 teaspoon creamed horseradish
1/4 teaspoon salt
1 tablespoon picante sauce
Toasted almonds

Mix all ingredients except almonds until well blended. Pour into 1-quart casserole dish. Sprinkle with toasted almonds. Bake at 375 for 15 minutes. Serve with Melba toast rounds for dippers. 16-20 servings.
Tona in Bama

BANANA SPLIT PIE
1 cup hot fudge sauce
1 9-inch chocolate cookie pie crust
1-1/2 bananas, peeled and sliced
1 pint vanilla ice cream, softened

1 8-ounce can crushed pineapple, drained
2 cups sliced strawberries
1 cup whipping cream, whipped to peaks with 2 tablespoons powdered sugar
1/2 cup chopped walnuts

Spread hot fudge sauce over bottom of crust. Arrange bananas over. Spoon ice cream over. Cover and freeze 4 hours. (Can be prepared 1 day ahead.)

Spoon pineapple over ice cream. Arrange strawberries over. Top with whipped cream. Sprinkle with nuts. Serve immediately.
6 to 8 servings.
Tona in Bama

To Tona In Bama I just have to say that you are my cooking idol. I never miss copying one of your recipes and almost always try them. I love to experiment with new recipes and around my house they never know what to expect for dinner. Well I have to say that last night I made your Tortilla Green Chili Quiche for dinner, I simply added about 1 cup of chopped chicken meat and it was a hit along with homemade guacamole, chips and green salad ..... yummy!!!!

I wanted to share a recipe that my daughter and I created a few months back for a Sunday dinner, it was a huge hit and its been requested several times since:

Ma & Jenn's Mediterranean Style Chicken
6 Cups Fresh Baby Spinach
6 Boneless Chicken Breasts
1/2 cup fresh pesto sauce
1/2 cup kalamata olives
1 cup grape tomatoes
3/4 cup pine nuts
1/2 cup balsamic vinegar
1/2 cup olive oil
Additional pesto sauce to taste
1 cup feta cheese

To assemble we start with a 9 x 13 inch aluminum pan. Place 4 cups of baby spinach on bottom of lightly greased pan.

Lay chicken breasts on top of spinach and spoon fresh pesto sauce on top of each piece Sprinkle olives, tomatoes and pine nuts over top next.

In a small bowl mix balsamic vinegar and olive oil ( we add extra pesto sauce to this for more flavor approx. 1/4 cup). Pour over top of chicken and spinach. Then cover entire dish with the balance of spinach, cover with foil and bake for approx. 45 minutes in oven preheated to 350° degrees. After 45 minutes remove foil and sprinkle with feta cheese. Return to oven and back an additional 45 minutes until feta cheese melts. We like ours a little brown and crunchy.

You will end up with a delicious dinner with the most flavorful chicken and spinach ever!!!
Enjoy.... Ma in the O.C.

To Linda Boyles regarding highlighting recipes, 9/28/07: If you will highlight just the first words of the recipe and then go to the end, hold down the CTRL key and click on the last words it will highlight the entire recipe. In other words, it is not necessary to scroll through the entire recipe.
Barbara in AL

I would love to find the recipe for the aebelskeiver batter and directions!

For Sandee in West TN (9-28-07 newsletter): If you are looking for the art graphite paper that is used for transferring patterns, try Hobby Lobby or Michael's. That is where I get mine.
CC

To Leah and the other ladies who like Pompano,
I fixed it last night ( at least the first 2 fillets!). Marinated it in ziplocs with the Italian Dressing then baked in the oven on a rack placed on a cookie sheet. It was very good and didn't seem very oily. Unfortunately, I found bone my hubby missed so that was the end of that eating experience! He's going to put two fo the other fillets in the smoker to see how we like that.

All of the Nancylanders are in included in my prayers . This is the best email group that I have ever belonged to! Thanks to Nancy for putting so much time and effort into our growing Family!
Sue in Fl

I just got done from making the inside out cake, sorry, but there most be something wrong with the recipe. It called for a cup of oil, the cake came out very oily, it taste good but it is way to oily. You can see the oil on the plate.
Marlene from Fl maybe you can check on it.
Mc

I never heard of Smokies. Would like to make the recipe, please tell me what smokies are.
Thank you Rosalee Root

CardFountain Greetings ( new talking cards! ) The latest in e-card technology! CardFountain has created and designed a flash powered talking e-card system. Using text-to-speech technology, you can type what you want the card to say, and our entertaining characters do the rest.

Ecards- for more information.

Now that soup season is again upon us, I hope that this will help somebody besides me, At my house we don't eat enough raw carrots or celery to justify buying entire packages until I discovered that they can be frozen and used in either casseroles or soups. I dice up the veggies and package them in snack size bags 1/2 c to each bag and place them in a larger freezer bag. Since most recipes call for either 1/2 c or 1c of these veggies I always have them on had, simply removing 1 or 2 bags as needed. I also freeze bell peppers for the winter when they are cheap at the farmers market.
I also have a great cheese spread for crackers to have with soup. Very much like Win Schulers.

Cheese Spread for Crackers
1lb velvetta cheese
3 to 4 oz cream cheese
2T bacon grease
2 sticks margarine or butter

Combine all and melt stirring until smooth. With electric mixe blend in horseradish sauce (to taste cuz some like it more tangy than others) and 8oz Catalina Dressing. Pack into plastic containers with lids 1/2 pound soft margarine tubs work well makes about 4. Lasts a long time in the fridge but you won't need to worry about that cuz everyone that tastes it loves it.
Suzanne from the Motor City.

Marble Fudge
1 (12 oz.) pkg. semi-sweet chocolate
1 (12 oz.) pkg. butterscotch
1 c. peanut butter
1 (10-1/2 oz.) pkg. mini marshmallows
1 c. salted nuts

Combine chocolate, butterscotch and peanut butter in large glass bowl. Microwave on medium 5 mins. Stir until melted. Fold in marshmallows and peanuts. Spread in a buttered 13 x 9 inch pan. Refrigerate for several hrs or until set. Cut into squares.
Tona in Bama

Pineapple Bacon Muffins
3 Strips bacon, crisp
1 Cup flour
1 Cup cornmeal
1 Tablespoon baking powder
3/4 Teaspoon salt
3 Tablespoons brown sugar, packed
1 egg, beaten
1/3 Cup oil
1 Cup buttermilk
1/2 Cup crushed pineapple, drained

Fry your bacon till crisp. Drain and set aside awhile. Preheat your oven to 400. Sift the flour with the next 4 ingredients. Stir in egg, oil and buttermilk, just till moistened. Fold in pineapple. Fill paper-lined or Pam sprayed muffin tins full, crumble bacon atop, and bake approximately 20 minutes.
Tona in Bama

Warm Cheesy Salsa Dip
1 cup salsa
4 oz cream cheese
1 cup Monterey jack cheese, shredded
2 tblspn green onions, sliced

In a medium microwave-safe bowl, combine salsa and cheeses. Microwave on high for 2-4 minutes or until melted. stirring twice during cooking. Sprinkle with onions. Serve immediately with tortilla chips.
Tona in Bama

Club Chicken Casserole
1/4 c. butter
1/4 c. flour
1 2/3 c. evaporated milk
1 c. chicken broth
1/2 c. water
3 c. cooked long-grain rice
2 1/2 c. cooked chicken, diced
1 (3 oz.) mushrooms, drained
1/3 c. chopped green pepper
1/4 c. pimiento
1 1/2 tsp. salt

In saucepan, melt butter and blend in flour. Add milk, broth and water. Cook quickly, stirring constantly, until mixture thickens and bubbles. Add rice, chicken, mushrooms, green pepper, pimiento and salt. Pour into greased 2 quart dish. Bake uncovered, at 350 degrees for 40 minutes, or until heated through.
Tona in Bama

Hi Nancy, Re: Splenda in the Hot Dog Bun Custard Pudding recipe: When I made it I used Egg Beaters and Splenda. Came out great! I also sprinkled cinnamon on top before baking, next time I plan on trying nutmeg. As I responded in an earlier this is definitely a Keeper.
Margaret, Tulsa

Upside Down Cinnamon Buns
Upside down buns work well for resting in the refrigerator overnight and baking fresh for breakfast. Use your favorite cinnamon bun recipe. Just roll the dough into a rectangle, butter the dough and sprinkle with sugar and cinnamon mixture. Roll and cut like a jelly roll. Cutting with dental floss keeps their shape...put the floss under the bun roll, cross the ends on top and pull.

The trick is to butter the bottom of the pan heavily and then sprinkle generously with the sugar mixture before placing the buns. cut side down, in the pan. If you're making yeast buns, let them rise before refrigerating. I like this sugar/spice mixture:
1/4 cup sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp allspice

After baking, turn the buns upside down on a platter. The buns drop down onto the platter with the gooey, rich topping on the top.
Leah

Hello Nancy, this is for Sally in PA. This is a casserole that my aunt makes and brings to all of our family reunions it is very good.

Corn Casserole
1 can cream style corn
1 can whole kernel corn, undrained
1 stick margarine
1 cup uncooked macaroni
1 cup mild cheddar cheese shredded
sprinkle salt
dash pepper

Spray medium size dish with Pam. Pour both corns into dish and mix. Melt margarine and mix well with corn. Add uncooked macaroni, mix well. Add cheese, mix well. Sprinkle salt and pepper, mix well. Bake at 350 for one hour. Stir a couple of times during cooking.
Leslie in TX

Linda Boyels of Fairborn Ohio on your computer. I am not an expert, just learned from doing. Click your mouse where you want to start the scroll and go up or down to the part you want to highlight and press your shift and put your curser where you want to highlight and click. It will highlight all of it.
Madelyn of Ar.

Sally in Pa wanted covered dish recipes for a church dinner in the 9-28 newsletter. I make an easy Chicken Tetrazinni. It is from an old issue of Southern Living Magazine. It is inexpensive to make and feeds a lot.

Chicken Tetrazzini
1 pound vermicelli
1/2 cup chicken broth
4 cups cooked chopped chicken
8 oz sour cream
1 can each Cream of Celery, Cream of Chicken, Cream of Mushroom soup
1 6oz can sliced mushrooms, drained
1/2 cup Parmesan cheese, shredded (2oz),not the kind in a jar
2 cups white cheddar cheese, shredded (8oz)
1 tsp pepper
1/2 tsp salt

Cook noodles as directed, drain and return to pot. Add chicken broth to noodles. In a separate bowl, mix remaining ingredients except cheddar cheese, then add to noodles in pot and toss to mix well. Spoon into two lightly greased 11x7 pans, or one 15x10 pan. Sprinkle with the cheddar cheese. Bake covered at 350° for 30 minutes, uncover and bake another 5 minutes until bubbly. You can prepare this ahead of time and freeze it for 1 month (uncooked), thaw overnight in the refrigerator. Let stand 30 minutes at room temperature before baking.
Makes 12 large servings

I get many requests for this recipe. Don't let the canned soup scare you away, it really tastes let it is make from scratch.

I get Angle Food Ministries food each month which often includes chicken thighs. Here is a couple TNT recipes we make with the chicken:

Sweet and Spicy Chicken -slow cooker
(This tastes like honey barbecued chicken)
6-8 chicken thighs, (remove excess skin, but not all)
3/4 cup Chili Sauce
3/4 cup brown sugar (a little less if you don't the sweetness)
1 envelop onion soup mix
1/4 cup water
1/8 tsp cayenne pepper.
Spray the crock pot with vegetable spray. Place Chicken on bottom of pot. Mix remaining ingredients and pour over chicken. Cover and cook 5-6 hour.
serves 3-4 people (2 thighs per person)

Lemon Thyme Chicken Thighs
serves 4

2 tbsp olive oil-divided
4 carrots, sliced
8 small red potatoes, quartered
1 lb boneless, skinless chicken thighs
10 oz chicken broth
1 tsp dried thyme
2 tbsp grated lemon peel
1 tbsp lemon juice
1/2 tsp salt
1/8 tsp pepper
1 cup frozen baby peas

Heat 1 tbsp oil in skillet over medium heat. Add potatoes and carrots, saute until light brown (6-8 min),stirring occasionally. Remove veggies. Add 1 tbsp oil to skillet and cook chicken without moving 5-7 minutes on one side, until browned. Turn chicken and return veggies to the pan. Add lemon peel, lemon juice, spices. Cover and simmer on low 15-20 minutes until done. Add peas, cover, and cook 2-3minutes until peas are hot. Serve over noodles. The sauce will be thin, you could thicken if you like.

Chicken in Sour Cream- serves 4
8 chicken thighs
1 can of Cream of Mushroom soup
1 tbsp veg. oil
1 envelop onion soup mix
1 cup sour cream
1 tbsp lemon juice
pinch pepper
pinch paprika
1 tsp dill weed

Brown chicken in oil over medium heat. Place chicken in a 9x13 pan. Sprinkle with salt, pepper and paprika. Combine cream of mushroom soup, onion soup mix, sour cream, lemon juice and dill weed. Pour over chicken Bake at 350° for one hour.
Bobbie/IL

Chipped Beef Spread
1 8-ounce package cream cheese
2 1/2 ounces dried beef, finely chopped
1/4 cup finely chopped green pepper
1/4 cup finely chopped red bell pepper
1 medium onion, finely chopped
1/8 teaspoon garlic powder
1/2 cup sour cream
3/4 cup chopped pecans

Mix cream cheese well with dried beef, green and red peppers, onion, and garlic. Fold in sour cream and pecans and chill. Serve with
crackers.
Tona in Bama

Swiss Cheese Spread
makes 2 1/2 cups

1/2 cup mayonnaise
2 +/- cups grated Swiss cheese
2 tbsp finely chopped parsley
Crackers

Mix the mayonnaise thoroughly with the Swiss cheese, using enough mayonnaise to make it spreadable. Put in a bowl just large enough to hold it, cover with plastic wrap and refrigerate. When ready to serve, turn out onto a platter and mold into a mound using your hands. Sprinkle with the parsley and place crackers around mold.
Tona in Bama

If Tona in Bama's daughter Chelsea is as good a cook as her mom (I've copied some recipes to try) I'll have to start copying all of her recipes too! Welcome to the club Chelsea #42!
Linda in Moline

Nancy thank you so much for all the hard work you do to put together the recipes for us. I do not post often but always try to read the recipes. I am almost 78 and alone but still saving recipes.

I have a hint for Tona in Bama about fish of any kind that you are coating then frying. For many years I have dipped my fish in buttermilk that has been thinned with a little water or milk, then into the cornmeal mix to fry. It really helps keep the moisture in the fish. I also do this with chicken or anything you are breading.
Also for Doe-Bread Pudding. This recipe is for a New Orleans bread pudding.

New Orleans Bread Pudding.
6 c. French bread,dried and crumbled
4 cups milk or part cream
4 large eggs
3 tablespoons vanilla
1/2 tsp. cinnamon
2 cups sugar
1/4 tsp. salt
1 cup chopped pecans
Soak bread in milk. Beat eggs, add sugar gradually. Beat in salt, cinnamon and pecans. Combine egg mixture with soaked bread. Pour into a greased oven-proof 9x13 inch dish.
Bake at 350 degrees for 1 hour 15 minutes or until set. Options: raisins, coconut or any dried fruit you might like. This freezes well if not eaten fresh.
Sauce
1/2 cup butter
1 1/2 cups powdered sugar
1 large egg, beaten
1/2 cup bourbon or amaretto.(optional: 1 tsp. vanilla or lemon flavoring)

Cream butter and sugar over medium heat until all butter is absorbed. Remove from heat and whisk in egg. Pour in bourbon or flavoring of your choice, continue whisking. Serve warm over pudding.
Rachael

I am new to your site, just found it today. I wondered where you find the Kellogg's Seasoned Croutons for the recipes? I have used them for so many years and now that Albertson's bought out our local Raley's stores we don't have any where to purchase them.

Any help would be appreciated on locating them, we live near Albuquerque, NM.
Linda M

For Tracy in OK here is a link for graph paper. If it doesn't work check out About.com which is where I found this and then search for printables or just put graph paper into their search box.

I hope it works for you.
Betty in ME.

For Linda Boyles, Fairborn Ohio who needed help with the highlighting of a recipe. Just highlight what you can get at and keep dragging the cursor, without letting up on the right hand button, down to the bottom of the recipe even if it goes beyond the bottom toolbar. It will usually go very slowly down but it will continue to highlight the recipe and when you get to the end you can copy and paste. I hope this makes sense to you and answers your question. It is always easier to do something than to explain it.
Betty in ME

To Georgie in Wisconsin. I will be glad to sent in my recipe for the Jewish Rye (Corn Bread) as soon as I get it made. I left the first starter set too long and it spoiled, so going to start another starter today. If this time it is a success I will send recipe.
Romona in San Jose

To Carmen in Harrisburg; In the Sept. 27th issue of the newsletter, your recipe, for Crockpot Macaroni & cheese, calls for 4 lbs. of butter or margarine. Is this the proper amount or is it a mistake? I do hope it is a mistake, so I can try this recipe in a crockpot and not worry about my chlorestol.
Joseph J.

Comment
It is 4 tablespoons not 4 pounds, LOL.  I have a very similar recipe in my files.
Nancy Rogers

Before you know it the Holiday season will be here. I am looking different snack type goodie recipes that can be eaten with fingers and bagged for gift giving. Sweet and non sweet recipes are both needed.

I try to do baked goods for friends and family and I thought I might do something different than fudges, and cookies this year.
Thanks, Gloria, Indiana

Hi Nancy:
This is for Sally in PA. asking for recipes for a covered dish. I have brought this salad to many a function and always bring home an empty dish. It is easy and very tasty.

Marinated Linguine Salad
Boil and drain 1# of linguine (or pasta of your choice, I often use bow ties)
Add:
2 medium tomatoes, chopped
1/2 Cup green pepper, chopped
1/2 Cup onion, chopped
1/2 Cup cucumber, chopped

Toss with a large bottle Viva Italian dressing and 1/2 small bottle Durkee Salad Seasonings with cheese.

That is it and it is so good. If you are carrying it a long way, I would not add the tomatoes till you get to your destination. Might get watery.

Also Nancy, thanks for all your work and certainly enjoyed the pics of you and your staff. You are all hard workers. Especially, you, don't tell the others I said that.
Judy in Ohio

This is for Dorothy in IL. I have the recipe for the wonton cups and it is a huge success. I am always passing along the recipe.
Peg in MN.

For Trish in FL: About the CHOCOLATE MOUSSE-CREAM CONES:
Do you make up the SF Jello Pudding with the 2 cups of milk before you add the SF Cool Whip? A half cup of Cool Whip isn't much. This sugar-free Cool Whip is evil stuff! I can't just eat the 2 T spoons I can have. I end up eating the whole carton. Every time! LOL

I bought a bottle of the SF chocolate syrup. It's a store brand. I haven't seen the Hershey's brand of sugar free around here. Is the syrup supposed to be not smooth like the regular kind? I tried it and it didn't mix in with the milk good. Maybe I have a bad bottle.

I'm looking for the Canfield's Diet Chocolate Fudge pop. Haven't found it yet. I haven't gone to the big town yet. I've seen it a million times when I didn't want diet anything. Now that's all I can have and can't find it yet. I just can't get into the diet cokes (or whatever you call them, sodas, pop, etc).
Thanks again. Sandee in West TN

About the BEST BRAN MUFFINS in 9-28th newsletter:
I have made these muffins several times and they are really easy and very good. Heat one up and eat with some diet butter spread and I'm in Heaven! And being diabetic, the muffins don't raise my blood sugar. I sometimes eat two for my breakfast or one for a snack.

The only problem I have with the recipe is the molasses. I can't stand the smell of molasses. But after they're baked, they're very good. They freeze well too.
This is not my recipe but I wanted you all to know how good they are. I wish I could come across another muffin recipe that is so diabetic friendly.
These muffins freeze good too. I usually Foodsave them.
Thanks. Sandee in West TN

Thanks to Bonnie in K.C. Texas, for the tip about baby oil for cleaning shower doors. I bought a bottle of baby oil today. Monday is my cleaning day, and even though I'm anxious to see my shower doors sparkle again, I'm not anxious enough to move up cleaning day. I will have something to look forward to on Monday though, won't I?

Your helpful hint prompted me to write about a stainless steel cleaner I found. I have tried all the methods mentioned here and in the newspaper and by the appliance store. Some methods work better than others. I was never able to get my stainless steel appliances looking new again though. I had fingerprints around the door handles for 6 months and couldn't get them off no matter what I did. I have a collection of products manufactured for cleaning stainless steel, so when I saw another spray can in the store I almost passed it by. Then I thought "What's one more?" and bought it. Well, it worked like magic. We have very hard water and I do have a few faint water drip lines under the ice/water dispenser, but everything else on my refrigerator, stove, ovens and dishwasher is gone. Even the 6 month old fingerprints. So if you have stainless steel appliances, please try Professional Easy-Off Stainless Steel Cleaner & Polish.
Diane in Albuquerque

Hi everyone out there in Nancyland. I also am so grateful for the little oop's that you make. As I know I am speaking for all of us who read and love this newsletter. I think alright this is great a extra shot of adrenalin. It is as if you send us a little extra gift of love and we appreciate that. I wanted to get on and thank Mary Ann from N.Y. I needed someone that has gone thru this to tell me of the hope that is there. And also Jenny from KY, Sharon and all the wonderful guys and gals that I know will be praying for me. I will keep you posted on my progress. Now Isn't it amazing just what new technology is doing in bringing us together with Nancy's help. Who would have thought that even just not many ago this would be possible. Thanks again.
Donna From Pa.

For Susana in Louisiana your recipe for Crockpot Pasta-laya sounds really good and I want to try it, but it calls for 2 cups of sugar. Is that right?
Alice in Illinois

This is for Sally in PA

Every where that I take this "cassie" people ask for the recipe and there are never any leftovers. Could this be what you are looking for?

Broccoli Casserole
2 small boxes frozen cut broccoli, thawed
3 green onions, chopped tops and bottoms
1/2-cup mayonnaise
1 can cream of mushroom soup
8-oz mild cheddar cheese, freshly grated
1 stack of Ritz crackers, crushed
1 stick of melted margarine

Preheat oven to 350°. Cook broccoli a few minutes, drain and put in buttered rectangular baking dish. Mix onions, mayonnaise, soup and cheese and spread over the top of the broccoli. Sprinkle the crushed crackers over the top of everything and drizzle with the melted margarine. Bake in preheated oven for 25-35 minutes. Let sit for at least 5 minutes before serving.
Susana in Louisiana

To Lisa--Union Bridge, MD:
I made your Easy beans and Hot Dog Soup Wednesday. It was delicious! Thanks for the recipe.
grannym IL

I have purchased a small pie pumpkin in hopes of making the Dinner in a Pumpkin that I have read so much about but I need TNT recipes from you wonderful cooks out in Nancyland. Thanks in advance !
Barbara in Corsicana,Texas

To Suzie in Indiana
I have had two knee replacements and a hip replaced in the past two years. You will be surprised how soon you are able to do everything for yourself. I know I was. I had no outside help and had a son and two grandsons living with us at the time of the hip replacements. I went right ahead and did all of the cooking, laundry etc--they did the kitchen clean up after dinner and the vaccuming as I could not push the sweeper. Hope your recovery goes as good as mine did. I , too, realize that a few weeks of less pain that I had before the surgery, is surely worth it to know that the end of the pain is in sight!!
Phyllis Knipp Baker, Mt

I made this soup the other night and thought others may like it, too, especially the kids. I found it on the Lawry’s website. I added celery and carrots as I thought my husband wouldn’t like it, unless it had more substance. I was thinking that even if you have kids who won’t eat veggies, a few shredded carrots in this soup, would be camouflaged by the soup’s color.
Sandy in Iowa

Pizza Soup (there were only two of us, but I doubled this recipe.)
1 medium onion, chopped
1 ounce pepperoni or salami, cut into small pieces (about 1/3 cup) I used the pepperoni.

½ tsp. Lawry’s Garlic Powder with Parsley
½ tsp. dried oregano leaves, crushed

1 envelope Lipton’s Soup Secrets Noodle Soup Mix with Real Chicken Broth (I used the one with extra noodles)

3 cups of water
2 Tbsp. tomato paste (I used the Italian paste in a tube)
½ cup shredded mozzarella cheese (about 2 ounces)

In medium saucepan, cook onion, pepperoni, Garlic Powder and oregano over medium high heat, stirring frequently, 3 minutes or until onion is tender. Stir in Lipton Soup Secrets Noodle Soup Mix with Real Chicken Broth, water and tomato paste. Bring to a boil over high heat. Reduce heat and simmer uncovered, stirring occasionally 5 minutes. To serve, sprinkle with cheese. (I cooked longer than 5 minutes as I needed to cook the carrots and celery until tender. I reduced heat to a slow boil.)

Microwave Directions: In 2-quart microwave-safe casserole, microwave onion, pepperoni, Garlic Powder and oregano at HIGH 2 minutes. Stir in remaining ingredients except cheese. Microwave uncovered 10 minutes, stirring once. Sprinkle with cheese.

Crockpot Ground Beef Soup
1 lb. ground beef
1 lg. can tomato juice (sometimes I use V-8 juice)
1 c. chopped onion
1 c. chopped celery
1 c. noodles or rice
Season with salt and pepper as desired

Tear ground beef in small pieces, place in bottom of crock pot. Add tomato juice, and turn crock pot to low; simmer. One hour later, add vegetables and let simmer 4-6 hours. Before serving, add rice or noodles, Turn crock pot, setting to high and cook additional 1/2 hour. Reduce heat and eat.
Linda NM

Egg Drop Soup
3 c. chicken broth
1 tsp. salt
Dash of white pepper
1 med. green onion (with top), chopped
2 eggs, slightly beaten

Heat chicken broth, salt, white pepper to boiling in 3 quart saucepan. Stir onion into eggs. Pour egg mixture slowly into broth, stirring constantly with fork until eggs are shreds.
Linda NM

Veg All Soup
2 tbsp. butter
1 c. diced onion
1 c. shredded cabbage
2 c. water
1 (16 oz.) can Veg-all mixed vegetables, drained
2 (14 1/2 oz.) cans stewed tomatoes
2 tbsp. chopped parsley
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. black pepper

Melt butter in large pan. Stir in onion and cabbage. Heat 2 minutes. Add water; cover and simmer 10 minutes. Stir in Veg-all, tomatoes and seasonings. Simmer 10 minutes.
6 servings.
Linda NM

Tortilla Soup
3 tbsp. corn oil
4 corn tortillas, coarsely chopped
6 cloves garlic, minced
1 tbsp. fresh cilantro)
1 c. fresh onion puree
2 c. fresh tomato puree
1 tbsp. cumin powder
2 tsp. chili powder
2 bay leaves
4 tbsp. canned tomato puree
2 qts. chicken stock
Salt to taste
Cayenne pepper to taste
1 cooked chicken breast, cut into strips
1 avocado, peeled, seeded & cubed
1 c. Cheddar cheese, grated
3 corn tortillas, cut in thin strips & fried crispy

Heat oil in a large saucepan over medium heat. Saute tortillas with garlic and epazote (or cilantro) over medium heat until tortillas are soft. Add onion and fresh tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock. Bring to a boil again, then reduce heat and simmer. Add salt and cayenne pepper to taste and cook, stirring frequently, for 30 minutes. Skim fat from surface if necessary. Strain soup and pour into warm soup bowls. Garnish each bowl with a portion of chicken breast, avocado, shredded cheese and crisp tortilla strips. Serve immediately.
Serves 8 to 10.

Basic Cheese Strata
6 slices white bread flour
3 cups shredded mild cheddar
3 eggs
2 cups milk
1/4 teaspoon seasoned salt
1 teaspoon dry mustard
1 (4 ounces) can diced green chiles

Cut bread into small cubes. Layer bread and cheese in a buttered 6- or 7- x 10-in. baking dish. Beat together eggs, milk, salt and mustard. Pour over cheese and bread. Cover and refrigerate overnight. Bake uncovered in a preheated 350 for 45 minutes or until light and fluffy. Serve immediately. 6 servings.
Tona in Bama

Almond Crunch
2-1/2 lbs. almond bark
2 c. peanut butter
4 c. Rice Krispies
2 c. mini marshmallows
1 c. mixed nuts or peanuts

Melt almond bark. Add peanut butter. Mix well. Then add rest of ingredients. Drop by spoonfuls on waxed paper. Very good and makes a lot.
Tona in Bama

Pecan Cream Candy
2-1/2 c. sugar
1/2 c. evaporated milk
1/2 c. light corn syrup
1/2 c. margarine
1 tsp. vanilla
2 - 2 1/2 c. chopped pecans

Mix all ingredients except vanilla and pecans. Bring to rolling boil; for 3 minutes. Remove from flame and add nuts and vanilla. Beat 3 to 4 minutes, drop by spoonful onto waxed paper. Makes 3 dozen.
Tona in Bama

My husband watches sports on TV and expects me to fix something snack on while he is watching with his friends. He generally wants something that has meat or cheese in it. Here are several that I fix.
Sue

Chicken Nachos
3/4 c. cooked chunk chicken
1/4 c. salsa (mild, med., hot)
4 to 6 oz. shredded cheese
Nacho chips

Mix chicken and salsa together. Spread a single layer of nacho chips on a 14 to 16 inch oven-proof platter (chips can overlap to cover bottom completely). Spoon chicken mixture on top of chips. Add chips. Top with cheese. Bake at 350 degrees for 10 to 15 minutes until cheese is melted. Serve warm.

Chili Dip
1 can Hormel chili, no beans (14-15 ounce)
1 (8 oz.) pkg. cream cheese

Melt cream cheese. Add chili. Mix well. Serve warm. Dip nacho chips.

Tamale Dip
1 can chili
1 tbsp. chili powder
1 lb. Velveeta cheese
1 sm. can Rotel tomatoes with chilies
8 tamales

Warm chili, add chili powder, cheese. Heat until cheese is melted. Add remaining ingredients. Serve warm.

2 cans jalapeno bean dip
1 layer guacamole

1 c. sour cream
1/2 c. mayonnaise
1 pkg. taco seasoning
3 chopped tomatoes

1 bunch chopped green onions
1 can chopped ripe olives
1-1/2 to 2 c. shreaded cheddar cheese

Mix together sour cream, mayonnaise and taco seasoning. Layer all ingredients as listed above, on a deep plate or shallow dish. Serve with tortilla chips.

Taco Sauce Dip
1 can refried beans
1 sm. container sour cream
1 jar taco sauce
2 c. Cheddar cheese

Mix refried beans and taco sauce. Layer with sour cream then top with cheese. Bake for 30 minutes at 350 degrees. Keep warm and serve with Tostitos.

Cheese Dip
1 (2 lb.) loaf Velveeta cheese
2 lb. lean ground beef
1 lg. jar salsa (your choice)
1 packet taco seasoning mix
3/4 c. water
Tortilla chips

Brown ground beef and drain. Add taco seasoning and water. Simmer for 10 minutes. Melt Velveeta slowly, either in microwave or Stove Top. When melted. Add ground beef mixture and jar of salsa. Cook slowly over low heat for 20-30 minutes. Serve warm with tortilla chips.

To Donna from PA, I just read your email in Nancy's newsletter and wanted to write you and tell you that you will be in the prayers of myself and my Sunday School Ladies. We are powerful prayer warriors and we will definitely be thinking of you as you go to find out about the brain tumor. I trust that you know the Lord and how much he loves you so lay your burdens at His feet and He will take care of you.

I hope it is comforting to know that there are many praying for you. Barbara in Corsicana,Texas

Just wanted Donna in Pa. to know she has been added to my prayers. Waiting is the hard part, remembering you are loved should help. Keep strong and keep the faith. Hope to here good new soon.
Barbara in Wentzville mo

*This may be a repeat recipe.  I could not remember if it had been posted before.

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Messages that pertain to canning and home remedies are no longer included in the newsletter.  Messages that pertain suggestions and opinions about health issues are not posted as well.

Some messages have been edited to avoid duplicate information that has been posted in recent newsletters.
Nancy Rogers