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Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499

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Crunchy Onion Cheeseburger
Makes 6 Servings

prep 10 min.
cooking 10 min.

1 1/2 lbs. ground beef
2 cups (4 oz.) FRENCH'S? Cheddar or Original French Fried Onions
3 tbsp. FRENCH'S? Classic Worcestershire Sauce
3/4 tsp. garlic powder
6 slices American cheese

MIX beef, 1 cup French Fried Onions, Worcestershire and garlic powder. Shape into 6 burgers.
GRILL burgers about 10 min. until cooked through in center.

TOP each with 1 slice cheese. Cook 1 min. until cheese melts.

SERVE burgers on rolls with lettuce and tomatoes, if desired. Top each burger with remaining French Fried Onions.
Used with Permission from French's Kitchen

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To Tereas in SC
Your recipe for the Cabbage Soup sounds delicious, and I plan on making it, but need to know the size of can for the tomato sauce. I'm assuming the can of cut tomatoes is about 15/16 oz. is that correct?
TIA
Barb in San Diego

Halloween Recipes
Old Fashioned Pumpkin Pie
Old Fashioned Pumpkin Cream Pie
Old Timers Pumpkin Bread
Pickled Pumpkin
Pumpkin Bread Pudding Casserole
Pumpkin Butter
Pumpkin Cheesecake Pie
Pumpkin Cheesecake Pie With Gingersnap Crust
Pumpkin Cheesecake Soup
Pumpkin Chiffon Pie
Pumpkin Cinnamon Pie
Pumpkin Cookies
Pumpkin Pecan Roll
Pumpkin Pie Cake
Pumpkin Pie Cake Squares
Pumpkin Pie Fudge
Pumpkin Marshmallow Creme Fudge

Robbie In, thanks for the info on storing potatoes. I'm still trying to find a place like you described. Wish I had a basement. In the meantime I guess I'll just buy a small amount at a time. I always enjoy reading your recipes and comments. Obviously you are a super cook!

Teresa in SC, I want to try your Easiest Pie recipe from the Sept. 21st newsletter. I thought the recipe would include some milk so I'm wondering about the bread topping. Does it puff up as it bakes or is it more firm. I was thinking it might taste a bit like the hotdog bun dessert we were all raving about some years back. I'd like to make this and take to our church's monthly senior fellowship meeting. I have tried out a lot of Nancy's newsletter recipes on that group! LOL. Fortunately they always turn out well. They all think I can cook! HA!

Nancy, I was in Libs Candy store this week and saw a wonderful array of candy decorated for Halloween. Let me know when you are in the mood for chocolate. I tell you, one could gain five pounds just walking in that store and smelling the aroma!!
Doris, S. Indiana

This is a quick-mix cookie with many variations. Just get creative.

Chocolate Cookies

Devil's Food Cake Mix (1 lb. 2.25 oz.)
1/2 cup vegetable oil
1 tsp. vanilla
2 eggs
1/4 cup granulated sugar (for dipping/rolling)


Preheat oven to 350 deg. In large bowl mix cake mix, oil, vanilla and eggs with spoon until dough forms.

Shape dough into 1 inch balls; roll in sugar. Place on ungreased cookie sheet about 2 inches apart. Bake 10-12 minutes. Cool 1 minute, remove from cookie sheet to cooling racks. Cool completely before removing. Store tightly covered.

These are sample variations.
Chocolate Chip Cookies Add 2/3 cup of miniature chocolate chips into the dough.

Snickerdoddles Another variation, use either a yellow or white cake mix and roll in 1/4 cup sugar and cinnamon to taste.

Lemon Cookies Use lemon cake mix, substitute lemon flavoring for vanilla, and roll in 1/4 cup powered sugar.

Spice cookies Use a spice cake mix, add desired amount of plumped raisins, and roll in granulated sugar/cinnamon mixture.

As you can see the possibilities are numerous. Experiment with your favorite cake mix. This is SOOOOO simple and OH soooo good! Enjoy!
Marvis in Texas
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Cabbage Recipes
Cabbage Slaw Dressing
Cabbage and Beef
Cabbage and Beef Soup
Cabbage and Bratwurst
Cabbage and Fruit Salad
Cabbage Casserole
Cabbage Relish
Cabbage Soup
Cabbage, Scalloped
Cabbage, Skillet

I would like to know why the recipe "Shredded Chicken Sandwiches" is called a sandwich? Looking at the stovetop stuffing and cooking it in a crockpot it looks more like a casserole-type dish than a sandwich??? What am I missing here? Would someone clarify? Thanks!
Barbara in AL

For Brenda/N.Alabama: I can't help you with your lost soup recipes, but will send these along in case you want to try one while you are looking.

Make Your Own Basic Cream of Soup

2-1/2 cups milk
1/2 cup flour
2 Tablespoons butter
dash salt & pepper (you will be adding more in the soups)

Mix in blender OR (Cook like you would gravy - Over medium heat, melt butter, add some of the flour and stir. Gently alternate the rest of the flour and the milk, stirring constantly until smooth.) This will scorch easily, so stir until it begins to thicken but don't let it boil! (Take
off heat at first bubble.) Lightly season with salt and pepper when finished.

Suggested Soups: (Tip: Always stir on lowest possible heat until piping hot to prevent scorching. Also - always DRAIN WELL so your soup will not be too soupy!)

Cauliflower:: Add 1 box (10- oz.) frozen cauliflower buds that has been cooked according to package and WELL drained. Add 1/2 teaspoon onion powder, 3 chicken bouillion cubes (mashed), a pinch of dry parsley, and a dash of garlic salt. Stir on lowest possible heat and serve.

Celery: To Basic recipe, add 1 cup diced, cooked and drained celery. Can add a pinch of celery seed and parsley flakes.

Broccoli: Add 1 box (10 oz.) frozen, chopped, cooked by directions on box and drained. Continue as in cauliflower soup.

Cabbage: Add 2 cups packaged slaw mixture cooked until tender in just enough water to cover. Drain well and continue as in cauliflower soup.

Potato: Add 3 cans (1 lb. ea.) sliced, drained potatoes, 1/2 of (10 oz.) bottle Hormel real bacon pieces and a dash of liquid smoke. Continue as in cauliflower soup.

Corn: To warm basic recipe, add 1 (14 oz.) can creamed corn, a dash of nutmeg and 1 teaspoon dry minced onion.

Mushroom: To warm basic recipe, add one 8 oz. can drained, sliced mushrooms, dash of onion salt and black pepper.

Tomato: Blend one 15-oz. can of diced, undrained tomatoes in blender and add to warm basic recipe. Heat again.

Onion: To warm basic recipe, add one envelope dry onion soup mix and heat thoroughly.

Cheddar: To prepared basic recipe, add one small jar of Cheese Whiz (or Velveeta), stirring constantly until cheese is melted and soup is heated through.
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Honey Mustard Pecan-Crusted Chicken
Makes 4-6 Servings

prep 15 minutes
cooking 1 hour

3/4 cup plain or Panko bread crumbs
1 cup finely chopped pecans
1 cup crushed French's? French Fried Onions
1 1/2 tsp. seasoned salt
1/3 cup French's? Honey Mustard
1/3 cup melted butter or margarine
3 to 4 lbs. meaty chicken pieces, skinned

MIX bread crumbs, nuts, crushed French Fried Onions and seasoned salt in pie plate; set aside. COMBINE mustard with melted butter in small bowl. Brush mixture on chicken pieces. DIP chicken pieces into nut mixture; press firmly to coat. Place chicken pieces on well-greased rack set over rimmed baking sheet.
BAKE chicken at 350?F for 1 hour or until chicken is no longer pink near bone. Serve with additional honey mustard for dipping.

Used with Permission from French's Kitchen

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Thanks for letting me know. I so enjoy the interaction with the wonderful people you have in your group. I sometimes smile at the way we all want to be your favorite. :) It reminds me a lot of my children. YOU are the favorite of all of us, and I pray your health stays good for many, many years.

We are having a wonderful Fall day here in the southern tip of Indiana, leaves are starting to turn and some drifting down now & then. This week is the annual Fall Festival in Evansville. I went early this morning, before the huge crowds hit, and bought four kuchens and two candy apples. :) I've never seen such a variety of food. My church has a booth and we sell pork chop sandwiches, chicken & dumplings and this year a new thing - bologna on a stick. It's barbequed. :) All diet food, of course! LOL

Take care, Doris, S. Indiana

Hi Nancy, Regarding N/L Oct. 5, 09. DAR in I if bacon is coated with flour before cooking it will stay flat and be crispy.

Brenda in N Ala.
These are very old from Campbell's Soup.

Ooh-la-la Mushroom--1 can Campbell's French Onion, 1 can Campbell's Golden Mushroom, one can milk and one can water.

Ricey Bean--One can Campbell's Tomato Rice, one can Campbell's Bean with Bacon, two cans water.

Celerpea--One can Campbell's Cream of Celery, one can Campbell;s Split Pea with Ham & Bacon, one can milk and one can water.

Beanion--One can Campbell's Bean with Bacon, one can Campbell's French Onion, one can milk and one can water.

Chili Con Vegetable--one can Campbell's Chili Beef, one can Campbell's Vegetable Beef, two cans water.

Peamato--One can Campbell's Green Pea, one can Campbell's Tomato, one can milk and one can water.

Cheddaragus--One can Campbell's Cheddar Cheese, one can Campbells' Cream of Asparagus, One can milk and one can water.

Cheesemato--one can Campbell's Cheddar Cheese, one can Campbell's Tomato, one can milk and one can water.

Dashes & Dots--One can Campbell's Chicken Noodle, one can Campbell's Chicken NoodleO's two cans water.

Staroodle--One can Campbell's Chicken & Stars, one can Campbell's Chicken Noodle, two cans water.

Cream Chick-A-Pea--One can Campbell's Cream of Cream of Chicken, one can Campbell's, Green Pea, one can milk and one can water.
Margaret, Tulsa

Source: Campbell's Soup

Hi Nancy and all Nancylanders, Well, see this is why I love this newsletter. I want to thank Leah for solving a problem I had. I also love making No Knead Artisan bread but often think of it too late. It never occurred to me to try increasing the yeast in order to decrease the time and I'm so glad Leah did -- and shared it. I'm going to go start mine right now! Thank you so much, Leah!

BTW, I had an Xpress 101 I'd only used to make cake once, that sat on my counter and collected dust for months. Last week I watched the new redi set go infomercial and was inspired to try my 101 again. I'm having so much fun with it. My favorite thing so far is making any meatloaf, recipe cut in half, mounding it into the two wells, and cooking 17 minutes until done. It comes out perfect every time and it is so easy. Next, I'm going to try putting some of this meatloaf between Grands biscuits and cooking till the biscuits are brown.

I buy ground chuck in large packages, and make patties to freeze. From now on, I'm also making half pound packages to freeze. Hmmm, I could make whole batches of meatloaf and freeze them in half packages...

I'd love to see some TNT 101 or redi set go recipes here.
Eve in colorful WI

Hi Nancy and group! I have a question about the shredded chicken sandwiches. Am I to assume that this is to be served on bread when it contains stuffing mix? It sounds good and I would probably eat it as is because of the carbs. Thank you Nancy for all you do and to the group for sharing! Also, do you think this would freeze o.k.? I live alone and this makes a lot. Thanks again!
Tracy from Pa.

Kristin was asking for raspberry recipes in the October 3rd newsletter, and I also love anything with raspberries, so have quite a few recipes in my collection, using fresh and frozen raspberries, and also cookies, using raspberry jam, but at this time I'll submit two of my most favorites, and hope she, and the other readers will enjoy them also.

Fresh Raspberry Cake

1 white cake mix
1 pkg. (8 oz.) cream cheese, softened
1-1/2 cups powdered sugar, divided
1 cup whipping cream, whipped
1 tsp. vanilla extract
2 to 3 cups fresh raspberries
*1 pkg. (3-3/4 oz.) Raspberry Danish Dessert

Prepare cake mix according to package directions, and remove 2 cups batter before baking. Bake in greased/floured 9 x 13 inch baking pan. Bake at 350? for about 20 minutes, or till tests done with toothpick.

(can use remaining 2 cups batter for cupcakes.) Set cake aside to cool. Whip cream with the vanilla and 1/2 cup powdered sugar. Add softened cream cheese and remaining 1 cup powdered sugar and beat until well blended. Spread over cooled cake and chill in refrigerator. Mix Danish Dessert with 1-1/2 cups cold water; cook as directed on package. Cool. Add fresh berries to cooled Danish Dessert. Refrigerate several hours, or overnight. This is guaranteed to be a hit!

*Note: If Danish Dessert is unavailable, make sauce from 2 packages (10 oz. each) frozen raspberries, undrained. Crush raspberries in juice; strain through sieve to remove seeds. Place juice in saucepan and combine with 1/2 cup sugar and 2 tbsp. cornstarch (mixed together). cook
until clear and chill well. Proceed with recipe. Also this cake can be made using frozen raspberries, partially thawed, but it's even better with the fresh.
Judy (in Alaska)
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Raspberry Salad

1 large pkg. (6 oz.) cherry Jell-O
3 cups boiling water
2 pkgs. (10 oz. each) frozen raspberries

Dissolve Jell-O in boiling water. Add frozen berries with juice, and stir till thawed. Pour into a 9 inch square dish. Let chill until firm.

Topping:
1 cup whipping cream
2 tbsp. powdered sugar
1 tsp. vanilla extract
1 pkg. (3 oz.) cream cheese, softened
1 cup miniature marshmallows

Whip cream; add cream cheese, vanilla and powdered sugar and beat till smooth. Fold in marshmallows and frost top of salad and chill thoroughly before serving. My favorite molded salad, which can be used as a dessert also.
Judy (in Alaska)
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August 30, 2009 from Chris in NM
In this recipe it said this makes a large cake. I would like to know what type pan or pans this cake is to be baked in?
Terry S. in Tx.

For anyone who is looking for great chocolate recipes, look no further! The page this newsletter is on has a section for chocolate cakes! Nancy?s message board also has a chocolate section with pages of chocolate goodies for us chocoholics! LOL

Log Cabin Chocolate Cake ? YUM!

2 2/3 c. flour
2/3 c. cocoa
1 tsp. salt
2 tsp. baking soda
2 1/2 c. sugar
1 c. Mazola oil
2 c. coffee
2 eggs
2 tsp. vanilla

Combine flour, cocoa, salt, baking soda and sugar. Make a well in the center of the mixture. Add the oil, coffee, eggs and vanilla. Blend together. Beat until smooth. Bake at 375 degrees for 1 hour. "Caution" it is a large cake!
Chris in NM

I would like to submit an idea I tried on Saturday and thought it came out pretty well.

Take Parker House dinner rolls (frozen) place the amount you want to thaw in a greased pan and let them rise until double in size (make sure to place them apart where they will not touch). (Heat stove oven on the lowest setting for one minute then turn it off and place the rolls in for rising)

Fry in deep canola oil about two to three minutes, drain and dust with confectioner?s sugar. They were delicious. I plan to try and put filling in the next batch I do.
Erma in Jacksonville, FL

October 3, 2009 newsletter

This is for Sandra in Oregon
Cream of Coconut

When you are making a coconut cake as soon as I take the cake from the oven I immediately pour the cream of coconut over the layers while they are cooling. Helps to make the cake very moist. Also you can add a handful of coconut to the batter when making the cake.
Erma in Jacksonville, FL

Thanks to all who sent me Cauliflower recipes, they all sound great..
Carla in Oregon

Hi Nancy,
Would you consider taking the food graphics out of the newsletter?? These graphics make the loading very long for webtv users. Sometimes after waiting 15 minutes I have to just leave it and try later on in the evening. Sometimes that works other times it doesn't. It would be most
appreciated if it is not to much inconvenience. Thank you, Always,Dee

Comment
I appreciate your comments. Graphics are included in the newsletter so it has a bit of color. Have you tried loading the newsletter using the following link?
http://www.skweezer.com/
Nancy Rogers

Hi,
Has any one come up with the name of the new product that deep fries food with 2 tablespoons of oil? & I am also looking for a recipe for soft peanut butter cookies.
Pauline in Pa.

My cousin took me to a California Pizza Kitchen yesterday for lunch. I had the best soup! I was wondering if anyone had the recipe or a clone of it.

"Adobe Chicken Chowder A creamy rich chowder with chicken, Wehani rice, sweet roasted corn, green chilies, mild onions, bell peppers and cilantro. Topped with crispy corn tortilla strips."
Lori R.

Hi Nancy,
We used to have a restaurant here that served the best Cavatelli ever! I am looking for a sauce recipe that might equal the taste I remember.
Thank you, Charles in Iowa

Brenda/N.Alabama, there are 2 pages of recipes using canned soups on Nancy?s message board. This is but one. I tried a search throughout the newsletters and there are many different recipes using canned soups. I didn?t see any from you, though. Do you remember how long ago you sent them in?

Carol?s Casserole
from a friend T & T

1 15 ? oz. can cream of mushroom soup
1 15 ? oz. can cream of celery soup
1 15 ? oz. can cheddar cheese soup
1 ? lbs. browned ground beef
1 bag frozen O?Brien hash browns

Mix all ingredients together and bake @ 350?F for 45 minutes, or till heated through.

http://whatscookin.proboards.com/index.cgi?board=cansoup
Chris in NM
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Kristin, here are 2 more T & T raspberry recipes for you!

Raspberry Ribbon

2 boxes raspberry Jell-O
1/2 c. sugar
1 3/4 c. hot water
1 sm. can crushed pineapple
1 (10 oz.) bag frozen red raspberries
1 sm. carton of sour cream

Dissolve Jell-O in hot water, add sugar, pineapple and berries. Let set until firm. Mix with mixer to cut berries. In a shallow bowl, place lettuce leaves to line it. Layer the sour cream and Jell-O mixture, leaving the white edges.
Posted by cuteascountry_Shortcake
on Fruit on Nancy?s message board.
Chris in NM
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Raspberries and Cream Salad

This recipe is so good that if you make it for a special occasion (birthday, graduation, anniversary, holiday or family dinner) don't expect any leftovers!

2 (6-ounce) packages of raspberry Jell-O
2 cans raspberry pie filling
1 cup sugar
1 (12-ounce) container of Cool Whip (or other topping)
1 (8-ounce) package of cream cheese
2 cups crushed pretzels
1 cup crushed walnuts
2 tablespoons sugar
1/4 cup melted butter (or margarine)

Prepare the raspberry Jell-O with boiling water according to package directions. Mix in the raspberry pie filling. Place in the refrigerator until set.

Allow the Cool Whip (or other topping) and the cream cheese to warm to room temperature. Whip the topping, cream cheese and 1 cup of sugar until smooth and thoroughly mixed. Spread over the Jell-O mixture.

Melt the butter (or margarine) in a saucepan. Add 2 tablespoons sugar, the crushed pretzels and crushed walnuts. Stir thoroughly. Sprinkle over the topping/raspberry Jell-O. Keep refrigerated until you are ready to serve. Note: I have also made a light version of the recipe and used sugar-free Jell-O, fat-free topping and fat-free cream cheese.
Posted by Marilynn chief_cook2
under Fruit on Nancy?s message board.
Chris in NM
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This is for Kristin who is looking for recipes using raspberries. My sister made this for a family event recently and we loved it. She got it from Taste of Home. I don't know if Nancy can post their recipes, but if she can here it is.
Margo/Boston

Raspberry Trifle

1 loaf (10 3/4 oz) frozen pound cake
1 1/2 cups heavy whipping cream
3/4 cup sugar, divided
2 packages (8 oz each), softened
2 tsp lemon juice
1 1/2 tsp vanilla extract
2 packages (10 1/2 oz each) frozen sweet raspberries, thawed
2 tablespoons baking cocoa
Fresh raspberries, optional

Slice cake into 18-29 slices about 1/2 inch thick and set aside.

In a bowl, beat cream and with 1/4 cup sugar until stiff peaks form. In another bowl, beat cream cheese, lemon juice, vanilla, and remaining sugar. Fold in 2 cups of the whipped cream ; set remaining whipped cream aside for topping. Drain raspberries, reserving juice; set berries aside.
Line the bottom of a 3 quart glass bowl with a third of the cake slices. Drizzle with some of the raspberry juice. Spread with a fourth of the cream cheese mixture. Sift a fourth of the cocoa powder over the top. Sprinkle with a third of the berries. Repeat layers twice. Top with the remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate for 4 hours or overnight. Garnish with fresh raspberries if desired.
Yields 12-15 servings
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Thank you for all the recipes using raspberries. I plan to test them all on my husband.
Kristin

Ladies, I go to a welca meeting ever month, it is for the ladies of my church and I would love to make a little something to give to each lady, it has to be simple but something they can't make or will be surprised I made. I know some one will come up with a idea, I see so many great ideas on this site.
M of Fl.

Thank you Grannygirl in Ohio for the sugar free peanut butter cookie recipe.
Betty in ME

Hi Nancy,
I probably posted this receipt on and earlier newsletter. I am reposting as this is the ideal time, at least in the UK, apples are lovely and ripe and the tomatoes wont ripen at this late stage. Some of my apples are the size of grapefruits and taste superb. Maybe all that rain we have had is giving us a good crop, at times too many apples. I've been busy with other things this year and lost out on a lot of our fruit, the birds were happy.

Green Tomato Chutney

4 large apples
3 lbs. (1. 35kg) green tomatoes, washed and stalks removed
2 small cucumbers
3 large onions
12 oz. (300g) Demerara sugar
6 oz. (175g) sultanas
2 tablespoonfuls sugar
1 1/2 tsp of ground ginger
1 level tsp cayenne
1 1/2 Tbs salt
1 1/4 pints (700ml) vinegar

Peel and slice the onions and apples. Slice the cucumbers. Put all the ingredients into a heavy based pan and bring to the boil. Reduce heat and simmer for 2-3 hours or until quite soft, stirring frequently. Put into sterilised* warmed jars, seal and label.

*Clean and rinse your jars then place upside down on a baking tray lined with kitchen paper. Place the tray in a preheated oven at its lowest setting for 30 minutes. You can also use your dishwasher to sterilise the jars.

Sylvia <Scotland>
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Hi Nancy,

There seems to be a lot of lady Nancylanders who are really upset about Walmart deciding that sewing type things are not worth the effort of providing them. This really annoys me, they seem to be suggesting that we throw away instead of repairing??? I did visit a Walmart way back in 2001, the space occupied by this store is way.. way more than we have in Scotland. All the more reason for them to stock what the older generations want. It might take lots of phone calls, letters, emails to stop our younger generations becoming a throw away nation. I don't recommend darning socks, but there are lots of repairs around the house that can be done cheaply, but only if you can find a source for the materials needed.

I am currently doing a one woman crusade for the return of tapioca, sago and semolina. The constant reply is - no-one wants them, well I am not a no-one. The new Manager in my Co-op, must have been warned - he keeps smiling to me....

Sylvia <Scotland>

Hello Nancy, Ditto and everyone!
I will try and answer the question of why Wal-Mart is doing away with the fabric department. I have a relative that is a CFO with Wal-Mart and a retired friend that was a CEO. I am being told that all the Wal-Mart's are being remodeled and they are going for a "homey" feel to the store. They also want to have more brands to choose from. That means you can have a choice of 100 different toothpaste. LOL!! just kidding on the 100 part. But that is what they are wanting to do. I do know that Wal-Mart likes to hear feedback from customers, but rarely does anything about it. They know, and I have been told this, that they are the supermarket/center of the world and the customer doesn't have very many other places to shop, as in one stop shopping anymore. So, you almost have to go to Wal-Mart, which I think is unfair. Sorry for the long post. Thanks for all the advice and great recipes I find here.
Susie D MO.

Comment
I go to Wal-Mart and Sams Club often because of their low prices.  If it takes removing different sections of the store to keep prices low, I would rather have the lower prices.  Getting upset and all the phone calls, emails and personal contacts probably won't really make a difference. In this economic times for me it is great to be able to purchase daily living items at a lower price than most other stores.
Nancy Rogers

Hello everyone. Always enjoy reading this great newsletter and trying such wonderful recipes. I have been going through several boxes of collected recipes going back over fifty years. Many are in my mother's and my aunt's handwriting. I am pushing 70, so these go back many years and are precious to me. Makes me want to remind everyone to pass on your recipes to the younger folks and write them out in your own handwriting, if possible.

Here is one of my mother's recipes. I thought of our family member who wanted a no cheese sauce for cauliflower. It could easily replace the broccoli in this recipe.

Holiday Broccoli

1 1/2 to 2 lbs broccoli
1 can cr. of chicken soup
1/2 cup mayonnaise
Juice of one lemon
1/2 cup bread or cracker crumbs
1/2 tsp. salt
1/4 tsp. curry powder
2 tblsp. melted butter

Cut broccoli into pieces with 1/4 inch stem on flowerets. Cook in salted water until tender crisp, 8 to 10 minutes. Blend together soup, mayo, and curry powder. In 1 1/2 qt. casserole put cooked broccoli--squeeze lemon juice over top. Cover with soup mixture. Top with crumbs (I use more than called for) and dribble with melted butter (I use more here also). Bake at 350 degrees for 20 minutes or until bubbly.

Ginny Lee-upstate NY
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Here is an easy tnt chili recipe that my family loves.

Easy Chili

1 pkg McCormick Chili Seasoning Mix
1 lb. lean ground beef (or turkey)
1 can (14? oz) diced tomatoes, undrained
1 can (15 or 16 oz) Kidney beans or Pinto beans, undrained
1 medium onion, chopped

Brown meat and onion in a large skillet on medium high heat. Drain fat. Stir in seasoning mix, diced tomatoes and beans. Bring to a boil; cover. Reduce heat and simmer 10 minutes, stirring occasionally. Serve with sour cream and shredded cheese if desired.

Earlene from NC
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Pauline from Oregon has a prayer request I posted to our message board.

Our Prayer Requests
http://whatscookin.proboards.com/index.cgi?board=prayer 

Email Address 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.