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This is for Sharon. It is my Mom's recipe and I think she got it from a Crisco printout. It forms a nice light crust when
fried.

Quick and Easy Salmon Patties
1 (15-16 oz.) can pink salmon
1 egg
1/2 cup flour
1/3 cup minced onion
1 1/2 tsp baking soda
1 1/2 cup Crisco

Drain salmon and save 2 Tbsp. of the juice. In a medium mixing bowl, mix salmon, egg and onion until sticky. Stir in flour. Add baking powder to the juice; stir into salmon mixture. Form into patties and fry until golden brown (about 5 minutes) in hot Crisco.
Grannygirl in Ohio

Tracking Your Child Has Never Been Easier! Learn About New GPS Child Location Device That Gives Parents Peace of Mind 

In the 10/13/08 newsletter Diane Pottstown, PA was looking for a trail mix recipe. Kids greatly enjoy helping to make this and eat it. It can be a good snack to put in their lunches, if you go easy on the candy, flavored chips and Captain Crunch.
Robbie IN

SPECIAL TRAIL MIX
In a very large bowl or container mix 1/2 to 1 cup of any of the following ingredients using at least 5 ingredients: Store in an air tight container.
Reese's Pieces candies
M & M's plain candies
Miniature marshmallows
Chocolate chips
Peanut butter chips
Vanilla chips
Cinnamon chips
Toffee chips
Shelled sunflower seeds
Peanuts
Chopped Walnuts
Slivered Almonds
Chopped pecans
Mixed nuts
Raisins
Banana chips
Dried cranberries
Dried pineapple
Dried apricots
Dried apples
Chopped dates
Other dried fruit
Flaked Coconut
Fish-shaped crackers
Small Cheese crackers
Cheerios (plain or Honeynut)
Rice Chex
Wheat Chex
Corn Chex
Captain Crunch cereal
Granola cereal
Other cereal of your choice
Pretzel sticks

Robbie IN

Halloween Articles
Pumpkin Coloring Pages 
How to Carve a Pumpkin
Halloween Arts and Crafts
Change Pumpkin Seeds To Pumpkin Sprouts
Getting Organized For Halloween: 10 Spooktacular Tips
Halloween Safety
How To Have A Safe Halloween
Ten Tips For A Healthy Halloween
How Glow Sticks Work
Halloween Tidbits (Halloween Decorations)
Halloween Happenings And Halloween Fun Ideas

I wanted to say 'thank-you' to all who responded to my questions about the GTXpress101. I'd so much rather ask seasoned cooks on a site that I trust about these things than believe the hype generated to sell an item. And thanks, also, to those who sent in recipe links. I'm sure those will be a huge help when I decide to get one of these.
Tracey in OK

Donna IL asked for information about adopting a soldier in the 10/15/08 newsletter. She can go to http://www.soldiersangelsforum.com
and click on Soldiers Angels to learn more about the adoption process and complete an application. By adopting a soldier you make a commitment to write or send a card weekly and send a care package at least once a month. If you are unable to make this type of commitment, there are other ways to aid deployed soldiers. The site will answer all of your questions. You can go to the site and get a lengthy list of most frequently requested items by deployed service men and women. Click on SA Carepackage Guide. You do not need to have adopted a soldier through the angel organization to view this information. Jody and Judy Ring in Cocoa, FL may want to view this information to get more ideas on what to send their deployed service men and women.
Robbie IN

Salmon Croquettes
1 (16 ounce) can salmon (drained, deboneed and skin)
3 eggs, beaten
1 sleeve of crackers, crumbled
1/2 teaspoon salt
1/4 teaspoon pepper

Mix ingredients well. Make into balls and drip in to skillet with oil. Fry to golden brown.
Makes 4-6 servings.
Sue

A Similar recipe was sent in by Rae in Michigan

Free Talking ECards (get the CardFountain desktop icon & button) 

To Shirley in CA Oct. 17th, the name of the book is "Being Dead Is No Excuse" The Official Southern Ladies Guide to Hosting the Perfect Funeral by Gayden Metcalfe and Charlotte Hays. They also have a second book that I also have "Somebody is going to die if Lilly Beth doesn't catch that bouquet" The Official Southern Ladies Guide to Hosting the Perfect wedding, by the same two woman. I got mine at Overstock.com and shipping was only $2.95 for as many books or stuff as you wanted.
Glad to be of service. Barbara in Blue Eye, MO

Title of book was also sent in by Joann - SC

Good morning Nancy! I just signed up for http://www.anniesrecipes.com newsletter, too! I still go to that site occasionally, too.

Marilyn in Ohio, I found a great chicken rice soup recipe on Abby’s Kitchen for you.

Crock Pot Country Chicken Soup
2 sm. onions (chopped)
2 stalks celery, diced
2 carrots, sliced
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. basil
1/4 tsp. thyme
1/4 tsp. sage
2 tbsp. dry parsley flakes
1 (10 oz.) pkg. frozen peas
1 (2 1/2 to 3 lb.) whole broiler/fryer chicken
2 1/2 c. water
1/3 c. raw converted rice

Place all ingredients in crock pot EXCEPT RICE in order listed. Cover and cook on low 8 to 10 hours (high 4 to 6 hours). Give hour before serving, remove chicken and cool slightly. Remove meat from bones and return to crock pot. Add rice. Cover and cook the additional hour on high.
Chris in NM

Sharon, here is a very good recipe for salmon patties.

Salmon Patties (Chef Raymo) posted on page 2 of the June 5, 2006 newsletter
2 Tablespoon butter
1/2 cup oil
2 (10 oz.) cans pink salmon, drained
1 small onion, minced
2 eggs
2 teaspoon whole grain mustard
1 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon dill
1 teaspoon celery salt
1/2 teaspoon black pepper and salt
1/2 teaspoon Tabasco sauce
1-1/2 cup cracker crumbs
1/2 cup flour

Remove the bones and skin from salmon. Using a fork, flake salmon and set aside. In a small sauté pan or skillet, melt the butter over medium-high heat. Add the onion and sauté for 2 to 3 minutes until tender. Transfer to a bowl and let cool slightly. Add the eggs and beat with a wire whisk until incorporated. Whisk in the mustard, mayonnaise, lemon juice, Worcestershire sauce, dill, celery salt, black pepper, salt, Tabasco sauce and cracker crumbs. Mix well. Using a 1/3-cup measure, form into patties. Dust patties with flour. Heat 1/2 cup of oil. Fry the patties in batches for 3 to 4 minutes until brown. Serve hot. Yields 8 patties. Chris in NM

Nancy, speaking of Chef Raymo, have you heard from him? It has been a long time since he posted anything and I do miss his postings!
Chris

Here is a neat snack for Halloween.

Halloween Cockroach Clusters
12 ounces chocolate chips
1 teaspoon grated chocolate
1 cup raisins
2 cups thin pretzel sticks, broken into 1-inch pieces

Place chocolate in a microwave-safe bowl. Microwave on HIGH (100% power) for 2 minutes. Stir. Continue microwaving in 15-second increments until chocolate is almost completely melted. Remove from microwave and stir grated chocolate into melted chocolate.
Stir in raisins and pretzels. Drop mixture by tablespoons onto waxed paper. Let stand until firm. Makes about 35 clusters.
Chris in NM

One word of caution for the mug cake – it should be eaten right away. It does get rubbery if you let it set. Yes, even if it is covered and in a plastic zipper bag!
Chris in NM

Question for Marti.
German Apple Cake, do you serve it out of the pan or turn it over to right side and cut it?
This sounds like a good one, especially for the once a month luncheons. I will make 4 cans.
JL in South Jersey

For Sharon

Salmon Patties
Into a bowl place:

1 large can drained salmon (Skin discarded)
I include the bones they have calcium.
1 tbsp Old Bay Seasoning
1/4 Cup Bread Crumbs
2 Eggs (beaten)
1/2 tsp Onion Powder
1 tbsp Lemon Juice
1 tbsp Parsley (fresh or dried)
1 tsp dill (if u like)
S/P to taste

Mash all ingredients together either with a fork or clean hands. Form into 4-5 patties. Sauté in small amount of butter/margarine/oil (your choice). After initial sizzle of patties in pan lower the heat to medium and cover them for 3-4 minutes. Then flip patties to other side. Leave uncovered for this side. Cook another 2-3 minutes. By covering the patties (while cooking the initial side) I find that it eliminates a large amount of cooking fat and the steam under the lid makes for a very moist patty.

I like to serve these with tartar or horseradish sauce. These make a great sandwich on a crusty roll and served with a side of coleslaw.

Add the following (Old Faithful) dessert:
1 Yellow Cake mix
1 Can Fruit Cocktail (undrained) or any pie filling mix
3 Eggs

Mix together and pour into (lined/greased) cupcake tin or 9x13 pan. Bake 350 until golden on top 25-35 minutes depending on oven. Cool and frost with cool whip.

These recipes can all be made ahead of time and served the next day.
Judy/Buffalo

 
Order Food & Dining Catalogs from Catalogs.com & 
Order Art, Hobbies & Crafts Catalogs

In a past newsletter someone asked for a recipe for harvard beets. Getting ready for the holidays I found my recipe I use every year for Thanksgiving.

Harvard Beets
1/2 cup sugar
2 tablespoons flour
1/4 cup water
1/2 cup vinegar
1/2 teaspoon salt
2 tablespoons butter
2 cups cooked diced beets

Mix sugar and flour; add water and vinegar. Cook over low heat until thick. Add salt and butter, then diced beets.
Makes 8 servings.
Sharon

Sharon, in Oct 18, 2008 newsletter asked for a recipe for salmon patties. This is what I do, my youngest son, 44, says he likes them better than fresh salmon.

Salmon Patties
1 large can of salmon (15 oz) not expensive kind
1 egg
l/2 cup season bread crumbs
l/2 teasp dill weed
dash of onion powder
dash of salt
dash of pepper
juice of l/2 lemon (opt)

Place above ingredients in bowl, mix together with hands, leaving skin and bones in mixture. Shape into patties, this recipe makes about 5 patties. Heat fry pan, medium heat, add about 2 T olive oil, place patties in pan, brown on one side approximately 5 minutes, turn and brown second side. Should be browned within 3-4 minutes.
That's it. Enjoy. Mary Jean, San Marcos, CA.

Microwave Cabbage Dish
1/4 cup water
1/2 head (medium) cabbage, shredded
1 teaspoon bacon drippings
salt to taste
pepper to taste

Put water in 1 1/2 quart casserole. Add other ingredients. Cover dish and microwave about 8 minutes on high.
Serves 6
Sharon

A tried and true holiday recipes from Mama's handwritten recipe files.
Karen in Texas

Mama's Candied Yams
6 yams, cooked and peeled
1 tsp cinnamon
1/2 cup sugar
4 tablespoons butter

Slice yams and arrange in a shallow casserole dish. Sprinkle with sugar and cinnamon. Dot with butter and pour water over all. Cover and bake 30 minutes at 350 degrees. Remove cover and bake 15 more minutes.
Makes 6 servings
Karen in Texas

Mama's Rice Pudding
2 cups cooked rice
1 cup milk
1/2 cup raisins
1/3 cup sugar
1/2 teaspoon nutmeg

Mix ingredients, place in buttered dish, and bake in slow oven (325 degrees) until rice has absorbed milk.
Karen in Texas

Mama's Fried Squash
Roll slices in mixture of 1/2 cornmeal and 1/2 flour. Salt and pepper to taste. Fry in hot oil until brown. Drain on paper towels.
Karen in Texas

Mama's Corn Bread (She made this for corn bread dressing)
1 cup all-purpose flour
3/4 teaspoon baking soda
1 teaspoon salt
1 1/2 cup corn meal
2 eggs
1 1/2 cup buttermilk
3 tablespoons melted shortening

Sift, then measure the flour. Sift again with baking soda, salt and corn meal. Combine with beaten eggs; buttermilk and melted shortening. All the liquid ingredients to dry ingredients, stirring only until smooth. Turn into 8 by 8 inch well greased pan. Bake at 425 degrees for 25 to 30 minutes.
Karen in Texas

Microwave Glazed Pecans
1/2 cup butter
1 cup brown sugar, packed
1 teaspoon cinnamon
1 pound pecan halves

In 1 1/2 quart casserole place butter. Microwave at high for one minute or until melted. Stir in brown sugar and cinnamon. Microwave on high for 2 minutes. Mix well to combine butter and sugar. Add nuts and mix to coat. Microwave at high 3-4 minutes. Spread out onto wax paper and cool slightly. Serve warm or cold.
Makes 1 pound. Makes a great gift.
Karen in Texas

Apple Dumplings
10 butter style canned biscuits
10 small cooking apples
4 cups water
2 cups sugar
1/2 cup butter

Roll out biscuits on floured board. Peel and chop apples. In center of each biscuit place 1/2 cup apples, a small pat of butter and sprinkle with cinnamon. Pull end of each biscuit together to center and mash until closed. Place in deep baking dish. Meanwhile bring to boil water, sugar and butter. Pour this hot liquid around biscuits, sprinkle with cinnamon and sugar. Bake at 375 degrees F for 25 minutes.
Makes 10 servings.
Karen in Texas

Good Morning Nancy and All,
Marilyn in Ohio, I found this recipe on the crockpot/slow cooker board by Jay one of our members. I haven't tried this particular recipe, only because I hadn't come across it. I have used many of Jay's recipes and they have all turned out really good. This particular one could not be easier:

Easy Chicken And Rice Casserole
Serves 5

1 lb boneless skinless chicken thigh, each cut into 4 pieces
1 (10 3/4-oz) can condensed cream of chicken soup
1 (4.5 oz) jar sliced mushrooms, undrained
1/2 cup water
1 1/2 cups frozen sweet peas, thawed
1 1/2 cups uncooked instant white rice

Place chicken in 3 to 4-quart slow cooker. Top with soup, mushrooms and water; stir gently to mix and spread evenly over chicken.

Cover; cook on low setting for 4 1/2 to 5 1/2 hours.

About 15 minutes before serving, stir thawed peas and rice into chicken mixture. Cover; cook an additional 10 to 15 minutes or until rice is tender. If desired, add salt and pepper to taste.

If you don't have a slow cooker, it could be made in an ordinary soup pot. The recipe uses chicken thighs, I think there is more flavor in a chicken thigh than any other part of the chicken. Or you could check out the stew and soup recipes at:

http://whatscookin.proboards4.com/index.cgi?board=Stew
I do hope you find what you are looking for, please let us know how you get on.
Sylvia <Scotland>

I thank each of you who sent the replies for syrup candy recipes. I hope to fill a request for some one else when I can.
Evelyn in Alabama

In the Oct 15 newsletter, Dean of W TN spoke of making pickled Okra. I would love the recipe if willing to share.
Thanks so much. Carol in Willards, MD

Here's an easy one from the late 60's

Second Time Turkey
1 ten ounce package egg noodles
2 cups left over turkey
1 can condensed mushroom soup
2/3 cup milk
1/4 cup diced green pepper
1/4 cup sliced stuffed olives
1/2 cup grated cheese
crushed potato chips

Cook noodles as directed on package. Drain. Blend condensed soup with milk. Add green pepper, olives and grated cheese. Combine noodles, turkey and soup mixture. Pour into greased casserole. Top with crushed potato chips. Bake at 325° to 350° for 30 minutes. Serves six.
JL in South Jersey

Hi Nancy and all GTEXPTRESS owners. I love mine, I have had it for a few years and love to try many new recipes. There are just the two of us retired folks here and it is just great to make anything for two. I purchase the boxes of JIFFY mixes at Walmart. There are many, cornbread, cakes, biscuits etc. for 55cents a box (last year they were 25cents). I like them because one box will fill the two wells in the GTEXPRESS and you have enough for two meals. I also love making sandwiches.

I purchase Italian bread unsliced. I cut two pieces about 1/2 inch thick, spray my cooker with butter Pam, put one layer of bread on each side, a thick slice of provolone cheese, thick slice of salami, and a small amount of pizza sauce, sprinkle with Italian spices, put on second layer of bread, close the lid and in about 8 minutes you have a wonderful hot Italian sub. There are sooo many different sandwiches to make. In my opinion, the GTEXPRESS is an excellent purchase.
Eleanor, Fl.

On 10-18-08 Tracey in Ok asked about GTX101 and whether it is worth the price. I had 2 in the past and liked making omelets in them but the coating came off very fast and food sticks now. I saw one at WalGreen drug store that looked identical to the GTX but was only about $10. Forget the name on it. Might want to check around for cheaper one than tv advertises for. I paid around $59 plus postage for mine five years ago from tv.
Nan in Ohio

I looked at the one at Walgreen's. I didn't buy it because the one I looked at the top doesn't rise as the GTExpress does. As the food cooks the top rises for cakes and biscuits. I love to use the Jiffy brand mixes and make several different versions with the same cake mix. I might put pineapple in the middle of the cake mix before baking or a cut up Snickers (Fun Bar) in the middle. My GTExpress is on thing I use frequently.

I have had two GTX101s. The first one had the Teflon coating inside come off. The company was very easy to work with to get it replaced. I did have to pay for postage on the unit. I found the Teflon coating came off because I did not use care in cleaning it and used a fork to get cooked items out of the unit. Scrubbing it is a no no. I just wipe it out with paper towels and then gently clean it. This one has lasted more than a year. I have Teflon skillets coating comes off by scrubbing them or using a metal fork to get something out of the skillet. The same is true with the GTX101. Part of the package is spatula that works well in getting cooked items out of the unit.

There are some cautions when ordering one. If you don't cancel they continue send monthly every other month their recipe booklets. The 3 recipe booklets are $9.95 (about $13.00 with shipping.) If you don't want them you need to let them know. Personally I love the cookbooks. It gives me new ideas to use with the GTX101 on a regular basis.

Help! Has anyone been involved in the planning and hosting of community pot lucks? The problem I am having is 2 or 3 of the people attending, fix Big plates to take home before the dinner is over. I mean really big. One person tonight cut a cake into half and took the half before most of us were able to get desserts. Some didn't get dessert at all. I have kindly mentioned to these people not to fix plates until the dinner was over. I am only one person and can't handle the dinner and be a guard at the same time, and really don't want to hurt peoples feelings.
Help! Boots in Va.

Hi All.
In some recent newsletters several of you mentioned canned Cream of Onion soup. Where do you buy it? I checked the 3 large stores here in town today Von's, Ralph's and Albertson's (So. Calif stores) and no one had it. Since I don't like Cream of Mushroom I would really like to find the Onion. Thanks so much.
Anita in Camarillo

To JL in South Jersey who was looking for a pork loin recipe without spices, here is one my family really loves...

Bacon Wrapped Pork Loin
3 to 4 lb. pork loin roast
sliced smoked bacon
1 can Cream of Chicken soup (do not add water)
1/2 to 1 cup sour cream.

Wrap the pork loin with the bacon slices to completely cover roast. I just tuck the ends under the roast. Mix the soup with the sour cream and pour over the roast. Roast in 350 oven until roast is done, basting with sauce as it roasts. Makes its own sauce. Slice and serve.

I have used the 98% fat free soup as well as fat free sour cream with great results. I also am able to buy low fat and low salt bacon. which works well. If the seniors can eat garlic, sprinkle garlic powder on loin before you wrap with bacon, but I don't always use it. Double the recipe for larger roasts. I sometimes double the soup and sour cream mixture when I want a lot of sauce (gravy) to serve over potatoes also. Hope this is something you can use.

Mother nature has worked her magic and the trees are just beautiful right now around here. We have had a beautiful fall.

Nancy, give Ditto a scratch behind the ears for me. Aren't pets wonderful??

Blessings to all. Ginny Lee-upstate NY (near Rochester)

To Toni in Canada ~ That vinegar/dish soap concoction worked like a miracle. The fruit flies died happy. Thanks so much.
Peggy in East Tennessee

Hi Nancy,your Ditto stories crack me up.
This is for Sharon wanting a Salmon Patty recipe in 10/18/08 issue. I make mine like this and they are the best. It looks like a lot of work but just a lot of ingredients.
Brenda/Alabama

Salmon Patties (Chef Ramon) ? Raymo
1 Tablespoon butter
1/4 cup oil
1 can salmon
1/2 small onion, minced
1 egg
1 teaspoon whole grain mustard
1/2 cup mayonnaise
1/2 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dill
1/2 teaspoon celery salt
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon Tabasco sauce
3/4 cup saltine cracker crumbs
1/4 cup flour

Remove bones and skin from salmon and flake, set aside.
In small skillet melt butter over medium heat. Add onion and sauté for 2-3 minutes until tender.
Transfer to bowl and cool slightly. Add egg, mix well with wire whisk. Whisk in remaining ingredients plus the salmon, except flour. Mix well.

Using 1/3 cup measuring cup form into patties. Dust with flour and fry in hot oil until brown.
Brenda/Alabama

======

Vanilla Pound Cake with Orange Creamsicle Frosting

For the pound cake:
16 tablespoons unsalted butter (2 sticks), cold, plus extra for greasing pan
3 large eggs
3 large egg yolks
2 teaspoons vanilla extract + some vanilla beans about 1 ts (optional)
1¾ cups cake flour (7 ounces), plus extra for dusting pan
½ teaspoon table salt
1¼ cups sugar (8 3/4 ounces)

Cut butter into 1-tablespoon pieces and place in bowl of standing mixer; let stand at room temperature 20 to 30 minutes to soften slightly (butter should reach no more than 60 degrees). Using dinner fork, beat eggs, egg yolks, and vanilla in liquid measuring cup until combined. Let egg mixture stand at room temperature until ready to use.

Adjust oven rack to middle position and heat oven to 325 degrees. Generously butter 9 by 5-inch loaf pan; dust pan liberally with flour and knock out excess.

In standing mixer fitted with flat beater, beat butter and salt at medium-high speed until shiny, smooth, and creamy, 2 to 3 minutes, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to medium; with mixer running, gradually pour in sugar (this should take about 60 seconds). Once all sugar is added, increase speed to medium-high and beat until mixture is fluffy and almost white in color, 5 to 8 minutes, scraping bottom and sides of bowl once. With mixer running at medium speed, gradually add egg mixture in slow, steady stream; this should take 60 to 90 seconds. Scrape bottom and sides of bowl; beat mixture at medium-high speed until light and fluffy, 3 to 4 minutes (mixture may look slightly broken). Remove bowl from mixer; scrape bottom and sides.

In 3 additions, sift flour over butter/egg mixture; after each addition, fold gently with rubber spatula until combined. Scrape along bottom of bowl to ensure that batter is consistent.

Transfer batter to prepared loaf pan and smooth surface with rubber spatula. Bake until golden brown and wooden skewer inserted into center of cake comes out clean, about 70 to 80 minutes. Cool cake in pan on wire rack for 15 minutes; invert cake onto wire rack, then turn cake right side up. Cool cake on rack to room temperature, about 2 hours.

Orange Creamsicle Frosting
(this frosting was created off the top of my head, so I might be off a bit on measurements, but taste it as you go along to find your own desired taste)

1 stick+ unsalted butter, room temp (might need a bit more)
2 + cups confectioners sugar (might need a bit more)
4 TB cream cheese, softened
Pinch or two of sea salt
Dashes of half & half
2 ts of orange zest, plus more for garnish (if desired)
1 or 2 TB of the juice from same orange

Mix all ingredients into large bowl and using an electric mixer beat until a nice creamy frosting is achieved. If you like a thicker fr osting use less of the half & half, for thinner frosting add more half & half. Frost cooled pound cake, decorate with garnish, slice and serve.

For pictures: http://vanillakitchen.blogspot.com/
Dawn - cape cod, ma

For JL in South Jersey regarding the number of servings for Nana's Potato Soup. It depends on the size of the potatoes and the carrots; but I normally get six to eight servings out of a big pan of soup. It's a great soup - sometimes I add diced ham or crumbled bacon. Enjoy!!
Faye in Middle GA

Hamburger Soup
2 tablespoons shortening
1/2 cup chopped onion
2 cups stewed tomatoes
2 cups medium carrots, diced
1/4 cup rice
1 pound hamburger
2 cups cubed potatoes
1/2 cup celery, chopped
2 teaspoon salt
1/8 teaspoon pepper

Brown ground beef and onion in shortening in a large kettle. Add all the other ingredients and 1 quart of water. Simmer for an hour.
Makes 4-6 servings
Linda NM

Clam Chowder
3 strips bacon, chopped
1/2 cup chopped onion
1 cup chopped celery
Salt and Pepper to taste
2 cups diced potatoes
2 tablespoons butter
2 to 3 cups water
1 small can clams, undrained
1/2 cup milk

Brown bacon, onion, celery, salt and pepper; add potatoes, butter water and clams. Cook until potatoes are tender. Add milk and cook until thickened.
Makes 4-6 servings
Linda in NM

Easy Chili
1 pound ground beef, crumbed
1 small onion, chopped
1 (14-15 ounce) kidney beans
1 can tomato soup
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper

Brown hamburger and onion in a heavy skillet; add beans, tomato soup and seasonings. Simmer 15 to 20 minutes.
Makes 4-6 servings.
Linda in NM

Crock Pot Cream of Broccoli Soup
2 cups broccoli
2 tablespoons margarine
1 onion
dash of pepper
1/4 teaspoon salt
2 pints of half and half milk

Steam broccoli until done/ Set aside. In a skillet, melt butter and sauté onion until transparent. Add flour, pepper and salt. When well blended add cooked broccoli. Puree in blender in batches. Put in large sauce pan and return to heat. Gradually add milk until hot. Do not let milk come to a boil.
Makes 6 servings.
Linda NM

I have a request of all you wonderful cooks out there in NancyLand. I tasted a chicken and rice dish that had the most wonderful gravy. It was called herb gravy. Would anyone have a TNT recipe for a gravy like this? I just know if anyone can help me find a gravy like I tasted it will be here from you wonderfully caring incredible cooks.
Thanks so much. Donna in KS

I have a cousin Barb in Illinois. Just had to write this when I saw Barb in Illinois write to you.
Haven't seen or heard from her in years.
Ella in CA