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

July 17,  2006
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Email address to send replies, requests and tried and true recipes.

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Here's a recipe that you can double, triple, etc. The friend that I got it from had used it for a wedding and had figured out the proportions for 150!.

HOT CHICKEN (OR TURKEY) SALAD
4 cups chicken (or turkey) cooked and diced
2 cups celery - diced
4 T. chopped onion
4 T lemon juice
2 cups mayo (or 1 cup may/1 cup sour cream)
1 cup shredded cheddar cheese

Mix together, dot with butter, top with bread crumbs, bake at 350 degrees for 30-45 min. until bubbly. Serves 6.

The beauty of this recipe is that you can "stretch" the dish by adding:
sliced potatoes, sea food chunks, water chestnuts, slivered almonds, hard boiled eggs, mushroom pieces. Depending upon how many additional items you add, you may have to adjust the mayo/sour cream. You can also top
with canned onion rings. Let your imagination go with this one.

I often look for whole chickens or turkeys on sale and buy them, bake them, and freeze the pulled meat for later recipes.
Lesleigh in PA

Hi Nancy, I just want to say thank you to Robbie for sending the recipe for Cabbage Salsa and the web page--it is wonderful and I am looking forward to trying several different salsas. This sight is great and so very helpful. God Bless you Nancy and everyone out there in Nancy land.
Linda

Hi Nancy, and babies, this is for Marilyn in Fl. regarding keeping pasta after being cooked. After cooking the pasta,drain and cool and put desired amount in a freezer zip lock bag and put in freezer till ready to use. Then remove from zip lock and put it in a colander and rinse with hot water till thawed. I use my sink sprayer and this works real well. The pasta is like the day it was cooked. I have done this so many times..Oh! and this works well with cooked rice.Hope this helps. God Bless all of you.
GLORIA FARRIS

Thanks a million for the Pasta Re-heat tips ! I knew the Nancy landers would know this!
Thanks to Mike in Montreal, Cheryl, and Sharon in TN, and especially Nancy, who puts it all together.
Marilyn in FL

Nancy, hope all is well and not too hot in Amarillo. It is pretty warm here in San Angelo. As I was reading today's newsletter-7-17-06-the zucchini recipe caught my eye. I was recently given some zucchini and I made a cake with some. It called for grated orange peel, which I did not have. I used dried lemon peel-using 1/3 of the amount called for in the recipe. Upon tasting the cake I found it too bitter to eat! Threw it out. Several days later I did stir fry for supper and used the rest of the grated zucchini in it. First bite-BITTER! It was the zucchini and not the lemon. Lesson? Taste the zucchini before you put it in your recipe-worth it to not waste otherwise good ingredients. Still want to make the cake-but will taste the zucchini first.
Connie in TX

This is for Karen from Phoenix.
I am trying to send this one again.
Maybe it will print better, Patricia in AL.

Easy Lasagna
1 pound ground chuck
1 jar spaghetti sauce (32 oz)
1 pound cottage cheese
8 oz sour cream8 lasagna noodles (do not cook)
18 oz mozzarella cheese
1/2 cup parmesan cheese
1 cup water.

Layer meat and 4 noodles in casserole dish Spread 1/2 cottage cheese-sour cream mixture over noodles. Sprinkle 1/2 cheese over mixture. Cover with 1/2 the spaghetti sauce. Sprinkle 1/2 of the Parmesan cheese over sauce.  Repeat. Pour water around. Cover and bake at 350 for 1 hour…uncover and bake 20 minutes.

For Brenda that was wanting the Bob Evans Strawberry Pie. I could not find my recipe for it but here is one that is very good.

Strawberry Philly Pie
1 8oz. pkg. Philadelphia cream cheese
2 tablespoon milk
1 baked 9 inch pastry shell
1 quart fresh strawberries
3/4 cup sugar
2 tablespoon cornstarch
1/3 cup water
few drops of red food coloring

Place the cream cheese in a bowl and cream it until soft and smooth. Gradually blend in the milk. Spread half of this mixture on the bottom of the pastry shell. Cover with half of strawberries. Cut the remaining berries in half. Combine the sugar and cornstarch. Add the water, stirring until well blended. Add the remaining strawberries and cook until thickened, stirring constantly. Add red food coloring. Mix well, pour immediately over the strawberries in pastry shell. Chill. Decorate with remaining cream cheese mixture.
Linda

Hi Nancy and friends, I have been enjoying the newsletters so much. It's almost too hot to cook these days so I'm saving to my file for when it cools off. I just can't get myself to turn on the oven when it's almost 100º outside.

I have a request from the great cooks of our newsletter. My dh and I are planning a road trip to the west coast. It will be a lengthy trip in a class B motorhome, which isn't very large. I'll be cooking mostly in my electric skillet, to minimize cleanup. I would like to be able to cook small loaves of meatloaf in it, if possible. I'm also wondering if anyone ever tried to make biscuits in an electric skillet. Any tips on dishes I can make will be appreciated. I thought there was a site for RV recipes but I can't find it. I will be taking a laptop along so I can read the newsletter. A lot of campgrounds have wireless internet now.

Nancy, I've been wanting to tell you this since I read about your Ditto trying out the scales. I laughed out loud because I visualized Ditto watching my husband weigh. He sometimes weighs three times and then takes the lowest reading! Wouldn't Ditto have a little dance step mimicking him! LOL Ditto is a special kitty for sure.
Doris, S. Indiana

I see at the top of every newsletter you have the search box to search Nancy’s Kitchen website for recipes, but that doesn’t search the older newsletters. Where did the search link go to search just the older newsletters? I’m driving myself bananas trying to find it.
Dawn in MN

There is another search box for the site at
http://www.nancys-recipes.com/

This is for Terry in Indiana re Stevia. Most any health food store carries Stevia. I get mine (in liquid form) online from Swanson Vitamins. Their prices are better than the health food stores. You do,
however, pay shipping. Lesleigh in PA

Hi Nancy, thanks for a wonderful newsletter. I look forward to it everyday. This is for Suzz in NE who wanted recipes for a dorm or efficiency. Try a rice cooker, with a non-stick surface pan. If you will go to www.sallyskitchen.com/html/recipes you will get a variety of recipes other than rice, all made in a rice cooker. She didn't want her kid to eat only junk food so she experimented and came up with these. There are other places to find some also, just type in Rice cooker recipes and up they come. I am a retired RN and I remember those days. I now live alone and my rice cooker is a great friend, quick, easy to clean, no flame and nothing ever burns, also I have leftovers. I hope this helps. Gio in CNY

For Brenda wanting a strawberry pie recipe. This is my very favorite.
Lisa


STRAWBERRY PIE
1 (9 inch) pastry pie shell
4 baskets of strawberries (wash, hulk and drain-save 6 big strawberries for garnishing top of pie)
1 c. sugar
3 level tbsp. cornstarch
Red food dye

Simmer 1 cup of berries in 2/3 cup of water. Add red food dye drops as needed for color. Blend in 1 cup of sugar. Mix 3 level tablespoons cornstarch with 1/3 cup water, slowly add mixture to simmering strawberries.

Boil cornstarch and strawberries for 1 minute then cool to lukewarm. Place remaining strawberries in pie shell (except for 6 for garnish). Pour lukewarm cornstarch strawberry mixture over strawberries. Garnish with remaining 6 strawberries. Refrigerate several hours.

Question on the Cream Puff Cake.
After you bake it do you slice it lengthwise through the middle? then put the filling on the bottom half and top it with the other half? That would be how you'd do a regular cream puff. Also, if the above is the correct way, I would suggest that you line the 9 x 13 with parchment or foil so that you can lift it out to cut it in half, lengthwise.
Mary Jean, San Marcos, CA

For Joyce 7/16 issue from Brenda in Alabama

Honey or Cinnabon Cake
1 box yellow cake mix
1 cup sour cream
3/4 cup oil
4 large eggs

Filing
1/3 cup honey
1/3 cup packed light brown sugar
1 Tablespoon ground cinnamon
1/3 cup finely chopped pecans

Sugar Glaze
2 cup powdered sugar
1/3 cup milk
1 teaspoon vanilla

Place rack in center of oven. Preheat oven to 350°. Lightly spray 13x9 inch baking pan. Set aside. Place cake mix, sour cream, oil and eggs in mixing bowl. Blend well with mixer. Beat on low 1 minute. Scraping sides of bowl. Mix on high until well blended. Pour into pan. Drizzle honey on top, then sprinkle brown sugar, cinnamon and pecans.

Bake 38 to 40 minutes until golden brown or until it springs back when you press lightly with fingers. Remove from pan and place on wire rack to cool. Place glaze ingredients in mixing bowl and stir until well blended. Pour over top of warm cake. Allow to cool 20 minutes before cutting. Store covered with plastic wrap at room temperature for 1 week

Much thanks to Janet in Syracuse for the Bacon-Wrapped Smokies recipe and to all the other that were sent. Very much appreciated and going to try them this weekend.
Janice in Pennsylvania.

Easy Bar-B-Que Chicken Casserole
1 can pork and beans (16-oz)
4 chicken pieces
1/4 cup catsup
2 Tbsp peach preserves
2 tsp onion, instant minced
1/4 tsp soy sauce
1/4 cup brown sugar

Preheat oven 325. Place beans in a 2-quart casserole; top with chicken. Mix together remaining ingredients; pour over chicken and beans. Cover, bake for 1-3/4 hours. Serves 4.
Tona in Bama

Our store has whole frozen salmon. I have cooked salmon fillets many ways, but have never cooked a whole salmon. I would sure love to hear from people that have some good recipes. I would love to be able to serve this to company. Years ago I remember hearing about cooking salmon in the dishwasher. Anyway, thanks for any help!! Love reading the newsletter and thanks for all your hard work Nancy.
Marlene in Texas

For Gloria in Indiana wanting Mexican side dishes for a kids and grown-ups party (7/16, page 3), this is our most used Mexican side dish. It’s great for a crowd because you can cook early and then just keep warm in a crock pot. It has the traditional boracho beans flavor—not hot, but plenty of taste, and won’t compete with other dishes. It’s also much easier—not to mention healthier, almost zero fat—than trying to re-fry beans for a crowd. Easy to make a double, triple, or quadruple pot.

Easy Boracho Beans
2 cans (16 oz) pinto beans (drain & rinse 1 can)
1/2 cup onion, finely chopped
1/3 cup green bell pepper, finely chopped
1 can (14.5 oz) diced tomatoes, lightly drained
1 tsp garlic salt
1 tsp chili powder
1/2 tsp cumin
1/4 tsp black pepper

Mix all ingredients in a medium saucepan. Cover. Bring to a boil. Reduce heat and simmer for 50-60 minutes. Stir occasionally.

Serves 8 (as a side dish)
Sounds like a fun party. Our granddaughter is a big Dora fan, too.
Regards, Susan in San Antonio
www.fizzymeals.com

Bahamian Macaroni & Cheese

1 (8 oz) box macaroni
1/2 Tbsp oil
1/4 lb melted butter (can use less)
2 beaten eggs
1 cup milk
1/2 cup grated
Romano cheese
3/4 lb cubed cheddar cheese (about 1/4-1/2" cubes)
1 red onion, chopped
1/2 sweet bell pepper, chopped
1 tsp mustard,
(prepared or dry)
1 tsp Worcestershire sauce
extra Romano for top

Boil macaroni in salted water (as package directs) and oil, 10 minutes. Drain, return to pan; add all other ingredients. Mix well; turn into greased casserole dish. Sprinkle on additional Romano. Bake @ 400 approx. 40 minutes. Serves about 4-6 if main course, with a salad.
Tona in Bama

This is for Terry in Indiana in the 7/16 newsletter who asked about stevia. I buy it in the Health food stores. You can also find in places like Vitamin World and GNC.
Paula from Ohio.

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