I would like the recipe for bread pudding with cashews from The Garden Cafe. It is the most delicious bread pudding that I have ever tasted.

- G., Lincoln

I am looking for the Miller & Paine recipe for cream of chicken with rice soup. It was always good with their cinnamon rolls.

- Dave, via e-mail

Chef Nader over at Billy's restaurant serves the most amazing Swedish 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 beer bread that it was served with, from Crane River. I have hoped that I would come across something similar in all these years, but no. I would so appreciate someone helping me out.

- J, via e-mail

In response to Marcia, who wanted to know how to perk up her chicken salad, Bev Stava of Bruno, writes that she usually adds dill pickle relish. The amount depends on how much chicken salad one is making and the type of salad dressing used. She opts for Miracle Whip.

S.L. Caradori of Lincoln, also had a response for Marcia. She writes: "A while ago I heard that to get the best flavor out of chicken, simply roast it in the oven...bone in. Normally I would poach or lightly boil chicken breasts for chicken salad. However it never seemed to have that rich flavor I had tasted in up-scale restaurants. I decided to try it, and it worked! Just drizzle the chicken with some olive oil, salt and pepper to taste and place it on a shallow baking sheet. 375 to 400 degrees for 30 minutes or so...make sure juices run clear. Cool...dice or shred and work with your favorite ingredients as usual."

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

The Recipe Box is a food forum for readers, a place for you to get answers to food questions and share recipes. If you have been searching for a recipe or have a food question or favorite recipe to share, write to The Recipe Box, Lincoln Journal Star, 926 P 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 the store, just omit.)

½ cup green onions

Dressing

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

Garlic salt

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

Note: Salad keeps for several days if noodles are not added. Can be added to the individual plates. A double recipe serves 12-14.