I would like the recipe for bread pudding with cashews from TheGarden Cafe. it is the most delicious bread pudding that I haveever tasted.

- G., Lincoln

I am looking for the Miller & Paine recipe for cream ofchicken with rice soup. it was always good with their cinnamonrolls.

- Dave, via e-mail

Chef Nader over at Billy’s restaurant serves the most amazingSwedish Meatball Soup and I would love to have the recipe.Anyone?

- S., via e-mail

I am looking for the recipe for the artichoke dip and the beerbread that it was served with, from Crane River. I have hoped thatI would come across something similar in all these years, but no. Iwould so appreciate someone helping me out.

- J, via e-mail

In response to Marcia, who wanted to know how to perk up herchicken salad, Bev Stava of Bruno, writes that she usually addsdill pickle relish. the amount depends on how much chicken saladone is making and the type of salad dressing used. she opts forMiracle Whip.

S.L. Caradori of Lincoln, also had a response for Marcia. Shewrites: “A while ago I heard that to get the best flavor out ofchicken, simply roast it in the oven…bone in. normally I wouldpoach or lightly boil chicken breasts for chicken salad. however itnever seemed to have that rich flavor I had tasted in up-scalerestaurants. I decided to try it, and it worked! just drizzle thechicken with some olive oil, salt and pepper to taste and place iton a shallow baking sheet. 375 to 400 degrees for 30 minutes orso…make sure juices run clear. Cool…dice or shred and work withyour favorite ingredients as usual.”

Selene Schulz sent via e-mail her favorite recipe for chickensalad, which she said is better for a main dish than a sandwich.she writes: “For extra flavor, use a rotisserie chicken from thesupermarket. There is a huge difference in the taste. the skin,drippings and bones from the rotisserie chicken can be made into avery flavorful soup stock.”

The Recipe Box is a food forum for readers, a place for youto get answers to food questions and share recipes. If you havebeen searching for a recipe or have a food question or favoriterecipe to share, write to the Recipe Box, Lincoln Journal Star, 926P St., Lincoln, NE 68508 or e-mail:features@journalstar.com.

Creamy Chicken Crunch

3 cups of chicken (cooked and cubed)

2 cups frozen peas, thawed

1 cup celery, chopped

½ cup red pepper, chopped

½ cup yellow pepper, chopped

1 cup pea pods, halved (if pea pods don’t look good in thestore, just omit.)

2 cups mayo (not Miracle Whip)

4 tablespoons fresh lemon juice

2 teaspoons soy sauce

½ teaspoon ground ginger

½ cup salted nuts, such as peanuts

6 ounces chow mein noodles or rice noodles.

Salt and pepper

Combine the salad ingredients. Stir together all the dressingingredients except the noodles and nuts. Pour over chicken mixture.Toss to coat, cover and chill until ready to serve. Fold in peanutsand noodles just before serving. Makes plenty of dressing but ifyou double the salad ingredients correct the dressing ingredientsas well.

Note: Salad keeps for several days if noodles are not added. Canbe added to the individual plates. A double recipe serves12-14.