In the October 7th newsletter Adrienne was asking for some ideas for dessert. I have made these for various occasions and they go over real well.
Bonnie in Washington

Supreme Rice Cereal Bars
Yields - 60 bars (5 dozen

2-1/2 cups chunky peanut butter, divided (I used creamy as cannot eat nuts)
1 cup light corn syrup
1 cup packed brown sugar
4 cups crisp rice cereal
1/2 cup (1 stick) butter, softened
1/3 cup milk
1/2 pkg. of 3.3 oz. (or 4 serving size) instant vanilla pudding mix
4 cups sifted powdered sugar
1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
GREASE 15 x 10-inch jelly-roll baking pan.

HEAT 2 cups peanut butter, corn syrup and brown sugar in large saucepan over medium heat until mixture is nearly smooth; remove from heat. Stir in cereal until coated. Quickly press cereal mixture onto bottom of prepared pan; set aside.

COMBINE butter, milk and pudding mix in large bowl until well combined. Gradually stir in powdered sugar until smooth. Spread pudding mixture evenly over cereal mixture.

HEAT morsels and remaining peanut butter in medium saucepan over low heat until melted and almost smooth. Spread chocolate mixture over pudding mixture. Refrigerate for about 1 hour or until chocolate layer is set. Cover; refrigerate for an additional 4 hours or until firm. Cut into bars.

NOTE: May freeze for longer storage.

NOTE: I can not eat peanuts so used creamy peanut butter.

Hello,
Just wanted to let you know it is our Canadian Thanksgiving.
Blessings, Christine Gullickson

To Lynda of MS (Oct. 7, 2006 newsletter)
Thanks for the hint to make the newsletter in bigger print. It certainly does the job and makes it easier on the eyes. Thank you very much!

Thank you Nancy for all the excessive time you put into the newsletters to make them a success. Without you, we Nancylanders wouldn't have a newsletter. Thank you ever so much!
Give your fur babies a "fur rub" for me.
Eleanor, Gainesville, VA

A big thank you to Lynda in MS for her tip on enlarging the print on the computer screen. Not only do I appease me addiction to copying all the recipes on your site Nancy, but now I can finally see them more comfortably! Thank you again for your great newsletter.
Judie/So.Calif.

A message regarding larger print was also sent in by Sharon in TN

October (has costume idea, roasted pumpkin seed recipes)
Pumpkin (fresh and canned pumpkin recipes)n
Halloween Treat Recipes

Dear Nancy Staff, and fellow cooks: I would like to share a few of my TNT recipes with you from friends, family and my own cooking. This relish is from a friends mother and keeps in refrigerator until all eaten

Mrs Nordoff's No Cook Tomato Relish
15-20 firm tomatoes
5 green peppers
10 onions
2c celery
Fine chop all veggies ,
place in a large bowl and cover with 1\2c salt let stand for 21\2 hrs.
then drain for 45 min
to tomato mix add:
3c vinegar (I use cider vinegar) mixed with 4c sugar and 1oz. mustard seed mix well
store in refrigerator for 24 hours to season before using.

Mom Ada's Sandwich spread
1 gallon green tomatoes [fill a gal. container with med size green tomatoes heap up]
1 quart onions [about 2 pounds]
6 each red and green peppers
2 bunches of celery
Grind all together add 1 cup of salt let sit 1 hour then drain dry

Add 2 lb sugar 1 qt vinegar [cider] 1 qt sweet pickles ground cook over med heat 1/2 hr then you may can in pt jars [6-8 yield] in hot water bath 15 min or let mix cool and add 11\2 pt mayo and a small jar mustard [Original recipe said 10cent jar of mustard
If you can when jar open add 1/2c mayo and 1Tbs prepared mustard.
This was a favorite of the children I'm my husbands family [all 12 of them] they had it on a biscuit when they came home from school
this is a good relish without the mayonnaise

This is a personal favorite of mine no one can guess the ingredients a great relish

Turnip Onion Relish
5cups shredded turnips
2 cup fine chopped onions
4 tsp. salt
4 cups sugar
3/4 tsp paprika
3 cups white vinegar
1 tsp yellow food color
combine turnips onion and salt
let sit for 1 hour then drain well
Combine vinegar sugar paprika bring to a boil add turnip mix
Simmer for 1 min Yes that is ONE min.
Place in pt jars
Process 5 min in hot water bath

And for an encore. Recipe at least 100yr. old She made a bushel basket full every morning
in her wood stove to fed family and farm workers

Mom Ada's buscuits (small size version)
2cups unbleached flour
2 heaping tablespoons lard
1 lg. Tablespoons baking powder
1 tsp salt
3/4 cup liquid (1/2 milk 1/2 water)
Mix dry ingredients then cut in lard until mix looks like oatmeal. Stir in milk slowly until mix forms a ball. Roll out on a floured board cut, place on a nongreased pan cook @350 for 15 min.

Notes
Lard can be fond in most grocery stores close to the butter. These biscuits stay soft if placed in a plastic bag when cool

Hope that you'll enjoy these recipes
Barb from Md,s Eastern Shore

Many years ago I lived in New Jersey and used to make (and buy) individual meat pies. They were filled with potatoes, carrots, onion, etc, in pastry that was folded over and baked. We would eat them with catsup. I can't remember how to make the pastry. It was not quite the same as pie pastry. Does anyone have a recipe they are willing to share? Thanks in advance.
PatZ from Texas

Thank you Linda in MS for the pumpkin cookie recipe from Pillsbury - that’s the one I was looking for - thank you, also my Will (son) thanks you too,
Laura in CT

CHICKEN ENCHILADAS

1 chicken cooked and deboned (I use one of our "Happy Jack BBQ"
chickens)
1 16 oz carton sour cream
1 can Cream of Chicken soup
1 bell pepper, chopped
1 onion, chopped
1 tablespoon chili powder
1 bag shredded cheddar cheese
1 bag mozzarella cheese
10 flour tortillas

Cook onions, peppers and chili powder until tender. Mix Cream of Chicken soup and sour cream together well; set aside. When peppers are ready, combine with chicken and one tablespoon of soup/sour cream mixture to bind.

For each tortilla, spoon 1/4 of chicken mixture into the center and roll. Do this until all tortillas are used. Place tortillas in a glass casserole dish. Pour soup and sour cream mixture over top; sprinkle with cheeses. Bake in 350°F oven until bubbly and slightly brown about 30 minutes.

Tona in Bama

For Adrienne needing a dessert to take to a baby shower. Have you thought about a chocolate chip cheese ball?

A sweet switch from the usual cheese ball. Cream cheese and butter are sweetened and blended with miniature chocolate chips, then rolled in chopped pecans."

Original recipe yield: 32 servings

1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans

In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour. Roll the cheese ball in finely chopped pecans before serving. I like to serve with graham cracker sticks, but for a baby shower those little Teddy Grahams would be nice.

Tona in Bama

Lemon Swirl Cheesecake
16 ounces cream cheese
1/2 cup granulated sugar
1/2 teaspoon pure lemon extract
2 eggs
1 (9-inch) graham cracker crust
1 (15 ounce) can lemon pie filling, divided
Mint leaves or lemon twists (optional)
Whipped cream

Mix together cream cheese, sugar and lemon extract until smooth and creamy. Add eggs and mix well. Pour into prepared crust. Spoon about 1/2 can pie filling on top and gently swirl with a wooden pick or knife. Bake at 350 degrees F for 40 minutes or until center is set. Cool to room temperature and refrigerate. Garnish with mint leaves or lemon twists if desired.

Serve with remaining pie filling and whipped cream.

Tona in Bama

This is for Marcia in Mt. Airy. We have a good chicken noodle soup that
we use at church. It's been a big favorite with the men at a couple of
Pastor's luncheons.

Creamy Chicken Noodle Soup
2 qt water
8 chicken bouillon cubes
3-4 cups uncooked egg noodles
1 T. minced parsley
2 (10 e/4 oz) cans condensed cream of chicken or cream of celery soup (or
one of each)
1-2 cups cooked chicken
1/2 cup sour cream

In a large saucepan, bring water and bouillon cubes to a boil. Add noodles and parsley; cook uncovered until noodles are tender, about 10 minutes. Do not drain. Add soup(s) and chicken. Heat through. Remove
from heat; stir in sour cream. Yield 10-12 servings.

Lesleigh in PA

This is for Mary from Claremore OK wanting Cake ball recipe, in the Oct 8 Newsletter. There was one called Red Velvet Bon Bons in the Oct 3 Newsletter. Sure sounds like what she is looking for. I am planning on making them with my grandchildren during the Holidays.
Sandra from Oregon

Cajun Double Chocolate Fudge >>> My Version
1 pound milk chocolate chips
1 pound semi-sweet chocolate chips
2 1/2 tablespoon butter
1 pint marshmallow cream
2 cups chopped walnuts
1 12-ounce can evaporated milk
4 cups sugar
2 tablespoons of ground or minced jalapeños

Lightly butter one 9x13" pan. In a large bowl, combine the milk chocolate, semi-sweet chocolate, butter, marshmallow cream, and nuts. ground or minced jalapeños. Combine the evaporated milk and sugar in a large saucepan over medium heat. Stir constantly and bring to a boil for 4 minutes. Pour hot sugar mixture over chocolate mixture and stir with large spoon until well blended (do this quickly before fudge begins to harden). Once this is well blended, pour fudge into a buttered 9x13" baking pan. Spread out and smooth into pan. Set aside to cool and harden, about 6 hours. Cut into squares when ready to serve.
Johnny

Hi Nancy and all, I made the grape salad for Homecoming at church yesterday and they almost licked the bowl! It was wonderful and want to thank whoever sent it in.

Nancy I also want to thank you for a wonderful recipe exchange. I love reading all the letters as much as getting the recipes.
Hug your fur babies for me.
Brenda/Alabama

To Sandi Hutson in Jasper Tx: Referring to your recipe for Pecan Delight Pie in the Oct.7 Newsletter, can this be made with Splenda, Low or Fat Free Crackers, and Cool Whip Lite or Free?
Dee, IL.

ps. Roses to Nancy!

To Caroline in MO (10/6). The Kraft locator was great, but gave the name of the store I've hounded about getting cheese garlic, and they say they can't. They only carry Italian and another kind.

Kathleen in Hudson Valley (10/6). I would be happy to send check or money order for product and postage prior to you sending. Don't know how this works thru Exchange, but will be watching for directions.

THANKS to both of you for your fast reply to request and big THANKS
to Nancy for this great newsletter. Jodi in In

Hi all. My daughter-in-law was telling me that she had heard of a Chicken Dressing Dumpling recipe. I think the dumplings are made of dressing instead of the usually biscuit dough. Does anyone have the recipe that they would share? I'm getting so many good recipes from this site. I love it.
Jean in TN.

There was a lot of "talk" a few weeks ago about buying Whip 'n Chill through the Vermont Country Store. Was anyone actually able to get the chocolate flavor? When I emailed the Vermont Country Store to ask if they would be getting more in, I received what seemed to be a form letter stating that they were sorry they didn't carry the product I wanted, and I could fill out a form for them to try to locate it for me. Their website has the strawberry and vanilla flavors, but no chocolate. My mom used to make the best chocolate pie with it when I was a kid, and I would really like to find some.
Cindy

I am still far behind on reading my emails but for Marcie in Sept. 24 email, this is the broccoli salad my family loves

Broccoli Grape Salad
1 bunch broccoli, chopped into bite size
1/2 c. green onions chopped
1/2 c. toasted slivered almonds
1 c. celery chopped
1 c. seedless grapes halved or raisins
1/2 lb. bacon, cooked, crumbled
Dressing:
1 c. mayo,2 T. white vinegar, 1/3 c. sugar
Mix all but bacon and dressing. Put this on just before serving.
Hope this is what you are looking for.

Bobbie in NC

Hi again Nancy, I don't know how but I missed the recipes for the dog treats. I would love some for my babies. They love peanut butter, meat, apple, well just about anything. Please tell me when they were in the newsletter so I can look them up. Again thanks everyone for a great letter and thank you Nancy for getting us together. God Bless.

Linda in GA

Turkey Sidekick Stuffing
(256 cal., 2g fat- great for portion control- freeze, then microwave 1-2 at a time)

4 T. light butter, melted
1 c. liquid egg substitute
1 c. fat-free reduced sodium chicken broth
1 loaf (16 oz) day old bread (16 slices) cut in 1/2 in. cubes
1/2 c. minced scallions
1/2 c. chopped celery
1 c. dried cranberries
1/4 c. chopped parsley
1 t. grated lemon peel
1/2 t. black pepper
1/4 t. salt
1 t. poultry seasoning

Preheat oven 375. Coat 16 muffin cups w/cooking spray. In large bowl, combine butter, egg substitute and broth. Add remaining ingredients, & toss to combine. Set aside 15 min. Pinch bread; if dry, add 1/4 c. warm water. Toss. Mixture should be soft & spongy, but not mushy. Spoon into muffin cups w/ an ice cream scoop. Bake 20-25 min. 8
servings.

Athena in DE

I've enjoyed all the discussion about cornbread and milk and all of the similar memories we share.
Kim in TX you are right. My grandma's Johnny Cake was sweet. My husband was a pastor in Tennessee for five years where we had a mixture of southerners and northerners in our congregation. The southern women made their cornbread with no sugar and the northern women made their with sugar. Both were delicious. Kind of the opposite with our Iced Tea the northerners preferred no sugar and the southerners sweet tea. (lol)
Leslie in Texas - What is chocolate gravy and how do you make it?

Melinda in Chattanooga - My grandma's Johnny Cake was baked and leavening in it. I think it had evolved over the years as baking evolved because you are right about the original johnny cake being fried corn cakes and it was the Native Americans that originally taught colonists how to make them. I saw on the web that their are even festivals celebrating these fried cakes. I'll be trying your recipe for my family soon!

I love food history and customs. Thanks Nancy for bringing us all together to share these memories and information!
Amy in Fort Wayne, Indiana

Adrienne
About the baby shower. Why not try baby items like cream puffs or éclairs the ones they sell in the grocery store freezer or mini muffins or an assortment of donut holes. Or mini cheesecake bites in muffin tins. Just a thought.
Judy/Lola

Nancy, A friend offered to fry catfish filets for our party. My husband and I insisted that we help prepare the fish for frying since he had a specific method. We made a note of his instructions. First, always start with fresh, unfrozen catfish (frozen fish may already have bad taste set). Buy the medium size filets (I think around 6 ozs; don’t buy large filets as the meat is too coarse and don’t buy small). Fill sink about half full of water and add about ¼ cup salt and ¼ cup vinegar. Add some of the fish and let soak 15 or 20 minutes, swishing around occasionally. Remove from water and drain fish. Next, remove fat and blood. Center of filet sometimes has to be V-cut to remove sac that holds blood, etc. This step removes a lot of the “nasty” taste sometimes found in eating fish. Cut filet into strips (we cut up-N-down, not crosswise), making 3 to 4 strips per filet. Next, wash, wash, wash to remove all white looking stuff (fat and other unwanted) and blood. Squeeze fish to remove water and drain on paper towel to remove excess water. Layer between two pieces of freezer paper and store in refrigerator (he cooked ours the next day). When ready to cook, roll in coating (don’t have recipe) and be sure to use peanut oil for frying.

This is a very messy job but worth it. We did 30 pounds (not a smart idea unless you have good help). You will need a cutting board and a sharp knife for removing fat and blood, and for cutting catfish into strips. I keep discarded heavy bath towels for such jobs as this; just place a folded towel under cutting board and on all around counter top. Also, when I am doing a lot of kitchen work, I have some water, bleach and soap in my washer (turned off) and toss in any dirty or unwanted cloths as I go. When through, turn on the washing machine.
PeggyNELA

Nancy, you definitely are a saint to work so hard for us. Can't even imagine working 10 hours to solve a problem with the computer. I DO know that you are very, very good with it - but you have to be patient as well. Thank you so much. Saturday and Sunday's issues were well worth waiting for.

FOR ADRIENNE - needing a dessert for a shower. I have made these for many parties and they are always a success. Easy to make and easy to transport as well.
They will complement any cake that is served at the shower.

Pina Colada Cups
1/3 C chocolate cookie crumbs
1 pkg cream cheese - can use low fat
2 T sugar
1 8 oz. Can crushed pineapple
1 C toasted coconut
2 C thawed Cool Whip topping

Divide the cookie crumbs among 12 lined muffin tins. Mix the cream cheese and sugar until light and fluffy. Add the pineapple and toasted coconut. Stir in the Cool Whip. Spoon mixture over cookie crumbs. Top with additional toasted coconut. Freeze until firm about 4 hours or overnight. Before serving let stand at room temperature for 10 minutes. Makes 12 servings.

To "jazz" it up for a party, I use foil liners for the muffin tins - available at craft stores.
Then when they have frozen, I will drizzle melted chocolate over the tops and top with a stemmed cherry. There are never any left.
They are very light and yummy.

Source: Kraft Kitchens

Thanks, Mary, for sharing the Hillvilla Pumpkin Pie recipe in the Oct. 7th newsletter. I will be giving it a try soon.

A suggestion to members: since this recipe was for a restaurant which would be making many pies, the recipe for their Special Pumpkin Pie Spice called for tablespoon measures, totalling 3/4 cup. That's a lot!

For most of our purposes, we could change all of those Tb. measures to teaspoon measures (the total amount would then be about 1/4 cup).

So:

Hillvilla Special Pumpkin Pie Seasoning Mix (for 1/4 cup)

4 tsp. Ground cinnamon
2 tsp. Ground allspice
2 tsp. Black pepper
2 tsp. Salt
1 tsp. Ground nutmeg
1 tsp. Ground cloves
1 tsp. Ground ginger

Combine cinnamon, allspice, pepper, salt, nutmeg, cloves and ginger. Store in an airtight container for use in other baking. Makes about 1/4 cup.

OR -- to make just enough for one pumpkin pie, with only a bit left over:

Hillvilla Special Pumpkin Pie Seasoning Mix (for 3-1/4 tsp.)

1 tsp. Ground cinnamon
1/2 tsp. Ground allspice
1/2 tsp. Black pepper
1/2 tsp. Salt
1/4 tsp. Ground nutmeg
1/4 tsp. Ground cloves
1/4 tsp. Ground ginger

Combine cinnamon, allspice, pepper, salt, nutmeg, cloves and ginger. Store in an airtight container for use in other baking. Makes about 3-1/4 tsp.

Hope this proves handy.
Jeff

Hi Nancy, Siggy, Ditto and everyone in Nancyland. Nancy, you have outdone yourself again as usual getting the newsletter up and running again. We can tell you truly love your work in the efforts you put forth in bringing great joy to us cooks and keeping us in smiles from day to day. What would we do without you and we thank you so much. In the newsletter of October 8th, Audrey G in Illinois requested a TNT recipe for Gingerbread Cookies. I have been using this recipe for years to make my Gingerbread People during the Christmas holidays. The kitchen smells so good during the holidays when the cookies are baking. Betty in MD

Gingerbread People
2-1/4 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3/4 cup butter, softened
1/2 cup packed light brown sugar
1/2 cup dark molasses
1 egg

1. Combine flour, cinnamon, ginger, baking powder, salt, cloves and nutmeg in large bowl.

2. Beat butter and brown sugar in large bowl until light and fluffy. Beat in molasses and egg. Gradually add flour mixture; beat until well blended. Shape dough into 3 discs. Wrap well in plastic wrap; refrigerate 1 hour or until firm.

3. Preheat ovent to 350°F. Working with 1 disc at a time, place on lightly floured surface. Roll out dough with lightly floured rolling pin to 3/16" inch thickness. Cut out gingerbread people with floured 5" inch cookie cutters; place on ungreased cookie sheets. Press dough trimmings together gently; reroll and cut out more cookies.

4. Bake about 12 minutes or until edges are golden brown. Let cookies stand on cookie sheets 1 minute; remove to wire racks to cool completely.

5. Prepare Icing and pipe onto cooled cookies, if desired. Decorate with candies, if desired. Let stand at room temperature 20 minutes or until set. Store tightly covered at room temperature or freeze up to 3 months. Makes about 16 large cookies.

Icing:
2 cups powdered sugar
2 Tablespoons milk or lemon juice
Food coloring (optional)

Place powdered sugar and milk in small bowl; stir with spoon until smooth. Icing will be very thick. If it is too thick, stir in 1 teaspoon additional milk. Divide into small bowls and tint with food coloring, if desired.

Oops! Sorry Suzi, here are the directions for the Pumpkin Torte.

Directions
Mix crushed graham crackers, 1/3 c sugar and melted butter together. Press into the bottom of a 13x9 in. pan.
Add gelatin to 1/4 c cold water. Stir and set aside. Beat together 2 eggs, 3/4 c sugar and cream cheese. Pour over graham cracker crust and bake at 350 degrees for 20 minutes. Cook pumpkin, egg yolks, 1/2 c sugar, milk, salt and cinnamon over medium heat until thickened. Stir in gelatin mixture and allow to cool. Beat egg whites until fluffy. Add 1/4 c sugar. Fold into cooled pumpkin mixture. Spread over cream cheese layer. Cover and chill for at least 2 hours. Beat the cream until stiff peaks form. Sugar may be added to sweeten the whipped cream if desired. Spread over chilled torte and serve.

Marcia, I got this recipe for Chicken Noodle Soup from a guy that I work with that used to be a chef. It's really good!!

Chicken Noodle Soup
2 Chickens baked in a 400 degree oven for 1 - 1/2 hours. Save drippings.
1 quart carrots, sliced ( I add a few more. I cut them about 3/4 in thick)
1 quart celery, chopped
1 quart onions, chopped
2 lbs. sliced Mushrooms, fried (brown in about 1/2 c butter, save drippings)
Best to brown the mushrooms in a pan that isn't non-stick if you have one.

2 - 1/2 gallons of water
2 T. Tummeric
1 T. Garlic, chopped (I use the chopped garlic in the jar and add 2 T.)
1/8 t. Ginger
4 T. Accent
3 T. chopped Parsley
1 T. course ground Black Pepper
1 T. Oregano

Thick Egg Noodles (as many noodles as you like)

Bring water to a boil. Add spices and vegetables. Reduce heat and simmer until vegetables and noodles are done.
Thicken with cornstarch and water.
Cut up Chicken and add last with chicken and mushroom drippings.

I use the Tone's chicken base sold at Sam's Club. I also add a little more than the recipe calls for, not to much more though, you don't want it to get to salty. I use about 1 c. cornstarch disolved in 1/2 c. water to thicken. You can also add other vegetables if you want. Browning the chicken in the oven really gives the soup a good flavor and it's a lot easier that cooking it on the stove.

Athena, I sent in my recipe for Wild Rice Soup a couple of days ago. You could easily make that as a meatless soup. You can add whatevet vegetables to it that you like.

Her is a recipe for Carolina Cole Saw,

Carolina Cole Slaw
3 cups shredded cabbage
1 small green bell pepper, thinly sliced
1/4 cup thinly sliced onion

Slaw Dressing
4 teaspoons sugar
1 tablespoon vegetable oil
3 tablespoons cider vinegar
1 teaspoon Dijon-style mustard
½ teaspoon celery seeds
Salt and freshly ground black pepper to taste

Sorry this is so long. Have a great day!
Sarah,Mn

Hi Nancy,
Just wanted to also put my two cents in on the homemade Chicken soup. My Mother-ln Law was a wonderful Polish style cook her recipe was the same as the ones sent in but she used the polish noodle and her secret ingredient was she added a package of Mrs Grasses chicken noodle soup I found out one day when I was there when she was cooking it was sooo good.. I also have a question I have some frozen cooked chicken cubes and I want to make a casserole with it can I refreeze the left over chicken in the casserole again?
Thank you Nancy and Ladies for this great Newsletter.
Dorothy in IL.

This is for Trish in Fl.--10/4 newsletter for cooking. If you want to save on fat & calories you can use the Smoked Turkey drumsticks in your beans. Very good flavor. You can find them with the Hams in the Meat Dept. D.Beaty--Clayton, Oh

Hi Nancy and Friends - Two recipes to share and Thanks
Here is my TNT Chicken Soup recipe when I'm in a hurry. My family loves it.

Hurry Up Chicken Soup
2 Boneless Chicken breast, diced
1 Medium Onion – diced
2 Cloves Garlic – sliced thin
1 Tbl Olive Oil
1 Tbl. Basil
1 Tbl Garlic Powder
1/2 Tbl Poultry Seasoning
1/2 Tea. Coarse Pepper
2 Whole Carrots – sliced thin
1 (8 oz)can of chicken broth ( low salt)
1 48  can of water
1 cup Tiny Pasta – Balls, Orzo, Ditalini
1 Box Frozen Chopped Spinach

Sauté diced chicken in olive oil, add carrots, onion and garlic, on med. High heat until almost tender. Add all seasonings and saute for additional 2 min. Add Broth and water. Bring to boil. Turn off heat and add pasta and frozen spinach – Cover Tightly. No need to cook any further, after 15 min of sitting tightly covered, soup will be ready to eat.

Here is a recipe for Tiramisu, for Roz in Indy. it's from Rachel Ray's 30 min. Meals, but I've made it several times and it gets rave reviews.

Quick Tiramisu
1 package lady fingers sponge cakes
1/2 cup strong black coffee or espresso
2 ounces (shots) coffee flavor liqueur
2 cups mascarpone cheese, available in specialty cheese case of supermarket
1/2 cup powdered confectioners' sugar
1/4 cup cocoa powder
1/4 teaspoon ground cinnamon

Open the ladyfingers and separate them. Paint the ladyfingers with coffee combined with the coffee liqueur using a pastry brush. Line 4 martini glasses with a single layer of ladyfingers, letting the cakes overlap a bit at the stem. Press the cakes down a bit to fit the lines of the glass. Beat cheese and sugar together 2 or 3 minutes. Spoon sweetened mascarpone into glasses. Top glasses off with a cap of the ladyfingers. Use any remaining mascarpone to dot the ladyfinger tops and sprinkle each glass with cocoa powder combined with a touch of cinnamon.
Yield: 4 servings

Thanks to Sandy Danvers for the Noodle Pudding recipes! I shall try both of them, and thanks to the others who sent in their Noodle Pudding recipes, I can't remember their names, but they are greatly appreciated!
Source: Rachael Ray

Thanks Nancy for allowing all of us to share with each other. My hubby wants you to know that he loves your newsletter, by reason of "ingestion."
TeaHag in Upstate NY

Sue and Maria, I thank you so much for the recipes for tiramisu. They both sound wonderful and I will try them both. I have the ingredients for them and can hardly wait. Thanks again.
Roz in Indy

Linda in Grass Valley wrote in the October 8th letter that she'd gotten the "hang" of the Home Cookin CD from Nancy's explanation of what to do. In what newsletter did this explanation appear? I guess I am a "show and tell" person, but I need help also. Thanks for this wonderful method of communication for all of us gals, Nancy.
Linda in Bayou Country, Louisiana

For Adrienne - request for Baby Shower Dish. This is a fantastic dish- more a dessert than a salad. A friend brought it to a cookout and I thought we were going to fight over who got to lick the bowl LOL. Recipe #1 was the recipe the friend gave and the other I found on the net.

APPLE TAFFY SALAD #1
1 can Pineapple tidbits-drain ,reserve liquid
1/2 Cup Dry roasted p-nuts (chopped)
4 oz. Cream Cheese (softened)
1 Cup Cool Whip (thawed)
2 Med. Red Apples ( May peel apples if desired)
2 Med. Granny Smith Apples
1 Cup Mini Marshmallows

Put Cream Cheese in Large Bowl, Whisk in Pineapple Juice until smoothed. Stir in Cool Whip, Add Pineapple tidbits, p-nuts, apples and marshmallows. Cover, chill til ready to serve.

TAFFY APPLE SALAD #2
4 Granny Smith apples (cubed)
1 lg. can crushed pineapple (in heavy syrup) drained and save juice
2 c. miniature marshmallows
1 1/2 c. cocktail peanuts
1 (8 oz.) Cool Whip
1/2 tbsp. vinegar
1/2 c. sugar
1 egg
1 tbsp. flour

Mix together juice, 1/2 tablespoon vinegar, 1/2 cup sugar, 1 egg, and 1 tablespoon flour. Cook until mixture comes to a boil and is syrupy. Then strain to remove any lumps, then cool. Mix all ingredients and refrigerate 2 hours before serving.

Cheryl, Charlotte

Hi, Nancy, I would like to ask the readers for some tips on how to incorporate cold pressed sunflower oil or safflower oil into an 11 month old baby's solid food. I appreciate any baby friendly recipes which i can puree for her. For the last 4 months, she has been taking pureed vegetables, fruits and pureed chicken baked plain (without any seasoning).
Thanks in advance
Mom2Two of Malaysia

For Barb in OKC and all the Nancy Newsletter members. When I sent the Grape Salad recipe in July for Gay in L.I., I sent it in just as I had copied it from the newsletter. But I am not the original sender of the recipe so I cannot take credit for it. I agree that It is a good recipe.
Frances in Wesley Chapel

To Jody in IN who wanted to know about Good Seasons Cheese Garlic Dressing. You can buy it on Amazon.com (I'm serious)

Sherry in Upstate NY

This is for Marcia in Mt. Airy

I got this recipe out of my Taste of Home Magazine and have prepared it for my family many times over. It is GOOD! I don't think your family will find this one bland. Give it a try and let me know.
-Suz in Louisiana

Chicken Soup Recipe
3- 4 lb hen, skinned and cup up
5-cups water
5-cups purchased boxed chicken broth
5 ribs celery, chopped and destringed
4 onions, skin removed and quartered
8 red potatoes, peeled and quartered
salt and pepper to taste
1-cup frozen green peas
Accent

Place hen, water, chicken broth, prepared celery, onions, potatoes and Accent (according to container directions) in large pot with lid. Cover and simmer until hen is tender (about 45 minutes - 1 hour). Remove hen and debone. Chop into manageable pieces and return to pot and simmer for 15 additional minutes, adding peas and salt and pepper to personal taste. (Serves 6-8)

To Doris in Oklahoma City - you are just full of information! Who ever would think of Pan Grease? Good idea!!.
From Pat in Kansas

Nancy in my recipe for home made for Caramel (on Tuesday, October 3rd) as indicated, I left out:

1 tsp. of vanilla
I didn't realize it when I proof read it.
Anita S. in Olean, New York

Nancy,
I have two questions for the members, please. Does anyone have a TNT recipe for easy, good pizza dough I can mix with the food processor? Also, I would like an TNT easy, good pie crust recipe I could mix in the food processor as well. I have been buying the already rolled out thin crust at Walmart's but I would like to do it myself and I'm sure it would be as good or better.
Thanks everyone, Grace

For Orlena in Illinois September 24 N/L.

I hope my two most favourite soup recipes aren't too late for your daughter.

I am still catching up on newsletters after being away on a 10 day camping trip.

Bob in Adelaide South Australia

SPICY TOMATO AND LENTIL SOUP
Serves 4

1 TBSP oil
1 onion, finely chopped
1 garlic clove, crushed
3 tsps chopped ginger
1 tsp cumin seeds, crushed
1 can crushed Tomatoes
½ cup red split lentils
5 cups vegetable or chicken stock
1 TBSP Tomato puree
Salt and black pepper

Heat the oil in a large heavy-based saucepan and cook the chopped onion gently for 5 minutes until softened.

Stir in the garlic, ginger and cumin, followed by the Tomatoes and lentils. Cook over a low heat for a further 3-4 minutes. Stir in the stock and Tomato puree. Bring to the boil, then lower the heat and simmer gently for about 30 minutes until the lentils are soft. Season to taste with salt and pepper. Puree the soup in a blender or food processor.
Return to the clean pan and reheat gently.
Serve in heated bowls.


SPICY BEEF AND BEAN SOUP
This is more like a meal than soup.

2 tablespoons olive oil
2 onions, chopped
2 cloves garlic, crushed
1 green capsicum(Bell Pepper) seeded and chopped
750g(1 1/2 lbs) Stewing steak, trimmed and cubed
8 cups beef stock
2 ½ cups dried red kidney beans, soaked in water overnight and drained
1 can Tomato puree
1 Tsp chopped chilli
1 teaspoon chilli sauce
1 teaspoon ground cumin
Seasonings, to taste

Heat oil in a large saucepan. Sauté onions and garlic until onions are tender. Add capsicum. Sauté for 2 minutes. Blend in all remaining ingredients. Bring to the boil. Reduce heat. Simmer, covered, for 2 hours or until beans and meat are tender. Serve with rolls.
SERVES 6 TO 8

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