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Hi Nancy and NancyLanders. I've been receiving your newsletter for years and look forward to it everyday. Thank you for all the enjoyment I've gotten from everyone over the years and thank you Nancy for all your hard work; it is appreciated!

I was going thru my recipes tonight and thought it was time I'd share a TNT recipe with everyone. This is my son and his friend's favorite; in fact it's what we're having tomorrow night for dinner with the whole gang here; it's going to be a fun evening.

Tank you again for all the time and work you put into your newsletter and thank you everyone for all the wonderful recipes.
Love, Darci from Delaware.

Buffalo Chicken Pasta
1 pound mini penne pasta or other medium pasta sheape
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 pound boneless, skinless chicken breast, cut into 1/2 inch pieces
2 teaspoons vegetable oil -- divided
1/2 teaspoon hot sauce (I use more: lots more)
1 cup sliced celery
1/2 cup chopped red onion
1 cup low -fat mayonnaise
1/2 cup low-fat blue cheese salad dressing, Ken's is best!!
3/4 cup 1% milk
2 tablespoons blue cheese, optional

Prepare pasta according to package directions, While pasta is cooking combine paprika, salt, garlic powder and pepper; sprinkle over chicken , stirring to coat. Add 1 teaspoon oil to large skillet and heat over medium-high heat. Add chicken to skillet and sauté over medium-high heat, stirring frequently, until chicken is golden brown and cooked through about 4 minutes. Add hot sauce; cook 1 minute. Remove chicken from skillet. Add remaining teaspoon of oil to skillet; add celery and onion and sauté 2 minutes.

Combine mayonnaise, dressing and milk in small bowl. Add to vegetables in skillet. Add chicken. Stir constantly and cook over medium-low heat until thoroughly heated. When pasta is done, drain and return to pot. Add contents of skillet to pot and mix well. Transfer to serving dish and sprinkle with cheese. Serve immediately.

Serve with additional hot sauce if desired.

Notes: My variations...... put cut up chicken in plastic bag and sprinkle dry mix over it, add hot sauce to cover chicken and let marinate a couple of hours. The boys like it HOT!!

I am looking for a Christmas cookie recipe I made all the years my children were growing up. I got it from a friend in the late 60's and she wrote it with water soluble ink. It got wet and vanished. It had crushed up candy canes and was not real sweet. It was a little like a Snickerdoodle but did not get flat. Also, I would like to find the original no bake cookie that did not have syrup or peanut butter in it.
Thanks, Jodi from MO

for Karen in KY - kids cookbooks
Try Amazon - I was looking for one for a 7 year old and they had lots of children's cookbooks of different levels of difficulty.
Barb in N CA

Hi Nancy & Recipe family -
I found a great simple cole slaw recipe on Nancy's Kitchen about a year ago. My computer has since crashed & I lost it. It consisted of mayo, sour cream & the usual vinegar & sugar etc. The problem is that I cannot remember the amounts of each & I tried a search & could not find it. If anyone has this recipe or a similiar recipe....I would love to try it !!
Thanks .... Sally in NH

Just wanted to thank the ladies who responded to my request re bread machines (I don't have all the names). After doing some research on the internet, I've decided to purchase a Zojirushi 1-pound mini bread maker from Amazon.com. It seems to fit my small needs. I'll let you all know how it goes.
Lesleigh in PA

Nancy, Was so glad to read your comment on how you got started with the great newsletter. My husband also had to take an early medical retirement from Teacher Retirement System and I understand how you felt. My husband was a high school principal and absolutely loved the kids and the job, but his heart didn't quite agree!.

We are all thankful that you found such a great purpose in your life, and one that blesses us so much!! I also have to comment on your helpers, I have never seen any babies that look so stressed out!!!! You must be working them overtime. Ha! What great helpers.
Susan in New Braunfels

This is for Sue....I didn't write down the date on the Hot Dog Custard/Pudding but here is the recipe.

Hot Dog Bun Pudding/Custard TNT
6 hotdog buns
1 stick margarine or butter, melted
3 large eggs
1 tsp. vanilla
1-1/2 cups granulated sugar
2 cups milk

Place buns on lightly greased pan, crust side up. Melt butter and pour over buns. Mix remaining ingredients and pour over all. Bake at 350 degrees for 30 minutes.
This is delicious....enjoy, fran in FL

For Dee in AR regarding instant mashed potatoes (Oct 30)
In southern Iowa, the best brand of instant potatoes is Pocahontas. You can get them from restaurant food suppliers, such as Harker's or Sysco. Also you might check with the restaurants in your area where they have good mashed and ask them what they use. Here at home, I use Betty Crocker Potato Buds. I make them drier, then add in some shredded cheddar, sour cream and sliced green onion. Hope this helps!
Leasa in Iowa

Hi to everybody
Sandy H is looking for enchilada sauce. Here is a recipe I use often. It is from The Feast of Sante Fe Cookbook. I am also sending their recipe for Posole, an incredible pork and hominy stew that is wonderful cold weather soup. It takes a little advance preparation, but well worth it

Red Chili Sauce a basic cooked table/cooking sauce
2 Tb cooking oil or lard
3 to 4 Tb very finely minced onion
1 clove garlic, finely mined
1/2 tsp oregano
1 tsp powdered cumin
2 Tb flour
1/2 cup powdered red chilies. (if your market has a Hispanic foods section, look for powdered chilies in small clear plastic bags. They are fresher, and have fewer additives than commercial chili powder. I usually choose two or three and use as a blend)
2-1/2 cups water
1/2 tsp salt
cook onion and garlic in oil slowly until very soft. Add cumin, oregano and flour. Cook, stirring, about five minutes. Gradually add the chilies to the water in a separate bowl, stirring until smooth. Gradually add to the flour mixture, stirring, and bring to a simmer. This scorches easily, so use low heat. Salt to taste. This is not very thick, should just nap a spoon.

Posole
Early in the day, or the day before
In a large soup pot, place 3 cups lightly salted water, 1 1/2 lbs pork shoulder, trimmed of fat and cut into 1 inch cubes; add half an onion, stuck with two cloves; 2 cloves of garlic, peeled and crushed; 5 peppercorns, 1/2 tso cumin and a good pinch oregano. Simmer slowly for at least an hour. Do not boil the pork.. it needs to be very tender. Let pork cool in the broth. Refrigerate this until the fat congeals on the surface, and remove the fat. Spoon the pork into a bowl, and strain and reserve the broth
in a large stock pot, sauté a large chopped onion and two cloves of chopped garlic in 2 Tb oil or lard. Add 1/2 tsp Each black pepper, cayenne pepper, cumin, cloves, and stir. Add reserved pork, 2 to 3 cups canned, rinsed hominy, either yellow or white, and 3 to 5 cups of pork broth, strained and defatted. Stir in 1 cup canned chopped green chilies, and 1 or 2 fresh jalapenos, seeds and membranes removed and minced. Salt and pepper to taste. Simmer about an hour.
Serve this is wide shallow bowls with grated jack cheese, avocado slices, shredded lettuce, salsa and lime wedges, along with warmed flour tortillas. This is traditionally a festive holiday dish, so the "extras" are important
Hope you enjoy
Lois Kingston, WA

For Trish in Florida who wants coffee cans. I know that Maxwell House coffee still comes in cans here in Iowa. Also, you might want to try putting a "wanted" ad in the local Freecycle site. Just type in freecycle, pick your state, and it lists groups in your area. Everything is free!! You can ask for the cans, just make sure to request they be clean...
Happy hunting!
Leasa in Iowa

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*This may be a repeat recipe.  I could not remember if it had been posted before.

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Messages that pertain to canning and home remedies are no longer included in the newsletter.  Messages that pertain suggestions and opinions about health issues are not posted as well.

Some messages have been edited to avoid duplicate information that has been posted in recent newsletters.
Nancy Rogers