Address:
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.

Here are two salad ideas newsletter readers might enjoy with their grilled meals this holiday weekend.

Grilled corn, Tomato And Red Onion Salad

4 medium ears of corn, husked and silked
2 medium ripe tomatoes, chopped
1/2 cup red onion, minced
2 tbsp olive oil
1-1/2 tsp red wine vinegar
8 large basil leaves, cut in strips
Salt and pepper

Grill corn over medium fire, turning several times, until kernels are tender, or about 10 minutes. When corn is cool enough to handle, cut ears in half lengthwise with a chef's knife. Stand each piece on cut end and slice downward several times to remove all kernels. Place corn in a large serving bowl. Add tomato and onion. Drizzle with vinegar and oil; stir gently. Add basil, salt and pepper to taste; stir gently. Can be set aside at room temperature for 1 hour.
grannym IL
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Tomato Salad

12 medium tomatoes, diced (8 cups)
2 large red onions, diced (about 3 cups)
1/2 cup + 1 tbsp finely chopped sweet pickle
1 cup rice wine vinegar
10-12 lettuce leaves

In a large bowl, combine the first 4 ingredients. Cover and chill overnight. Using a slotted spoon, portion salad on lettuce leaves (3/4-1 cup salad mixture per lettuce leaf).
grannym IL
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Hello everyone!
Hope you are all having a blessed morning! I am so sorry about the variations in cooking times for the Italian Cheesecake--please, don't give up on it and increase the times until the center is done! It really is very good!

My request is one for T & T creamy salad dressings. I have a good Caesar, creamy sesame and a blue cheese, but would like some really flavorful other varieties for a salad bar dinner. I am not a bottled dressing person, and don't like low fat or fat free varieties (I'd rather use a little luscious dressing than a lot of so-so), so maybe someone out there has some tried and true ones that would be good on a salad bar.

Thanks so much for this wonderful newsletter and all the work involved in putting it together!
Sheryl in AZ

Harvest Cake (Low Fat/Low Sugar)

Mix until well combined and set aside:
1 cup flour
3/4 cup Sugar or Splenda
2 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. salt

Toss together:
1/2 cup peeled and grated apple(1 medium-sized apple)
1/2 cup grated carrot (1 medium carrot)
1/2 cup grated zucchini
1/2 cup chopped pecans or walnuts
Add to above until well coated w/flour/sugar mixture

In a separate bowl mix until well blended:
1/4 cup canola oil
1/4 cup buttermilk
2 large eggs

Pour over flour mixture and stir until just combined. Mixture will be stiff.

Pour cake into oiled/sprayed loaf pan. Bake 350 50-60 minutes. Cool 10 minutes before removing from pan and cool on rack.
Judy/Buffalo
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Dilled Deviled Eggs Recipe

12 eggs, hard cooked *
1/2 cup mayonnaise
1 tablespoon prepared mustard
1-teaspoon dill weed
2 medium sized dill pickles, diced
1-teaspoon juice from dill pickles
Pimento strips, optional

*To make shells easier to remove from eggs, place eggs in ice water right after they have completed cooking.

Carefully remove shells and cut eggs into halves. Remove egg yolks and set egg white halves aside.
Combine egg yolks with above ingredients, mashing the yolks and mixing well. Take a plastic food storage or zipper type bag and put the egg yolk mixture in it. Cut off the corner and squeeze enough into each egg halve to make a nice puff. Garnish with pimento strips if desired.
Miss K/ABQ,NM
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For those concerned about the pan size for the Log Cabin Chocolate cake, may I suggest a lasagna pan. It affords just a little more room than a 9" x 13" baking pan.
grannym IL

Hi! I work at a VA hospital and I'm SURE that any VA would appreciate any donated books for our veterans! !! I have seen them bring boxes of them to the VA and they are accepted. Thanks in advance for doing this if anyone chooses to do so! Also, yes, anyone can enter a VA hospital
for this purpose.
Joan in Ohio

Crockpot Spaghetti Sauce

This recipe is for a 4 quart crockpot, half it if your pot is smaller.
Makes 12 servings.

1 lb ground beef
1 lb ground pork
1 medium onion, chopped fine
2 (28 ounce) cans diced tomatoes, with juice
2 (6 ounce) cans tomato paste
2 (8 ounce) cans tomato sauce
2 bay leaves
5 cloves garlic, pressed
4 teaspoons dried oregano
1 1/2 teaspoons salt
4 teaspoons dried basil
3 tablespoons brown sugar
1 teaspoon dried thyme

Brown meats and onion in a skillet and drain well. Transfer to your crockpot. Add remaining ingredients and mix well. Cover and cook on low for 8-10 hours. Serve over hot spaghetti noodles.
Tona in Bama
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I would like to send a big heartfelt thank you to Chris in NM and Robbie in IN for the Kings Hawaiian Bread recipe. Thank you also to Suzie for the Crusty Round Bread recipe. I appreciate the suggestions from all of you that I could use most any bread recipe to make the bread bowl and especially thank you for telling me how to form it. I thought this was probably possible but I wasn't positive and didn't want to try it and end up with a mess. Thank you all very much and Nancy, thank you for all your hard work.
God Bless, Kathi in Nevada

For mj-indy September 2 newsletter:

This is very delicious:

Pumpkin Butter

1 3/4 cups solid pack pumpkin puree
1 cup applesauce
3/4 cup apple juice
1/2 cup brown sugar
1 teaspoon pumpkin pie spice

In a medium saucepan over medium heat, mix solid pack pumpkin puree, applesauce, apple juice, brown sugar and pumpkin pie spice. Bring mixture to a boil. Reduce heat, and simmer approximately 1 1/2 hours. Transfer to sterile containers and chill in the refrigerator until serving.

NUTRITION INFORMATION
Servings Per Recipe: 32

Amount Per Serving
Calories: 24 Total Fat: 0.1g Cholesterol: 0mg Sodium: 34mg Total Carbs: 6g Dietary Fiber: 0.5g Protein: 0.2g

Good Luck,
Barb in Ohio
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This is for Sandy Iowa, who in the 9/2/09 newsletter wanted recipes for a breakfast cookie ? pizza. This first appeared in the 6/7/07 newsletter

And was submitted by Ms. Jackie- South East Texas)

. I have other breakfast pizza recipes, but this is the healthiest one.

Robbie In

Breakfast Fruit Pizza
Makes 8 Servings

Crust:
1 cup quick cooking oatmeal
3 bananas
2 -1/2 cups raisin bran cereal
1 cup powdered milk

Topping:
1 (8 ounce) carton lite cream cheese
6 packets of artificial sweetener or sugar to your taste
1 teaspoon vanilla extract
4 Tablespoons fruit only orange marmalade or other fruit marmalade-jam

Use any of these of your choice:
2 cups sliced strawberries
1/2 cup sliced peaches
1/2 cup sliced or crushed unsweetened pineapple
1 medium sliced kiwi
20 black grapes- cut in halves

In medium size bowl, mash bananas, add powdered milk; mix until well blended. Mix in cereal, stir until blended. This will be sticky. Spray hands and a 12 inch pizza pan with cooking spray. Using hands and a fork, spread and press mixture evenly over pan . Bake for 12 to 15 minutes in 350 degree oven until lightly browned. Remove and allow to cool.

Spread cream cheese topping over cooled 'pizza crust' Top with fruit. May chilled for 25 to 30 minutes before serving, better if made and allowed to chill over night.

Makes 8 servings- approximately 240 calories per serving, 1 g Fat, 13 g. Protein, 44g Carb, 336 mg sodium

From the cookbook- "Cooking Lite and Eating Smart- Recipes for a Healthy Lifestyle"

(Ms. Jackie- South East Texas)
Tulah
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Outdoor Grilling Recipes
Marinade Recipes

My husband wants a Chocolate Vinegar Cake like grandma made. Has anyone have a TNT recipe for this. It doesn't sound like a combination I would like but would like to make it for my husband on his birthday in a couple of weeks.
Sharon

Donna/Buffalo, I made your Easy Chocolate Brownie Cake on Wednesday and took it to cantor rehearsal. Everyone loved it and, it is VERY easy to make. Thanks for the recipe.
grannym IL

Chicken and Tomatoes

4 boneless chicken breast halves
1/4 cup chopped onion
1/3 cup grated Parmesan cheese
1/2 teaspoon crushed rosemary
3 tablespoons flour
1 can (14.5 ounces) diced tomatoes with Italian seasonings
1 cup sliced mushrooms

Flatten chicken slightly. Coat with 3 to 4 tablespoons of the Parmesan cheese and then coat with flour. Sprinkle with salt and pepper. In skillet cook chicken in oil over medium-high heat until done. Remove to serving dish; keep warm. In same skillet, cook mushrooms, onion, and rosemary until soft. Add tomatoes; cook, uncovered, over medium heat until thickened. Spoon mixture over chicken; sprinkle with remaining Parmesan cheese. Serve chicken with sauce over spaghetti or other pasta.
Tona in Bama
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This is for Helen who is concerned about pan size. The rule of thumb is to compute the volume by multiplying the sides together i.e.. 8 x 8 = 64. Now you can look for a pan with that volume or at least close. There is a chart for this some place.
Anita in Camarillo

For Leah in the 8/29 issue:
Lemon Spaghetti
for Fish, Seafood, Pork, Ham, & Chicken

1/3 c. plain olive oil
1/3 c. grated fresh parmesan cheese
1/3 c. fresh lemon juice (2 - 3 lemons)
1 T. lemon zest
Salt & Coarse Pepper, divided use
8 oz. dried thin spaghetti
9 - 11 leaves basil, torn (has to be fresh basil)

Wisk together oil, cheese, juice, zest, & a good dash each of salt & pepper; hold at room temperature, chilling only if you will need to hold it longer than 2 hours.

Cook spaghetti al dente, about 6 minutes; reserving 1/2 c. water, drain well & return to the pot.

Pour on the sauce, add the basil, & toss till well blended. Add a little cooking water just as needed if spaghetti is too dry. Dust again with salt & pepper. Serve beside or under seafood or meat.

Serves 2 - 4; easy to double. This is really delicious.

For the person who wants to make their own round bread for dips, in the 8/31 issue, to make the dough in a machine & then finishing it in the oven:
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Round Caraway Rye

3/4 c. water
3 tsp. molasses, unsulphured is best but regular is O.k.
2 tsp. canola oil
3/4 tsp. salt
1/2 c. rye flour
1 1/2 c. bread flour
1 1/2 T. vital gluten
2 tsp. plus 1 T. caraway seeds, divided

Process all except the 1 T. seeds on Regular Dough cycle, using pre-heat function if you have it. At beep, if your machine has one, or at about 16 minutes into the kneading, add the 1 T. seeds. At end of cycle, on lightly floured board, punch dough down, cover it with the bread pan, and let it rest 10 minutes. Sprinkle parchment on a baking sheet with cornmeal. Roll & pat dough into a ball, move to parchment, cover with wax paper, and raise in a barely warmed oven for 20 to 40 minutes, or till doubled. Remove from oven to heat it to 375?; bake loaf for 10 minutes, then turn heat down to 350? and bake 20 - 30 minutes more, counting from the earliest time, for a total baking time of 30-40 minutes. Cool on a rack. Makes a good "bowl" for serving chili, stew, or for a dip. Stores well kept in plastic at room temperature, but crust softens.

This size serves about 8 with another appetizer & is easy to double if you want to serve more people. Just bake it longer & tap it on the bottom for the hollow sound to be sure it's done, about 12 minutes at 375?, then 35 - 40 at 350?. I have made it with spinach & spinach & artichoke dips, and saw a new one recently I want to try with roasted red peppers, cheese, & beer in it.
If I can locate the recipe! If any Landers have it, please send it in, I would really appreciate it.
Thank you Nancy. Marilyn in FL
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Super Easy Zucchini Bread With Cake Mix Recipe #248253
I love zucchini and I love chocolate, so as I am doing a bread fest in my kitchen. I jumped into making this with the pantry clean out and the garden veggies.
by Chef1MOM
50 min | 5 min prep 

Super Easy Zucchini Bread With Cake Mix Recipe
SERVES 24 , 2 loaves

3 eggs
1 1/2-2 cups shredded zucchini
1 teaspoon vanilla (optional) or almond extract (optional)
3 teaspoons butter, melted
1/2 cup chocolate chips (optional) or peanut butter chips, and
(optional) or chopped nuts (optional)
1 (18 1/4 ounce) box chocolate cake mix (any can be used)
1/2 cup sugar (may use less as reported by some but we like sweet)
1.In one bowl mix all ingredients. Will have some lumps and that is ok.
As we age those lumps are badges of honor!
2.Pour into 2 greased and floured bread loaf pans or 1 loaf pan and 12
muffin cups (lined).
3.Cook for 45 minutes at 350?F.
4.Muffins 25 minutes at 350?F.
5.* Elevation and fuel will vary temps and times. (ex. my propane oven
45 minutes, my DD electric oven 53 min for loaves and similar for
muffins).
6.** Tastes great with orange flavor as well, DD made with strawberry
cake mix.
7.*** NOT as dense as a quick bread but tastes oh so good and light.
8.An aditional note: this freezes very well as muffins or bread/cake. I double wrap in plastic and then into a freezer bag. To thaw i take out of freezer bag and let come to room temp, take off plastic and20set on paper towels to absorb any excess moisture. To warm just put into a warmed oven or microwave for 30 seconds in a paper towel.

This is a recipe I found on Recipezaar.com. I will try it very soon. The reviews were all very good, and you could use any flavor of cake mix. A couple of the reviews used spice cake mix. Another review made one loaf and 12 muffins to freeze.
Brenda in IN
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Buckeye Bars

1 chocolate cake mix or devil's food, 2-layer size (about 18 1/2 ounces)
1/3 cup melted butter
2 eggs, lightly beaten
1 cup chopped peanuts (You can also use pecans, walnuts or other nuts, if you prefer.)
1 can (14 ounces) sweetened condensed milk, Eagle Brand
1/2 cup creamy peanut butter

Butter a 13x9x2-inch baking pan.

In a large mixing bowl, combine the cake mix, melted butter, and eggs; cut in with  pastry blender until evenly mixed and crumbly. Stir in chopped peanuts. Reserve 1 1/2 cups of the crumbs and press remaining crumbs over the bottom of the prepared baking pan.

In another bowl, combine sweetened condensed milk with the peanut butter until well blended. (I microwaved the mixture for 30 seconds to make it easier to mix.) Spread peanut butter mixture over the crust layer. Sprinkle

with the remaining reserved crumbs. Bake at 350? for 17 to 20 minutes, or until set. Cool before cutting. The original recipe called for it to be baked for 25 ? 30 minutes, but at least in my oven that would be far too long and cause the mixture to burn.
Robbie In
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Nancy thank you for all the work it takes to send out the newsletter. In the 8/28 newsletter Linda in Michigan was wanting a recipe for Olive Garden House Dressing. I have had the following recipe for at least 4 to 6 years and it has not failed me.

Olive Garden House Dressing Clone

1, 16 oz., bottle Paul Newman's oil & vinegar dressing
2 cloves garlic, peeled and minced or mashed, or 1? tablespoons jarred minced garlic
1 teaspoon dried basil
1 teaspoon dried oregano
6 pkgs. Sweet and Low or 2 tablespoons Splenda
? to 1 cup Romano cheese

Put ingredients into the bottle of dressing and shake well. Refrigerate 24 hours before using. We use the Splenda. Can use more garlic if you wish.

Everyone have a great day. Nancy and 4 legged associate take care, stay safe and cool.
Susie Indy
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Barb - La Porte, IN is looking for zucchini bread using a cake mix. T & T

Zucchini Bread

1 (18.25 ounce) box spice cake mix
3 eggs, beaten
2 cups grated zucchini (don't drain)

Mix all ingredients to moisten, then beat 3 to 4 minutes to blend well. If it seems a little dry, add 1/2 cup applesauce. Divide evenly in 2 greased loaf pans. Bake at 350 degrees F for 55 to 60 minutes until it tests done with a wooden pick.

NOTE: If you can't find spice cake mix, use yellow cake mix and add 2 1/2 teaspoons apple pie spice mix. Cake mix bread on www.recipegoldmine.com
Chris in NM
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Sandy from Iowa, yes, indeed there are breakfast cookies! I think this must be the one you are looking for!

Raisin Breakfast Cookie

In a bowl place and set aside for 20 minutes:
1 cup boiling water
1 cup raisins (OR dried dates, figs or apricots)

Add to raisin mixture the following and combine:
1 cup shortening
3 eggs beaten
1 cup sugar
1 1/2 tsp cinnamon
3 1/2 cups flour
1 tbsp baking powder

Drop by tablespoon (or small ice cream scoop) onto greased cookie sheet. Leave a little space for them to settle. Bake 350 until golden on the bottom. Serve plain or dusted with powdered sugar. Judy/Buffalo in the 11/14/08 newsletter.
Chris in NM
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This is for mj-indy who in the 9/2/09 newsletter requested recipes for pumpkin butter. If you still have the jar of pumpkin butter and it has the ingredients listed, you can check to see if they used white sugar, brown sugar or a combination. Both of these recipes are delicious, it is just a matter of preferences as to whether you like it with white sugar or brown sugar.

Pumpkin butter is a great Christmas gift by itself or you could include a loaf of homemade bread on which they could use the pumpkin butter. Feel free to increase or decrease the amount of spices in either recipe to meet your taste preferences.
Robbie In

Pumpkin Butter

6 c. mashed pumpkin (canned or fresh)
4 tbsp. butter
1 lb(2 cups) . sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves

Mix all ingredients in a large saucepan. Cook and stir over low heat until thick. Pour into clean jars and store in refrigerator. Use the same as jam or

apple butter. Spices may be adjusted to taste.
Makes about 8 cups.
Robbie In
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Pumpkin Butter

16 oz. can pumpkin
4 tbsp. butter
3/4 c. firmly packed brown sugar
1/4 c. honey
1 tbsp. lemon juice
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves

In medium sauce pan, combine ingredients. mix well. Bring to boil over medium heat, stirring frequently. Reduce heat, simmer 20 minutes or until thickened, stirring occasionally. Yields 2 cups. Pumpkin butter may be stored in refrigerator several weeks or can be frozen.
Robbie In
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Susie's Quick Orange Sunshine Cake

1, 2 layer, box yellow cake mix
1 can mandarin orange segments, including juice, reserve 5 segments for decoration
1/2 cup oil
4 eggs

Mix as usual. Pour into 3 prepared 8" round cake pans. Bake at 350?F for 25 to 30 minutes.

Frosting
1, 9 oz., carton Cool Whip
1, 15 oz., can crushed pineapple, drained
1, 6 oz., vanilla instant pudding

Frost cake as usual, arrange reserved orange segment, pinwheel fashion, in center of cake top. Refrigerate until ready to serve.
Susie in Indy
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For Sandy in Iowa (9/2):

Good Morning Cookies

1/4c. margarine or butter
1/2 c. packed brown sugar
3/4 c. whole-wheat flour
3/4 c. apple sauce
1/2 c. rolled oats
1/3 c. 100 per cent wheat bran
1/4c. non-fat dry milk powder
1 egg white
1/2 t. baking soda
1/2 t. ground cinnamon
1/4 t. baking powder
1/8-1/4 t. ground cloves
1/4 t. salt
1/2 c. raisins
1/4 c. chopped walnuts
1/2 c. soft-style cream cheese or peanut butter

In mixer bowl beat butter & brown sugar until well combined. Add flour, applesauce, oats, bran, milk powder, egg white, soda, cinnamon, baking powder, salt & cloves.

Beat on low just until combined. Stir in raisins & nuts. Spray
baking sheet w/non-stick spray. Drop dough by rounded tablespoons 2-3 in. apart onto baking sheet.

Spread dough so each cookie is about 2" across.
Bake 375 for 10 min. or until set.
Cool on wire rack.

Spread bottom of half cooled cookies w/ 1T cream cheese or peanut
butter; top
w/remaining unfrosted cookies. Chill until serving or wrap &
freeze. If frozen, let thaw in refrigerator overnight. Makes 8 large sandwich cookies. (Source: newspaper clipping, Better Homes and Gardens recipe)
Athena in DE
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Breakfast Cookies

2/3 c. lite pancake syrup
1/4 c. dark brown sugar, packed
3/4 c. smooth natural-style peanut butter
2 T. vanilla extract
1 large egg (omega 3 type)
1 T. egg substitute or egg white
3/4 c. whole-wheat flour
6 T. white flour
1/2 t. baking soda
1/4 t. salt
3/4 c. rolled oats
3/4 c. dried fruit such as raisins, currants, or dried cranberries
2 1/2 c. high-fiber toasted oat cereal rings (like Trader Joe's Organic High Fiber O's)

Preheat to 375. Coat 2 nonstick baking sheets w/baking spray. In large bowl, combine pancake syrup, brown sugar, peanut butter, vanilla, egg & egg sub. & beat on med. til smooth. In med. bowl, combine whole-wheat flour, white flour, baking soda, & salt w/whisk. Pour into bowl w/ peanut butter mixture, beat on low just until blended. Stir in oats & dried fruit & toasted oat cereal by hand w/ spatula.

Drop slightly heaping 1/4 c. dough per cookie onto sheets (6-7 per baking sheet; flatten to about 3/4 in. thick. Bake 10 min. or until lightly browned. Cool on sheet or wire rack. Store in sandwich bags at room temp. up to 2 days or in the freezer up to 2 mo.
Makes 12-14 jumbo breakfast cookies. 214 cal.
(Source: Unknown)
Athena in DE
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Hi everyone, years ago my MIL made the best molasses cookies I've ever had. They were the fat, rolled, cut out kind, not the ones you drop in sugar, and I know she used lard. She gave me the recipe but mine do not taste like hers. I didn't use lard since my husband has a cholesterol problem so that's one reason they aren't quite the same. However, years later she used shortening and they were still great. Another problem is that her recipe doesn't state an exact amount of flour. Does anyone have a recipe that is TNT?
Thanks, Betty in ME

Lentil Salad

1 1/4 cups dried lentils
3 tablespoons fresh or frozen lemon juice (never bottled)
1 1/2 tablespoons olive oil
1/2 teaspoon dried thyme
S/P to taste
1 garlic clove, crushed
1 1/2 cups quartered cherry tomatoes
1 cup diced cucumber
1/2 cup crumbled feta cheese
1/3 cup thinly sliced celery

Place lentils in a large saucepan; cover with water to 2 inches above lentils, and bring to a boil. Cover, reduce heat, and simmer 10-20 minutes or until still a little firm and not mushy. Drain well, and set aside.

Combine lemon juice through garlic.
Add lentils, tomatoes, cucumber, cheese, and celery to lemon juice mixture; toss gently to coat.
Judy/Buffalo
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Zucchini Patties

1 small grated zucchini
1/4 cup feta (crumbled)
1/2 cup flour
1 egg
1 chopped green onion
1 tsp dill
salt and pepper to taste
2 tbs oil

Mix the zucchini, feta, flour, egg, green onions, dill, salt and pepper in a bowl. Heat the oil in a pan. Spoon the zucchini mixture into the pan to form patties and cook until golden brown on both sides, about 4 minutes per side.
Judy/Buffalo
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Hi Nancy,Ditto and recipe friends,
I was wondering if anyone ever cooked a ham in the crock pot? If so please send your recipe.

Nancy you are still the best! I am sure Ditto helps a lot too!
Brenda/N.Alabama

I am wanting some help.
Out of an old Pioneer women' Cookbook was a recipe for
City Chicken.
I wonder why that name.

City Chicken

1 lb veal, cut into cubes
1 lb pork cut in cubes
1 1/2 cups bread crumbs
4 eggs, well beaten
salt to taste
pepper to taste
2 onions, sliced thin
1 glass water
2 cups oil

Cut meat alternating skewers. eggs, roll into bread crumbs Remove from skewers. Fry until lightly brown in cooking oil Place in a single layer in a baking dish. Saute onions and pour over meat Add 1 cup water. pour Cover with foil and bake @ 350 degree oven. A until tender approximately 1 hr.
Carroll S
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Thisis for mj-indy asking for a recipe for pumpkin butter. At the top of the newsletter there is a Google search. Just type in pumpkin butter and click on search. A link to Nancy's Kitchen will show up and click on that for a pumpkin butter recipe.
Connie in TX

Judy in Alaska,
In the Sept 1, 2009 newsletter, you had a recipe for a Pecan Pumpkin Dessert, which sounds really good, in the recipe its asks for is that 1 and 1/2 cups pecans and in the frosting is that 1 and 1/2 cups powdered sugar.
thanks, Sally in Pa

This is to thank so many people for responding to my search for recipes for Bishops bread & Olive Garden Italian dressing. Thank you to Victor in Chandler,AZ, Chris in NM, Southern Lou, & Connie in TX for the italian dressing recipe. Thank you to Mary in Va, Robbie in IN, Celia Maine & Trish in Illinois, & PJ in MB for the Bishops bread recipes.

Thank you Nancy for such a wonderful newsletter where everyone is so helpful to help each other. You're the best!! Hugs to all,
Linda in Michigan

Greetings to Nancy and her Landers,

A few years ago, I had a recipe for a parmesan cheese bread made in the crockpot. It was delicious (and oh, so easy!). I shared the recipe with a few friends but each of us seems to have misplaced it. I would so much enjoy getting the recipe, and if it isn't the same, that's okay. Actually, any bread recipe made in the crockpot would be welcome.

Thanks so much,
Judy from Tonopah NV (formerly from Jackson Hole)

Southwestern Potatoes

6 tablespoons oil
5 baking potatoes, peeled and cut into 1/2" cubes
2 large green bell peppers, cut into 1/4" strips
2 onions, thinly sliced
1 large tomato, cut into 1/4" dice
1 teaspoon minced garlic
1/2 teaspoon pepper
1/2 tablespoon salt
2/3 cup shredded jack cheese
2/3 cup shredded cheese
*Slice jalapenos (optional)

Heat oil in a large nonstick skillet over medium heat. Add potatoes and cook, stirring frequently, until potatoes are barely tender, about 15 minutes. Add bell peppers, onion, tomato, garlic, pepper and salt and cook until onion is softened and potatoes are tender, about 10 minutes. Spoon mixture into baking pan or oven proof casserole. Lay sliced jalapenos, next. Sprinkle jack and cheddar cheeses on top. Bake at 350 degrees for 5 minutes or until cheeses melt. Serve immediately.
Serves 6 to 8.
Tona in Bama
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Onion Soup Burgers

1 pound ground beef
1 can Campbell's French Onion Soup
4 slices cheese
4 round hard rolls, split

Shape beef into 4 patties, 1/2" thick. Cook patties in skillet until browned. Pour off fat. Add soup. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Top with cheese. Serve on rolls with soup mixture for dipping. Makes 4 servings.
Tona in Bama
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