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

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Party Size Crunchy Onion Chicken Tenders
Makes 8 Servings

prep 10 min.
cooking 15 min.

(3 cups) FRENCH'S? Original or Cheddar French Fried Onions 6 oz. can
1/4 cup flour
2 lbs chicken tenders .
2 eggs, beaten

CRUSH French Fried Onions with flour in plastic bag.
DIP chicken tenders into egg; coat in onion crumbs.
BAKE 15 min. at 400?F until chicken is cooked.
SERVE with French's Honey Mustard and Spicy Buffalo Ranch Dip.
Used with Permission from French's Kitchen
More Recipes from French's Kitchen 

Hi Nancy, do you or anyone know of any ideas for a food recipe using TGIF's Pina Colada mixer which I bought on sale? Since we love coconut and pineapple I thought I'd be able to find some recipes to use it in. Wrong. Of course we could use it to make drinks but that's out. Is it that much different than coconut milk do you think? I sent an email to the company and asked them for recipes but all I got back was "we use it in drinks". I did an online search but came up empty handed. If you can offer any recipes I'd appreciate them.
Betty in ME

10 Smoky Tips To BBQ Food Safely
Barbecue Safety
5 Mistakes To Avoid When Having Barbecues
Barbecue With Charcoal
How to Choose a BBQ Smoker
How To Maintain Your Barbecue!
How to Buy and Outdoor Grill
Grills | Outdoor Cooking
How to Clean an Outdoor Grill
Best Way to BBQ Chicken

I have three recipe requests. First, I cannot make a decent potato pancake. I cannot get them to stick together. Second, when I try to make macaroni and cheese, it separates. Someone told me to use Velveeta cheese. I have no clue how to due this. Third, onion rings. I just tried a recipe where you dip the onions in egg whites and then bread crumbs. Did not come out like I wanted. I love onion rings but I would prefer not to do any deep frying if possible. Can anyone help me out with these?
Carolyn, Rochester, New York

Re: Jiffy mix company...Sept 29,2009
To Nancy and Barb, San Diego
The tel. no. posted for Jiffy is incorrect. I called, wrong number, after reading further I saw where Nancy said she placed an order with them, thinking I must have dialed the wrong no., I
called and got the same man again . After apologizing, I said you will be getting a lot of calls, he replied he and his wife have got a ton of calls already. He asked if I could hold on a minute.he returned quickly and gave me the correct number which is 734-475-1361..
Ernie, North Bergen

Comment
Thank you for this information This number has been changed in the online newsletter. The last digit was one number off from what was posted. I went to their website and found the number before I called.
Nancy Rogers

Protect Your Identity (Identity Theft)
The Importance of a Budget
Useful Guide in Setting up a Budget
What Debt Settlement Companies Don't Tell You 
Credit Reports- Ways to Improve Your Score
Types of Home Equity Loans & Line of Credit
Tips and Ideas on Saving Money
Why Bad Credit People Pay Higher Rates
Ways to Avoid Identity Theft

Grilled Beef Fajitas
Makes 4 Servings

prep 5 min.
cooking 15 min.

1 lb. boneless flank, top round or sirloin steak
3/4 cup FRENCH'S? Classic Worcestershire Sauce
3 tbsp. taco seasoning mix .
2 red or green bell peppers, cut into quarters
1 large onion, cut into thick slices
3/4 cup chili sauce
(8 inch) flour or corn tortillas, heated 8
Sour cream and shredded cheese (optional)

Pour 1/2 cup Worcestershire over steak in deep dish. Marinate 30 min. Rub meat with seasoning mix.
GRILL meat and vegetables 10 to 15 min. until meat is medium rare and vegetables are charred, but tender. Thinly slice meat and vegetables.

Place vegetables in large bowl. Stir in chili sauce and remaining 1/4 cup Worcestershire. Layer meat and vegetable mixture on tortillas, dividing evenly. If desired, serve with sour cream and cheese.
Used with Permission from French's Kitchen
More Recipes from French's Kitchen

Hi Nancy
Thanks for this newsletter--I have gotten so many good recipes from it!

This recipe was from a 1948 good housekeeping magazine and we really like it!

Susan's Macaroni and Cheese

2 cups elbow macaroni
1 small onion, minced
butter or margarine
1 tablespoon all purpose flour
3/4 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon ground white pepper
2 cups milk
1/2 pound Velveeta cheese, shredded
3/4 cup fresh bread crumbs

Prepare macaroni as label directs. Preheat oven to 400?F. Place onion and 2 T. butter or margarine in small saucepan. Over medium heat, cook until tender. Stir in flour, salt, mustard and pepper; cook 1 minute. Slowly stir in milk; cook, stirring until smooth. Add about 3/4 of the cheese; stir until cheese is melted. When macaroni is tender, drain; turn into greased 1-1/2 quart casserole. Pour cheese sauce over, tossing with fork to coat all macaroni. Top with rest of cheese. In a small saucepan over low heat, melt 1 T. butter or margarine; stir in bread crumbs; sprinkle over cheese. Bake, uncovered, 20 minutes. Serves 4 for a main dish, or 6 for side dish.
Sheryl from AZ
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Also, my recipe for the Horn & Hardart Mac n Cheese is different from the ones contributed, and is supposed to be the original, so I thought I'd resubmit it for Kathy in Long Island--plus it is very TNT!

From the "New York Cook Book" --the original recipe from Horn & Hardart--it is absolutely delicious!

Horn & Hardart Baked Macaroni & Cheese

1 tablespoon butter
1 tablespoon all purpose flour
3 cups milk
1 teaspoon salt
Dash of freshly ground white pepper
Dash of cayenne pepper
2 cups shredded Cheddar cheese
1/2 pound elbow macaroni, fully cooked and drained
1/2 cup canned tomatoes, drained and chopped
1 teaspoon sugar

Preheat the oven to 350?F. Grease a 1-1/2 quart baking dish. Melt the butter in a saucepan over medium-low heat. Whisk in the flour, then add the milk, salt, and both peppers. Stir almost constantly until the mixture thickens and is smooth, 8-10 minutes. Add the cheese and cook, stirring, until it melts. Remove from the heat.

In a mixing bowl, combine the macaroni and the sauce. Stir in the tomatoes and sugar. Transfer the macaroni mixture to the greased baking dish. Bake until the surface browns, 30 to 40 minutes.
Serves 4 to 6
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I am also looking for a recipe for a white fruitcake that uses pineapple juice and butter in it--the women at my old church used to make it for Christmas, and I have never found a recipe quite as good. It's very dense, but light at the same time. I would love to make them for Christmas this year. They use candied fruits, but no citrus that I can remember. I think it had pecans, but maybe not... it's been years.
Sheryl from AZ

Preserving Your Treasured Family Recipes
Beginners first steps in Family History
Family Tree - The Stories Are The Key 
Genealogy and Family History Articles
Genealogical Research - Birth Certificates 
How to Find Your Irish or Scottish Ancestors
Making the Most of Census Records (Genealogy)
Preserving Your Treasured Family Recipes
Preserving Your Family History
There are Stories to be Told
How To Use The Census In Your Genealogy Research
How to Find Your Irish or Scottish Ancestors
How to Research Your Family Name

Wow, thank you to everyone who responded so quickly to my request for the Southwest Corn Chowder recipe. So far, I haven't found one that looks familiar but they all sound delicious and I will give them a try. Our daytime temperatures just dropped from 107 on Sunday to 70 degrees yesterday and this morning it was even colder - starting to be soup weather here in Northern California
Karen in CA

Hi Nancy--For Lori R-- Your request for "Caramelized Onions" triggered an old recipe of mine that I am cooking this weekend. I know, I know, hardly anyone likes liver but I do if cooked this way and you must have Caramelized Onions.

Liver And Onions

1 pound calves liver, sliced 1/4 to 1/2 inch thick
3 tablespoons butter
1 YELLOW onion sliced very thin
1 tablespoon sugar
1 tablespoon butter
salt & pepper to taste

Rinse the liver and remove the thin outer membrane if present.( I use frozen calves liver that is already sliced). Saut?the onion in 3 tablespoons butter over medium heat until softened. Stir in sugar and stir and cook until CARAMELIZED with a nice golden color. Remove onions and keep warm. Add butter and saut?the liver slices for about a minute and half per side. Serve onions on top and great with steamed spinach and glazed carrots.
Jim in Texas
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ancy, Ditto and Nancylanders: This is a question for Barb in San Diego who posted in the Tuesday newsletter that Jiffy (Chelsea Milling Company) has a "Tour Package" of various packages of the Jiffy Brand items available.

My question is: Can this package or other of their products be purchased on-line? I have searched their web sites and cannot find any place for placing on-line orders for their products. Their products are very limited at the local supermarkets in my area and I'd like very much to be able to try some of their different baking mixes.
Mr. Myron Drinkwater - Lake Forest, CA

For Nancy H. in Bowling Green, KY
Pick those pears now!! If you wait until you think they're ripe, they will be mushy. Pears are always picked green and allowed to ripen. Wrap each one separately and store in a single layer in a cool place. They ripen quickly. Good luck!
Sandy in Bountiful, UT

Hi Nancy: Wal-Mart this year in AZ they didn't carry plants! Imagine. A worker told me that it wasn't profitable enough. but they sure have Christmas stuff out in September.
TL

Looking for a recipe for minestrone soup, we eat at the Olive Garden a lot and I love theirs/
thanks, Sally in Pa

I can certainly sympathize with all those who can't find a good source for inexpensive sewing material. There are many places online from which you can get material, and I'd suggest spending an afternoon just 'searching the web' to see what's out there. Of course it isn't like wandering through a store, feeling the material, and succumbing to 'impulse' purchases, but one can find many good resources. We are lucky in the Northern VA area because we have a branch of "G Street Fabrics" that carries a large selection of reasonably priced material.
jeanlock in McLean VA

Nancy, I need help! We have a Beef Tenderloin and I have no idea how to cook it so that it stays tender. I don't have good luck cooking beef roast. I am hoping that our great cooks can help me.

Everyone have a great day. Susie Indy

New York Apple Smoothie

1 c. applesauce
1 c. apple cider
1 c. vanilla non-fat yogurt
1 c. crushed ice
1 T. maple syrup
1 fresh apple wedge
Cinnamon

Measure first 5 ingredients into blender & blend until smooth. Serve immediately, garnished w/ cinnamon on top & apple wedge on edge of glass. Healthy! Cinnamon lowers cholesterol! Easy for children!
Athena in DE
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Hi Nancy, Glad you like your books! Hehehe sounds like Ditto decided they are his, though! Enjoy!
Chris in NM

Comment
Ditto is has one rule - what is his is HIS and what is mine is HIS. Ditto feels the books are his because they now have his scent on them. Recently, I thought by giving Ditto his own drawer that he might give up my socks drawer. No such luck, he now has both my sock drawer and his new drawer filled with his toys. My socks are no where to be found in either drawer.
Nancy Rogers

Lori R., these are the best burgers and onions I have ever made or had! Also, I have made the caramelized onions for steaks! Oh yum! I get the whole thing, ?cause DH doesn?t like them. I don?t know if one type is better than any other, but I have used part red onion with mine and it just wasn?t the same. White onions would be fine, though.

Triple Onion Burgers with Caramelized Onions - TNT
from http://www.cookingclubofamerica.com

2 lb. ground beef chuck
1/2 cup finely chopped red onion
1/3 cup sliced green onions
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
4 garlic cloves, minced
6 onion sandwich buns, split

Caramelized Onions (recipe follows)

1. In large bowl, combine ground beef, red onion, green onions, salt, pepper and garlic; mix well. Shape mixture into 6 (4-inch) patties. Place on large plate. Refrigerate 30 minutes or up to 2 hours to blend flavors.
2. Heat grill. Place patties on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until no longer pink in center, turning once.
3. Serve patties on buns, topped with Caramelized Onions. 6 sandwiches

Caramelized Onions

2 tablespoons butter
1 tablespoon vegetable oil
2 lb. onions, halved, sliced ? 2 lg. sweet yellow onions
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/4 teaspoon sugar
3 tablespoons balsamic vinegar

1. Melt butter in large skillet over medium heat. Add oil and onions; stir to coat onions with butter mixture. Cover; cook 5 minutes or until onions begin to wilt.
2. Uncover; stir in salt, pepper and sugar. Cook over medium to medium-low heat 8 to 10 minutes or until onions are golden brown, stirring occasionally.
3. Add vinegar; stir to scrape up browned bits from bottom of pan. Serve warm. (Onions can be made up to 2 days ahead; cover and refrigerate.) posted under
Grilling on Nancy?s message board.
Chris in NM
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Since Halloween is coming soon, I thought I would share a couple of ideas here.

Halloween Face Paint

1 tsp. cornstarch
1/2 tsp. water
1/2 tsp. cold cream
2 drops food coloring

In a small mixing bowl, combine all ingredients, mix well. Posted under Halloween on Nancy?s Kitchen.
Chris in NM
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Creepy Clusters

What you'll need:
14 oz can of sweetened condensed milk
11 oz pkg. of DOVE? PROMISES? Milk or Dark Chocolate
16 oz pkg. of "M&M's"? Milk Chocolate Candies for Halloween
2 cups of chopped SNICKERS? FUN SIZE? bars
1 1/2 cup of miniature marshmallows
1/2 cup of unsalted peanuts

What to do:

1. Combine the sweetened condensed milk and the unwrapped Dove? Promises? in a microwave-proof bowl. Melt together for 1 1/2 minutes.
2. Cool slightly then add marshmallows, peanuts, 1 cup "M&M's"? Milk Chocolate Candies for Halloween and chopped Snickers? Fun Size? bars.
3. Drop heaping spoonfuls of mixture onto wax paper, then sprinkle on "M&M's"? Milk Chocolate Candies and let set to harden.

Makes approximately 3 dozen clusters.
Source: M&Ms
Marlaoh
http://www.nancyskitchen.com
Chris in NM
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One of our shuffleboard players brought this dish 2 weeks ago. It is so good! The potatoes were bought at our super Walmart.

Mr Dell's Original Potato Casserole T & T

You will need:
10 cups Mr. Dell?s Shredded Hash Browns
1/4 cup + 2 T. butter or margarine
1 can cream of chicken soup
12-oz. sour cream
1/2 cup milk
1/2 cup chopped green onions
2 cups grated cheddar cheese
1 cup crushed corn flakes
Salt and pepper to taste

Preheat oven to 375? F. Melt 1/4 cup butter or margarine and pour into 9 x 13 inch baking dish, then add 5 cups of Mr. Dell?s Hash Browns. (No need to thaw.) In separate bowl, mix soup, sour cream, milk, and green onions, then pour 1/2 of this mixture over hash browns. Salt and pepper to taste. Sprinkle one cup grated cheese on top. Add remainder of hash browns and pour remainder of mixture on top, salt and pepper. Sprinkle remaining cheese on top, then cover with crushed corn flakes. Drizzle two tablespoons melted butter or margarine over mixture and bake for 55 minutes.

MICROWAVE: Cook 16-20 minutes, turning dish 1/4 turn four times during cooking. Caution: Do not use metal baking pan when microwaving. -Dell E. Johnsen
http://www.mrdells.com/recipes/
Chris in NM
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This is for Karen in CA, who in the 9/25/09 newsletter was searching for recipe for corn chowder with ham and green chilies. If you do not want to do this in a crock pot or slow cooker, you could do it on the stove.
Robbie In

Southwestern Corn Chowder with Ham

5 potatoes, peeled and cubed
2 onions, chopped
2 cups diced ham
3 stalks celery, chopped
1 (15.25 ounce) can whole kernel corn, undrained
1 (15.25 ounce) can creamed corn, undrained
2 tablespoons margarine
Salt and pepper to taste
2 cubes chicken bouillon
1 (12 fluid ounce) can evaporated milk
1 4 OUNCES GREEN CHILIS UNDRAINED

1. In a slow cooker, place the potatoes, onions, ham, celery, corn, GREEN CHILIS, butter or margarine and salt and pepper to taste. Add water to cover and two bouillon cubes.

2. Cook on low setting for 8 to 9 hours and then stir in the evaporated milk. Cook for 30 more minutes.
Robbie In
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Just wanted to say thank you for the great veggie tips.

To Tennesseyanky your bean salad sounds great!
To Teresa NM I will check this out
To Teresa SC We love soups and this one sounds perfect!

Thank you for taking the time to answer. I get up everyday hoping to get inspired by this group. By the time I finish with the newsletter I am Starving!! But full of ideas.

Take care everyone
Barbara Wentzville MO

Dee RI/FL

Your recipe for Wine Cookies is almost identical to my grandmothers Ciambella. These are traditional Italian wine cookies and were made especially for men to dunk into their wine. They are an everyday staple in Italy even today and also continue the same in our family. Our recipe was also passed on by my great grandmother and I am certain all the women before her. I remember they mixed everything on the table without a bowl in sight. This is part of the memories of my childhood that I cherish.
Through modern invention I have made the process a little easier by using a food processor.

When we make our Ciambella we also form the dough into rings but we dip the top of each cookie into raw sugar crystals (no egg wash). Also, our baking technique is a little different so that they cook up light and crunchy and absorb the wine without breaking apart. They are fabulous cookie and you are right they are addictive.

Ciambella (Wine Cookies)

In a food processor whirl together to form a dough:

2 1/4 cups flour
1/2 cup white sugar*
1/2 cup wine (red or white)
1/2 cup canola, corn or vegetable oil
1 tbs baking powder.

Take about 1 tbs dough and roll into a log and pinch ends together to form a doughnut shape and dip into raw sugar. Place on greased cookie sheet. Bake 325 oven for 15 minutes and then take from oven (LEAVE OVEN ON)Place cookies on a cooling rack and place the cooling rack back on top of the cookie sheet and return to oven. Close the door and then TURN OFF OVEN.

Leave cookies in oven for another 15-20 minutes to air dry with the remaining declining heat of the oven. Remove cookie rack from oven and let cool on rack.
Recipe can be doubled. I have also used brown sugar (not too packed) for this recipe with good results.
Judy/Buffalo
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Good Morning Nancy, Ditto and basking Kitties, have you got room for me?

Nancy H, I normally have an endless supply of pears from a friend's tree. They are having a house built in their huge back garden this year and her pear tree has suffered - so no pears this year. One of our old apple trees is coming to the end of its time, so the DH plans to plant a pear tree this November. I used to do just a Pear and Ginger Jam, but in 2007 tried Pear and Lemon Jam and it was wonderful, lots and lots of great recipes can be found on Nancy's Message Boards, including the two printed here:
http://whatscookin.proboards.com/index.cgi?board=jam

Pear and Ginger Jam
Yield 2lbs

4 lbs of pears
4 lbs of sugar
2 Lemons
1 Dsp of Ground Ginger (this can be varied depending on your taste)

Peel, Core and quarter pears. Place in a large bowl and cover with sugar, leave overnight.

Turn into preserving pan, add grated rind and juice of lemons and ground ginger.
Initially stir over low heat dissolving sugar then bring to boil. Boil gently stirring all the time, until fruit becomes transparent and setting point is reached then jar it in sterilised jars.

I sometimes add a cube of hot crystalised ginger to one or two jars, for my ginger loving friends..

x x x x x
I made this jam last year and it was good. Stored them away in a dark cupboard. The DH decided he wanted something other than marmalade (my cheating one) with his morning toast and decided to try the Pear and Lemon. As I already said it was good when first made, but 8 months on and it's much better than just good, it's superb. One well worth repeating this year.
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Pear and Lemon Jam

2 kilos of pears (peeled, cored and chopped)
3 medium lemons (strained juice and zest)
1 kilo of granulated sugar
1 litre of water

Prepare the pears and place in a large covered bowl, to stop them browning.

Remove the zest from the lemons carefully to avoid adding the bitter pith. Set zest aside. Squeeze the lemon juice and strain.
Add the water, chopped pears, lemon zest and juice to a large heavy bottomed saucepan.

Simmer very gently until the pears are just soft.
Pour in the sugar and stir, over a medium/low heat until the sugar is dissolved.

Bring the heat up to a rolling boil. Allow to boil hard for ten minutes before testing for a set. If it has not reached setting point. Continue to boil rapidly, checking for a set every four minutes or so (set the timer for this). When the jam has set remove from the heat.

Allow the jam to stand for a few minutes, stir* and pour into warmed sterilised jars. Cover with screw top lids or wax disks and cellophane tops. Label when cold.
Store in a cool dry place.

*this standing and stirring time, helps prevent the fruit from floating to the top, or in some cases dropping to the bottom of the jar.

Just re-read this and would point out that the comment (my cheating one) refers to my marmalade, not to my DH he he he.
Sylvia <Scotland>
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All the Wal-Mart stores in California still carry a big selection of fabric, yarn and accessories. I questioned the leading sales gal in this area and she said nothing was changing.
Ella in Ca

Thanks to Barb for complete information concerning Jiffy Mix products. I appreciate knowing your findings.
Marvis in Texas

To Sher in Pa - In CA our Super Wal-Mart still carry fabric and all kinds of sewing notions. Maybe it is just the Super Wal-Mart in your area that doesn't carry fabric. In our area, JoAnn's Craft Store also has a fabric department. Used to be, almost all stores had a fabric department - Sears, Penney's, Wards etc.
Karen in CA

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

Our Prayer Requests
http://whatscookin.proboards.com/index.cgi?board=prayer 

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.