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Hungry Man's Breakfast Casserole

This hearty breakfast casserole dish will feed all your hungry men (and women).

1 lb. bulk breakfast sausage
3 C. shredded potatoes, drained and pressed
1/4 C. butter, melted
12 ounces mild Cheddar cheese, shredded
1/2 C. onion, shredded
1/2 C. green pepper, chopped
1 pound small curd cottage cheese
6 jumbo eggs

Preheat oven to 375 degrees. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Stir together shredded potatoes and butter. Line bottom and sides of a medium glass baking dish with potato mixture. Combine sausage, cheddar cheese, onion, pepper, cottage cheese and eggs; pour mixture into baking dish. Bake for 60 minutes, until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving. Yield: 8 servings.

Tona Haggermaker
http://groups.yahoo.com/group/cookin_with_haggermaker

Chili Casserole With Cornbread
1 lb. lean ground beef
1 (16-oz.) jar salsa
2 cups red kidney beans, drained (from 19-oz can)
2 cups diced tomatoes, undrained (from 28-oz can)
1 1/2 cups frozen corn
3 teaspoons chili powder
1 teaspoon cumin
1 (6.5 to 8.5-oz.) pkg. cornbread mix
Milk
Margarine, if required by mix
Egg, if required by mix
1/3 cup shredded Cheddar cheese
1 tablespoon sliced green onions

Heat oven to 400. In large skillet over medium-high heat, brown ground beef until thoroughly cooked; drain. Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin. Cook 3 to 4 minutes or until thoroughly heated, stirring occasionally.

Meanwhile, prepare cornbread as directed on package using milk and, if required, margarine and egg. Spoon cornbread batter around outside edge of ungreased 9x13 baking dish. Spoon hot beef mixture into center.

Bake at 400 for 18 minutes. Sprinkle with cheese; bake an additional 4 to 5 minutes or until cheese is melted and cornbread is deep golden brown. Sprinkle with green onions just before serving.

Tona Haggermaker
http://groups.yahoo.com/group/cookin_with_haggermaker/

If you like quiche then this recipe is for you. It has intense flavor. For pictures go to http://vanillakitchen.blogspot.com/

Happy Birthday Nancy!
Dawn - cape cod, ma

Caramelized Onion & Bacon Quiche

1 recipe pie dough, pate brisee or you can use store bought pie crust
1 - 2 TB olive oil
3 large sweet onions, chopped in long strips, medium size
Salt and freshly ground pepper
1 TB balsamic vinegar
1 ½ cups half & half
3 large eggs
Pinch nutmeg
1 cup Gruyère cheese, grated
¾ cup of sharp cheddar, shredded
4 - 5 slices of cooked bacon (I used thick sliced), crumbled/chopped

On a lightly floured surface, roll dough into a 12-inch circle. Fit into a 9 inch pie dish pressing dough into corners and around the edges. Transfer to freezer to chill for 30 minutes. (note, I made a double crust, since I like a thicker crust)

Preheat oven to 350°. Place parchment paper on pie shell then fill at least two-thirds with baking weights - dried beans, rice, or aluminum pie weights. Bake first for 15 minutes, remove from oven and let cool a few minutes. Carefully remove parchment=2 0paper and weights. Poke the bottom of the pie pan with the tines of a fork and return to oven and bake an additional 10 minutes or until lightly golden. (Fork holes are for any air to escape.) Transfer to a wire rack to cool while making filling. (Note: I did not poke holes)

Cook bacon to well cooked, place bacon on paper towels to drain. Remove all bacon grease from pan (do not clean the pan) and add in onions (I did not clean the pan as I wanted the onions to absorb some of the flavor of the bacon). Keep pan on medium heat, add on the olive oil then add the onions. Season with salt & pepper. Caramelize the onions, this should take about 45 minutes +/-; stirring onions every 10 minutes
On the last ten minutes of caramelization add in the TB of balsamic vinegar to deglaze the pan, combine thru. Remove from heat, set aside.

In a bowl combine the 2 cheeses. Sprinkle half the cheese mixture evenly over the bottom of the crust. Spread onions over the cheese, then the crumbled bacon and then top with remaining cheese.

In a medium bowl, whisk together the half & half and eggs. Season with nutmeg, salt, and pepper. Pour over cheese. Transfer to oven, and bake at 350 degrees until just set in the center, 45 - 60 minutes (this all depends on your stove, mine took about 48 minutes).
Cool on a wire rack for about 10-15 minutes before slicing.
Serves 6-8.

I want to thank Cheryl in Ohio for the Pot Pie recipe
Thanks Kathy in Fl

Zucchini Muffins

1 spice cake mix
1 tsp vanilla
1 tsp cinnamon
1 cup raisins boiled w/ 1 cup water
eggs called for on cake mix box
oil called for on cake mix box or same amount of applesauce
1 to 2 cups chopped pecans
1 or 2 grated carrots
2 to 3 cups grated zucchini

Drain raisins, reserving liquid. Add enough water to make 1 cup. Sift cake mix with cinnamon. Add vanilla, eggs, oil or applesauce, raisin water and follow directions on box for beating batter. Add raisins, pecans, grated carrots and zucchini (to make 3 cups grated vegetables). Bake in cupcake papers or in well oiled muffin tins in preheated 350 degree oven for 30 to 40 minutes or until a toothpick inserted in center of muffin comes out clean.

Tona Haggermaker
http://groups.yahoo.com/group/cookin_with_haggermaker

Brenda in IN, would you please post your recipe for homemade laundry soap. I would love to try some.
Thanks, Rosemary in Nova Scotia

Candy and Fudge Recipes

For Donna/Buffalo NY 9/16/08 requesting a recipe for Rice Pudding because of left over Rice. This by far is the easiest.

Easy Rice Pudding
1 Cup of cooked rice, 1 Package instant Vanilla Pudding (I used French Vanilla & it was sugar-free) A Dash of nutmeg. 1/4 tsp cinnamon (or more to taste)

Prepare pudding to package directions. Add rice, nutmeg, and cinnamon. Mix all together. Chill and top with whipped cream or whipped topping, or a little more milk if you like it a little thinner. This makes enough for 4 servings. I'm going to try it with different flavors of Pudding also. I like mine warm and my husband likes his cold.
Jennie NM.

Birmingham Cole Slaw
3-4 tablespoon cocktail sauce (or catsup plus spicy mustard)
3 tablespoon brown sugar
1/3 cup mayonnaise
1/4 cup vinegar (apple cider or white wine)
1 tablespoon dale's (or Worcestershire)
(serving for 2)

Slice cabbage into very thin shreds. Blend all ingredients above and let sit for a few minutes so that sugar will dissolve. Mound cabbage on side of plate or in a separate serving bowl. Pour dressing mixture over liberally.

Tona Haggermaker
http://groups.yahoo.com/group/cookin_with_haggermaker

I think it is time to go back to good old fashion bread making (only with a bread machine). I was in the supermarket the other day and a loaf of bread was $4.29, I couldn't believe it. Would appreciate some TNT bread machine recipes. Thanks in advance.
Anita in Camarillo

Plain 'n Fancy Macaroni Salad

2 c. elbow macaroni
1/4 c. French dressing (cream style)
1 T. finely chopped onion
1/3 c. chopped green pepper
1/2 c. diced celery
1 T. chopped pimiento
2 medium tomatoes, cut in thin wedges
1/4 t. pepper
1/4 t. dry mustard
1/2 c. mayonnaise

Cook macaroni, drain, rinse in cold water. Toss macaroni with French dressing, then chill at least three hours. Lightly mix in remaining ingredients. Serve salad heaped on crisp greens. Garnish with tomato.

Tona Haggermaker
http://groups.yahoo.com/group/cookin_with_haggermaker

For Irene in FL (for her mom who used to be in FL, now in VA!) and Amy B in TN

Here is a group that I use for all my freezing and canning problems they are the best for this kind of thing hope you and her enjoy it as much as I do.
http://groups.yahoo.com/group/Friendly-Freezer/
You must have a yahoo address to join
Blessings, Shirley from Calif

Nancy,
I was hoping if any one could let me know why one of my chicken recipes say to soak chicken in ice water for 30 minutes before cooking in skillet. I have never heard of this before and am wondering why.
Thanks so much. Karen, SW Arkansas

For Shirlee, about skinless boneless chicken. I find that if I steam those chicken breasts for 15-20 minutes, they are very tender. Then I use the cooked chicken for casseroles, salads, etc. Or, you could just serve with rice and some canned or gravy-mix chicken gravy. jeanlock in McLean VA

Just wanting to wish you a Happy Birthday! Hope your day is the best ever.

Wishing you many more healthy years filled with happiness and peace of mind.

We all love you and your website--what wonderful recipes and ideas we're able to share. What would we do without you???
Thanks again, Scarlett in FL

Nancy in the 9/16 newsletter Donna L in OH wanted a recipe for a friend that is called Pressed Chicken. The recipe calls for a jelly bag to strain the broth through. I have never used cheese cloth so I have no idea if you can strain bones and broth through this cloth so you have nothing but broth. This recipe I have made a couple of time that a friend gave me.

Pressed Chicken
This is one of the things Margaret liked to make for Sunday night supper.

Have a good sized chicken cut up and wipe each piece with a clean, damp cloth. Put them in a kettle or deep saucepan and cover with cold water, and cook very slowly and gently, covered, till the meat falls off the bones.

When it begins to grow tender, put in a ½ teaspoonful of salt.

Take it out and cut it up in nice, even pieces and put all the bones back into the kettle and let them cook till there is only about a pint an a half of broth.

Add a little more salt, and a sprinkling of pepper and strain this through a jelly bag.

Mix it with the chicken and put them both into a bread tin, and when cold put on ice over night. After it has stood for an hour, put a weight on it, to make it firm.

Slice with a very sharp knife, and put on a platter with parsley all around. This is a nice luncheon dish for a summer day, as well as a supper dish.

In the 9/16 newsletter Shirlee was wanting to have skinless, boneless chicken that doesn't want "a bit dry" chicken. I do not cook it any longer than the recipe say. If you precook the chicken just cook on low and slow. That is how I cook the precooked chicken. When I cook it in the Crock Pot, in the newest and it does cook faster, I usually cook it for 5 to 6 hours from the frozen state. Then I use a can of soup, half onion sliced, mushrooms, Dijon mustard and spices that you like. Another chicken meal that I make is put 2 tablespoon cream of chicken soup in bottom of Crock Pot crock, adding frozen broccoli cut up, then add 2 boneless and skinless chicken breast and then pour rest of the soup over all of that. I cook this for 6 to no more than 6½ hours. About 15 minutes before you are ready to eat I add about 2 handfuls of sharp cheddar cheese to it and cover and the cheese will melt. I make chicken soup and chili Chicken. I have found with chicken you have to have a sauce or quick cooking method for this meat.

Everyone have a great day. Nancy and 4 legged associates take care, stay safe and cool.
Susie Indy

Romona in CA remembers making tuna/potato chip casserole long ago. I remember making it in Home Ec class in the late 1940s. Those were the days when we learned to cook and sew in school. All I remember about the casserole was how salty it was since every ingredient including the canned peas was highly salted. No good for my high blood pressure and low-salt diet these days.
Leah

Dear Nancy, Shirlee asked how to cook frozen skinless chicken breasts. Here is what I do. Soak amount of chicken you need for l/2 hour. Bring water to boiling in large pan and then add chicken, cover and cook for 5 minutes

Take off heat and let them steam for 10 minutes. Should be tender and ready to eat. You can add onion, salt, celery to flavor the chicken.
Dee in W. Lafayette

E.D. Foods - Soup'er Free Sample Pay only s/h

These soups have no msg and are low calorie.

I can't remember her name, but someone was looking for a TnT recipe for English Muffins? I have one, that I have tried and love it.
Dawn - cape cod, ma

English Muffins
11 ounces (about 2 1/4 cups all-purpose flour, plus more for dusting)
1 tsp instant yeast
1 cup warm water (about 110F)
1 tbsp honey
2 tbsp nonfat dry milk
3 tbsp unsalted butter, room temperature
1 1/4 tsp coarse salt, plus more for sprinkling
Vegetable Oil for bowl, plastic wrap, parchment, and rings
Semolina flour, for pan
Unhulled sesame seeds, for sprinkling (optional)

In a medium bowl, combine 5 ounces (1 cup) all-purpose flour, 1/2 teaspoon yeast, the warm water, and the honey; whisk vigorously until mixture is thick and slightly foamy, about 1 minute.

In another medium bowl, whisk together the remaining 6 ounces (1 1/4 cups) all-purpose flour, the remaining 1/2 teaspoon yeast, and the dry milk. Sprinkle over the wet flour mixture, cover tightly with plastic wrap, and let rise in a warm place until doubled in bulk, about 2 hours. Refrigerate until chilled, about 1 hour.

Transfer to the bowl of an electric mixer fitted with the dough hook. Mix on medium-low speed until all dry ingredients have been incorporated into the dough, about 2 minutes. Add the butter and salt, and continue to mix on medium speed until combined (the dough should be smooth but slightly tack), about 5 minutes. If the dough is too dry, add a little room-temperature water, 1 teaspoon at a time; if the dough is too wet, add more flour, 1 teaspoon at a time.

Transfer dough to a lightly oiled large bowl. Cover bowl with oiled plastic wrap, and let rise in a warm place until the dough has doubled in bulk, about 1 1/2 hours.

With lightly oiled hands, gently knead dough in the bowl, covering all sides with oil. Turn out dough onto a piece of plastic wrap. Form dough into a flattened rectangle; wrap in plastic, and refrigerate until well chilled, at least 1 hour or overnight.

Line a baking sheet with parchment, brush with oil, and lightly dust with semolina flour. Lightly oil eight English muffin rings, and place on prepared sheet. Transfer dough to a lightly floured work surface, and roll out to 3/4 inch thick. using a floured 3-inch biscuit cutter, cut out right rounds; place each round in one of the oiled rings. (Dough can be rerolled in order to cut all eight muffins.) Set aside in a warm place until rounds have risen slightly, about 30 minutes. Meanwhile, preheat the oven to 350F.

Sprinkle rounds with seeds or salt, as desired (about 1 teaspoon per muffin). In a large skillet over medium heat, melt enough additional butter to coat the bottom of the pan. When the butter is bubbling, carefully transfer rounds to the skillet with a wide spatula, leaving muffin rings in place. Do not crowd the pan; rounds should fit comfortably without touching. Cook muffins until golden brown, about 4 minutes. Flip them over, and cook until golden, about 4 minutes more. Return muffins to the baking sheet, and remove muffin rings. Bake until muffins are cooked through, 7 to 10 minutes. (They should reach and internal temperature of 190F.) Transfer to a wire rack to cool. Muffins can be eaten warm, or allowed to cool and then split open with a fork and toasted. The muffins can be wrapped in plastic and kept at room temperature for up to 3 days.

<< buy the skinless, boneless chicken as it is suppose to be healthy, but I am getting not to enjoy them, as I find it a bit dry. What am I doing wrong??? Would appreciate suggestion to have moist chicken.
Thanks everyone, Shirlee>>

Shirlee, I cook 2 pounds of chix breasts in the crock pot, with 1/2 cup of chicken broth and half a jar of "light"/ low calorie BBQ sauce ( there are a couple of brands of this at the market ), or a mixture of 1 cup ketchup, chili powder, and garlic. Cook on low for 8 hrs. Then shred ( like you would with pulled pork ). The chicken stays juicy from cooking in all that liquid and it tastes great...pretty healthy too!
Diana in RI

 
Order Food & Dining Catalogs from Catalogs.com & 
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Shirlee asks for a way to prepare skinless, boneless chicken breasts to keep them moist. This works great for us:
.
For the two of us I process a couple slices of homemade bread, 1 medium garlic clove and 2 teaspoons of parmesan or peccorino cheese in the cuisinart to make fine crumbs.
.
Then pound the breasts to uniform thickness for my tabletop grill.
(George Foreman in my case)
.
I pour a little liquid "I Can't Beleve it's not Butter" spray into a dish and coat both sides of the chicken breasts.

Then dredge the two four-ounce breasts in the crumbs.

Grill for six minutes in preheated grill and they're ready to eat...the moistest chicken breast you'll ever eat and they smell wonderful while cooking.

I always make sure everything is ready for the meal and husband is in the house before starting the chicken as I like to serve it immediately...succulent and not overcooked.
Hope you enjoy it.
Leah

Shrimp Appetizer

1 (4.5 oz or about) can tiny shrimp
1 (8 oz) pkg. cream cheese
1 (8 oz) bottle shrimp cocktail sauce

Spread cream cheese on plate. Cover with cocktail sauce. Drain shrimp
and place over cocktail sauce. Serve with crackers - Triscuits are good!

Tona Haggermaker
http://groups.yahoo.com/group/cookin_with_haggermaker

These salsa recipes are all ones I use all the time as we like spicy food and put it on lots of foods. I often serve them when we have cocktails with friends.

This is for Lindsey in the U.P. who had a request in Friday's newsletter.

Corn and Bean Salsa
2-15 ounce cans of black beans, rinsed and drained
2-11 ounce cans of white shoe peg corn, drained
6 Tablespoon fresh lime juice
6 Tablespoon extra virgin olive oil
1 & ½ to 2 teaspoon powdered cumin
1/2 Cup chopped red onion
1/4 Cup chopped cilantro
1/2 teaspoon salt
2 or more finely chopped Jalapeño peppers
1 red bell pepper (chopped)
1 to 2 Cups chopped fresh tomatoes
Combine all, let sit overnight in the refrigerator.
Serve with chips.
Makes 10 cups.

Seven Second Salsa (THIS IS MADE IN A SMALL BLENDER)
1/4 cup onion
1/6 to 1/4 of a jalapeno pepper
8 to 10 cherry tomatoes or 1 regular tomato (about ½ cup)
1 to 2 cloves garlic
Salt and pepper to taste

Place all ingredients, in the order they are listed, into the Tall Cup (you may have to cut the tomatoes a bit, depending on the size you choose.)

Twist on the Cross Blade and place the cup onto the Power Base. Give it several quick pulses. Salsa should be chunky, so be careful not to over process.

Repeat the quick Pulse technique until you achieve a blended yet chunky texture.

Fire Roasted Corn and Tomato Salsa
2 ears of fresh corn
Drizzle of olive oil
Salt
Freshly ground black pepper
4 ripe Italian plum tomatoes, peeled, seeded and diced
¼ cup minced red onions
1 teaspoon minced Habanero peppers (can use jalapeno as well)
2 tablespoons chopped fresh cilantro
1 tablespoon freshly squeezed lime juice
1 tablespoon freshly squeezed lemon juice

Season the corn with olive oil, salt and pepper. Place the corn over a stove's open flame and cook for about 1 to 2 minutes on all sides. Remove and cool. Remove the kernels from the cob. Combine the corn, tomatoes, onions, peppers, cilantro, lime juice and lemon juice. Mix well. Season the salsa with salt and pepper.
Marti in AL

Re: I need help in removing chewing gum from the dryer drum. It has been used and the gum is not coming off on clothes but looks bad. This is my Mom's three year dryer. She is going into assisted living and we need to sell her furniture and I don't want to sell it looking that way.
Thanks in advance. Phyllis C. from Ky.

Sept. 15 Newsletter
My wonderful son going to school for plumbing left a permanent marker in his shirt pocket. What do you think happened to the inside of my dryer(and the clothes)? I’m glad they were all work clothes. I thought I was doomed. Thank God for Magic Erasers. That Magic Eraser took every bit of that ink off my dryer drum. Good Luck!! This worked for me.
Angie in Ohio

Down-home Squash Casserole

3 pounds yellow squash, sliced
1 (16 oz) carton sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
1 package cornbread stuffing
1 (5 oz) can sliced water chestnuts, drained
1 (12 oz) package cheddar cheese, shredded
1/2 cup butter
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium onion, finely chopped
1/2 cup oil

In a large skillet, fry squash and onion in oil until done. Drain off oil. Mash squash and onion with a potato masher and set aside. In a saucepan, melt butter over low heat. Pour the cornbread stuffing crumbs into a mixing bowl and drizzle the butter over them, then mix until crumbs are thoroughly coated. In another mixing bowl, combine soups, sour cream, water chestnuts, cheese, salt
and pepper. Add the cooked squash and onion and mix well. Pour 1/2 the stuffing crumbs in a greased 9x13 casserole dish; spread evenly. Add the squash mixture and spread evenly. Top with remaining cornbread stuffing crumbs and spread evenly. Bake at 350 for 35 minutes, or until top is browned and casserole is heated through. Serves 10.

Tona Haggermaker
http://groups.yahoo.com/group/cookin_with_haggermaker

Morning Nancy, have a great day with your friends tomorrow and Many Happy Return for Friday.

For Donna/Buffalo NY there are loads of rice pudding recipes using cooked left over rice at:

http://whatscookin.proboards4.com/index.cgi

Liz in Mo regards the GTExpress, the opinion of all our readers and Nancy herself is "love it" if you type in GTExpress into the google search box you will get loads of information. Billie in Fl asked opinions on this kitchen accessory recently and if she has bought one will no doubt send in some comments - there is a short report on it in the General Message Board:
http://whatscookin.proboards4.com/index.cgi?board=general&action=display&thread=23129
from what has been said about this machine, I would have one tomorrow, but there is not an inch of space in my kitchen left.

Sylvia <Scotland>

Nancy furbabies and all,
This is kind of a strange request but I am sure this is the place I will get an answer. I am looking for several very old WW recipes. These were recipes I used many years ago before they used points. I seem to have lost or misplaced them. The first one was called WW Danish or mock Danish I know it had cottage cheese and sugar free apple sauce? and you put it under the broiler, (I'm not sure about the applesauce) that is all I remember. The next one is for the old WW milkshake recipe. I only remember using
flavorings and ice cubes and skim milk? I'm not even sure about that one. The other recipe is for some candy that used either sugar free cocoa or alba 77 and peanut butter or bananas or drained crushed pineapple and you froze them. I don't remember if it was one recipe with three variations or if it was three different recipes. Thank you in advance for all your help.
Mary in CT

Outback Steakhouse Bleu Cheese Dressing
Copycat/Clone Recipe

1 cup mayonnaise
2 tablespoons buttermilk or whole milk
1 tablespoon crumbled bleu cheese
1/8 teaspoon coarse ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon garlic powder

Mix by hand in a small bowl. Cover and refrigerate for 30 minutes before serving.
Makes 1 cup.

Tona Haggermaker
http://groups.yahoo.com/group/cookin_with_haggermaker

My husband has discovered a dish he had in an ethnic restaurant called rice and beans. Does anyone have this recipe?
Judi In Mass

Ella in Cal, thank you for responding regarding the steam cleaner. We sold our home and moved to our lake home when DH retired, I had tile in my old house, but we moved to a modular home and I was told you can't put tile in them, so I went with a vinyl flooring in my kitchen and bathrooms, it was very expensive and I certainly don't want to have to replace it. If you've heard not to use on wood floors, then I think I will shy away from using it on my vinyl floors.

In response to Shirlee request on Sept 16 asking how to get moist chicken breasts. You could be cooking your chicken to long for one thing. Also, do you brine them? I find brining helps to keep them moist.
Margie

Winter & Summer I BBQ & this is a sauce I use most of the time.

Barbeque Sauce
3/4 teaspoon salt
1/2 teaspoon pepper
3/4 teaspoon paprika
2 teaspoons sugar
1/4 teaspoon garlic salt
1/3 cup catsup
1/3 cup tomato juice
1 small onion chopped fine
3/4 cup water
1/4 cup vinegar or lemon juice
1/2 teaspoon Worcestershire Sauce
2 tablespoons butter, margarine, or salad oil

Combine all ingredients and simmer for fifteen minutes.
JL in South Jersey

I guess this recipe has been around for sometime.

Neapolitan Chicken
Cut up chicken, place in baking dish and pour 1/2 to 3/4 cup Italian or French Dressing over it. Refrigerate one hour, covered. Uncover and bake at 350° until done, baste occasionally.
JL in South Jersey

Sylvia (Scotland) Pineapple Cream Cheese Pie Recipe.. Sorry I missed this recipe. What newsletter was it posted?
Thank you, Candy

Free charts of vegtables and fruits
www.mynutritionandhealth.com
VP

Hi Nancy. Have a Happy Birthday on Friday.

This is for Romona in Ca. She was looking for a recipe using potato chips, tuna, cream of mushroom and other things. I think I have the recipe that she is looking for. I don't have an exact recipe but can give her approximate measurements.

I call it Tuna/Potato Chip Casserole. I cook a 10 oz. pkg. of frozen peas in the microwave for about 10 mins. While that is cooking, cook enough egg noodles for about 6 cups of cooked egg noodles. Then heat on the stove, 2 cans of cream of mushroom soup, add the cooked peas and 2 cans of tuna drained. Not the big cans of tuna just the regular ones. Heat all of this together. Now start putting your casserole together. In a 3 quart casserole dish start layering as follows: About 2 cups of cooked drained egg noodles, enough sauce (your tuna mixture) to cover that layer, a handful of crushed potato chips and sprinkle some paprika over it, then repeat this process 2 more times. There will be 3 layers in all. Make sure you add paprika after you add the crushed potato chips. I just crush the potato chips in my hands leaving them in large chunks. I then bake this in the oven for about 30 mins. In a 350 deg. oven. This casserole is still good days later.

The potato chips won't still be crunchy but taste good anyway. My husband and my whole family love this casserole.
Linda in Grass Valley

For Romona who wanted the tuna casserole recipe this is similar to what we used to make

Best Tuna Casserole 
1 (12 ounce) package egg noodles
1/4 cup chopped onion
2 cups shredded Cheddar cheese
1 cup frozen green peas
2 (6 ounce) cans tuna, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
1/2 (4.5 ounce) can sliced mushrooms
1 cup crushed potato chips

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Preheat oven to 425 degrees F (220 degrees C).

In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese. Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.
Jody M

In the 9-15-08 newsletter, Momma42o wanted a recipe for the Holy Cow Cake. My sister has just told me about this cake about a month ago. Not sure where she ever got the recipe. Hope this is what you were looking for.

Holy Cow Cake

Cake:
Vegetable oil spray for the pan
1 package (18.25 ounces) plain devil's food cake mix
1 1/3 cups water
1/2-cup vegetable oil
3 large eggs

Topping:
1 jar (8 ounces) caramel topping
1 can (14 ounces) sweetened condensed milk
4 Butterfinger candy bars (2.1 ounces each), crushed
1 container (12 ounces) frozen whipped topping, thawed
1 package (8 ounces) cream cheese, at room temperature

Place a rack in the center of the over and preheat the oven to 350 degrees F. Lightly mist a 13 x 9 inch baking pan with vegetable oil spray. Set the pan aside.

Place the cake mix, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended.

Pour the batter into the prepared pan, smoothing out the top with the rubber spatula. Place the pan in the oven. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 35.38 minutes. Remove the pan from the oven and place it on a wire rack.

Immediately poke holes in the top of the cake with a drinking straw or chopstick.

Prepare the topping.

Place the caramel topping and sweetened condensed milk in a small bowl and stir to combine. Spoon this mixture over the warm cake so that it can seep down into the holes.

Measure out half of the crushed candy bars and sprinkle the pieces over the cake.

Place the whipped topping and cream cheese in a large mixing bowl and blend with and electric mixer on low speed until smooth and combined, 1 minute. Spread the mixture over the top of the candy. Sprinkle the remaining candy pieces on top.

Place the pan, uncovered, in the refrigerator to chill the cake for about 20 minutes before cutting.

Store covered in waxed paper in the refrigerator.
Barb S - Omaha NE

I wanted to tell everyone how much I enjoy the wonderful variety of recipes. I also wanted to tell Sylvia from Scotland that my husband and I went on a mission trip to The Borders and sang 17 concerts in 8 days in Kelso, Eyemouth, Newcastle, and Hawick. It was absolutely fabulous! I've never met people so warm and friendly and willing to help. We're thinking this might be repeated in the future sometime.
Diana, VA

For Irene in FL: Ball canning supplies has a good book called the Ball Blue book. I saw one at Lehmans online for 5.95. I'd check Walmart too. As most of the older cooks online, I learned from my mother and she used the Blue Book as her canning Bible.
Good luck.
Pat in FL

Dear Nancy: Love this wonderful group and all the great recipes and news. I was reading about the stove cleaning of electric glass tops. I did not have one so forgot to really listen to instructions. But I recently became a manager of a Bed and Breakfast called Lake Piedmont Inn. One of the stoves has a glass top that got severely dirty and looks like burnt. Please give me the information for cleaning that ya all shared. I have tried many of your recipes and they are supper good.
Waiting patiently for answer. Judy in Ohio

Marlene in Lucia, Florida,
I received my Feed the Hungry Cookbook today and was very pleased with it. Thanks so much.
Sally in Pa

Dear Nancy, fur babies, and Nancylanders:

I also want to thank you for all of your dedicated hard work maintaining this newsletter. I look forward to getting it each day and have tried many of the TNT recipes plus appreciate all the helpful hints included in the letter.

Have a wonderful birthday Nancy. Remember growing old is not an option, but growing up is!

This is in response to Pam in Tibbie, AL regarding baby shower games. My daughter just hosted a baby shower and played the following games:

1. Take various types of baby food, cover the labels and number them. Have people guess what the baby food is without tasting or smelling it. So many baby foods are the same color or very similar it's fun to see what they think. Of course you need a number list with the correct matches.

2. Buy several small items from the new mother's registry and have the guest try to figure out the prices of the items. Similar to the Price is Right, the closest without going over. These items should all be purchased from the store where the new mother is registered so the prices are more accurate and the items are checked off her list. Then give the items as a gift to the new mother.

3. She also used a ball of yarn and had guests tear off lengths of yarn to guess the waist size of the new mother. The closest received a door prize.
Barbara

Hi Nancy,
I am wondering if any of your readers would have a clone recipe for Vegetable soup served at Frisch's Big Boy restaurant. These restaurants are well known in the northern part of the United States. Thanking anyone in advance for any help.
Duffy

Melody from Nebraska, the easiest way to make great English muffins is to buy frozen loaves of bread dough, let thaw a little till able to cut them into about 3/4 to 1 inch thick rounds. Set them on a pan with a layer of cornmeal and press slightly so the cornmeal sticks to one side, then turn over so the other side will be sitting in the cornmeal and let them raise. then put them in a heated fry pan to about 300 and let them bake, covered, and when the bottom is browned, about 10 minutes,
turn over and bake the other side.
Roz in Indy

If you make recipes in the Crock Pot that call for adding ingredients into a can then cover with paper towels, what do you use? Can you use a loaf pan or an 8x8 pan? Glass? What type of can if that is what to use and do you oil it in any way? I believe you would be making desserts this way. Hope someone has done this and could let me know. Thanks all.
Anna

To Liz in MO. I have ordered the GTExpress in August and have yet to receive it. I emailed the company and they have not replied yet. From the TV ad, you can cook almost anything in it, but my special interest in the item is that I bought a lot of deeply frozen food and wish to try it defrosted in the appliance, such as chicken breast, hamburger, sausage, etc. I will let you know when I receive it, hopefully soon,
and try it at last.
Hudson Valley Kathleen

Hey guys, I noticed in the recipe I sent in for "Quick and Easy Chicken Pot Pie" (Sept 16) one part of the instructions, I stated in that newsletter "Mix everything except the crusts and egg wash together and line a 9 inch pie crust with one of the crusts. That should read: Mix everything except the crusts and egg wash together and line a 9 inch pie pan with one of the crusts. Sorry if this caused any confusion.
Cheryl in North Olmsted, Ohio

To Dawn on the Cape
Did you ever get to Kane's donuts in Saugus this summer??

Happy birthday Nancy!! Enjoy!! You and I moved at the same time if you remember. I love my new place as you do too, I am sure.
Take care, Eileen Lynn, MA (now)

Comment
I love my new place.  The air conditioner works well and there is so much more space in my home.  Ditto, my cat, loves it although he is so lonely without Siggy.  I too miss Siggy very much.  It is so hard to deal with the loss of one's fur buddy after 17 years.

I want to thank everyone for your kind words about Siggy.  I will add to the bottom of his page the date he died in the next few days. There were several thousand emails with email cards and messages about how much this group enjoyed Siggy's antics over the years.
My Life as Sigmund Freud Kitty

I had a nice birthday.  At lunch I ate with Debbie (Debbie in Lubbock on the message board. We ate at the Shogun's Japanese Steak house.  It was very good.

At supper some friends took me out to eat Mexican food.  It was great to be with friends for my birthday.  Still can believe I am now 64 years old.  Sure don't feel that old.
Nancy Rogers

Hi family, this isn't a food question, I'd like to know if anyone has the Roomba vacuum that runs by itself? I had arthritis and the vacuum if so hard for me to handle. Also, anyone have a cordless electric knife that really works?
Thanks, Boots in Va.

Hi Nancy, Melody from Nebraska requested a recipe for English Muffins I'm not sure if Sept 16th or the one before that. Here is a recipe friend of mine gave me several years ago.
Betty in Canada

English Muffins
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup melted shortening
1 teaspoon salt
1 cup milk
2 tablespoons white sugar
6 cups all-purpose flour

Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the shortening and sugar; stir until melted. Let cool until lukewarm. In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.

Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.

Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.

I'm still looking for aTNT applesauce raisin cake recipe if anyone has one.
Gail in LA

For Suzie in NW Michigan regarding her "smell". Try putting a few charcoal briskets under your car seat. This worked for us after our freezer was unplugged and we were on vacation...took the smell out completely.
Pam in Indiana

Hi Nancy & Landers!

Well I want to thank gramaj for that addy for the Nok-Out, I will be checking that out for sure!!!!

Re: The smell/odor I cant describe as I've never smelled anything like it....its truly awful....pungent/funky/nasty makes me want to 'hurl'.... I'm not sure what it is or where it came from.. just know its bad and trying to air out the car hasn't helped nor any of the things I mentioned I tried...its been several weeks now and its still as awful as the first day!

Anyhoooooo.......
Thanks for the ideas, and by all means if anyone has any other ideas or advice please send them in...I'm desperate to get this taken care of .... as I said I cant hardly stand to get in my car anymore....and you can smell it as soon as you get close to the doors....whether the windows are up or down!
"Oi'"

Also just a quick 'thank-you" to everyone for all the wonderful recipes they send in....wouldn't we have one heck of a delicious pot luck if we all got together?!!!
Suzie in NW Michigan

For Pam in Tibbie, AL who needed baby shower games: search the Internet under 'free baby shower games' - there is quite a selection. I recently used 4-5 from the listings at a recent baby shower game given for a baby girl to be.
Mary D, LaFayette, GA

Holy Cow Cake
1 pkg. German Chocolate cake mix (18.25 oz)
1 jar caramel ice-cream topping
14 oz. can sweetened condensed milk
4 Butterfinger candy bars
8 oz. pkg. cream cheese, softened
8 oz. cool whip

Prepare cake as package directs. Bake in greased 9X13 pan at 350 for 30-35 minutes or until cake tests done. Blend together caramel topping and sweetened condensed milk. As soon as cake is removed from the oven poke holes all over top of cake. Pour milk mixture all over cake. Crush 2 Butterfingers and sprinkle over cake. Chill cake. Stir together cream cheese and cool whip until well blended. Spread over cake. Crush remaining candy bars and sprinkle over cake.
Thanks, Donna C

Spaghetti and Spaghetti Sauce Recipes

There was not room to post all the messages for the newsletter that have been sent in.  More will be posted tomorrow.
Nancy Rogers