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For Irene in FL:

Brownie Trifle
1 pkg (21 oz) brownie mix
2 pkg (four serving size) instant chocolate pudding
8 (1.4 oz each) Skor or Heath candy bars
2 tubs (12 oz each) Cool Whip, thawed

Bake brownies according to package directions. Let cool. Prepare pudding according to package directions; let set. Cut brownies into cubed-sized pieces. Crush candy. Layer in trifle bowl half the brownie cubes, half the pudding, 1/3 crushed candy, half the Cool Whip. Repeat layer and top with remaining candy. Cover and chill at least 2 hours before serving.

For Nancy B:

Broccoli In Green Onion Butter
3 1 lb bunches fresh broccoli
3/4 cup chopped pecans
1 large carrot, peeled and chopped
1/2 cup butter, softened
3 green onions with tops, minced (about 1/2 cup)
1 large clove garlic, minced
1/4 tsp freshly ground black pepper
Dash of hot sauce

Cream butter. Add green onion, garlic, pepper and hot sauce; beating well. Spoon butter mixture into a small bowl. Cover and refrigerate overnight for flavors to blend. Trim off large leaves and tough ends of lower stalks of broccoli. Separate into florets leaving 2" of stalk attached. Cook broccoli, covered, in a small amount of boiling water 5 minutes or until crisp-tender. Drain and set aside. Melt green onion butter in a medium skillet over low heat. Add pecans and carrot and sauté until carrot is tender. Combine broccoli and carrot mixture in a large bowl.
Serves 10-12.
grannym IL

This is for Irene in Florida--I always make Paula Deen's Pumpkin Trifle for Thanksgiving and it is so good...Here you
go:

Pumpkin Gingerbread Trifle
2 14 oz. packages of Gingerbread mix
One 5.1 oz. package cook and serve vanilla pudding
One 30 oz can pumpkin pie filling
1/2 cup packed brown sugar
1/2 teaspoon ground cardamon or cinnamon
One 12-oz. carton of Cool Whip
1/2 cup gingersnaps (optional)

Bake the gingerbread according to the package directions. Cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar and cardamon into the pudding.

Crumble one batch of gingerbread into the bottom of a large, pretty trifle bowl. Pour half of the pudding mixture over the gingerbread, then add a layer of Cool Whip. Repeat with the remaining gingerbread, pudding, and Cool Whip. Sprinkle the top with crushed gingersnaps if desired. Refrigerate overnight. Can be layered in a punch bowl also.
This makes a lot! Great for a big party.
Scarlett in FL

Does anyone have a recipe for a fruit cake using a box cake mix?
Thanks, Boots in Va.

I have made this and it is very good.

Christmas Quick Bread Fruitcake
2 eggs
2 cups water
1 pkg. Pillsbury cranberry quick bread mix
1 pkg. Pillsbury date or nut quick bread mix
2 cups chopped pecans
2 cups raisins
2 cups (12-13 oz.) candied cherries
1 cup cut-up candied pineapple

Heat oven to 350 degrees. Grease and flour the bottom and sides of a fluted tube or 10" tube pan. In large bowl, combine eggs and water. Add remaining ingredients. Stir by hand until combined. Pour into prepared pan. Baka at 350 degrees for 75-85 minutes or until toothpick comes out clean. Cool in pan 30 minutes. Loosen edges and remove from pan. Cool completely. Wrap in plastic wrap or foil and store in refrigerator.
Karen C. in TX

For grannym IL, in the 11/4 newsletter, asking about items in her Delectably Rich Cake recipe, I am not Sylvia, but did a search asking about some of the items for you.

Currants are tiny raisins from the zante grape, and are supposed to have been first grown on the island of Corinth in Greece. Generally, currants are more tart than other raisins. Sultana raisins were originally the product of the Sultana grape, which grew in Turkey. But in this country, 95% of the grapes used for raisin production are the Thompson Seedless variety, which dry and darken in the sunlight, producing the common raisin. The same variety of grape, however, treated with sulphur dioxide and heated artificially stays lighter, moister, and plumper, and these are what are sold here as golden raisins or sultanas. Theoretically, sultanas are sweeter and less acid than other raisins. Sultanas are raisins. A raisin are dried grapes that are typically not sultanas or currants. Currants are a more tart variety of grape that makes a more tart raisin. Sultanas are typically either the Sultanas variety of grapes or, more likely today, golden raisins.

Mixed peel is candied lemon and lime peel......it can also be any citrus peels, like orange and grapefruit too.

From Wikipedia Mixed spice typically contains:

cinnamon (or cassia)
nutmeg
allspice
It may also contain, or commonly have added to it:

mace
cloves
ginger
coriander (seed)
caraway
Cayenne pepper

grannym IL hope these definitions help you!
Chris in NM

I just want to thank everyone who sent in suggestions for using the Cream of Onion soup. I think I’ll definitely be using it in my green bean casserole this year instead of the mushroom, since my family isn’t crazy about mushrooms.
Patricia in KY

Nancy, I would like to answer some of the questions in the 11/4 newsletter.

Pauline in Pa. and Connie in Mi here is the date and recipe for the coconut pie.

Easy Coconut Pie posted in the 10/31/08 newsletter
1 (3 oz) pkg. cream cheese, softened
2 tbsp. sugar
1 1/3 c. coconut
1/2 tsp. almond extract
1/2 c. milk
8 oz. Cool Whip
1 prepared refrigerated pie crust or graham cracker crust

Combine cream cheese, sugar, milk, and coconut in a blender about 30 seconds. Fold into Cool Whip and add almond extract. Spoon into crust and freeze until firm (about 4 hours). Sprinkle with additional coconut (toasted, if desired). Let pie stand at room temp 5 minutes before cutting.
Judy/Buffalo
Chris in NM

Let's KEEP Nancy's Kitchen Recipe Group at the top.
Top 100 Recipe Sites

Boots in Va. here is a link for you for cake mix fruit cakes. There are a lot!

Friendship Fruit Cake

Fruit Starter
1 can (20 ounce) pineapple chunks, drained
1 can (16 ounce) apricots, drained
1 can (16 ounce) sliced peaches, drained
1 jar (10 ounce) maraschino cherries, drained
1 1/4 cup brandy
1 1/4 cup sugar

Cake
1 pint friendship fruit starter
1 can (16 ounce) sliced peaches, cut into 4 pieces
1 can (16 ounce) pineapple chunks, each cut in half
2 jars (10 ounce) maraschino cherries, drained and each cut in half
2 boxes (18.25 ounce) golden butter cake mix
2 boxes vanilla instant pudding
5 1/2 cups sugar
1 1/3 cup vegetable oil
8 eggs
2 cups golden raisins
2 cups chopped nuts
2 cups flaked coconut

To make the fruit starter, combine all of the starter ingredients in a clean, large glass jar. Stir with a wooden spoon. Cover and let stand at room temperature for 3 weeks, stirring at least twice a week. After three weeks, you can begin making the cake.

Day One: In a very large glass jar or bowl combine 1 pint of the starter with 1 can of the sliced peaches and their juice. Add 2-1/2 cups of sugar and stir every day for 10 days. When not stirring mixture, keep it covered with a paper towel, foil, or a loose lid. Let sit at room temperature. Do not refrigerate it or cover it airtight. A pan of water underneath the jar or bowl will keep the ants out.

Day 10: Add 1 can of chunk pineapple and its juice. Stir in 1/2 cup of sugar. Stir everyday for 10 days. The color should change and the mixture should foam when stirred.

Day 20: Add 2 jars of the drained maraschino cherries. Add 2-1/2 cups (600 ml) of sugar and stir every day for the final 10 days.

Day 30: Drain fruit and reserve it and the liquid. Pour the liquid into 3 glasses or ceramic pint jars. One for you to start your next cake and two for friends. Cake must be started within 3 days after receiving the starter or you should freeze the starter to use at a later date. Do not use plastic or metal containers to store liquid.

Preheat oven to 325 degrees (175 C.). Grease and flour two 9x13 inch baking pans. In a very large bowl, combine cake mix, pudding mix, oil and eggs. Stir in the drained reserved fruit from the starter. Stir in the raisins, nuts and coconut. Stir until all ingredients are well combined. The batter will be stiff. Pour batter into the prepared cake pans. Bake cakes at 325 degrees (175 C.) for 55 to 65 minutes.

Variation: Instead of using 13 x 9 inch pans, use loaf pans for traditional looking fruit cakes. Adjusting the baking time may be required.
Source: CDKitchen http://www.cdkitchen.com
Chris in NM

This is for Nell in Va. about her burned pan. I've seen all the answers that members have sent you but I haven't seen the one that my mother taught me and it works for me. Cover the burn part with water and sprinkle a good layer of cream of tartar on top of it. Bring this to a boil then let it sit. Hope it works.
Muriel, Naples, FL

Anita in Camarillo who is looking for the cream of onion soup in her grocery stores, call your local grocery stores and ask them to get it in special for you. Our stores around here have a request slip you can fill out and hand in at the service desk. They call you and let you know when it comes in.
CJ in Ohio

ello Nancy,
I hope that you and Ditto are doing well! I know that he is a comfort to you. I live alone also, and my sweet cat, named Sweetie (The name really fits her.) filled a hole in my heart when my mother died 9 years ago. Whenever I go off, I miss Sweetie, probably more than she misses me - and I can't wait to get home to pick her up and love her.

Irene in Florida wanted an easy trifle recipe. This is one that Tyler Florence made on Food TV. It is really good! I like lemon curd -and just about anything lemon.
Enjoy! AtlantaPat

Lemon Curd Trifle with Fresh Berries.
6 large egg yolks
1 cup sugar
4 lemons, zested and juiced
1/2 cup (1 stick) unsalted butter, cut in chunks
1 pint fresh strawberries, stemmed and halved lengthwise
1 pint fresh blueberries
1 pint fresh blackberries
2 cups sweetened whipped cream
1 prepared lemon pound cake, sliced
1/4 cup Lemoncello or Grand Marnier liqueur (optional)
Fresh mint leaves, for garnish

To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.

To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Lemoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint.
AtlantaPat

Hi Nancy, Ditto and recipe pals,
Re:I am looking for an easy trifle to make for Thanksgiving. We'll have pumpkin and pecan pie but I got a new trifle bowl and would like to make something different. We would prefer one without any liquor. I did get the Pineapple and Cake one that appeared here a week or so ago....
Thanks, Irene in FL

Hi there Irene, This is how we make Trifle in Australia.

Cut up some plain cake in to cubes and place in your bowl, make a jello and pour over cake cubes. Place in fridge and let set.
Top with custard and when set decorate with whipped cream and another jello chopped up.

A can of fruit can be added, pour some of the juice over the cake cubes, and then the jello, top jello with the fruit - drained and then the custard and then the topping.

This can be adjusted to using pudding in place of custard and cool whip in place of whipped cream.

I hope you try this idea and lets know what you think of it.
Elizabeth, Bendigo, Australia

For Betty T. in GA the jug referred to in Chicken in a jug is actually a bean pot. You use a cut up chicken or your favorite chicken pieces. Chicken thighs ( skinned or not) work best as they don't dry out at all and just fall off the bone after the slow cooking. I especially like to put small, or quartered, potatoes in the bottom of the pot and chunks of green pepper among the chicken pieces. The potatoes absorb all those wonderful flavors and are so yummy.
Carol in MA

A simple, filling and easy to make quick dinner.

Rice and Peas
Bring 2 cans chicken broth and 1 can water to a simmer in a pot, then lower the heat so that the liquid continues to barely simmer.

In a sauté pan place:
4 Tbs of olive oil
1 medium chopped onion
Stir to cook until transparent

Stir in:
1 bag frozen peas (thawed)
1 1/2 cups rice
1 1/2 cups diced ham or chicken

Add two cups of stock and cook until the liquid is all but absorbed (don't let the rice get dry). Add another cup of stock and cook, stirring, until the stock is almost absorbed. Repeat with additional stock, only adding 1 cup at a time, until the rice is tender.

Stir in 1/2 cup Parmesan cheese

Serve with a salad of assorted greens, oil/lemon dressing, a sprinkling of sunflower seeds and raisins.

For Dessert:

Pistachio Ambrosia
1 small package Pistachio Pudding
1 (16-ounce) can Chunky Pineapple
1 (8-ounce) can Crushed Pineapple
1 cup Shredded Coconut
1 cup Chopped Walnuts or Pecans
12 to 16 ounce Whipped Topping (thawed)
1 cup mini marshmallows (optional)

Mix both cans of pineapple with the juice and sprinkle pudding on the top of it. Let mixture sit for about 3 minutes, then carefully mix in nuts and coconut. Blend. Slowly fold in whipped topping and (if using) add the marshmallows. Refrigerate at least 2 hours before serving.
Judy/Buffalo

To Irene in FL, The following trifle recipe is one I use every year. It makes a beautiful presentation and tastes great.

Pumpkin Trifle
2-3 cups crumbled spice cake or gingerbread
1 16 ounce can of pumpkin
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon allspice
2 1/2 cups cold milk
4 packages (3.4 oz size) butterscotch instant pudding mix (I use Vanilla pudding)
2 cups whipping cream (I use Cool Whip)
Cherries, optional

Combine the can of pumpkin with the spices, milk and pudding mixes; set aside. Whip the cream until stiff; set aside.

Start your layers:

1st layer - portion of crumbled cake
2nd layer - 1/2 of the pumpkin mix
3rd layer - portion of crumbled cake
4th layer - 1/2 of the whipped cream (or Cool Whip)
5th layer - portion of crumbled cake
6th layer - remaining pumpkin mix
7th layer - remaining crumbled cake
The top layer will be the remaining whipped cream.

Decorate top of whipped cream with cherries.

I know it seems like a lot of steps but the trifle can be put together very quickly. The number of layers will depend on the size of your trifle bowl. I have several sizes; just layer depending on the bowl you will be using.

Because I love pecans, I also sprinkle chopped nuts throughout the layers and on the top.
Sherrill in San Antonio

Karen C. in Texas was asking for a sugar-free pecan pie. Here is one I found on the Splenda website. It is still high in carbs for 1/8 of a pie-55 I think!
Connie in TX

Sugar-Free Pecan Pie
3 large eggs, lightly beaten
3/4 cup SPLENDA® Brown Sugar Blend, firmly packed
3/4 cup light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 1/2 cups pecan halves
1 (9 inch) unbaked pastry shell

Preheat oven to 350 degrees F. Combine eggs, SPLENDA® Brown Sugar Blend, corn syrup, butter and vanilla, mixing until blended; stir in pecan halves. Pour filling into pastry shell. Bake for 50 minutes or until a knife inserted near center comes out clean. Cool on a wire rack. Serve warm.

Cover crust edges with strips of aluminum foil for the first 25 minutes of baking to prevent over-browning.

Serving Size: 1 slice (1/8 of pie)
Source: http://www.splenda.com
Connie in TX

This is for Karen in Texas

Sugar-Free Pecan Pie
1 (9 in) unbaked crust
1 C. Sugar-free syrup (maple)
4 eggs
1/8 tsp salt
6 pkg sweet "N Low
2 T. margarine
1 C. Pecans

Preheat oven to 350 degrees. Beat eggs slightly; add syrup and vanilla. Melt margarine and mix. Add salt and sweet "N low sweetener. Beat well, then add pecans; stir and pour in pie shell and bake for about 60 minutes or until center is firm.
Marilyn in Ohio

In Nov. 4th newsletter, Irene from FL, was asking for a trifle recipe. Here is one from the Oct./Nov. 2002 Taste of Home's Light and Tasty magazine, submitted by Hyla Lehenbauer of New London, Missouri. I've tried it and it is a winner. Connie in TX

Pumpkin Trifle
pkg. (14 1/2 oz.) gingerbread cake mix
1 1/4 c. water
1 egg
4 c. cold fat-free milk
4 pkg. (1 oz. each) sugar-free instant butterscotch pudding mix
1 can (15 oz) solid-pack pumpkin
1 t. cinnamon
1/4 t. each: ginger, nutmeg and allspice
1 carton (12 oz.) reduced-fat frozen whipped topping, thawed

In a mixing bowl, combine the cake mix, water and egg; mix well. Pour into an ungreased 8-in. square baking pan. Bake at 350 for 35-40 min. or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble the cake. Set aside 1/4 c. crumbs for garnish.

In a bowl, whisk milk and pudding mixes for 2 min. or until slightly thickened. Let stand for 2 min. or until soft set. Stir in pumpkin and spices; mix well. In a trifle bowl or 3 1/2 qt. glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate. 18 servings
Connie in TX

For Connie.
From Boots in Va. I'm from West Virginia. I was always called Bootsie, when I started school, the first day, I came home and cried. Mom asked what was wrong, I told her the teacher gave me a new name, and I didn't want it, (Dorothy). I wanted to be Mary Jane!.
Boots In Va.

To those looking for recipes using cream of onion soup, a simple and, my family thinks, very tasty side dish is a can of drained sweet peas and a can of the soup heated with a dab of butter or margarine.
Jackiets from Louisiana

To Boots in Va. I have a good recipe, but you need 2 boxes of Pillsbury date and nut mix, I can't get it here anymore.
JL in South Jersey

My 17 year old grand-daughter wants to plan a candle lite dinner for her parents 20th year anniversary. Would appreciate some menu ideas. Many thanks for your help.
Trish in Fl

Liver and Onions
Nov 3 newsletter I use a very simple method of cooking liver and onions and it is to die for. Dredge your liver in flour, seasoned with salt and pepper and any other seasonings that you might like. Brown in a hot skillet. I sometimes use bacon grease that I have saved and sometimes, I use corn oil. Once the liver is browned nicely, remove from the pan and set aside. Fry lots of onion slices in the same pan until nice and tender. Remove those from the pan and set aside. Put your fried liver back into the pan, and cover with water. Also, return the fried onions to the the pan on top of the liver. Cover with a lid and let it simmer on low heat for awhile until the liver gets nice and tender. Since you've used flour to coat your liver and there are also bits of it left in the pan, when you add water, you have instant gravy. Let simmer for about 10 minutes. Check and see if the gravy is thick enough to your liking. If not, take some of the flour you used to coat your liver, add water and make a paste. Add to the pan and stir. Serve with some mashed potatoes so that you can use that yummy gravy. Be sure to taste the gravy and add a little salt to it if needed.YUM!!

Sue Krei
(Been a member for a long time, but haven't posted many recipes. I read the newsletter everyday and love it! This recipe is one that we love. No measurements, but simple and easy)
http://www.woodcellargraphics.com/

This is for Irene in Fl.

I found this recipe in Kraft's Food and Family holiday Book. Made it this week and my family loved it.

Tiramisu Bowl
1 pkg Phila cream cheese, softened
3 cups cold milk
2 pkg. (3 oz each) Jello vanilla instant pudding
1 tub (8 oz.) Cool Whip whipped topping, thawed, divided
48 vanilla wafers
1/2 cup strong brewed coffee, cooled, divided
2 squares Bakers semi-sweet chocolate, grated
1 cup fresh raspberries, (I didn't use the raspberries)

Beat cream cheese with mixer until creamy. Beat in milk and pudding mixes. Stir in 2 cups Cool Whip.

Line 2 1/2 qt bowl with 24 wafers, drizzle with 1/4 cup coffee. Top with half each of pudding mixture and chocolate. Repeat all layers.
Top with remaining Cool Whip and raspberries. Refrigerate 2 hours.

Can substitute coffee with chocolate milk

20 mins. plus refrigerating, Makes 16 servings, about 2/3 cup each
Wisemama

Nell in VA, I recently had a badly burned pot, I put baking soda and white vinegar in it, added water to cover burned area, and "cooked" using a simmer for about 15 minutes, let cool, and the burn peeled off in a solid layer. Might try this if you haven't already.
Wanda in CT

Hi Nancy and Fellow Recipe Lovers in Nancyland! I got this recipe out of a Taste of Home casserole magazine and it’s become a favorite in our family. I hope you love it too! It’s easy and tasty! It’s a great way to use up leftover roasted chicken or sometimes I use a deli rotisserie chicken or even poach some chicken tenders for the recipe. I hope your family’s enjoy it as much as mine!
Jen in WV

Biscuit Nugget Chicken Bake
3 cups cubed cooked chicken
1 cream of chicken soup
1 cup milk
1 jar (4.5 oz) sliced mushrooms
1/2 teaspoon of dill weed
1/2 teaspoon paprika

Topping
1/4 cup grated Parmesan Cheese
1 tbsp dried minced onion
1 tsp dried parsley flakes
1/2 teaspoon paprika
1 tube(12 oz) refrigerated buttermilk biscuits

In a large saucepan, combine the first six ingredients. Cook and stir over medium heat for 5 to 7 minutes or until heated through. Keep warm. In large resealable plastic bag, combine the Parmesan cheese, onion, parsley and paprika.

Separate biscuits and cut into quarters; add to bag and shake to coat. Place on an ungreased baking sheet. Bake at 400 degrees for 5 minutes.

Transfer chicken mixture to an 8 in square baking dish sprayed with cooking spray; top with biscuits. Bake, uncovered for 10 to 13 minutes or until bubbly and biscuits are golden brown.

I serve this with either a tossed salad or cooked frozen peas.
Jen in WV

Cherry Delight
18 crushed graham crackers
3 tbsps. melted margarine

Combine and press in a 9 x 12" pan.

Combine:
1 cup powdered sugar
1 (8 oz ) pkg. cream cheese
3 cups whipped topping

Whip together. Spread on crust.

Top with 1 can cherry pie filling. Bake at 350° for 10 minutes. Remove from oven, top with about 1 cup whipped topping, and some pecan pieces. Chill in refrigerator.
JL in South Jersey

This is a very easy candy recipe which I got from an on line friend.

Chocolate Turtles
3 (6 oz) pkgs. semi sweet chocolate chips
1 can sweetened condensed milk
1 (7 oz.) jar marshmallow cream
4 cups pecan halves
3 tsp. vanilla

Melt chips over a low heat. Stir in remaining ingredients. Drop by teaspoonfuls onto wax paper. Keep in cool place until hardened.
JL in South Jersey

Oven BBQ Ribs
1 cup ketchup
1/4 cup vinegar
1/4 cup water
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1/4 cup brown sugar
2 tbsps. corn syrup
1/2 tsp. sage
1/2 tsp. seasoned salt
1/2 tsp. garlic seasoning
1/2 tsp. celery seasoning

Liberally sprinkle 3-4 lbs. of country style ribs with salt and pepper. Place ribs in a baking dish. Cover and bake 1 hour at 375°. Drain ribs and reduce oven to 275°. Blend remaining ingredients and pour over ribs. Bake 2 more hours, turning ribs over halfway through cooking time.
JL in South Jersey

Jo, here is my favorite recipe for glorified rice.

Glorified Rice
from the 10/23/2007 newsletter

1 -three ounce package lemon Jell-O
2 cups boiling water
1/4 cup sugar
1 cup cooked rice
3/4 cup marshmallows
3/4 cup crushed pineapple, drained
1/2 cup chopped nuts
1 cup whipping cream, whipped (you could use cool whip or dream whip)

Dissolve Jell-O in boiling water. Add sugar to the Jell-O while hot. Cool mixture in refrigerator until it begins to congeal. Stir in rice, cut up marshmallows, pineapple and nuts. Fold in whipped cream last. Let sit overnight for best results.
Bette~Indiana
Chris in NM

Rosemarie in rural Kansas City, thank you for your recipe to use cream of onion soup! It does sound so good! Any of those cooking soups are good as a gravy type over meat.
Chris in NM

Kathy in Fl, here is my easy recipe for French onion soup. It is so good! We just had it a couple of weeks ago again. It is posted on Nancy’s message board under soups, stews, etc.

Parisian Onion Soup
14 oz. onions, peeled and sliced into thin strips - 4 med.
3 T. butter
1/2 C. dry white wine
1/2 to 1 tsp. Worcestershire sauce
3 1/2 C. rich beef broth - I use Swanson's in the box
Salt Freshly ground black pepper
1 garlic clove - in with onions - I use the little jar of crushed
1 T. olive oil
8 slices from a baguette or French bread
1/2 C. grated Swiss cheese or gruyere

Sauté 1/2 cup grated sweet onions in heavy-bottomed pot with butter until they are soft. Add the wine and broth and bring to a boil; add the remaining onions & season with salt and pepper and cook for about 30 minutes. Preheat the broiler. Peel and crush the garlic clove and stir into the oil. Spread this mixture over the slices of bread and toast under the broiler. Ladle the soup into bowls, place two slices of bread on top, sprinkle with the cheese and brown under the broiler. Makes 4 servings.
Chris in NM

Sue, I never have a problem with the crock pot liners! I always have such an easy time wiping out the crock – from the condensation – and then when it cools off I put it away. Please read the information Nancy posted with your question. Your pot may just cook too high. It is only made to withstand certain temps. Good luck.
Chris in NM


Here is my very favorite way to fix cauliflower! It is so quick, easy and pretty to serve! It is posted on Nancy’s message board under vegetables.

Cauliflower with Mustard Sauce
Very good!

1 med. head cauliflower
2 Tbl. water
½ cup mayonnaise OR Miracle Whip
1 tsp. prepared mustard (I use 1/4 cup Dijon mustard - OR regular mustard)
1/2 c. shredded cheese (I use 1 cup shredded sharp Cheddar cheese)
1 tsp. finely chopped onion (I use ½ c. diced onion)

Place cauliflower florets - OR whole cauliflower - in a large glass bowl or casserole dish with water, and cover with plastic wrap. Poke a few holes in the plastic with a knife. Cook in the microwave for 5 to 7 minutes, or until tender. In a cup or small bowl, stir together the mayonnaise, and Dijon mustard & diced onion. Spoon mustard sauce mixture over the top of the cauliflower. Sprinkle shredded cheese over the top. Return to the microwave, and cook just until cheese has melted, about 2 minutes. *I use regular prepared mustard and Miracle Whip.
Chris in NM

Also:
Jiffy Baked Corn Casserole
1/4 cup (1/2 stick) butter
2 eggs
8 1/2 ounces drained whole corn
8 1/2 ounces cream style corn
1 cup sour cream
1 box Jiffy corn muffin mix – (if you don’t use Jiffy mix, you will need to add 1/4 to 1/2 tsp. sugar to this recipe)
Salt and pepper, to taste
1 cup shredded Swiss cheese

Mix all together and bake at 350 degrees F for 60-70 minutes in a glass baking dish.

Here is a great one the kids would dig into quickly! It is also posted on Nancy’s message board

Corn Dog Casserole - TNT
1 c. fine minced celery
2 Tbl. butter
1 to 1 1/2 c. sliced green onions OR 1/2 large sweet onion, chopped
1 pkg. beef hot dogs – or you could use the little beef smokies!
1 egg
3/4 c. milk
1/4 tsp. black pepper
1 tsp. sage - optional
salt to taste
1 8.5 oz Jiffy corn muffin mix
6 to 8 oz. shredded sharp cheddar cheese

Sauté celery and onion in butter for 5 minutes. Meanwhile cut up hot dogs in small pieces; add to skillet and sauté till the hot dogs are browned. Slightly beat eggs and milk till blended. Add salt, pepper muffin mix, pepper and cheese. Add sautéed vegetables and hot dogs to the corn muffin mixture. Pour in an 8 x 12 x 2" greased baking dish. Bake uncovered at 375º F for 30 to 45 minutes. This is a very good dish and does taste like a corn dog! I put some mustard on my plate and dipped my bites in it! Good! This can be doubled easily.
Chris in NM

This is for Barb in IL who was asking for some input about foods she can eat for her kidney failure. My sister-in-law is also in kidney failure, already on dialysis, and these are two places she goes to for help. I hope you can find something at the sites.
Connie in TX

The site that I use the most is www.davita.com. The DaVita company has dialysis centers nationally and have one of the top renal sites, especially, for recipes. Another good one is the National Kidney Foundation site.
Connie in TX