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Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499

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The purpose of this recipe newsletter is to post requests and replies from our members and to post all their great tried and tested (TNT) recipes.   

I was given a new Proctor Silex Roaster oven. The booklet with it only gives a couple recipes and they are for feeding largr numbers of people. Does anyone have one or have recipes for them.
It is very hot and humid here so I am trying to use it and other products, so I don't have to heat up the house anymore then necessary.
Betty in Canada.

Good morning Nancy,
Tennesseyankee, I have tried all manner of means with my little green tomatoes, from uprooting the plants and hanging them upside down, get a few ripened ones this way; wrapping them in paper - long and laborious with my cherry tomatoes and the taste isn't so good. Placing them on window ledges etc. I think I've mentioned before that canning is something that isn't popular in the UK. I don't know anyone who cans. So I'm stocking up on chutney type recipes. I stopped my tomato plants at 4 trusses this year - usually I go to 5. 14 tomato plants with 4 trusses of between 12 and 14 tomatoes per truss, you do the sums, lots of tomatoes. Fortunately all my family and friends love my cherry tomatoes.

Susie in Illinois, I do the freezing in the shape of the pie-dish, but I put the contents in the freezer bag before freezing in the dish. Works every time. Enjoy your peaches, they cost a fortune here and they don't have that just picked juicy flavour. I remember a time when it was impossible to eat a fresh, yummy peach without getting the juice running down your chin.

This is a pudding recipe for the lemon lovers out there:

Lemon Tapioca Pudding
Serves 4

1/2 pt/250ml Water
1/4 pint/150ml Milk
2 Lemons - grated rind and juice
2 oz/50g Seed Pearl Tapioca
1 small can Condensed milk

Put the water, milk, rind and juice of both lemons into a saucepan. Bring to the boil and stir in the tapioca.
Cook gently for approximately 20 minutes, stirring occasionally. Stir in the condensed milk and continue cooking for another 10 minutes. Do not allow to boil.

Serve hot with fruit or cold with cream. I love it just on its own.
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Nancy Wall, have you checked out the Cooking for 2 Message Board?
http://whatscookin.proboards.com/index.cgi?board=cooking2

There's a lot of good, tasty and cheap recipes for you to try. Do you have a slow-cooker? If so, have a look at:
http://whatscookin.proboards.com/index.cgi?board=Crockpot

Some of the recipes may be for more than 2, but you could chill or freeze the extra. There's lots of recipes using cheaper cuts of meat which do great with long, slow cooking. Good luck and happy cooking.
Sylvia <Scotland>

Summertime Eggplant Stew

1 large eggplant
4 large tomatoes chopped (use only fresh tomatoes for this recipe)
2-3 cloves of garlic, finely chopped
1 medium onion, chopped
4 tbs olive oil
3 tbs capers, chopped
1/3 cup green olives, chopped
Handful of chopped fresh basil
1/2 cup grated Romano or Parmesan cheese
S/P to taste

Peel, seed, dice and toss eggplant with salt. Place in colander and weigh down with dish and heavy cans to extract the bitter juices for 1 hour.
Rinse and pat dry. Put aside.

In a pot place 4 tbs olive oil.
Saut?chopped onion a few minutes.
Add garlic, eggplant and tomatoes.

Cover and simmer 25 minutes, stirring occasionally. Adjust the heat if necessary to avoid burning.

Add olives and capers and continue cooking an additional 15 minutes.
Add handful of chopped fresh basil.
Use a spoon or potato masher to crush and blend the tomatoes and eggplant.

Continue simmering, uncovered, for an additional 5 minutes. Stir in cheese.
S/P. Can be served hot or at room temperature.

This recipe can become a complete meal by adding 2-3 links of cooked Italian sausage cut into chunks. Also, it can also be used as a sauce over pasta. No matter how you serve it be certain to accompany the dish with crusty bread.
Judy/Buffalo  
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Our Prayer Requests
http://whatscookin.proboards.com/index.cgi?board=prayer 

This is for Linda 8/9/09 newsletter. For those who don?t want to use wine, you could substitute chicken broth.
Robbie IN

Scallops Mornay

1/2 c. dry white wine
1/4 tsp. salt
Dash of pepper
8 oz. fresh or frozen scallops
1/2 c. sliced fresh mushrooms
2 tbsp. chopped onion
1 tbsp. butter
4 tsp. all-purpose flour
1/3 c. milk
1/4 c. shredded Swiss cheese (1 oz.)
2 tbsp. snipped parsley

In saucepan, combine wine, salt, pepper, and 3/4 cup water. Bring to boiling. Add scallops and mushrooms; return to boiling. Cover; simmer until scallops

are tender, about 5 minutes. Remove scallops and mushrooms; set aside. Boil liquid, uncovered, until reduced to 1/2 cup, 10-15 minutes. In another saucepan,

cook onion in butter until tender; blend in flour. Add the 1/2 cup scallop liquid and milk. Cook and stir until thick and bubbly. Stir in cheese until melted. Remove from heat; stir in scallops and mushrooms. Put in casserole dish. Bake, uncovered, at 375 degrees for 15-20 minutes. Sprinkle with parsley.

Serve with hot, cooked rice if desired. Makes 2 servings.
Robbie IN
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Betty T your wedding cake toppers sound so beautiful and must truly ad a very personal note to the special day for both the bride and groom. Thanks for sharing with us your special talent. I greatly admire artists such as you.
Robbie IN

I just read in a magazine article that an unopened potato chip bag freezes well, and when opened tastes as good as if you never had it in the freezer?! Has anyone tried this, and is that true?? Also need some TNT good freezer cookies that you roll into a log, and keep in the freezer, until needed! Would love to have some of those recipes.
Thanks, Sue

For Susie in Ill.
Susie, I love peaches and get the over ripe ones at the Farm Market. If I am not in the mood for making pies, I peel them and slice them and put them in a large bowl. I then sprinkle lemon juice on them and some sugar. Not a lot of sugar but enough to sweeten them a little. Then, I put the peaches, juice and all in a large freezer bag. They freeze and stay good for quite a long time. Later, when the peaches are gone and I am hungry for a peach pie, or my lil brother Steve is coming by. lol I make my pie crust and have defrosted the peaches. I taste and see if they need a little more sugar and I add some cinnamon and fresh grated nutmeg, I also have to have clumps of butter here and there. First thing I know I have a delicious peach pie.

Note; I use part brown sugar in my peach pies.
Thanks Nancy for letting us share.
mj-Indy

Barbecue Baked Beans

These beans take a while to make , but are worth the wait. Jeanne wi.

Marinate 24 hours
1-lb. lean ground beef browned and drained
3-28 0z. cans of baked beans (Bush)
1-envelope of onion soup mix
1 cup of light brown sugar (packed)
4-large cloves of garlic-minced
1/4-cup your favorite bar-b-que sauce
1-tablespoon liquid smoke
1-cup tomato catsup
1-tablespoon mustard

Marinate all of the above in large glass or ceramic bowl (I used the pan I baked it in.) for 24 hours in fridge. Put into proper size baking dish with cover. Place in a cold oven. Bake @350 for 2 hrs.
Jeanne WI
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Several weeks ago Pauline Pa was searching for recipes that use barley, as well as recipes that use barley flour. I found a great site that may be of interest to her. It has lots of great information about barley and many delicious sounding recipes. Once I have tried some of the recipes I will share them with the readers of the newsletter.
The site is www.barleyfoods.org
Robbie In

Hello everyone, my sister, MJ Indy, gave me a recipe book back in the 70's that had this bread recipe in it. The page is so spotted now because I was young and didn't know to protect the recipe page. I made this so often and we generally ate it right from the oven with butter and blackberry jam. When my daughter married and had her own home, she called to ask for this recipe to share it with her husband. It's easy and filling. I made this a lot around football season.

I guess with school starting here in Indiana, I'm thinking about after school snacks. Our neighbor's little girl started kindergarten this year and looked so adorable with her back pack on as she waited for the school bus to pick her up. Children do add so much joy to this world.

Oatmeal Casserole Bread

3 C. flour
1 C. quick or old fashioned oats (uncooked)
2 tsp. salt
2 pkgs. active dry yeast
1/3 C. honey
1/2 C. margarine
2 eggs (beaten)

Early in the day, in a large bowl, combine 1-1/2 cup flour, oats, salt and yeast. In medium saucepan, on low, heat 1 cup water, honey and margarine until very warm, 120? to 130? F. With mixer at low speed, gradually pour liquid into dry ingredients. Increase speed to medium and beat two minutes. With spoon, stir in eggs and remaining flour until well blended. Cover bowl with a towel and let rise in a warm place until doubled, about 1 hour. Turn on oven to 350? and grease well a 2 qt. casserole dish. Bake 50 minutes or until it sounds hollow when tapped. Cool in casserole for 10 minutes, then remove and cool on a wire rack. Rub top with butter if you desire a softer top.
Doris, S. Indiana
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In the same cookbook, which was from a church group in Indianapolis, is a cookie recipe that I have written "very good" beside. They are my favorite peanut butter cookie.

Peanut Butter Crinkles

1/2 C. peanut butter
1/4 C. margarine
1/2 C. brown sugar (firmly packed)
1/2 C. sugar
1 egg
1 C flour
1/2 tsp. salt
1 tsp. soda

Cream together peanut butter and margarine until soft. Add sugars gradually and continue to cream until light and fluffy. Add egg and beat well. Sift flour, salt and soda together. Add gradually, stirring well. Drop from a teaspoon about 2 inches apart onto a greased cookie sheet. Press each cookie twice with a fork to design. Bake 8 to 10 minutes at 350?. Makes about 4-1/2 dozen cookies. I recommend doubly the recipe.
Doris, S. Indiana
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Cheryl, Charlotte writes about woodpeckers raiding her hummingbird feeder. There are many styles of hummer feeders available, and probably a new feeder is your best bet.
.
I use a "Nectar Bar" that is extremely easy to keep clean and has a clear plastic "roof" that keeps out rain and larger bird invaders. (A google "image" search has many pictures of it) Although it's designed to attach to a window with suction cup, my husband installed a wire loop in the roof so it hangs on my shepherd's hook above the hanging fuchsia plant. Other birds look, but can't land on or drink from it.
Leah

I want to make a cherry cobbler using canned cherries. My question is how do I make the cherries/juice a little thicker so it isn't too runny?
thanks, Boots in Va.

These Cowboy Potatoes are wonderful - don't know where I got the recipe but I love the fact that they can be made ahead and then just warmed at meal time and I DO serve them for company quite often - they go with a lot of other things so well

Cowboy Potatoes

1 lb. Red potatoes
1 lb. Yukon Gold potatoes
1 fresh jalapeno pepper, slice ( I microplane 2, usually)
12 oz. Baby carrots
4 cloves garlic
1 10 oz. Pkg. Frozen white corn, thawed (I use more usually)
1/4 C butter
1/2 C shredded cheddar cheese
Salt and pepper to taste

Place potatoes (I use whatever I have at home to equal about 2 lbs.) , pepper, carrots and garlic in a large pot.
Cover with water, bring to a boil over high heat. Cook 15-20 minutes until potatoes are tender but not mushy
Drain water from pot.
Mash mixture slightly, add remaining ingredients (except cheese) with potato masher again until butter is melted. Stir in cheese, saving some for the top.

May be made ahead and warmed up at serving time
Freezes well
Serves 10

These are really yummy but I only make them for company as the recipe makes so much. And they do freeze well
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This is for Sue NC who asked for different types of baked beans recipes. This first appeared in the newsletter in 2006. Sue may also want to check out the recipe for Dr Pepper Baked Beans that can be found in the July recipe index, as well as the recipes for Crockpot Baked Beans and Baked Beans with Pineapple for Crockpot that is in the August recipe index.
Robbie IN

Peachie Baked Beans

A Different Baked Bean. Great with a BBQ. I use Bush's #10 can (6 lbs and 10 oz of baked beans) I also use Canned Peach Pie filling.
by Big Sis
1? hours 20 min prep

8 slices bacon, cut into 1-inch pieces
1 red bell pepper, seeded and chopped
1 large yellow onion, chopped
7 lbs Cans baked beans
3 cups peach pie filling
1/2 cup barbecue sauce
2 tablespoons your favorite barbecue rub

Preheat the oven to 325 degrees F. Heat a large skillet over medium heat. Add the bacon and cook, stirring, until somewhat crispy and its fat has rendered. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, leaving the fat in the skillet. Add the pepper and onion to the skillet and cook, stirring, until softened, about 6 minutes. Transfer the mixture to a large baking pan. Add the bacon, beans, pie filling, barbecue sauce, and rub to the pan. Mix to combine and bake, uncovered, until hot and bubbly, about 1 hour.
4-6 Servings
Robbie In
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To Nancy Wall who requested inexpensive, simple meals for her husband and herself, my DH and I are 82 and 81 respectively. I found this recipe and we enjoyed it when we first married and couldn't afford much. Now we can afford a little bit more, but we still like it. This would also perhaps appeal to Betty who requested bean recipes--not beans but good. I cut this in half for just the two of us.

Mock Steak

2 lb hamburger meat
1 envelop dry onion soup
2 tablespoons Worcestershire sauce
2 cups stuffing mix
1 and 1/2 cups tomato juice
bacon slices (optional)
Mix the ingredients except bacon. Shape into steak shape about 1 inch thick. Wrap bacon around outer edge. During broiling, brush with mixture of melted butter or margarine and Worcestershire sauce to taste. Broil 10 minutes on each side.

Note: I use two cookie sheets. At the end of ten minutes, flip meat from one cookie sheet to other. This is easier than trying to turn the "steak" with a spatula. I also do not baste it while cooking. Enjoy.
Jackiets from Louisiana
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Hi everyone

I need a really good, easy would be nice, Rice Pilaf recipe. One I can make and put into crock pot to keep warm or even one I could make totally in my crock pot.

I bought a really delicious box mix, but I would really like to make it from scratch. This one had peas in it.

Planning a birthday party for my husband and a departure party for granddaughter, she is off to do an internship for her master's program. I will serve chicken kabobs over the rice.

Thanks in advance.
Ella in CA

Nancy,
I send this in on August 1, but I never saw it in the newsletter, so I thought I'd send it again since you were requesting items for the newsletter.
Thanks, Jae

I've never canned or made jelly in my life (58 years), but had watched my grandmother, as a small child, and later my own mother canning and making jam. Actually, a couple of years ago I did make watermelon preserves that came out good. But, I decided this was just too much "work" for me.
I remember my grandmother's garage was beautiful with shelf after shelf of beautiful jars of canned goods. Fruit and veggies of all colors lined the shelves in a virtual rainbow of colors. My mother never canned to that extent, just when someone gave her too much fruit, she would make jelly or jam.

This summer my tomatoes didn't ripen for a long while then all at once they all were ripe. I gave away several bags of tomatoes, but still had too many for us to eat before rotting. Yesterday, I decided to make Tomato Preserves, something I love, but shouldn't eat. I found an easy recipe, but discovered I could only make 1/2 the recipe (gave too many tomatoes away!), which ended up making 2 jars, 1 pint and 1 half pint. Since I'm the only one to eat these, this will be plenty for me!
This is the easy recipe I used. . .

Easy Tomato Preserves (this is half the recipe)

2 cups chopped tomatoes (I chopped quartered fruit in my pan with my nut chopper which is a circle blade with handle top)

2 cups sugar

Bring to a boil and boil for 20 minutes. Stir in 1 small package lemon Jell-O and 1/2 t. vanilla. Pour into sterilized jars and seal with wax.

Next time I make these, I'll use Splenda for half or all the sugar and sugar free Jell-O. I couldn't find my sf Jell-O or I would have used it this time. These preserves are really sweet, so I use a little Smart Balance on my toast and about
1 t. of preserves. Yum!
Jae, Central OK
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FreezIng Peaches
For Suzie in Illinois who asked in Aug. 15 newsletter about freezing peaches. I have successfully frozen fresh peaches for years. The end quality may not be quite as good as when they were fresh, but IS very good, and saves those peaches. I just peel and slice the peaches, add some Fruit Fresh [found in the canning section of the store] to keep them from turning dark, and the amount of granulated sugar you would add to the same amount of peaches to eat fresh. Mix, put into freezing containers, and freeze. Just as simple as that. Thaw briefly just before serving fresh, or can be made into salads or pies. Enjoy!
imm~friendly Iowa

For Cheryl, Charlotte,
I have never had the problem with woodpeckers at the feeders, but I have had them attack the cedar siding on our house. We solved the problem by handing pot pie tin pans on string and hanging them by the spots they were attacking. It did scare them away. I don't know if this would also scare away the hummingbirds.
Theresa in MI

I get the McCormick newsletter and this week they sent out recipes for 5 different pickles. One was for pickled green beans and it really sounded interesting.
www.mccormick.com
Mary Jo in MD

To Chris: I already am familiar with the recipes Nancy has included. I was hoping for some other tried and true mini recipes for various mini cookware. I should also mention that I also have a
mini loaf pan and a mini bundt pan.
More Beans:

Tangy Black Bean Salsa

1 can (15 oz) black beans, rinsed & drained
1 large tomato, seeded and chopped
1 med. cucumber, seeded and chopped
1 med. red onion, chopped
1 small sweet yellow pepper, chopped
6 radishes , chopped
1 jalapeno pepper, seeded and chopped
2 T. minced fresh parsley
3 T. red wine vinegar
3 T. olive oil
1/2 t. salt
1/2 t. garlic powder
1/2 t. ground cumin
1/4 t. pepper
Baked tortilla chip scoops

In large bowl, combine beans, tomato, cucumber, onion, pepper, radishes, jalapeno & parsley. In small bowl, whisk vinegar, oil & seasonings. Pour over bean mixture & toss to coat. Cover & refrigerate at least 1 hr. Serve w/ chips. 1/3 c. w/o chips = 63 calories
Athena in DE
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Susie in IL., is wondering whether or not the peaches need to be peeled in the Peach pie with cutout pastry posted by me. Yes, always peel peaches before you use them in recipes. If not, they are dry and not as good as they can be. No, the peels do not get slimy, they keep the peach from releasing the juices you want in pies or cobblers.

You can peel and slice the peaches, lay them on a cookie sheet till they are frozen, then put as many in freezer bags as you want. They will keep just fine till you use them. If you have ever bought frozen peaches in a store, you will note that they are peeled and then flash dried. They turn out great in recipes! Good luck, Susie!
Chris in NM

Hi Nancy,
Hope you and Ditto are well and do not suffer too much from the heat.

This is for Pat in SW OK. She asked for direction for using a convection oven. Just lower the Temp 25 degrees and use it as a regular oven. If you are not sure about the time a recipe should be in the oven, just check a few minutes earlier than stated in the recipe. The food cooks more evenly in the convection oven as it gets heat all over at the same times.
Hope this helps.
All the best, Agnes from Canada

Living full-time in an RV, I have limited storage space, small refrig/freezer combo, must watch the total weight of the RV and all inside! So, I am having a problem with storing jelly/jams. Traveling about, I have access to some wonderful fruits and would love to make up small batches of jelly for myself and for gifts -- but need a way to store it FLAT in freezer baggies in my freezer. Has anyone tried this -- it would have to be cooled, but not set to do this. Looking for suggestions.

Helen
Summer at Shady Oaks, Marshalltown, IA
http://theadventuresofbillymax.blogspot.com

Hi Nancy, Ditto and all my Nancyland friends, I hope everyone is doing well. I just had a week's vacation with my children, one son lives here and one from Arkansas. Three granddaughters were my crew and we all had such a good time. Now I am trying to slow down and catch up on my newsletters. I know the request for baked beans brought some great recipes to the newsletter, but this recipe can be made for great groups or small ones. The first time I tried this was when my husband was a volunteer firefighter in our town. The group had a big BBQ and Snooks Dean was in charge of making the beans. So the name of this recipe is:

Snooks' Beans (Medium sized group) The bigger the group the more beans, bacon and onion you use.

4 cans of Chili beans (We use the Ranch Style beans here in Texas) If you can't get this bean I am sure any kind of chili bean will work.

3 pieces of bacon, cut up
1 large onion, cut up
1 can beer

In a cast iron pot (or you can use any pot on the stove according to amount of beans)cook the bacon and the onions until the onions are translucent.
Add the four cans of beans, drain 3 and leave one undrained
Let the beans cook under low heat for about 30 minutes.
Add the beer, very slowly as it will foam up.

After they get hot they are ready to serve.
Mr. Dean added Tabasco sauce to his beans, but I am a wuss and don't like Tabasco.
Most of this recipe is depending on how big a pot of beans you want to cook and you can adjust the ingredients accordingly. When I cook this I often use just two cans of beans and a half a can of beer. it is simple, economic, and tastes so good!!! I even use Pork and Beans added to the Ranch Style beans sometimes.
Enjoy!

Thanks for all you do Nancy. I don't know about you, but I am ready for winter around here.
Sandi Hutson in Jasper, TX
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Nancy, Barbara in Maryland in the 8/14-15 newsletter is wondering where to buy frozen rhubarb. I have found some in the freezer section of our super Walmart. Also, most large supermarkets may have it. Good luck!
Chris in NM

Marty S. said she would send me bean recipes: cake toppers. my email address is nturner50@aol.co m I need recipes for dried beans, not canned. Also, in the 14-15 newsletter someone ask about peaches in peeling them. They should deep them in boiling water just like you so tomatoes and the skins will come off, are will be easier to peel. Also some one said you could not use peaches after you thaw. I take my peaches out, micro for 5 to 8 minutes cut off what I am going to use, and put back in freezer and have no trouble at all. I put my peaches up in qt. bags, it makes about 2 c.
Betty T. Ga.

For Betty T. GA:

Vermont Baked Lima Beans

1/2 lb dried baby lima beans
1 tsp salt
1/3 cup maple syrup
1/4 cup butter

Soak lima beans in water overnight. Drain, cover with fresh water, and add salt. Simmer beans until tender to a fork. Drain, saving liquid.
Preheat oven to 350 degrees. Place beans in a 1-1/2 qt casserole. Combine 1/2 cup bean liquid, syrup and butter. Pour over beans. Cover casserole and bake 1 hour. Remove cover and continue baking for another 30 minutes.
Yield: 4 servings.

Thank you, Jean, for answering my query. What I hoped to avoid was the use of any oleo/shortening product.
grannym IL

To Susie in Illinois re: fresh peaches: I cut up fresh peaches each summer and put them in freezer zip bags and freeze to be used until next seasons peaches are ripe. I use them in muffins, pancakes, smoothies. As my husband is diabetic, so I do not put sugar on them before freezing. They may be slightly mushy after defrosting; but for my uses it's just less mashing.

Also, Nancy & Ditto: Your newsletter, Nancy, and Ditto's antics have been a great joy to me. Your efforts are outstanding.

Mary Margaret
LaFayette, Georgia

This is for Cheryl from charlotte. I have a family of downy woodpeckers that use mu hummingbird feeder. I purchased a third feeder and now all get along. the only thing is i go thru a lot of syrup
Bonnie from Arkansas

Good morning Nancy and Ditto. I hope you are both well and surviving the heat. NC has finally gotten out of the high 90's and into the high 80's. I am sure there is a point that the numbers don't matter anymore and I think mine is about 85.The is for Susie in IL: I have frozen peaches for years. I mix Fruit fresh, which is ascorbic acid, with sugar. Slice the peaches and roll lightly in the sugar and freeze on a flat pan until solid. When solid, put into Ziploc bags and put in freezer.

When you want them, take out what you want and put rest back. They will not be like fresh. When they thaw, they will be soft but still taste nice. I have used them for pies, cake topping and making homemade ice cream.
It sure beats wasting them.
Jean in NC

Hope your weather has settled down a bit. Ours comes and goes. Yesterday there was not a cloud in the sky all day! Strange for monsoon season.

Jean in NC, I think I know now what you are looking for, maybe. Have you thought to search on the ranch dressing web site? That is where I got this ranch chicken casserole for you. I thought you were talking about the one recipe that the chicken is rolled in the dry ranch dressing and then baked. That recipe does not have any pasta in it. That recipe was in the 8/1 newsletter.

Bow Tie Chicken: Tux Optional

2 cups bow tie pasta
1 cup pasta sauce
1/2 cup Hidden Valley? The Original Ranch? dressing, divided
1 tablespoon olive oil
1/2 pound (or one large) boneless, skinless chicken breast
1 cup frozen peas
1 cup frozen corn
1/2 cup crumbled Feta cheese
1/4 cup breadcrumbs

Preheat oven to 350?F. Grease a 10-inch round casserole dish.

Cook pasta according to package directions. Drain. Stir sauce and 1/4 cup Ranch into pasta; set aside.

Heat olive oil in frying pan. Cook chicken over medium heat. Remove chicken; cut into small pieces. Return chicken to frying pan. Add peas, corn and Feta to frying pan; simmer for 5 minutes.

Scoop half the pasta mixture into casserole dish. Layer half the chicken mixture on top of the pasta. Repeat. Drizzle remaining Ranch and sprinkle breadcrumbs on top. Bake for 30 minutes. Serves: 4 www.hiddenvalley.com
Chris in NM
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Nancy Wall, in the 8/14-15 newsletter is looking for frugal recipes. Nancy, on www.abbys-kitchen.com you will find a listing for frugal recipes down towards the bottom on the left side. Campbell?s Soup web site also has quite a few good ones. This is one I make and we both like very much!

Chicken Broccoli and Macaroni Casserole

4 chicken breast halves
1 can cream of chicken soup
1/2 c. shell macaroni, uncooked
1/2 c. water
1 pkg. frozen broccoli

Cook chicken in a large pot. Drain into strainer, saving liquid. Pick over chicken removing skin and bones; serving size pieces. Cook macaroni in chicken broth. Drain and put into casserole, add soup and 1/2 cup water, mix. Ad par-cooked broccoli and chicken in layers. Bake at 350 degrees for 45 minutes or until well warmed. Serves 4 Source: http://www.abbys-kitchen.com
Chris in NM
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