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French's Green Bean Casserole
Makes 6 Servings

prep 5 min.
cooking 35 min.

1 (10 3/4 oz.) can CAMPBELL'S? Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
2 (9 oz. each) pkgs. frozen cut green beans, thawed*
FRENCH'S? Original or Cheddar French Fried Onions

MIX soup, milk and pepper in a 1 1/2 -qt. baking dish.
Stir in beans and 2/3 cup French Fried Onions.
BAKE at 350?F for 30 min. or until hot.
STIR. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.
Used with Permission from French's Kitchen
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Newsletter from 9/4/09
Recipe for Kentucky Burgoo.
From Tricia in Royal Oak. Here is one of my favorites. Hope you like it also.
Linda Upstate NY.

Kentucky Burgoo

1 pound mixed cooked meats (beef, lamb, pork, chicken, game, etc.) You choose the meats.
1/2 gallon chicken stock
1/2 gallon beef stock
1 ounce Worcestershire sauce
1 cup tomatoes, diced
1 large onion, diced
1 stalk celery, diced
1 small green bell pepper, diced
1 large potato, diced
2 large carrots, diced
1/4 cup peas
1/2 cup okra
1/4 cup lima beans
1/2 cup yellow corn
2 teaspoons garlic, minced
salt and pepper to taste

Combine all ingredients and bring to a boil. Reduce heat and simmer for 2 hours, skimming the top as needed.
Linda Upstate NY
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Squash and Zucchini Recipes
Chocolate Chip Zucchini Cake
Corn and Zucchini Casserole
Country Pork Chops
Creamy Broccoli and Zucchini
Crock Pot Mediterranean Stew
Dilled Zucchini
Double Chocolate Zucchini Cake
Crunchy Zucchini Sticks
Grilled Lemon Shrimp and Zucchini
Grilled Zucchini

This is for Kristin, who in the 10/3/09 newsletter requested recipes using raspberries. This is delicious and when I have taken it to a gathering, the recipe is always requested. If you don?t want to use the combinations of the lettuces, you can use all of one kind. I agree with you that raspberries are wonderful. Growing up we had lots of red and black raspberry bushes in our backyard. We did not realize how fortunate we were until we had to buy them as adults.
Robbie In

Salad with Raspberry Dressing

1/3 cup salad oil
2 tablespoons raspberry vinegar
3 tablespoons granulated sugar
1 tablespoon sour cream
1 1/2 teaspoons Dijon mustard
1/2 cup fresh raspberries (or 1 package frozen, without syrup)
1 cup torn Romaine lettuce
1 cup torn green leaf lettuce
1 cup head lettuce
1 cup Bibb lettuce
1 (8 1/2 ounce) can baby artichokes, drained
1/2 cup walnuts, toasted

In a small bowl, combine oil, vinegar, sugar, sour cream, and Dijon mustard. Whisk until blended. Fold in raspberries, cover, and refrigerate 1 hour.

Cut the artichokes in bite size pieces and toss with the lettuce. Arrange the salad on serving plates and sprinkle with the walnuts. Drizzle the dressing over the salad and serve.
Robbie IN
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Thanks go to Etta in LA for sending in an idea for the coconut mixer. Now I think I may have to go buy another bottle of it to try out all of these great recipes and ideas.
Betty in ME

Pumpkin Recipes
Foil Packet Zucchini Grill
Meatloaf in a Pumpkin
Old Fashioned Pumpkin Pie
Pumpkin Applesauce Cake
Pumpkin Dump Cake
Pumpkin Milk Shake
Pumpkin Praline Cake with Cream Cheese Icing
Toasted Pumpkin Seeds
Toasted Salted Pumpkin Seeds
Beef Stew Baked in a Pumpkin
Upside Down Pumpkin Cake

Artisan bread baked in covered Dutch oven revisited.
.
Thursday I suddenly decided that the "crusty" bread would go beautifully with our 15-bean Cajun soup and a salad for dinner. Only problem was that I had not planned ahead and started it the night before.
.
So I mixed it anyway changing only the yeast quantity to 1 1/2 teaspoons of dry yeast. The dough rose in a couple of hours and I processed and baked it exactly according to the Artisan bread directions -- 450 degrees for 30 minutes covered and then another 15 minutes uncovered.
.
The difference in texture and crispy crust was not discernable to us, and it was an excellent meal.
Leah

This is a recipe I recently found on the cooks.com site. My family enjoyed it.
Wyndal, MS

Cinnamon Pear Jelly

4 c. pear juice
1 pkg. Sure-Jell
10 to 12 oz. cinnamon candies (red hots)
5 1/2 cups sugar

Combine 4 c. pear juice,1 pkg. Sure-Jell,10 to 12 oz. cinnamon candies (red hots). Bring to a boil. At once add 5 1/2 cups sugar, bring to a rolling boil and boil 2 1/2 minutes. Pour into clean jelly jars and seal.

Source: http://www.cooks.com/

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Floribbean Shrimp Salad
Makes 4 Servings

prep 15 min.
cooking 3 min.

1 1/2 lbs. large shrimp, peeled and deveined
3 tbsp. light lime vinaigrette
3 tbsp FRENCH'S? Honey Dijon Mustard
3 tbsp. plain nonfat yogurt
1 large mango, peeled and diced (1 1/2 cups)
1 medium red bell pepper, diced
1 medium Haas avocado, peeled, pitted and diced 
1 (5 oz.) pkg. mixed salad greens

COOK shrimp in boiling water to cover about 3 min. until shrimp turn pink. Drain and cool.

MIX vinaigrette, mustard and yogurt in large bowl. Add cooled shrimp, mango, bell pepper and avocado. Toss gently until coated. Chill.

SERVE on salad greens. If desired, garnish with fresh chopped cilantro or basil.
Used with Permission from French's Kitchen

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RE: Shredded Chicken Sandwich recipe
Hi Linda in Collegeville, PA

It sounds pretty close except it's to use fresh chicken breasts, cooked to tender in broth. I like the thought of the dark and white. And using the canned chicken - a real time saver. The size of soup cans was another question. Someone mentioned Family Size others say 10 3/4 oz cans, etc. I tried the recipe using about 5 lbs of chicken breasts, 2 (10 3/4 cans cream of chicken soup, 1 10 oz can of cream of celery soup, 8 ozs sour cream, 1 pkg. stove top chicken stuffing (dry mix not prepared) and all looks good. Flavor is good but rich to me. I will be re-heating it tomorrow for moving day and will see what people think. I will pop it in here after I hear comments.

Appreciate the help. Will give this one a try too...soon as my life slows down in a week or two. lol
Clarann

Hi Nancy:
Someone asked for the shredded chicken sandwiches in the Tuesday newsletter. Here is the recipe my SIL uses. I had never had this before until she made it for a graduation party for her son. This is scrumptious. Linda in Collegeville, PA ?

Shredded Chicken Sandwiches

1 large can of chicken. (I think white and dark meat mixed is better than just white, but whatever you want to use);

Box chicken stove top stuffing;
8 oz. sour cream;
Can cream chicken soup;
Can cream of celery soup

Stir it all together and cook in a crock pot for 2 to 3 hours, stirring occasionally. Add some more soup if it seems too dry.
10/26/2005 newsletter.
Chris in NM
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This is for Betty in ME.

Sugar Free Peanut Butter Cookies

1 1/2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 cup + 2Tbs peanut butter
1/4 cup margarine
2 Tbs. nonfat cream cheese
3/4 cup Splenda for baking
3 Tbs. brown sugar
1 large egg
2 Tbs. 1% milk
2 tsp. vanilla

Preheat oven to 375 degrees. Spray cookie sheet with nonstick cooking spray. With an electric mixer, beat peanut butter, margarine, cream cheese, Splenda, and brown sugar until creamy. Add egg, milk, and vanilla. Beat well. Mix flour, baking soda, and baking powder together in a small bowl and stir into the wet ingredients.

Roll dough , by level tablespoon, into balls. Place onto cookie sheet and flatten with a fork forming a criscross pattern on each cookie. Bake for 9-10 minutes. Remove from pan and cool on rack. Makes 26 servings.

90 calories.
3 grams sugar
1/2 carbohydrate and 1 fat

Grannygirl in Ohio
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Wow! Whoever gave the hint to roll bacon up before frying is a genius. Thanks a bunch!
~Dar in IA~

Tricia in Royal Oak, perhaps this burgoo is the dish you are looking for?

Kentucky Burgoo #2

1 (4- to 4 1/2-pound) stewing chicken, cut up
2 to 2 1/2 pounds beef shank crosscuts
1 (16 ounce) can tomatoes, cut up
2 medium onions, chopped
1 (10 ounce) package frozen lima beans
1 (10 ounce) package frozen whole kernel corn
1 (10 ounce) package frozen cut okra
1 cup chopped celery
1 medium green bell pepper, chopped
1 tablespoon sugar
1 teaspoon dried thyme, crushed
1 bay leaf
1 tablespoon Worcestershire sauce
1/4 teaspoon bottled hot pepper sauce
2 tablespoons all-purpose flour
1/4 cup snipped parsley

In a large kettle or Dutch oven combine chicken, beef shanks, undrained tomatoes, 5 cups water and 1 1/2 teaspoons salt. Bring to boiling. Reduce heat; simmer, covered, 1 1/4 to 1 3/4 hours or until meats are tender.

Remove meats; let stand until cool enough to handle. Remove meat from bones; discard skin and bones. Dice meat; return to broth mixture. Add onions, lima beans, corn, okra, celery, green pepper, sugar, thyme, bay leaf, Worcestershire sauce, hot pepper sauce and 1 teaspoon salt. Cover and simmer about 30 minutes or until vegetables are tender.

In a screw-top container shake together 1/2 cup cold water and the flour; stir into stew. Cook and stir until mixture thickens slightly and boils. Remove bay leaf. Stir in parsley. www.recipegoldmine.com
Chris in NM

Jim in Texas, your recipe for Texas chili is so like several friends who belong to CASI and compete in chili contests! They are so good! Yours sounds like one a good friend used to make! Excellent flavor!
Chris in NM
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Kristin, I love raspberry dishes, also! Here is one of my favorite ones! T & T

Easy Raspberry Brownies

1 package (1 pound 3.8 ounces) Betty Crocker? fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 package (8 ounces) cream cheese, softened
1/2 cup powdered sugar
1/2 cup raspberry preserves
1 ounce unsweetened baking chocolate
1 tablespoon butter or margarine

1. Heat oven to 350?F. Grease bottom only of rectangular pan, 13x9x2 inches. Stir brownie mix, water, oil and eggs in medium bowl until well blended. Spread in pan.

2. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely in pan on wire rack, about 1 hour.

3. Beat cream cheese, powdered sugar and preserves in small bowl with electric mixer on medium speed until smooth. Spread over brownies. Refrigerate 15 minutes.

4. Place chocolate and butter in small microwavable bowl. Microwave uncovered on Medium (50%) about 1 minute or until mixture can be stirred smooth. Drizzle over brownies. Refrigerate about 1 hour or until chocolate is firm. For 18 brownies, cut 6 rows by 3 rows. Store covered in refrigerator. Makes 18 brownies. Variation: If you prefer brownies with a more cakelike texture, prepare the mix with 3 eggs instead of 2. posted under Cakes/Brownies on Nancy?s message board.
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This one is awesome and so good!

Flourless Chocolate Cake w/ Raspberry Sauce

Cake:
7 oz. semisweet baking chocolate, broken into pieces ? I used deep dark bittersweet chips
12 tbl. butter
5 eggs, separated
1 tsp. vanilla ? I used raspberry extract
1/3 c. sugar
2 tbl. unsweetened cocoa powder
1/8 tsp. salt

Raspberry Sauce:
1 pkg. ? 12 oz. ? frozen unsweetened raspberries, thawed
1/3 to ? c. sugar
Additional cocoa powder for garnish ? I didn?t use

For the cake, preheat oven to 350? F. Grease 9-inch springform pan. (I used cupcake pans with paper inserts). Heat chocolate and butter in med. saucepan over low heat until melted, stirring frequently. Remove from heat, whisk in egg yolks and vanilla. Blend in sugar, 2 tbl. cocoa and salt. Beat egg whites to soft peaks in large bowl. Stir about ? of egg whites into chocolate mixture. Fold chocolate mixture into remaining egg whites. Spread batter evenly in prepared pan. Bake about 30 minutes or until toothpick inserted in center comes out clean and edge of cake begins to pull away from side of pan. Cool cake in pan on wire rack 2 ? 3 minutes; carefully loosen edge of cake with sharp knife and remove side of pan. Cool cake completely. Cover and refrigerate overnight or up to 3 days, or wrap well and freeze up to 3 months. For sauce, blend raspberries in blender or food processor until smooth. Strain sauce and discard seeds and stir in sugar to taste.

Ganache

? c. semi sweet or dark chocolate chips
2 tbl. butter ? no substitutes
2 tbl. light corn syrup

Heat all ingredients over medium heat until chocolate is melted. Spread over top of cake, allowing some to drizzle down the side.

Spread the ganache on top first, then just at serving time spoon some raspberry sauce on top.

NOW: I have used the springform pan, but this time I used cupcake pans with paper thingies. After the cupcakes were cooled a bit, I spread a bit of ganache on top. It will harden quickly. When you serve the cake/cupcakes, just spoon a bit of the raspberry sauce on top. Posted under Chocolate on Nancy?s message board.
Chris in NM
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Thank you to Atlanta Pat for her pasta skillet recipe also to MaryJo MD. I will try all the recipes posted. It's nice to know so many people willing to share recipes. I get tired of making the same thing over and over. A fresh idea from someone else can help get over the slump!
When the weather cools down I just love to spend the day in the kitchen. It's nice to have the family comment on how great the house smells. Instead of noticing how many dishes are in the sink or if I should have run the vacuum.

Nancy thank you for being there. Keep up the great work.
Happy baking!
Barbara in Wentzville Mo

I just love this newsletter and have gotten lots of great ideas. I am wondering if anyone out there has ideas of what to use cream of coconut for? Not coconut milk. This is more of a cream consistency and I have had several bottles given to me.
Thanks Sandra from Oregon

Sandra-
Both of these cakes are delicious and a great use for your Cream of Coconut.
dawn from Nebraska

Tropical Cream Cake

1 (8 oz) can cream of coconut 1 c. sour cream 1 white cake mix 1/4 c. oil
1 small can crushed pineapple 3 eggs Cream Cheese Frosting
Mix all together in a large bowl Pour into a greased & floured 9x13 cake pan for 35 to 40 minutes in 350 degrees oven. Cool. Good w/cream cheese frosting.
dawn from Nebraska
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Cream of Coconut Cake

1 box of white cake mix 1 can (14 oz) sweetened condensed milk
1 can (15oz) cream of coconut 1 carton (8 oz. size) cool whip Flaked coconut
Grease & flour 9 x 13 baking dish. Prepare cake mix as package directs. Combine sweetened condensed milk with cream of coconut & set aside. While cake is still warm, poke holes all over with fork & then pour milk mix over it--ALL OF IT as the cake will absorb it. "Frost" the cake with cool whip & sprinkle with flaked coconut. Keep refrigerated.
dawn from Nebraska
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This is for Kristin who loves raspberries? with your winter coming up in North America.. you might just enjoy this one. Hope you enjoy.
Cheers from Sydney (Aus)
Laurel J

Apple, Raspberry, Rhubarb Crumble

4 medium apples (Granny Smiths if possible)
20 gr. Butter
1/4 cup brown sugar firmly packed
1 bunch rhubarb (about 5 cups) coarsely chopped
Juice of half and orange
3/4 cup frozen raspberries

Crumble
2 cups Corn Flakes crushed slightly
1/2 cup shredded coconut
1/3 cup firmly packed brown sugar
2 tablespoons flour (plain all purpose)
70g butter coarsely chopped

Preheat oven to moderate. Peel apples and cut into thick slices. Melt butter, add apples and brown sugar; cook apple and sugar, stirring until sugar dissolves and apples caramelize. Add rhubarb and orange juice; cook stirring, until rhubarb is tender. Allow to cool slightly and add raspberries.

Transfer mixture to a 6 cup capacity dish.

Combine corn flakes, coconut, extra sugar and flour in large bowl. Using fingers, rub butter into crumble mixture.

Spoon crumble mixture over the top of apple-raspberry-rhubarb mixture and bake uncovered in a moderate oven for about 15 minutes or until crumble is golden and crisp. Serve with scoops of vanilla ice-cream.
Laurel J
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Thank you to Barbara in AL for the candy carrot recipe, I will try, I have a daughter in law that doesn't eat vegetable so there for she doesn't make but one.
M of Fl.

Hi Nancy, Ditto and all recipe friends,
I also want to Thank You Nancy for the great job you do bringing us all together from around the world.

I have a request that probably no on can help, a long while back I send some soup recipes that use canned soups plus other additions and now it is getting soup weather here in Alabama I wanted to make some, Well, I had a major clean out and threw my paper I had them on away. It was a page from a magazine and can't remember which one. Does anyone know how I could possibly find them on here? I have searched and searched. Can't remember when I sent them. Or even the name of them. If anyone has an idea how to find these please let me know. I like those recipes because they made small servings I don't like to make a big batch as it is only me. Thanks to anyone that can help.
Brenda/N.Alabama

Hello Everyone,
I found a recipe for a orange Jell-O cake that is great. I hope you like it.

Orange Poke Cake

1 package [2 layer size] white cake mix pudding included
1 [3oz.] package Jell-O orange flavored gelatin
1 cup boiling water
1/2 cup orange juice

Prepare cake mix as directed on package. Bake in 9 x 13 pan at 350 degrees for 35 to 40 mins. Cool in pan 15 mins.
then prick with utility fork about 1/2 in intervals. Meanwhile dissolve gelatin in boiling water add orange juice and pour carefully over warm cake. Frost with cool whip and chill for 2 hrs. So good Enjoy
Roberts Wife in Ohio
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Hello Nancy,
Just a quick note before I scoot off to bed, it's 3:05 AM and I've gotta get up for church!!!

Anyway, I just want to thank Mavis, in TX for her tip about the easy/no drain way to plump raisins that was in tonight's news letter. I never would have thought of it and it's really so simple. Again, THANK YOU, MAVIS how clever you are!
"Miss K"/ABQ,NM

Hi Sheryl in Az. I use the natural candied pineapple for my fruit cake. I know you will like it. It is really good. My family will not eat any other fruit cake.
Pat So Cal

Here's a quick, easy and delicious "sauce" for cauliflower for Carla, in OR., in the Friday Newsletter.

After boiling up the cauliflower, drain well and put aside. Heat a can of cream of mushroom soup, undiluted, in the same pot you cooked the cauliflower in and when it begins to simmer, return the cauliflower to the soup till it simmers again. It's delicious!! The gal who served this to me and my family said she also used cream of celery soup, also not diluted. I never tried it but she said it was very good that way too.
Barb of Bayside, Queens, NY

Pauline from Oregon has a prayer request I posted to our message board.

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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.