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

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CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings.  Remember to include your name within the message as well.

Singing Birthday Cards

Does anyone have a recipe for grape salad that you use whipped topping in? A friend of ours said she has eaten it with the topping and it is great. My recipe calls only for sour cream and creamed cheese along with the sweeteners etc. Any help I can get would be appreciated as we have a large wedding to be planned for on the 30th of December.
Phyllis Knipp, Baker, Mt

Help! My chicken noodle soup is bland.
I used chicken drumsticks, celery, onions, chicken broth (can) sea salt, pepper, egg noodles and water. To save my marriage ^..^, please send me some good TNT recipes.
Marcia in Mt. Airy

Hi Nancy,
Thank you for this wonderful newsletter.

This is for GrannyC who asked for ideas for gifts for her grandchildren in the Oct. 3 newsletter. My mother has twenty grandchildren. She has a tradition of sending a card on each birthday. Inside the card, she puts one dollar bills, one for each year of the child's age. For example, if the child is turning six, they would get a "Happy Birthday" card with six one dollar bills ( this can seem like a fortune to a kid). The grand kids always look forward to this, and they can pick out a small toy on their own with the money.
Patricia Ambrose

This is for Mary in Ohio, who in the 10/2 newsletter requested lowfat recipes, as she has recently had a stroke. The following web site specializes in low fat recipes and has been extremely helpful to me. My husband was diagnosed with heart problems several years ago and we have significantly altered our eating habits. I always use ground turkey instead of ground beef, bake or broil instead of frying, use low fat cheese, egg beaters and other low fat products. I highly recommend this site and wish you success in recovering from your stroke.

http://lowfatcooking.about.com/
Robbie Bowling Green, In

FOR JULIE IN CANADA: You can go to www.hersheys.com and go to the recipe section. In the search field type blossom and then click the go arrow. A couple of types of cookies will come up but the original cookie that you are looking for is the PEANUT BLOSSOM. I hope this helped.
Juli in Pennsylvania

Hi Nancy,
Boots in Va (Oct 2) inquired about a large cake pan. This is information on a Full Sheet Cake pan. Maybe it's the size she needs.
http://cooksdream.com/Merchant2/
Barbara in East TN

This morning I received my daily newsletter with a recipe for “Pumpkin Torte”. I would love to make it but there were no directions included with the recipe. Just the ingredients. Would you be kind enough to send in the entire recipe. Thanks very much. I love your website and the newsletter. You do a wonderful job and take a lot of time and care to furnish all of us with great recipes. Thank you.
Suzi Reynolds

Halloween Treat Recipes

To Doris in Indiana (September 30th newsletter).
I have always made the stew in my electric oven. I got the recipe from my Pastor's wife in FL and she always made it in her electric oven. I'm sorry but I don't know the timing for a crock pot for this recipe. Maybe someone else can help both of us to be able to transfer the stew to a crockpot.
Barbara E.Tennessee

Nancy, again thanks for your recipe site, and many thanks to Ginny in MD, Connie in TX and CC and others for the Pumpkin Bar recipes, I will enjoy trying each of them.
LouAnn in Bowling Green KY

This is for Boots. The pan is probably a 12x18x3 or else a 16x16x3. Both of these size pans are usually found at cake supply stores. That is where my large pans were purchased. You can get these sizes in a pan that is 2" deep, but they do not feed as many, and do not hold as much cake mix. I hope this helps.
Lisa in Ms.

Cyndi in Texas, try going to the website www.mrbreakfast.com
He has lots of granola recipes on it. It’s a fun website to look around at too. Breakfast food is my absolute favorite!
Dawn in MN

Granny,
I love to give children art supplies i.e. paper, scissors, glue stars, stickers, colored paper- most children love these things. Scotch tape and glue stickers are 2 more items they love. You can make up a box for them. Walmart has craft kits that are for all different ages and also items like google eyes and feathers that they can paste on stuff. Inexpensive wooden boxes and water based paint are another thing they like.

Children’s magazine subscriptions are a good one as they keep giving and giving and if the child likes it it can be an ongoing yearly thing. This is especially good if the present has to be mailed( I get magazines from distant relatives and love it and it is oh so easy for them. Older boys might like sports or car magazines. To give the gift use a recent copy of the magazine and write a gift certificate for inside it.

Books are always great but you need to ask if they already have the one. Sam’s and Costco usually have some very unusual books for various ages that are relatively inexpensive.

Another place to look is at a school (teachers) supply store – they have unique items and the personnel will be able to give you appropriate ideas..

For older children 8 and up a blank journal with brightly colored pens is nice.

All kids love new markers or even unusual crayons. Crayola has some nice ideas of different kinds of crayons, markers and paints especially for little one that only work on certain paper to stop young artists doing work on walls etc.

Dollar store is a good place to put together a box of cosmetic type items for older girls or craft stuff.

Hope this helps – having taught elementary school for 35 years has made me a kid at heart for sure.
Barbara in Gold Country, CA

Halloween costume ideas and coloring pages

This is a recipe for El Chico's Relish. Someone in the Oct. 3 newsletter asked for it. There are many El Chico Restaurant's in this part of the country as well as the South. Go to the search engines and type in El Chico and you'll get lots of information.

El Chico Mexican Restaurant Relish
4 cups carrots, sliced
2 cups onion, cubed
1 16 oz. Can Jalapenos, sliced
4 oz. Vinegar
2 cups water
1 tsp. Salt
1/2 tsp. Oregano leaf
2 cloves garlic, chopped

Measure and place carrots in container. Measure cubed onions and place in container with carrots. Add the Jalapenos, including juice, to the carrots and onions. Add the vinegar, water, salt, oregano and garlic to the other ingredients and mix well. Cover container and place in refrigerator for a minimum of 24 hours. Before serving, stir all ingredients thoroughly.
*Remember, relish must be allowed to marinate for a MINIMUM of 24 hours
Leslie, Arlington, TX

A Nancylander wrote in about all the different things she used her rice cooker for. I was impressed and now that I have one I don't remember much about the article. Can someone let me know how it can be used beside cooking rice? I know it could be handy as I live alone.
Lois in WI

Anita in Olean did not give amount of vanilla in her homemade caramels. How much?
M

Hi Nancy, this is for the lady looking for high fiber recipes. She might go to www.verybestbaking.com.
There are several categories. One of them refers to different way to add more fiber to your diet. I have used several suggestions substituting splenda, low salt and no fat in the recipes with good results.
M, Tulsa

Hi Nancy and all recipe lovers. I was told a long time ago by an elderly lady to soak any wild meat the mighty hunter brought home in salt water overnight. This also applied to fish. Liver can be soaked in cold milk for about 30 min. to 1 hour before cooking to remove the strong taste a lot of people don't care for.
Margaret, Tulsa, Ok.

For Jo in MS (Oct 3 newsletter) who wanted the recipe for flour tortillas served with a bowl of marinated onions, jalapenos, and carrots. Here is an old newspaper recipe that might be similar:

Molina's Mexico City Restaurants' Carrot and Onion Relish
2 each: carrots, sliced in rounds, and onions, sliced
1 jalapeno pepper, sliced in rounds
2 garlic cloves, sliced
Salt, ground black pepper and bay leaf
White vinegar

Place carrots on bottom of saucepan; top with onions, jalapeno, garlic, salt, pepper and bay leaf. Add enough vinegar just to cover, bring to a boil, reduce heat and simmer over low heat until vegetables are cooked.

In Tuesday's newsletter, Dee R. in IL was looking for an easy recipe for pear honey. This was my grandmother's recipe. Maybe this is what you are looking for.

Pear Honey
Peel, core and put through a food chopper-4 qts. pears. Combine pears and 3 qts. (3 c. maybe?) sugar. Cook until pears are clear and tender. Add 1 qt. crushed pineapple and continue cooking another 10 minutes. Put in clean, hot jars and seal.
Connie in TX

Pumpkin seed and fresh pumpkin recipes

Hi Nancy and Kitty's-Happy fall-I want to thank everyone for the wonderful quiche recipes. I have not tried them all but am planning on it. They make for a great meal. Betty G. in Georgia, please e-mail me, we have much in common my husband too was a share cropper. Nancy once again thank you for all you do and
God Bless. Linda T from Georgia.

Does anyone have a recipe for a dish that has kielbasa and pineapple and I can't remember the rest of the ingredients in it.
thanks, Sally from Pa.

Am interested in the tip from Barb in La Porte about freezing celery, onions and peppers. Have no idea on the date.
Lu in MN

In the October 3rd issue, the recipe for Chocolate Quick Cookies calls for icing sugar. Is that confectioner's sugar?
Lila in IL

Old-Fashioned Bread Stuffing
Yield: 4 cups

3/4 c. finely chopped onion
3/4 c. finely chopped celery
3/4 c. parsley
1/2 stick butter
3/4 t. salt
1/4 t. poultry seasoning
1/4 t. sage
4 cups dry bread cubes
pepper
2 T. water

Cook onion & celery in butter until tender. Mix seasonings together & sprinkle over bread cubes. Add onion mixture & water Combine. Stuff thawed, rinsed turkey & roast immediately. (6 slices white bread=5 c. soft bread cubes, dried overnight= 4-1/2 c. dry bread cubes.

Variations:
Oyster Stuffing: Add 1 c. oysters, chopped, uncooked or heated in butter.
Chestnut Stuffing: Add 1/2 c. chopped cooked chestnuts.
Giblet Stuffing: Add cooked, cooled, chopped giblets.
Athena in DE (Still searching for meatless stews & soups)

Re: Large cake pan
Hi Friends, Thanks for all the info on finding a large cake pan, I am going to check out all the links. Boots in Va.

Hello Nancy, I just wanted to say that we grew up on milk and cornbread also. My mom didn't work and there were five of us kids. For breakfast almost every day of the week my mom would make home made biscuits and chocolate gravy. Us kids just didn't know of any other breakfast foods but they were so good, and I still like to eat both of these meals.
Leslie from Texas

Granola recipe for Cyndi in TX
Here is the granola recipe I have used for years and still love it to this day.

6 c oatmeal
2-1/2 c whole wheat flour
1 c brown sugar
1 c sliced almonds
1 Tbl salt
1 c chopped walnuts
1 c coconut
1/2 c sunflower seeds
1 c powdered milk

Mix these ingredients in a big roasting pan. Then mix the following ingredients.
1/2 c honey
1 c oil
1 c water
1-1/2 tsp vanilla
1-1/2 tsp maple flavoring

Pour over the first mixture stirring well to coat. Bake at 250º for 1½ hours. Store in refrigerator in plastic container. This serves about 24. This can be cut down to make a smaller amount but it goes really fast because it is so good.

Reeva in Katy TX

For GrannyC Here is a site that shows and has recipes for children's cakes and they look fairly easy to make, it has pics and patterns, etc. This should be enough to get you started:
Nancyb from Houston

http://www.razzledazzlerecipes.com/birthdays/

Here is another helpful link for you:
http://childparenting.about.com/cs/birthdayparties/

One more link:
http://www.amazingmoms.com/htm/

For Novi in MI, I don't know if there is a difference between Gingerbread and Ginger cake but here is a recipe for both. Hope it is what you are looking for.

Nancyb from Houston

Gingerbread and Grandmother's Soft Ginger Cake
Cooking Club at Recipelink.com

Submitted by Betsy

Gingerbread
Preheat oven to 350 degrees F. Prepare a 9x9x2" baking pan by greasing and lining the bottom with waxed paper (I never use the waxed paper).

Sift together:
2-1/2 cups flou
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1-1/4 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice

Cream together until fluffy (adding sugar a little at a time):
1/2 cup vegetable shortening
1/2 cup sugar

Beat in:
1 egg

Combine:
1 cup molasses
1 cup boiling water

Add to sugar mixture alternately with the dry ingredients, beating just enough to mix after each addition. Pour into prepared pan. Bake at 350 degrees F 50-60 minutes until it pulls from sides of pan and is springy to touch. Cool upright in pan on wire rack.

Grandmother's Soft Ginger Cake
This recipe makes a lighter gingerbread (both in color and flavor)
Preheat oven to 375 degrees F. Lightly grease a 9x9x2" baking pan.

Sift together:
2-1/2 cups flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger
1/4 teaspoon nutmeg

Cream together until fluffy (adding sugar a little at a time):

1/2 cup vegetable shortening
2/3 cup sugar

Beat in:
1 egg

Combine:
2/3 cup molasses
1-1/4 cups boiling water

Add to sugar mixture alternately with the dry ingredients, beating just enough to mix after each addition. Pour into prepared pan. Bake at 375 degrees F 40-45 minutes until pick inserted comes out clean.

Hi again, Nancy --
This is for Bev in NC. In September 30s wonderful newsletter there was your recipe for Easy Chocolate Lava Cake. It intrigues me and I'm going to try it later this month for company.
Two questions - what size crock pot do you use?
And - have you ever prepared the mix ahead of time, refrigerated it - like overnight - and then cooked it? We're going to be doing a lot of sightseeing with our friends and I'd like to have it ready to go so as not to spend too much time in the kitchen.

Nancy - as always - thanks for this great newsletter. It's what I read just before bed.
Rosemarie in rural Kansas City

For Cheri in NY. I don't know if these are the same as the Trader Vic's version or not but here are a couple of recipes for the drink. Hope this is what you are looking for.

Nancyb from Houston

Tom and Jerry Batter
www.Recipegoldmine.com
Beat 6 egg yolks for approximately 10 minutes until good and stiff. Pour in 1 pound confectioners' sugar slowly (keeping back 1/2 cup from the pound) and 1 teaspoon nutmeg. Beat until well mixed. Set aside.

Beat the 6 egg whites until stiff and fluffy. Add the reserved 1/2 cup confectioners' sugar. Fold the two mixtures together gently.

To use, heat 1/2 water and 1/2 milk and pour into heated mugs with a jigger of rum or brandy, a heaping teaspoon batter and a dash of nutmeg. Stir and serve.

You can store the remainder in a covered glass container in the refrigerator, but it is not quite as good if left for over 24 hours.

Tom and Jerry
Submitted by: Verushka
Rated: 4 out of 5 by 7 members Yields: 24 servings

"Almost like eggnog, but warm and creamy. We have an annual Christmas Tom & Jerry Party and this is the recipe we've perfected."

12 eggs
1-1/4 cups confectioners' sugar
20 fluid ounces brandy 24 cups milk
1 pinch ground nutmeg

1. Separate the eggs. In a large bowl beat the egg whites until frothy. Whisk in 3/4 cup of the confectioners' sugar and beat until stiff peaks are formed.
2. Beat the egg yolks with the remaining 1/2 cup of confectioners' sugar and about 4 to 5 tablespoons of the brandy until light and lemon colored. Fold the egg whites into the egg yolks and refrigerate.
3. In a large stock pot heat the milk until hot but do not boil. Reduce heat and keep milk hot.
4. To each mug add 2 tablespoons brandy (or more to taste) and 1 large heaping tablespoon of egg mixture. Stir and fill mug with hot milk. Place another tablespoon of egg mixture on top and sprinkle with nutmeg.

Source: http://www.allrecipes.com

This is for Bobbie in NC regarding spiders.
While visiting New Orleans a few years ago, we went by Ann Rice's house in the garden district. We asked the yard man why she had her outside porch ceilings painted sky blue. His answer was that the bugs think of it as the sky and stayed away. Sure seemed to work there. I can't try it because of my porch is vinyl and already white but if it ever gets changed it will be to sky blue. Good luck.
Sandy in Warsaw, Mo

Eleanor in N. C. asked for suitable food to take to a Jewish family's house in mourning (a shiva house). I didn't see your post Eleanor but I saw another Nancy's reply. Why not take that wonderful Grape Salad? There is nothing in it that the people won't be able to eat. It is delicious and easy to make. Nancy has the recipe at the bottom of her recipe exchange. Look below for it. Cookies or cake (no lard) certainly would be fine. I would be reluctant to advise you to take any meat at all. These people may be very observant. A fruit salad would be fine. The most important thing you can do is BE THERE after the mourning period is over. A phone call, a note, a visit and a hug are so comforting. Bless you for caring.
Corinne in Pittsburgh

This is 10-4-06. I am receiving your newsletter but not the link to get on. I'm having to search for Nancys kitchen.
Barbara

 Just highlight the  and copy (ctrl C) and paste (ctrl V) it in your browser to get to the link. On your email you have it set for text only and not rich text format.

If that fails the link is directly below the click here link and can be copied (ctrl C) and pasted (ctrl V) into your browser..

Try it with the link yesterday.
Click here for Tuesday's Newsletter

http://www.nancys-kitchen.com/october-3-2006.htm

Comment
A similar message was sent in by Jodi in In.

I am going to make a big pot of beans and not having any ham, I thought I would throw in some polish sausage, has anyone ever tried this. I will let you know how it tastes.
Trish in Fl

Hi good friends,
This is for Cindy from N.C.
You write about using a cake pan that takes 4 cake mixes, my question is do you mix each cake mix as directed on pkg? Would like to try this for a 70th wedding anniversary.
Trish in Fl

In response to Boots, who is looking for a larger pan...check out the Wilton line. They make a cake pan that is 12 x 18 x 2. I use this for sheet cakes and I put at least three and usually four mixes into it. One hint though when baking, reduce your heat to 325 and cook a little longer. This will help prevent the cake from crowning.

If you have a JoAnn Fabrics or Hobby Lobby nearby, they normally carry this particular pan.

Sandy (AngelnCamo)
Blue Springs, MO

Hi Nancy and furry friends,
Many years ago in Portland Oregon there was a famous restaurant called the Hillvilla. The Oregonian Newspaper published the pumpkin pie recipe from that restaurant at the request of a reader. This was the absolute BEST pumpkin pie ever! Below is the spice mix they used. I can give the whole recipe, pie and all, if anyone is interested. I have been using this spice only for at least 20 years now, and wouldn't use any other.

4T. Ground cinnamon
2T. Ground allspice
2T. Ground black pepper
2T. Salt
1T. Ground nutmeg
1T. Ground cloves
1T. Ground ginger

Store in airtight container. Makes approximately 3/4 cup

Mary in Oregon

For Boots in VA: Re the large cake pan for which you are searching - try a shop that specializes in cake decorating supplies or a restaurant supply shop. The pan you mention sounds like a full sheet cake; the normal rectangular cake that you buy in a bakery is 9 x 13" and takes one cake mix. The full sheet cake pan is much larger and uses four cake mixes. One word of caution: if you have an older stove with a really small oven, it might not fit. Measure your oven before you go shopping for a pan. I believe the dimensions are 16 x 24".

Also, when I used to decorate cakes I used a great "pan grease." It is very simple to make and lasts on the shelf for months. If you do a lot of baking, you'll love this:

Pan Grease
1 cup Crisco
1 cup vegetable oil
1 cup flour

Beat with electric mixer until well combined and very smooth. Store tightly covered. Instead of greasing and flouring a pan - or spraying it with non-stick spray - simply apply this mixture with a pastry brush. Your cakes will come out perfectly clean.
Doris in Oklahoma City

Hello to all. This is in response to Francine's request for a sauerkraut recipe with brown sugar, and also to Bea's request for a caramel recipe. The sauerkraut salad recipe is from the Brick Haus Restaurant in Amana Colonies, and we liked it so well that I asked our waitress if it was available in any of the many cookbooks that they had for sale there. She said she was sure it was, but said she could offer something better. She came back to the table with a postcard sold there that had this recipe:

Sauerkraut Salad Recipe
1 quart sauerkraut drained
1 cup diced celery
1/2 cup chopped onion
1 cup sugar ( I use 1/2 cup white sugar and 1/2 cup brown sugar, as that was what the waitress recommended.)
1/2 salad oil
red and green peppers to taste. (I omit the peppers as I am the only one in the family that likes them.)

Mix all together and refrigerate

I always received compliments on my caramels, and was constantly asked for my recipe. Then I ran across this recipe in our newspaper, and this one is by far tastier than what I had been making.

Caramels
1 cup light karo syrup
2 1/2 cups powdered sugar
2 sticks margarine
1 can sweetened condensed milk
1 teaspoon vanilla

In a heavy saucepan on medium heat so the mixture does not scorch, mix all ingredients, stirring constantly until candy thermometer reads 250 degrees. Pour into a greased 9 x 13 pan; cool, cut, and wrap. (cooking to a hardball stage will yield a firmer caramel)
Enjoy
Karen, Il

Regarding TeaHags request for the name of Noodle PUDDING in October 2nd newsletter.

The name of the dish is noodle kugel, below you'll find one of the MANY variations of the dish, quite familiar to the jewish community,
ENJOY Karoline IN NC

NOODLE KUGEL
6 oz. package uncooked short egg noodles
1-1/2 sticks butter
1/2 c. plus 3 tbsp. sugar
3 oz. cream cheese
3 egg yolks
1 c. sour cream
1 tsp. vanilla
3 egg whites
1/2 tsp. cinnamon
1-1/2 c. corn flakes

Preheat oven to 325 degrees. Cook noodles according to package directions. Cream 1 stick of the butter (softened) and 1/2 cup sugar together until light and fluffy. Beat in the cream cheese, egg yolks, sour cream and vanilla. Fold in the cooked and drained noodles. Beat the egg whites until stiff peaks form, then fold into the noodle mixture. Turn out into a greased baking dish and bake for 15 minutes. Make the topping by gently combining the cinnamon and corn flakes, and the remaining butter (1/2 stick, melted) and sugar (3 tbsp.). Scatter the topping over the kugel and bake for 25 more minutes (40 minutes total).

Tips & Warnings
Add 3/4 c. raisins, soaked for ten minutes in boiling water and then drained, to the noodles for a variation

Lisa was asking for this recipe in the October 2nd newsletter. I had copied it from the newsletter when it was sent it.

Red Velvet Cookies
1 Box Duncan Hines Red Velvet Cake Mix
2 eggs
1/3 cup oil

Mix all ingredients together. This will make a cookie dough. Roll into balls and place on a lightly greased cookie sheet. Flatten down slightly (depending on the thickness you desire). Bake at 375° until the tops crackle (about 8-10 minutes) or until desired doneness.

Cool and then frost with basic...

Cream Cheese Frosting
1 8 ounce package cream cheese -- softened
1/4 cup stick margarine or butter -- softened
2 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar

Beat cream cheese, margarine, milk and vanilla in medium bowl with electric mixer on low speed until smooth.

Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable. Frosts one 13 × 9-inch cake generously, or fills and frosts one 8- or 9-inch two-layer cake. Refrigerate any remaining frosting.

Chocolate Cream Cheese Frosting: Add 2 ounces unsweetened baking chocolate, melted and cooled, with the margarine.

Thank you Nancy for all your work. Everyone here in Nancy land sure does take pleasure in your efforts. Have a great day.
Judy in Ohio

The red velvet cake mix cookie recipe was also sent in by Sandra in Lubbock, TX.

Boots--Do also check out **Restaurant Supply** stores, as they carry many interesting out-of-the-norm new & used kitchen items & appliances. Am certain they'd have the extra large pan you're looking for (as I've seen the large stainless steel ones that are used in cafeteria steam counters). These supply houses mainly buy furnishings & stuff from belly-upped restaurants for resale. Over the years--bar stools, a small pedestal-based table for my lanai, some stoneware, and a set of old-fashioned thick ceramic custard cups I couldn't find anywhere else--were among a few inexpensive items I'd gotten. You'd probably come home with more than a large cake pan. These stores are much more fun browsing thru than the common big box ones! (You'll find them listed in the yellow pages.)
Carol in San Diego

This is for Sandy of Danver MA. Thank you so much for the herring salad recipe. I would love it if you share with me your other herring recipes. I am originally from Worcester, Ma. small world.
Thanks again. Dee from Aurora, Canada

I would appreciate any TNT recipes to lower cholesterol.
Thanks, Angie in Montgomery

In October 2 newsletter for Anita in Brandon who wants Carrabas Chicken Marsala recipe.

Nancy, my recipe for Chicken Marsala is a clone for Carrabas recipe. I hope I can type it this time in a way that is suitable for the newsletter.

Frances in Wesley Chapel

Carrabas Chicken Marsala clone

MARSALA SAUCE
one third cup butter
1 slice prosciutto, diced
2 teaspoons minced shallots
2 teaspoons minced garlic
1- small jar sliced mushrooms (drained)
one fourth cup dry Marsala wine
one fourth teaspoon ground black pepper
1 cup chicken stock
2 teaspoons corn starch
1 teaspoon minced fresh parsley
2 tablespoons heavy cream

CHICKEN SPICE
one and one-fourth teaspoons salt
1 teaspoon black pepper
one-half teaspoon dried oregano
one-half teaspoon dried parsley
one-fourth teaspoon garlic powder
one-fourth teaspoon onion powder

4 chicken breasts (small butterfly cut double breasts or large single breasts)
Place chicken breasts between 2 pieces of plastic wrap and pound thin with the smooth side of a meat mallet.
olive oil

1. Melt butter over low heat in a medium saucepan.
2. Turn heat up to medium/high to sauté the prosciutto in the melted butter for about 2-3 minutes (be careful not to burn the butter). Add shallots and garlic and sauté for about 30 seconds. Add marsala wine, simmer for another 30 seconds or so, then add mushrooms (drain off liquid) and black pepper. Simmer over medium/high heat for 5 minutes.
3. Dissolve corn starch in chicken stock. Add stock to the saucepan and simmer for an additional 5 minutes.
4. Add parsley and cream to the sauce and simmer for 3 to 4 minutes or until slightly thick. Remove pan from the heat, then cover it until needed.
5. Combine ingredients for chicken spice in a small bowl. Use your thumb and fingers to crush the spices in the bowl to make a finer blend.
6. Brush each chicken breast with olive oil. Sprinkle spice blend over both sides of each chicken breast and saute for 3 or 4 minutes per side or until done.
7. Serve entree by arranging each chicken breast on a plate. Spoon one quarter of the marsala sauce over each serving of chicken and serve it up.
Serves 4.

This is for Anita in Brandon, FL who requested a good chicken marsala recipe. This one is similar to Macaroni Grill's. There are several variations of this dish, but this one is our favorite! Have a great day,
Nancy!
Chris in NM

Chris's Chicken Marsala
Originally posted by Chris at Recipes To Go & Daily Recipe Exchange

Good morning Nancy! Just can't believe it is Oct. already!
This is for Donna in the Oct. 2nd newsletter asking for an old-time recipe for stuffing. I've also included one for our favorite cranberry salad. The stuffing recipe was handed down to me by my grandmother, mother and my aunts. I am sure their grandmother also made this. It is so good!!

Cranberry Salad
2 c. cranberries, fresh or canned
1 c. sugar
1 c. water
1 tsp. lemon juice
1 sm. pkg. raspberry Jello
15 lg. marshmallows
1 c. chopped nuts
1 c. chopped celery
1 c. grated apple

Mix cranberries, sugar, water and lemon juice in large pan over medium heat. Cook until cranberries pop. Stir in Jello and marshmallows until they dissolve. Remove from heat and cool. Stir in remaining ingredients. Pour into large mold and chill or use 8 small molds. I don't use a mold, just a large bowl. My ex-mother-in-law always made this and she gave this recipe to me many years ago. So good!!!

Chris's Sausage Stuffing
1 c. diced celery
1 c. diced onion
2 (6 oz. ea.) bags Mrs. Cubbison's stuffing mix
1 c. butter, melted
1 c. chicken broth
1/4 to 1/3 lb. bulk sausage, browned w/ celery, onion & mushrooms
1 can sliced mushrooms, drained OR 1 container fresh mushrooms, sliced
1/2 c. chopped pecans
1 med. apple, peeled and chopped
sage, celery salt, marjoram & poultry seasoning to taste

Sauté' veggies in butter, then add meat and brown. Add seasoning and mix all ingredients well. Place mixture in baking dish and bake, covered, 45 minutes at 350º F. Remove cover and bake an additional 10 to 15 minutes.
Chris in NM

For Boots in Va. You might try a restaurant supply store for the extra large cake pan you are looking for. They should have every large pans of all types.
Oma in LA (Lower Alabama)

Nancy, I would love to get some good slaw recipes. I'm also looking for a barbecue slaw recipe that is made in Lexington, North Carolina. I would appreciate any recipes for slaw that your readers have...
SB

Nancy, I wanted to share a recipe that my finally complemented and asked me where I'd gotten the new recipe. I'd made this for him before, but he didn't remember me fixing it for him before. This is a simple recipe, my friend threw together a couple of years ago because we were tired of all the common recipes for chicken breast. This is what we came up with.

ROLLED CHICKEN BREASTS IN SHERRIED SOUR CREAM MUSHROOM SAUCE
Start with 4 skinned, boned chicken breast pounded thin- or 4 chicken cutlets. Make a box of Strove Top Cornbread Dressing according to package instructions. Salt and pepper and season each cutlet to taste. Spread each cutlet with 1/2 C. dressing and roll up jelly roll style and place seam side down in 8X8 Pam sprayed baking dish. Whisk l can of cream of mushroom soup, (or celery or chicken can be used) 1 small carton sour cream, 1/2 C. Cooking Sherry in a small bowl. Pour sauce over chicken breast and bake in a 350* oven for 30 minutes or until an instant real thermometer reads 180*. The hardest thing for me is pounding the breast flat. I can't get cutlets at my local market, so I buy family packs and pound the Heck out of all of them at one time and freeze separately in packages. I usually serve these with a baked potato and use some of the gravy on them. The original idea of this sauce on plain Chicken breast came from my mother, but my friend wanted some a little more, so we added the stuffing.
New Reader in Oklahoma, Jae

This is for Boots in Va. She asked about finding a large pan for baking (larger then a 9x13.). I purchased all my pans at Michaels.. They have a nice selection of them.
Hope this helps.. Donna in Oregon

In the newsletter on 10/02, I think Boots in VA is looking for a "full sheet cake pan". It is 16 x 24 x 3. Make sure it will fit into your oven. You can find them on line if you search "full sheet cake pan".
Judy in So Cal

Boots,
The size pan you are looking for is a 15X20 from Wilton Michaels, Ben Franklins, cake supply stores should have them.
Jackie in So Louisiana

For Joan regarding Russian dressing for Apricot Chicken in Oct 2nd newsletter. I'm guessing this is a recipe with dry onion soup and apricot preserves? I use Catalina French and it is great. Hope this helps you. Judy in So Cal

RE: Sauerkraut- different way to fix
I loved German sausage hot dogs w/ kraut, but DH wouldn't taste it. I learned to tone down the taste (take a lot of the bite out) using Beef Bouillon cubes. I open can or jar, drain juice into bowl or whatever, heat to a boil. Put cube(s) in and dissolve. Add kraut and heat till hot. Better if you can let this marinate a few minutes, but I'm not that patient. Drain and serve on hot dogs or whatever. My DH actually made me SICK of this for a while because he liked it so much and every time I turned around we were having it. LOL, so I know this method works as he is the worlds pickiest eater.
Cheryl, Charlotte

Teahag is looking for recipes for Kugel (noodle pudding). Many different recipes for kugel can be found by going to google and typing in Jewish Noodle Kugel, or noodle pudding. Kugel can be made with fruit, veggies and/or meat. I've made the Apple Kugel below lots of times, it's very good and tnt.

Apple Raisin Kugel

Noodles
1/2 cup Orange juice
8 ounces Noodles -- cooked and drained
1 teaspoon Lemon juice
1 can Apple pie filling
1/2 cup Raisins
6 Egg whites
1 cup Walnuts
3/4 cup Sugar
1/4 cup margarine -- melted

Topping
1/2 Stick margarine -- melted
3/4 teaspoon Cinnamon
1 1/2 tablespoon Sugar
1/2 cup Walnuts

Mix noodles with margarine. Add eggs, sugar, apples, juices, nuts and raisins to noodles. Mix well. Top with melted margarine. Sprinkle mixture of sugar and cinnamon over top. Top with 1/2 cup walnuts. Bake 350, 1 hour in 9 x 13 pan. It's a good one!
Nancy Z-R in S FL

How to have a cookie exchange:

There are a few different ways that I have been involved in exchanges.

The amount of cookies each person bakes depends on the number of people invited, and the amount of cookies agreed on.

We usually limit the amount of people invited to each cookie exchange to 9 or ten.

And each person makes a dozen of the same kind of cookie for each person participating. (that way it is usually a recipe doubled)

If we have 15 or 20 people exchanging, we each bake a half dozen for each person.

We let the host know what kind of cookie we will be making so we do not have doubles.

Each person also brings a copy of their recipe or a copy for each person exchanging depending on what we decide in the beginning. (if only one copy is brought we print up a booklet and make sure everyone gets a copy) This can be done ahead of time - which I have found to work the best.

Ahead of time you can decide on how the cookies will be divided-bring cookies for each person bagged, plated, boxed or wrapped OR bring cookies in a large container and each person then takes their amount and bags or trays them up themselves.

We usually have extra cookies for the table and we have coffee and cookies while enjoying time with friends.

The cookie exchange can be done anytime of the year but is especially nice at Christmas time as you can end up with a large variety of cookies and only bake one kind.

We did one this past year around Valentines Day and had some great cookies and a lot of cookie decorating ideas.

You can cater the exchange for your groups specific baking abilities.

We have also done cake and pie exchanges - those we limited to no more than 8 people and each person takes home a piece of pie or cake.

Have fun and enjoy !
Vickie P. Batavia, NY

My Dad always ate cornbread and milk and called it Johnny cake and a favorite of my Mom and me was popcorn in milk. That was my Mom's Sunday night meal when she was a girl. I made the angel food cake and pineapple yesterday and it sunk and tasted not done. What did I do wrong? I made it in an angel food tin maybe I should have used a 9x13???
Mary Ann upstate N Y

Nancy thank you for all you do and I a request to make if anyone can help me. I have some old cast iron skillets in outside building and was wanting to clean them up to use. They are rusty and need help. I think in one of the past newsletters someone wrote instructions, if so what date[?], if not can
someone help?
Thanks Jenny in Ky.

Not all the messages were included in today's newsletter. If you didn't see your message it will be posted in the next newsletter.
Nancy

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