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Let's cook some vegetables a different way!

Brussels Sprouts and Grapes
1 package (10 oz.) frozen Brussels Sprouts ( I have used fresh)
3/4 cup fresh or canned seedless green grapes
1 tbsp. butter

Cook Brussels sprouts as directed on package except-do not drain. Add grapes; cook over low heat 5 minutes or until grapes are heated through. Drain; add butter and toss gently.

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order: 765-271-9041 eastern time

Watkins soup and gravy bases are on sale for the month of January.

For Linda in Ks. (Jan.4th)
The Holy Cannoli Cake was posted December 17th.
gramaj

Someone mentioned they wanted muffin recipes. They also wanted recipes that would freeze well. Go to www.cooks.com they have all you could want, they also say they freeze well. I have not tried to freeze any, we eat them all to fast. Ha
~Deb~ Indiana

Do you have any gluten free and casein free (dairy products) recipes? Especially for breads.

Another one for Nancyb & marg in Ontario Canada.

Baked Crab (or Seafood) Salad
1 med. large sweet pepper, any color, minced
1 small onion, minced
1 c. minced celery heart
1 pound cooked crab, or 1/2 pound each crab and cooked shrimp, chopped if large
1 c. Hellman's mayonnaise (lowered fat will work in this recipe, no fat won't)
Dash each salt and pepper
1 tsp. Worcestershire sauce
1/3 to 1/2 c. fresh bread crumbs (not canned)
Butter or margarine
Paprka
Lemon wedges are nice for serving

Toss vegetables & seafood(s), add mayo and seasonings. Pour into a buttered or sprayed 8" x 8" baking dish. Heat oven to 350.
Top with the crumbs sprinkled all over, dot with butter, dash with paprika. Bake 35-40 minutes and serve with lemon to squeeze over.

Serves 4. If you need to stretch it to serve 6, serve on toast.
This recipe is from the Florida Dept. of Agriculture. It's and old one too.
More later ! Marilyn in FL


Another one for Nancyb & marg in Ontario Canada.

Baked Crab (or Seafood) Salad
1 med. large sweet pepper, any color, minced
1 small onion, minced
1 c. minced celery heart
1 # cooked crab, or 1/2 # each crab and cooked shrimp, chopped if large
1 c. Hellman's mayonnaise (lowered fat will work in this recipe, no fat won't)
Dash each salt and pepper
1 tsp. Worcestershire sauce
1/3 to 1/2 c. fresh bread crumbs (not canned)
Butter or margarine
Paprka
Lemon wedges are nice for serving

Toss vegetables & seafood(s), add mayo and seasonings. Pour into a buttered or sprayed 8" x 8" baking dish. Heat oven to 350.
Top with the crumbs sprinkled all over, dot with butter, dash with paprika. Bake 35-40 minutes and serve with lemon to squeeze over.
Serves 4. If you need to stretch it to serve 6, serve on toast.
This recipe is from the Florida Dept. of Agriculture. It's and old one too.
Marilyn in FL

1890's Saltine Crab
1 pound claw crab, cleaned
1 c. Hellman's mayonnaise
2 level T. yellow mustard
1 tsp. lemon juice
3 big dashes Crystal hot sauce or 2 regular dashes of a spicier brand
Mix all but crab well, add crab & toss gently; put in a buttered or sprayed baking dish, cover and chill till wanted, or bake now.
To bake:
Sprinkle on 9 or 10 plain saltine crackers.
Drizzle with 1 T. butter that was melted with 1 tsp. minced garlic.
Bake at 350 for 20 - 25 minutes, uncovered.

This recipe was submitted by Marsha Strange to MacIntosh, FL's 1890 Festival Cookbook. I'll send some others separately so Nancy can divide them if she needs to.
Marilyn in FL

Hello Nancy & Gang,
To STL on the Super Bowl appetizers-here are a couple of our favorites.,

Bama Fever Fondue Bread
Doubles easily and you can use chicken for ham, also.

2 loaves of French Bread
8 oz cream cheese-softened
8 oz sour cream
12 oz sharp cheddar-shredded
5 oz can Hormel ham-flake and drain
1/3 c green onions-chopped
1/3 c roasted red peppers-drain-sliver
1/4 t Worcestershire
salt & fresh ground pepper to taste
1/2 t paprika
Put one loaf of bread on a baking sheet and slice off the top 1/4" thick. Hollow out center and cut center pieces in cubes and cube up the second loaf as well. Place all of bread-loaf and cubes in 350* oven for 12-14 minutes until crisp and golden. Meanwhile, beat cream cheese smooth and add sour cream. Stir in cheese and next 5 ingredients. Spoon filling in loaf, put on top and wrap in foil-bake 30 minutes. Unwrap, place on serving platter and sprinkle filling with paprika. Serve cubes with filling for dipping.

Bananas Foster Dip
I believe this is from Country Woman magazine. You might want to double-it is good!
2 large bananas-coarsely chopped
1 c pecans-chopped
1 t fresh lemon zest
1 t fresh lemon juice
2 t cinnamon
2 jars caramel topping
2 apples-cut in thin wedges
butter cookies
Preheat oven 350*. Mix bananas in juice-add pecans, lemon zest. Add cinnamon and caramel. Pour into an 8x8 Pyrex dish and sprinkle with nuts. Bake-12 min or well heated. Serve with apples and cookies.

Crock Pot Chicken Taco Filling-
4 boneless, skinless breasts
14 oz can chicken broth
1-2 envelopes taco seasoning
1 t dry Ranch dressing mix
Whisk broth and seasonings into crock pot. Add chicken, turning to coat all over. Cover and cook low 7-8 hours-shred with forks to separate. Serve with tortillas and toppings for great buffet style tacos. Use the amount of seasoning you like-1 envelope is good for us, but some like it a little warmer. You can also make a 3 lb beef roast for beef tacos this way-just use beef broth instead.
Mimi & Tootie ^..^

You can also add a small can of Mandrian oranges drained to the Buttermilk salad that is good. My kids grew up on this and loved it.
Phoebe W.

Crockpot Sloppy Joes
Makes: 6-8 servings

1 1/2 lbs ground beef
1 small onions, minced
2 stalks celery, chopped
1/4 cup chopped green peppers, optional
1 (12-ounce) bottle chili sauce
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon salt
2 tablespoons sweet pickle relish

Brown meat, onion, celery, and green pepper til meat loses its pink color. Drain off fat. Put meat mixture into crockpot. Add remaining ingredients. Stir. Cook on low for 3-4 hours .
Liz

Seven Up Sheet Cake
1- (18.25 ounce) box yellow cake mix
1- (3.5 ounce box) vanilla instant pudding
4 eggs, slightly beaten
3/4 cup vegetable oil
1 1/4 cups 7-UP
1 1/2 cups white sugar
2 tablespoons all-purpose flour
2 eggs
1/2 cup butter or margarine
1 (20 ounce) can crushed pineapple with juice
1 (3.5 ounce) can flaked coconut (optional)

Grease a 9 x 13 pan, and preheat oven to 350 degrees F (175 degrees C). Combine cake mix, pudding mix, slightly beaten eggs, and vegetable oil in a mixing bowl. Beat on medium speed until batter is light and fluffy. Add 7-UP, and beat in well. Pour batter into prepared pan.

Bake for 35 to 40 minutes, or till done. While cake is baking, prepare the topping; it will take about 15 minutes to prepare.

In a medium non-aluminum saucepan, combine sugar and flour. Stir in 2 eggs, butter or margarine, and pineapple. Cook over low heat, stirring constantly, until thickened. Remove from heat, and stir in coconut. Spread topping over warm cake. Makes 9 x 13 inch cake
Sue

Hi,
I am looking for a recipe or directions for making a hot pastrami sandwich like they make in southern California. I cant quite figure out how to prepare the meat, or if I am using the wrong stuff to start with. Is there anyone out there who maybe worked at one of those fast food restaurants that served these overstuffed French bread hoagie style rolls with a pickle that could help me?
Thank you, Janet

Here's a simple appetizer I made for the New Year's Party this year. It was a huge hit and fairly healthy too...I think it would great for a super bowl party.

Stir Fry Appetizers
2 packages of wonton wrappers
1 pound cooked, cubed chicken
1 pound bag stir fry veggies
prepackaged stir fry sauce of your choice (I prefer House of Tsang, from Wal*Mart)
sesame seeds

Preheat oven to 400*. Take two wonton wrappers and place into greased muffin tin. Theses form a cup when baked. Bake for 11 minutes, but check yours to make sure they get too brown. After making all the cups, you can store them in an airtight container for a day or so, or just go directly to the next step:
Heat veggies and chicken in a microwave safe bowl until hot. Then stir in the desired amount of stir fry sauce. May add red pepper at this time if you like yours a little spicy. Pace a tablespoon or so of filling into each wonton cup. Place on a serving platter and sprinkle with sesame seeds. And that's it...so simple, but so good! This made about 30 cups.
Make it a great day!
Lisa (East Texas)

Hi Everyone....Happy New Year to all! Sure hope someone can help me...again! Somewhere in the back of my mind I remember my mother making a single crust pie with two layers, many years ago. One layer was vanilla custard or pudding and the other layer was a jell-o layer. I remember the yellow and red combination, and I can even taste it. I just can't picture it. I don't know which layer was on the top, but I'm thinking it was the red layer. I hope someone can help me. I don't know the ingredients for either layer. Sure hope I wasn't the only one who enjoyed this type of pie. I'll be watching the newsletter and hoping for a reply.
Thanks in advance, Anne in PA

Carol in Al asked why cookies run together when they bake...another possibility might be too hot bake sheets. I have found that after baking the first couple sheets of cookies on cold pans, that the cookies baked on the warm sheets seem to spread more. Since I bake on Silpats, I now just use five or six cold pans to bake the entire batch of cookies (don't have to wash them since using Silpats :o) ), and the cookies don't run. Just thought this might be another possibility for Carol besides the flour issue. Good luck in your baking!
Lisa (East Texas)

To the lady who requested tile cleaner for her bathroom. I got "Finazzle" from Lowes and used it on my white tile. I don't know if it works on the tile itself but it definitely works on the grout. I did my bathroom floor because the grout was really dirty looking against the white tile. I drizzled the stuff directly on the grout doing a small section of my floor at a time, then follow the directions. (I sat on my garden stool with the rollers on it, and rolled along the floor since I can't kneel). It worked beautifully.

Caution. Be careful not to get this on your counter, because I set the bottle on my Formica kitchen table and the bottle had leaked. It left a ring on the table. Good Luck

Good morning Nancy!
I am replying to Linda in Ks. asking about the Holy Cannoli cake recipe. It is in the  December 17th Newsletter and submitted by Mimi.

And for ohsosweet in STL, MO asking for new appetizer recipes I am including a couple I have posted on www.nancyskitchen.com . They are tried and true!

Bacon-Cheese English Muffins T & T
2 English muffins, split and toasted
2 tablespoons mayonnaise
4 tomato slices
4 slices onion
4 slices processed American cheese
4 bacon strips, cooked and crumbled

1. Spread muffin halves with mayonnaise; top with tomato, onion and cheese. Broil 4 in. from the heat for 3-4 minutes or until the cheese is melted. Top with bacon. Serve immediately.
Chris in NM


Vegetable Pizza
Press two 8oz. cans of crescent rolls on cookie sheet. Bake 375* for 10-13 minutes till golden brown. Cool!

MIX TOGETHER:

1/2 cup mayonnaise (I used miracle whip for a little bit more kick)
1/2 cup cream cheese room temperature
1/2 cup sour cream
1 tsp. garlic salt

Beat these all together than spread on the cooled crust. I doubled this when I made mine. I also added a little Lawry's and parsley flakes. (Your idea to use dill sounds good too!)

Top With Vegetables
broccoli
cauliflower
peppers (which I used green)
ripe and black olives
green onions
radishes
shredded carrots

Top with shredded cheddar cheese, then press with a spatula to keep the vegetables onto the mixture and store in the refrigerator. Chris in NM


Maui Artichoke & Crab Dip
2 (16 oz.) loaves King’s Hawaiian Sweet Bread
3 (8 oz.) pkg. cream cheese
1 c. mayonnaise – I use Miracle Whip
1/3 c. Dijon mustard
¾ tsp. cayenne pepper
1 tsp. garlic powder
1 can artichoke hearts, drained and chopped
12 oz. cooked crab meat
8 oz. shredded cheddar cheese

Carefully hollow one loaf of bread after slicing thin slice off of top, leaving 1” on sides and bottom. Cube removed bread and additional loaf. Mix remainder of ingredients, except cheddar cheese. Warm the mixture in microwave or on top of stove. Mix ½ of the cheddar cheese with warmed mixture and then pour into hollowed out loaf. Garnish with remaining cheese. Arrange bread cubes around loaf of dip when ready to serve. Serve warm or cold. Chris in NM

I have several more recipes – all T & T -, so if she wants I can send them to her or she can log onto the Message board where they are all posted.

And for donna - from W. Mich. who is looking for a mocha frosting, I found this:

http://allrecipes.com/Recipe/Cappuccino-Cake-with-Mocha-Frosting/Detail.aspx
It is a long recipe so I won’t post it, but this is the link for you.

Take care Nancy!
Chris in NM

Could you please help me locate recipes for Type 2 Diabetic cooking?
Thanks, Sheryl

Here is a recipe for Summer Sausage that my 80yr old Polish mother-in-law gave me.

Summer Sausage
2 lbs hamburger
1 cup water
1 1/2 tsp liquid smoke
1 1/8 tsp garlic powder
1/2 tsp onion powder
1/8 tsp black pepper
1 Tbsp mustard seed
3 Tbsp Tender Quick Curing Salt

Mix well. Shape into 2-3 rolls. Roll in heavy duty foil, shiny side out and refrigerate 24 hours. Next day, punch holes in ends of the roll with a fork. Place rolls (still wrapped) on a baking sheet and bake in a preheated 325° oven for 1 1/4 hour. Cool. Unwrap. Roll in fresh foil or plastic wrap. Refrigerate or freeze. Serve in slices.

My mother-in-law would make this to use in place of processed lunch meat. I have made this and it tastes good. Even though it takes time to make, you at least know what's in it.
Bobbie/Frankfort/IL

Hi All from Snowy NW PA - I have a favor to ask from Nancy and all Nancylanders. My dear hubby is planning on buying me a food processor. I just have to pick out which one. I am leaning towards a KitchenAid or Cuisinart. My biggest problem is which one. All of the "reviews" I have read do not help since it seems most people either just complain or say the item can do no wrong. I know all of you will be honest in your suggestions to me.
Thanks in advance, Ginny in Titusville, PA

Happy New Years to everyone. For Barb in LaPorte, IN who wanted a low fat chicken stir fry I have one that we really like in this house and hope if you try it you will enjoy it also. It is good served as is or with rice. Donna in KS

Chicken Broccoli Stir Fry
2-3 Chicken breasts, boneless
1/2 c PACE Picante Sauce *
2 1/2 tb Soy sauce
1 Tb Water
1 Tb Cornstarch
1/2 ts Sugar or sugar substitute
3 Tb Veg. oil (optional)
1 Onion, cut into thin wedges
2 Garlic cloves, minced
1 Tb Ginger, (fresh if possible)
2 c Broccoli flowerets
1 Pepper, any color, chopped

Cut chicken into 1/2 - 1" cubes. Combine picante sauce, soy sauce, water, cornstarch, and sugar or sugar substitute in small bowl; set aside. Heat 2 T oil (or spray non-stick pan with cooking spray) in large skillet on high heat.
Add chicken and stir-fry 3-4 minutes or until cooked.

Add remaining oil (optional), onion, garlic, ginger, broccoli, peppers. Stir-fry 3 minutes or until vegetables are crisp-tender. Add picante sauce mixture; stir-fry about 1 minute or until sauce thickens.

Had this recipe this past weekend! Was very good!
Thought i would share!
XOXO, GINA

Aunt Mary's Stuff
1 can mushroom soup
1 can tomato soup
1 1/2 cans water
1 pound browned hamburger
macaroni (cooked, about 2 cups dry)
1 pkg. Lipton onion soup mix
Green pepper, opt. (about 1/4c or to taste)
Mushrooms, opt . (about 1/4 c or to taste)
Cheese slices

Mix together all ingredients and put a layer of cheese slices on top. Bake at 350 for 40 minutes.

appy New Year from Phoenix, Az! I just wanted to say that the Easy Peach Coffee Cake (Dec. 2000), posted in Dec. 23, 2007 newsletter was a hit with my two youngest granddaughters. They kept telling me to make sure that I give the recipe to their Mom so she could make it for them. They even took the last 4 pieces home with them, so guess I'll have to make myself another one! I was also wondering if you could use other pie filling, say maybe apple? I think I'll give it a try. I enjoy the newsletter very much and can't wait to see what's in the next issue.
Bessings to you all! Lyle

For Mary D From Patricia in AL

Chicken Crescent Wreath
2 tubes (8 oz each) crescent rolls
1 cup shredded co-jack cheese
2/3 cup cream of chicken soup
½ cup chopped broccoli
½ cup sweet red pepper
1 can (5 oz) white chicken or ¾ cup cooked chicken
2 T chopped onion

Arrange crescent rolls on a 12 inch lightly greased pizza pan, forming a ring with the pointed ends facing the outer edge of the pan and wide ends overlapping. Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over the filling and tuck under the wide ends. (Filling will be visible.) Bake at 375° for 20-25 minutes or until golden brown.

TO ohsosweet in STL, MO and the Jan. 4, 2008 Shrimp Appetizers: can you use the shrimp you buy frozen that is already cooked? Thanks. If not, please be more specific about what to use & how to cook it if necessary. Thanks in advance!
Anna

This is for Chris from Jan 4th about the grout, we just went through this, Home depot and I am sure others sell grout stainer sealer, you paint it on, you can use the same color you have or change the color of the grout, it also is a sealer too, we changed the grout in one room and in another just the same color, both worked out wonderful! You find it in the grout section, it will be made by the company that makes whatever brand of grout the retailer carriers, use that color chart, they can order it in if they don't stock it. It takes minutes and it really looks like you re grouted, this is a professional product used by tile people, it isn't anything "homespun" the results are amazing. Good Luck
Mimi in la la land
PS happy new year Nancy, thank u for your hard work

I made this for dinner tonight after working all day. It was simple, gave me “down time” to rest a bit before serving and was really good too. I wanted to share it with you.

Cheese Chicken and Rice
1 can cream of chicken soup
1 1/3-cups water
3/4-cup uncooked rice
2-cups frozen mixed vegetables
½-tspn onion powder
1/4-tspn black pepper
a generous sprinkling of salt
4 chicken breasts
1/2-cup shredded cheddar cheese

Stir together the soup, water, rice, vegetables, onion powder, and pepper and pour into a 11X8 (or I used a 12-1/2-“X7 ) baking dish. Season chicken and put on top of mixture. Bake at 375 degrees for 50 minutes. Top with cheese and put back into oven just long enough for cheese to melt (about 5 minutes)


This is a new recipe that I tried tonight as a side to the Cheese Chicken and Rice. It was great. I could have eaten it all by myself but -- that wasn't gonna happen. The family had smelled it cooking and all were ready to have some as soon as it came off the burner and hit the dinner table. Hope someone else will enjoy it too.

Herbed Tomatoes and Green Beans
3 green onions, coarsely chopped
2-tspn minced garlic
olive oil
1/2-lb fresh green beans
1/2-cup beef broth
5 Roma tomatoes, chopped
2-tspn dried parsley flakes
2-tspn fried oregano
salt and pepper to taste

Sauté onions and garlic in olive oil until tender. Add beans and broth. Bring to a boil; reduce heat and simmer with lid on for about 30 minutes. Stir in the tomatoes and seasonings and simmer an additional 5 minutes.
Uuuuum Uuuuuuum Good
Susana in Louisiana

Some people have asked for healthy recipes because they want to cut calories after the holidays. My husband and I are doing the same thing. This fish recipe is low in fat and salt.

Snapper Creole
1 pound red snapper. Tilapia works fine also. Must be skinned and boned and cut
into 1 inch pieces.
1/4 c. chopped onion
1/4 c. chopped green pepper
1 clove garlic, minced
1 (14 and 1/2 oz.) can chopped tomatoes, undrained
1/2 c. water
1T. snipped parsley (can use dried)
dash Tabasco sauce
2 t. instant chicken boullion granules (I use the low sodium kind.)
1 T. healthy margarine
2 T. water
4 t. cornstarch

In non-stick skillet, cook onion, pepper and garlic in melted margarine until tender, but not brown. Add tomatoes, the 1/2 cup of water, parsley, boullion and pepper sauce. Simmer, covered, for 10 minutes. Blend cornstarch in the 2 T. of water and stir into sauce. Cook until thick and bubbly. Add fish, stirring to coat. Simmer, covered, 5 to 7 minutes or until fish flakes easily with a fork. Serves 4. I serve it with rice and steamed broccoli. Leftovers reheat well in the microwave.
Dorothy from WA/AZ (now in AZ)

This is for --ohsosweet in STL, MO requesting appetizer recipes, on 01/04/2008 go to http://southernfood.about.comcsappetizers this was sent in by Jenny D on 12/24/2007 if you can't find what your looking for at this site it must not exist,
Jennie in NM.

For Athena in DE - You are so right about the Wurstkabobs. We still have Wurstfest every year and they still make the Kabobs. I don't have the recipe but you might find it if you google New Braunfels/Wurstfest or just Wurstfest and see if any of the recipes from Wurstfest are posted. I have a feeling not, but wouldn't hurt to try.
Susan in New Braunfels

Veggie Wreath
ield 32 pieces
2, 8 oz., pkgs. Crescent Rolls
1, 8 oz., pkg. cream cheese, softened
½ cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
3 cups finely chopped green vegetables, bell peppers, broccoli, cucumber, green onions
1/4 cup chopped red bell pepper

Heat oven to 375º.
Remove dough from cans in rolled section; do not unroll. Slice each dough section 7 times to yield 8 rounds each, 16 per packages.

Place custard cup on an ungreased cookie sheet. Lay flat dough circles around the center cup touching each other to form wreath shape, then arrange an outer ring. The circles should all be touching each other but do not press together. Remove the cup and bake at 375º for 11 to 13 minutes or until golden brown. Cool one minute; loosen with spatula and slide onto wire rack to completely cool. Place wreath on platter. In small bowl, combine cream cheese, sour cream, dill and garlic powder; blend until smooth. Spread the mixture over the wreath. Decorate the wreath with assorted green vegetables pieces, then sprinkle with red pepper. Refrigerate until serving time. To serve; pull apart the slices of the wreath. .

Lemon Pastries with Crescent Rolls
Makes 16
8-oz. pkg. cream cheese, softened
1/2 c. sugar
1 T. lemon juice
2 8-oz. tubes refrigerated crescent rolls

Glaze:
1/2 c. powdered sugar 1 t. vanilla extract 1 to 2 T. milk
Blend cream cheese, sugar and lemon juice together; set aside. Unroll crescent rolls and divide along perforations into triangles; spread with cream cheese mixture.

Fold crescent roll-style;
Bake on ungreased baking sheets at 350º for 20 minutes.
Let cool; spoon glaze over the tops before serving.

Glaze:
Whisk ingredients together until smooth and creamy.

Happy New Year Nancy and all!
I have a cleaning question for everyone out there. I have Pfaltzgraff dishes with a white background and colored design. We use the bowls for cereal and because our newspaper gets so much ink on our fingers, all of our bowls have black fingerprints on them. I wash them in the dishwasher with a chlorine-based detergent and the bowls are clean, but the black fingerprints remain. My husband's are the worst; he seems to have more oily skin.

Any ideas for getting those stains off? I'd appreciate all your help.

I have a lot of TNT candy recipes that I would be willing to share, either now or next holiday season if anyone is interested.

Have a great week!
Eureka, IL

Hello , To all my well fed friends, and GREAT cooks. I just wanted to have a few comments, tips and "Thanks" today. I' ll try to keep it short so I can get in 1 recipe . First, "Thanks" Nancy for all the wonderful Weight Watchers recipes. You have given us enough good recipes and such a wide variety that we can make complete meals for days, deserts too. I can't wait to get started. Lisa you have sent so many good recipes in to. I have only made 1 so far, the Spanish Rice- so good. That now brings me to Debbie from AR I loved the pork chops&potatoes. You are right that is a complete meal. I am going to try using chicken breast the next time to see if that is good also. Gloria I made the Eggnog Cherry Nut Loaf 5***** for that one. That will be a Holiday favorite in our family from now on. Carolyn from West Tn. I have the same chicken salad recipe and I put in some sunflower seeds in for a change instead of walnuts. Thought you may like to try that to. O.K. now for my recipe :

Pistachio Salad
1 ( # 2 ) can crushed pineapple
1 ( 9oz.) ctn. Cool Whip
1/2 cup ( chopped ) pecans
1 ( 3oz. ) pkg. dry pistachio pudding
1 cup mini marshmallows

Mix pineapple and juice with pudding. Add nuts, marshmallows. and Cool Whip; mix well. Refrigerate 2 hrs.. Its ready.
Enjoy! D

The Fresh Apple Cake recipe, I just wanted everyone to know I also have that one and if you want to you can use 1/2 cup applesauce in place of the oil to save calories. Since a lot of us are doing that now. The cake will not be quite as moist as with the oil, but there is not that much difference. You can actually do that in any recipe, and it does not effect the taste. I have used that trick for many years now in all kinds of recipes. Mayo does the same thing. I hope you can read this mess everyone. I have made so many errors tonight in spelling, grammar, etc. I have been going for 24 hrs. and it is starting to show. But you know how we all love Nancy, she is additive. HA !  We just can't miss one visit with her. It is now 1:45 in Indiana so I will wish everyone sweet dreams.
~Deb~ Indiana

Nancy, I know this is off topic but I would be grateful if you would post it in the newsletter. I am looking for a verse/poem about feeding birds at a cemetery. It was attached to a small jar of birdseed so that visitors could feed the birds from a small birdfeeder left at a headstone. I am hoping someone from"Nancyland" can help me find something suitable, as I would like to leave a "squirrel feeder" at my son's headstone but have been unable to find something on-line.
Thanks, Fran

TNT from the files of Nancy Rogers.

Lemon Pepper Chicken
Makes 4 servings
Weight Watcher Points - 4 Points

4 chicken breasts (boneless and skinless)
1 cup Italian fat-free dressing
1 teaspoon lemon pepper
1/8 teaspoon salt
Combine Italian dressing, lemon pepper, and salt. Pour over chicken breasts and marinate for at least 2 hours in the refrigerator. Remove chicken from marinate and bake uncovered at 350 degrees for 45 minutes. Broil for last 5 minutes.

Pea Salad
6 Servings
Weight Watcher points - 1 point per serving

1 package (10 ounce) frozen green peas (thawed)
1/2 cup fat-free cheddar cheese, cubed
1/2 cup celery, chopped
1/2 cup fat-free sour cream
Combine ingredients and salt and pepper to taste. Refrigerate several hours. Serve on bed or lettuce.

Calories 72 Total fat 0g Total fiber 2g Carbohydrate 8g Cholesterol 3mg Sodium 197mg

Mock Guacamole
Serving size 1 tablespoon
Weight Watcher Points - 0 Points

1 bag (20 ounces) frozen peas
1/4 cup fresh lime juice
1/2 bunch green onions
1/4 cup picante sauce
In blender, blend peas, lime juice and onions. Remove to mixing bowl and mix in picante sauce. Refrigerate until ready to serve. Serve with fat-free tortilla chips.

Serving size 1 tablespoon
Calories 10 Total fat 0g Fiber 0g Carbohydrates 2g Cholesterol 0mg

Orange Soda Chicken
Makes 4 servings
Weight Watcher Points - 4 Points

4 chicken breasts (boneless and skinless)
1 cup sugar-free orange soda
1/4 cup low sodium soy sauce
4 to 6 green onions, finely chopped
Combine soda and soy sauce. Marinate chicken breasts in mixture at least 8 hours or overnight in refrigerator. Place chicken and marinade in large baking dish. Sprinkle with onions and bake at 350 degrees for 1 hour. Baste occasionally.

Calories 164 total fat 3g Fiber 0 Sodium 954mg Carbohydrate 2g Cholesterol 40mg
 

I have been an avid reader of the newsletter for many years and have tons of recipes I have printed out and tried for everyone. This is such a great newsletter and everyone is so helpful. I am having a problem that I hope Nancy can help me with. The last newsletter I received was Dec. 28th. I have been able to access the others that you sent since then by going to the archives, but was wondering is something is wrong that I am not receiving my usual daily newsletter. Any help you can give will be greatly appreciated. Hope you, your family and the rest of the newsletter family had a very nice holiday.
Ro

Comment
Ro is an AOL member.  Could some of our AOL members give some suggestions to help her get her newsletter each day. I have noticed my newsletters have not arrived at AOL also
Nancy

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