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In one of the newsletters recently Sue in NC asked for squash recipes. The following it a recipe given to me many years ago by my late husband's mother.
I have made it several times and get raves for it.

Squash Dressing

1 box Jiffy Cornbread or Muffin mix made according to box directions

1 Green Bell pepper, chopped
2-3 stalks of celery, chopped
1 medium onion, chopped
1 stick butter or oleo, softened
5-6 yellow squash, cooked, drained, and mashed a little
1 can cream of chicken soup
sage, salt and pepper to taste

In large mixing bowl, crumble up cornbread and then add all of the rest of the ingredients. Mix thoroughly. Put in a 2-3 quart baking pan or dish. (I spray my dish a little). Bake for 30-40 minutes in 350 oven.
Zelda in Kemp, TX
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RE:“Hi, does anyone have any good recipes for chicken noodle soup, vegetable soup, French onion soup or any other good kind of soup?

“Lauren, this is the onion soup I make. It is so good! There are lots of very good T & T soups on the message board under Soups!

Parisian Onion Soup

14 oz. onions, peeled and sliced into thin strips - 4 med.
3 T. butter
1/2 C. dry white wine
½ to 1 tsp. Worcestershire sauce
3 1/2 C. rich beef broth - I use Swanson's in the box
Salt Freshly ground black pepper
1 garlic clove - in with onions - I use the little jar of crushed
1 T. olive oil
8 slices from a baguette or French bread
1/2 C. grated Swiss cheese or gruyere

Sauté ½ cup grated sweet onions in heavy-bottomed pot with butter until they are soft. Add the wine and broth and bring to a boil; add the remaining onions & season with salt and pepper and cook for about 30 minutes. Preheat the broiler. Peel and crush the garlic clove and stir into the oil. Spread this mixture over the slices of bread and toast under the broiler. Ladle the soup into bowls, place two slices of bread on top, sprinkle with the cheese and brown under the broiler. Makes 4 servings. Posted under soups on Nancy’s message board.
Chris in NM
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Marlene wanted dessert recipes for their pastors dinner…in the newsletter July 26, 2009

Our church fixes a striped dessert. Maybe an albumin roaster pan full. This is very good and easy..

Striped Dessert

Crushed Oreos or Hydrox cookies to cover bottom of pan and fine crush a few for top of cool whip.
1 can (gallon) chocolate pudding
1 ½ large tubs of cool whip.
You can get the chocolate pudding at Sams.
One pan will feed 30ish
Vicki
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Hi Nancy and subscribers, looking for a recipe for mixed jelly or jam using 100% juice. Thanks in advance.
Peggy in Georgia

Here is a Hamburg Vegetable Soup for Lauren July 26, 2009 Newsletter

 Hamburg Vegetable Soup

1 pound ground beef
2 cups potatoes diced
1 cup carrots sliced
1 cup onions chopped
1 cup celery chopped
1 small can (8 oz) green beans drained
1 can (46 oz ) tomato juice (I use Campbell's)
2 cups water
salt & pepper to taste

Brown meat, drain off fat. Combine meat, vegetables, tomato juice and water in large kettle. Simmer
for 1-1/2 hours or until vegetables are tender.

Is type of recipe you can play with adding some other left over veggies etc. I have even added
left over meat loaf before and it was delicious. If adding more vegetables...might have to add more juice and/or water.
Celia
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Nancy & Nancylanders: Seeing the recipe posting by Judy/Buffalo for Cottage Cheese Pancakes in the Sunday (7/26/09) Newsletter reminds me of one of my favorites. I like to make potato pancakes or potato cakes (using leftover mashed potatoes, a beaten egg and some all-purpose flour - just enough to make a stiff batter), form into patties and fry until uniformly browned on both sides. Serve with a couple tablespoons of small curd cottage cheese on top of each warm potato cake. Simple fare for simple folk.
Mr. Myron Drinkwater - Lake Forest, CA

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.

Hi Nancy,
Hope all is well with you and Ditto.
This an answer for Susy Indy in the 25 July Newsletter.
Susy, it sounds like you are looking for a recipe like the

Hungarian Cucumber Salad

1 English cucumber thinly sliced
1 onion thinly sliced (size depends on how much you like onions)
Juice:
1/2 cup water
1/2 cup vinegar
2 tbs sugar
Optional seasoning,: pepper, paprika, dill

Put thinly sliced veggies into a bowl. Sprinkle with salt generously. Let it sit until i releases the juices. Squeeze dry and transfer to serving bowl. Pour juice over it and let it stand a few hours before serving. You can transfer leftover salad into a jar with lid or Tupperware etc and keep it in the fridge for days.
I hope this will help.
Agnes from Canada
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Thanks so much to Judy in Alaska for the Banana Pie recipe! This is the best ever newsletter, and we all thank Nancy and her assistant Ditto for it!
Kathi in Virginia

Hi Nancy,
Where I can find the recipes for all the different bars that can be made with the anglefood cake mix. A friend of mine wants the list but I can't seem to find it.
Agian THANKS in advance. Lori in NE

For Marlene who will be feeding 160 people at a dinner here are a couple of suggestions. Do you have a recipe for Lemon Lush? It's all done ahead of time and every time I make it everyone loves it. If you want to make it even faster you could use the premade shortbread crust in pie plates. I don't know how many pies it would make but at least two, I'm not sure if it would be enough for three. My other suggestion is to make Dump Cake. It's very simple, quick, done ahead of time and everyone loves it. You could make two kinds if you wanted to, one with cherry pie filling and one with apple filling. For either flavor be sure to top it with ice cream. Either dessert is made in a 9 x 13 pan so you'd need about 11 pans and it would need to stay in the pans until you were ready to put the dessert on plates. Betty in ME.

Lemon Lush
serves 12-15 people

1/2 cup of confectioner's sugar
2 cups all-purpose flour
1 cup butter, softened
1/2 co. finely chopped nuts

1 (8 oz.) pkg. cream cheese
1 co. powdered sugar
1 co. Cool Whip (part of a container of Cool Whip, the rest is used on top)

2 (3.4 ounce) packages instant lemon
pudding mix (some people like butterscotch)
2 1/2 cups milk

the rest of the container of Cool Whip, 8 - 12 oz size.
sprinkle with chopped nuts if desired or leave half without

Preheat oven to 350 degrees F. In a medium bowl, combine the flour and butter using a pastry cutter until a ball forms. Press into the bottom of a 9x13 inch baking dish.

Bake for 20 to 25 minutes in the preheated oven, or until lightly golden. Remove from oven and allow to cool completely.

In a medium bowl, beat the cream cheese and sugar together until smooth and well blended, then blend in Cool Whip. Spread evenly over the cooled crust. In another bowl, whisk together the lemon pudding mix and milk for 3 to 5 minutes. Spread over the cream cheese layer. Chill until set, then top with whipped topping, and nuts if desired.
Betty in ME.
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Dump Cake

1 (20 ounces) can crushed pineapple, undrained
1 (21 ounces) can prepared cherry pie filling or apple pie filling
1 (18.25 ounces) box yellow cake mix
2 sticks of butter or margarine, (I always use butter, the difference is noticeable), each cut into 12 slices (I just melt it and pour it on, it won't completely cover the dry mix, but that's ok)
1/4 cup chopped nuts, optional

Preheat oven to 350 degrees F (325 for glass baking dish). Have a 9 by 13-inch baking pan ready.

Dump undrained pineapple in a baking dish or pan and spread it out evenly.

Using a spoon, dump globs of cherry pie filling evenly on top of the pineapple. Sprinkle the dry cake mix evenly over the fruit layers. Cut butter into slices with a butter knife and place slices evenly over cake mix or pour it on. Sprinkle nuts on top if you're using them.

Bake for one hour. To serve, scoop cake out with a large spoon like a cobbler. A scoop of vanilla ice cream is delicious with it. Serve warm or cold.
Yield: about 12 servings
Betty in ME.
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For Lauen, 7/26:

Creamy Onion Soup like the Outback's
6-8 servings

1 1/4 c. chicken broth
3 T. cornstarch
1t. ground sage
1 c. (10.75) condensed cream of onion soup
1 c. (10.75) condensed cream of chicken soup
1 c. (10.75) condensed cream of celery soup
1/4 c. shredded Mozzarella cheese
1/4 c. shredded Colby cheese
1/4 c. shredded Provolone Cheese

In blender, combine broth, cornstarch & sage. In top pan of double boiler over med. heat, combine broth mixture w/soups. Mix well. When heated through, stir in cheese & heat until melted. Pour into oven proof bowls. Broil in oven until tops are lightly browned. Use soup within 3 days. Do not freeze.
Athena in DE
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Just like to comment that Nancy's never steered me wrong. I joined the E-Cookbook Library years ago and also use the Home Cookin program. Have enjoyed using both.
Mary Jo in MD

Banana Chocolate Chip Bread

1 cup walnuts, roughly chopped and toasted and cooled

1¾ cup all-purpose flour
¾ cup granulated sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
1 cup chocolate chips

3 large, very ripe bananas (mashed)
1 tsp pure vanilla extract
2 eggs
½ cup butter melted and cooled a bit

Preheat oven to 350 and grease/spray loaf pan and place a wax paper liner in bottom of pan and greasespray again.

Combine the flour, baking powder, baking soda, sugar, salt, cinnamon, walnuts and chocolate chips.(Make sure the walnuts are thoroughly cooled before adding them to the dry ingredients, as the heat would activate the baking powder too early).

Add the vanilla extract to the mashed bananas and then add the beaten egg and the cooled butter. (Be certain that the melted butter is cool or it will cook the eggs when incorporating together). Add this to dry ingredients and mix no more than ten seconds. The batter will be visibly lumpy. That's OK! It's extremely important not to over mix the batter, or the resulting bread will be too hard.

Pour the batter into the prepared loaf pan and immediately bake 350 oven for 50-60 minutes. Cool 5 minutes and release from pan to cool.
Judy/Buffalo
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Linda in KY, sorry I must have missed where you were asking for donations for Feed The Children project, can you please re-post the address for me.
JL in South Jersey

Comment
The address is:
Palomar Baptist Church
2190 Ft. Harrods Dr.
Lexington, KY 40513

Hi Nancylanders!
I'm looking for a recipe that uses zucchini and I believe grape Jell-O to make a grape zucchini jam. I also had one for a pineapple jam using zucchini but have misplaced them both. Hope someone out there can help.
Thanks in advance Lori in NE

This is a recipe I got from and email buddy in Michigan. I made them Saturday and served them with garlic mashed potatoes.

Pork Balls and Sauerkraut

1 1/2 pounds ground pork
1 onion, chopped
3/4 cup uncooked white rice
1 egg 1 teaspoon salt
1/2 teaspoon ground black pepper
2 (20 ounce) cans sauerkraut with juice,
divided (I used bag sauerkraut)

In a large bowl, combine the pork, onion, rice, egg, salt and ground black pepper. Mix well and form into 2 inch balls.

For stove: Place one jar of the sauerkraut in a large pot over medium low heat. Then add the pork balls and cover with the other jar of sauerkraut. Simmer over medium low heat for 1 to 1 1/2 hours.

For slow cooker: Place one jar of sauerkraut in the bottom of the slow cooker. Add the pork balls and top with the other jar of sauerkraut. Cook on low setting for 8 to 10 hours.
JL in South Jersey
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You can buy big boxes of plastic protectors reasonably at Sam' or Costco in the office supply section.
Barb in N CA

For those of you who are looking for recipes for your Nu-Wave Oven, just put that in the search area and the web site will come up, so will several sites with recipes.
Chris in NM

This is a favorite dish of ours.

Goulash

1 c. elbow macaroni
1/2 c. chopped onion
1/4 c. bell pepper
1 lb. ground beef
1 can tomato soup – I use 1 can (same size as soup) of tomato sauce
1 tbsp. Worcestershire sauce
Velveeta cheese for topping – I use shredded cheddar cheese

Cook macaroni (drain). Brown hamburger with onion and bell peppers. Add Worcestershire after meat is browned. Mix in soup. Salt and pepper. Pour meat and noodles in casserole dish. Bake at 350 degrees for 45 minutes. Slice cheese on top and leave in oven until cheese melts. Serves 4 to 6. http://www.nancyskitchen.com/Worcestershire_recipes.htm
Chris in NM
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I took this recipe to a potluck and it was well received.. My husband and I liked it better than the baked beans with pineapple. Susie in Arkansas

Hearty Beans With Beef

1 pound ground beef
1 medium onion, chopped
1 (16 ounce) can baked beans, undrained
1 (15.5 ounce) can butter beans, rinsed and drained
1/2 cup ketchup
1/3 cup packed brown sugar
1 tablespoon barbecue sauce
1/4 teaspoon Worcestershire sauce

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to slow cooker. Stir in the remaining ingredients. Cover and cook on high for 3-4 hours or until heated through.
Susie in Arkansas
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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.

Key to Newsletters
Red Bold Face letters - topic of message
Black Bold Face letters - Link to another page or site.