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Chicken Salad (clone of Hudson's in Detroit)
1 lb can drained mandarin orange sections
1 lb can drained pineapple chunks
4 cups cubed, cooked chicken (white breast meat)
1/2 cup sliced almonds
Combine the above ingredients
1 cup soup cream
1 cup mayonnaise
1/2 cup sweet orange marmalade
1/8 tsp Watkins poultry seasoning #01981
Pour over chicken mixture.
Cover and refrigerate 24 hours.
Serves 8

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

Watkins Flavored Salts are on sale for the month of January
#01992 Butter #01996 Celery #01998 Garlic #01997 Onion

Evenin' all~~
Since it's soup weather and I've seen so many great sounding soup recipes posted recently, I thought I'd send in my own. I made this up years and years ago and get requests for it all the time. It's one of those "comfort" soups and great on those cold winter days with some good rolls.

There is one ingredient, the Chicken Vegetable soup, that's been harder and harder to find. It's by Campbell's so you'll know and it really is important to find for this to come out right. If you can't find it, ask your grocer to order it for you.

Jenny's Chicken Chowder
6 slices bacon
1, 4 oz can, drained sliced mushrooms
1/2 c chopped onion
1/8 tsp thyme
1 can Campbell's Cream of Celery soup
1 can Campbell's Chicken Vegetable soup
1 soup can water
1 1/2 c diced cooked chicken (Note: Use THIGHS for this soup)
1, 8 oz can whole kernel corn undrained
1/2 c chopped canned tomatoes
dash pepper

In saucepan, cook bacon till crisp. Remove and crumble. Pour off all but 2 TB drippings. Brown mushrooms and cook onion with thyme in drippings till tender. Add all remaining ingredients. Heat, stirring occasionally. Makes 8 cups, or serves approx 4 people.
Jenny in Virginia

Recent Newsletters
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Jan 7     Jan 8     Jan 9

Recently while visiting Charleston SC, I had the opportunity to eat some She Crab Soup. It was fabulous!! Does any of you great cooks have a TNT recipe for She Crab Soup?? Thanks in advance.
Sherry in WV

I need some help from all the good cook here. I just baked some of Prepared Pantry bread, now my problem is finding a bag big enough to put it in. I use a bread machine and no amount of pushing and shoving will make it go an a zip lock bag or even an old boughten bread bag. How does everyone store this bread? Any and all suggestions would be appreciated. Thank You in advance. Sandy in ND

Tomato Recipes
Spiced Tea Mix Recipes
Cabbage Recipes

It's that day again! "The 8th of January." Anyone else been humming that tune? Down to business: Here in Sumner-Puyallup area of WA we can buy a really good doughnut that's called "Old Fashioned Doughnut" or "Old Fashioned Buttermilk Doughnut." Have found them at Safeway and other big groceries. It is a fried cake type and smaller than a raised doughnut. Dense and rich like pound cake. Sort of crisp 'edges.' The top splits and flares out like open flower petals. It is finished off with a dipping in a powdered sugar glaze. My husband needs to gain weight and this is one of the few sweets he will eat. Do any of you have the recipe for these? I sure would like to make them for him.

And - like Janet from CA & NC, I'd love to know how to make S. CA Hot Pastrami Sandwiches. Have tried for years to duplicate them. She's right - sliced deli meat just don't cut it. I'd be willing to do the meat from scratch if one of you can point the way toward seasoning, cooking, and sandwich construction.
Thanks to Nancy and all - Jo Rheta

I would like to know if there is any lady's out there that can help me with finding a program that will let me download or make blank place cards that I could put a musical note on and persons name. Our church is giving a dinner and I would love to make a place card for each person.
Marlene Fl.

I want to get the bowl maker pan.  Where do I find it?
Jessica

Comment
The one I have is the Better Baker Bowl Maker.  They have two sizes.  I love it because it is such a fun way to serve the same things with a new twist.  It is great for cornbread to cakes.
Nancy Rogers

Here is a good recipe I make for my son when he is here. It is really healthy, and can be changed to anyones preference.

Chili Mac Skillet (from a label on a can of Delmonte corn!)
12 oz ground beef (I use ground turkey)
1 can (14 oz) corn, drained
1 can (14 oz) tomatoes, diced
1 can (15 oz) red kidney beans, rinsed and drained
1 can (4 oz) diced green chilies, drained
3/4 cup dried elbow macaroni
1 cup water
2 tsp chili powder
(I also add 1 6 oz can tomato paste)

Cook meat, drain any fat, add rest of ingredients (so easy) Bring to a boil, reduce heat, cover and simmer 12 - 15 minutes or until macaroni is tender. Take off heat and sprinkle with 1/2 cup of cheese if desired, and let sit for 5 mins. This is good served with a salad and or corn bread.
Enjoy, Laura in Ct

For Chris, in California--these muffins are crunchy on top--not too cake-like--they do not have eggs
Norma

Eggless Cornmeal Muffins
1 C. yellow cornmeal
1 C. flour
1 T. sugar
2 ts. baking powder
1/4 tsp. salt
Blend dry ingredients
add:
1-1/4 cup milk
1/4 cup butter (or oil)

Makes 10--bake at 425. 20-22 minutes.

For Barb, asking about the brown lettuce, I was always told not to ever cut lettuce with a knife because that causes browning where it is cut. I know that there is a plastic knife that is marketed just for the purpose of cutting lettuce. I also would suggest the Debbie Meyer green bags - they are sold all over now I bought mine on HSN, about a year ago, and have been pleasantly surprised at how long my produce lasts. This was discussed awhile ago here, and I am just one of the happy users. I buy the 6 heads of romaine lettuce at Costco, and they have lasted me a month stored in these bags. If you don't use lettuce up quickly, maybe this would be a solution.
Laura in wonderfully warm Ct.

Hello fellow cooks! Wonder if anyone has any tnt recipes for a wok? Thanks so much.
Debi in beautiful North Carolina

Hi all, this recipe has become one of my favorites! It is a healthy marinade for chicken and I have also used it on pork chops. I marinate for 24 hours for best flavor then grill the meat on my Foreman Grill. Have also sliced and stir fried with veggies. Both ways very good.

Chicken/Pork Marinade
Plenty for 4 boneless skinless chicken breast halves or 4 lean center cut pork chops

1/2 tsp dried Rosemary, crushed
2 to 4 cloves of garlic, minced (I use 4)
1/2 tsp each, salt and pepper
2 Tbl good olive oil
6 Tbl white wine (I use dry vermouth)
1/4 cup balsamic vinegar

Whisk all together, place meat in a zip lock bag, pour marinade over. Place in fridge for 8 to 24 hours turning occasionally. Cook chicken on the foreman grill 4 1/2 5 min tops. Any longer and it will dry out. If very thick might take a couple minuets longer. Or gill outdoors if you are in the sunny south!
Enjoy, Billie in Fl

Hello Nancy & Gang,
Lisa-glad you enjoyed the casserole-we love it too-I fixed it for a brunch with fruit, muffins and sausage quiche-yum!
Mary Alyce-I am really enjoying your recipes and they are different from the usual crescent roll recipes you see!
To Susie/Indy and Leasa/Iowa-I tweaked the spaghetti recipe also and will post the changes if anyone is interested-it was
one of the best I ever tasted!

Crock Pot Candy
Shirley C. ( Smokey Mt. Gal)
hope this is what you're looking for-it is our favorite

12 oz semi sweet chocolate chips
6 oz chocolate & peanut butter chips
1 block chocolate almond bark
1 block vanilla almond bark
16 oz salted peanuts (we have used cashews too)
Break up almond bark in pieces and put all ingredients into crock pot. Cover and cook low for 1-2 hours until all is melted and smooth. Stir well and spoon out onto wax paper lined sheets-let cool and set. Bag up for gifts or store airtight. If you are in a hurry, poke candy into the freezer for 3-5 min to harden. This also freezes in zip top bags very well.

Cabbage Roll Casserole
by Sue/Ft Dodge, IA

1-1/2 lbs ground beef
1 onion, chopped
1 bell pepper-chopped
salt & pepper to taste
1/2 c raw Minute rice
1/2 head cabbage, sliced
2 T brown sugar
2 T lemon juice
2-14 oz cans tomato juice
2 tomato juice cans of water
1 t. Worcestershire sauce

Brown meat, onion, pepper, salt and pepper-drain well-add remaining ingredients. Pour into a 13x9 dish and bake 350* 90 min.

Mainland Tuna Salad
3 c cooked rice*, cooled
1/2 c sliced celery
1/2 c grated carrot

1/2 c red pepper
1 c grapes, seeded and quartered
8 oz pineapple yogurt
6-1/2 oz can tuna packed in water, drained
Salt and pepper to taste
1/3 cup sliced almonds, toasted

Mix rice, vegetables, grapes and yogurt. Gently toss in tuna and season to taste. Sprinkle almonds on top.
Makes 6 Servings
Mimi & Tootie ^..^

To Janet, regarding the Hot Pastrami Sandwiches, I too came from Southern California and your request brought back great memories, they were the sandwiches I craved when I was pregnant. I now live in Colorado and I can't find a place around to make them like they did in Calif. So if any of you readers out there have a recipe please share.
Linda, Ft. Collins, CO

I am curious about the Weight Watcher Points. How do you know how many points a day you can have?
Dee in S. IL.

Comment
You will need to visit the Weight Watcher's site and find that answer. It is based on several factors.
Nancy

Some are asking about copying recipes onto your computer. I am 80, and a computer is not "my cup of tea." It is so easy to press your left side of your mouse, highlighting, next click on write, then press right side of mouse and press copy, then press right side to paste. Next write in title of dish in subject. next write your email address in send to box. Send to yourself. When you open your email , you will see your email sent to you. Press on Read! Go to File, then click on save on your PC.

When this comes up just forward to your PC. It will ask you do you want to name your folder. (of course you do) so then name your folder like chicken dishes, cakes, etc. each time you insert a recipe. When you want to pull up a recipe, just go to file, then to save on PC and go to the correct folder and pull up the recipe you want. If you want to print it off, just press print and you can copy the recipe you want. After I get a lot in my folders, I buy hard disc at Office supply places and insert into hard drive. You could also use CD, but I have never used that one. I keep a list of the recipes on each hard disc. because I may have three or four on each folder. That keeps me from having to go through each disc to find a recipe. I have been keeping a PC File for over three or four years. It is easy for me! Hope this helps someone!
Betty T. Ga.

Hi Nancy,
It is a beautiful day today in Indy, we have had so many gray days and rain.
So glad to see the sun.

Nancy, I must tell Tona in Bama how much I have missed her.
I have used so many of her recipes. I could may a Tona in Bama cookbook with all the recipes I have copied.

Thank you Nancy and all the good cooks in Nancyland who write in. I so enjoy this news letter.
God is good.
mj-indy

Hello Nancy and Family of Nancyland,
Last year I bought my mom one of those red silicon cake pans that is shaped like a rose. Until recently she had forgotten she had it. She tried making an apple cake in it, but it didn't turn out right. It was cooked wonderfully on the outside, but very uncooked in the inside. She had to put it in the microwave to finish cooking the cake. Anyone out there have the same problem and/or have any tips or ideas about the silicon pan? Thanks
Dee in S. IL.

I'm a little behind on newsletters, but I noticed that there were some stuffed cabbage recipes floating around. I also saw where several of our readers wanted some lowfat recipes to try. Here is a wonderful TNT recipe that is very delicious! Tastes just like stuffed cabbage, is very lowfat, and so delicious! I've been sharing with the Nancyland Family for years now, and probably sent this in before. But with all the new faces out there, I thought I would share again.

Stuffed Cabbage Casserole
1-1/2 lbs. ground uncooked turkey breast
1 lrg. can drained and lightly rinsed sauerkraut (I use a regular 14-16oz
can)
1 pkg. dry onion soup mix
1 lrg. can tomatoes, drained and mashed with fingers, save the juice (again, the 14oz or close)
1 cup uncooked rice (I've never tried using the minute rice)
Salt and Pepper to taste
Shredded Cabbage (about 1 small head)

Mix all ingredients except cabbage together. In a large casserole, start with a layer of meat mixture, then layer of shredded cabbage. Repeat these steps, ending with the meat mixture on top, until you use all the meat. Pour remaining tomato juice over the top and if necessary, add more until the mixture is at least 3/4ths covered with juice. Cover tightly with foil and bake till cabbage is tender, approximately 1 hour at 350.

Can be cooked in a pressure cooker. Prepare exactly the same way, and pressure at 15 pounds for 20 minutes.
God's Greatest Blessings to you all this New Year!
Dee in S. IL

Hi Nancy and Happy New Year to all 'Landers....I have a question to put to you.

Many, many recipes call for spinach or frozen spinach as an ingredient. Today, there's Grannym's Chicken Tortellini Soup. My DH detests spinach. What can I use for a substitute or disguise for spinach? What a wuss he is (but a loveable one) I haven't told him that in mixed pasta the green ones have spinach in them. LOL
Thanks friends. Judy in Milw.

The recipe the Janie sent in for the Peanut Butter Popcorn, do you cook the first three ingredients and then take off stove after boiling and then add vanilla, because you just said add in the letter and I didn't know to put the vanilla in and boil with the rest of the ingredients or after you remove it from the stove.
thanks, Sally in Pa

Thank you so much for the recipe in Jan 08 newsletter for the "Out of this World "cake. I will try it soon. I do not remember my mom putting on icing but will try it that way
Thanks again, Ruth Ann in Illinois

Cherry Pie Filling
1 (4 serving) package jello sugar free vanilla cook and serve pudding mix
1 (4 serving) package jello sugar free gelatin
1 1/4 cups water
1 (16 ounce) can tart red cherries, packed in water, drained

In a medium saucepan, combine dry pudding mix, dry gelatin, water, and cherries. Cook over medium heat, stirring constantly until mixture thickens and starts to boil. Remove from heat. Place pan on a wire rack and allow to cool completely. Use as you would purchased canned cherry pie filling. After removing mixture from heat you could add 1/2 teaspoon almond extract if you like that taste.
This would be tasty in a prepared pie shell or over angel food cake or over no sugar added vanilla ice cream.

Serves 8 and each serving equals:
44 calories
0 Grams fat
1 gram fiber
Diabetic exchange : 1/2 fruit

From: The Diabetic's Healthy Exchanges Cookbook
Bette~Indiana

Hi Nancy and All, I hope everyone had a very good Christmas and healthful New Year's. I have a request for 'Cinnamon Pound Cake'. I had some over the holidays and it was a wonderfully moist, cinnamon-swirl cake. I have 'googled' in search of this recipe and have ask the person who baked it (won't give out the recipe). If anyone has a TNT recipe I would certainly appreciate it. Thanks in advance.
Oma in LA

For Sandy in IL
What you're looking for is in the Dec 16, 2007 newsletter.
Look for "Grease Bread" - I had to ask what it was and Sandy H in Blue Springs, Missouri was kind enough to send the recipe and wonderful stories about her family.
gramaj

For Mimo in Kentucky
I'm sorry that I don't know where I got this recipe and I have not tried it.
gramaj

Dreamsicle Fudge
1 lb. cream cheese, room temp.
6 cups powdered sugar
2 lbs. white chocolate
1 T. orange extract

Melt chocolate. Mix with cheese, then mix in powdered sugar and flavoring. Spread in pan to set up. Refrigerate because of cream cheese!
I have made this many times. It is really good but rich. I just make half or quarter of the recipe. To make it more like a dreamsicle, I tint half of the fudge orange, and roll it out Then roll out the remaining white fudge and sandwich it between the orange. Compress a little so there are no gaps and wrap in saran wrap and refrigerate until well chilled and can be cut without losing shape. (This stuff is like clay and very easy to work with)

For Onalee

Cream Cheese Banana Nut Bread
With Cinnamon Crisp Topping

3/4 cup butter, softened
1 (8 ounce) package cream cheese, softened
2 cups sugar
2 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (about 4 medium bananas)
1 cup chopped pecans, toasted (optional)
1/2 teaspoon vanilla extract


Cinnamon Crisp Topping
1/2 cup firmly packed brown sugar
1/2 cup chopped toasted pecans
1 tablespoon all-purpose flour
1 tablespoon melted butter
1/8 teaspoon ground cinnamon

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour and next 3 ingredients. Gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured 8 x 4 inch loafpans.

To make Cinnamon Crisp Topping:.
Stir together topping ingredients. Sprinkle mixture evenly over batter. Bake 350 for 1 hour, shielding with aluminum foil last 15 minutes to prevent browning. Bread is done when a long wooden pick inserted in center comes out clean and sides pull away from the pan. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes.
Tona in Bama

This is for Mimo in Kentucky in the Jan 15 news letter she asks about an orange fudge recipe. Wonder if it could have been a two ingredient fudge with orange icing and white choc chips.
Caroline in MO

Nancy,
A great BIG thank you for Sharon in Texas, who made up a poem just for me (Jan 8th)!! I absolutely love it! It will be a few more months before I put the squirrel feeder out in the Spring but I certainly use your lovely words. Sharon, I posted a similar request on a bulletin board I belong to and another member requested that I share a verse when I find one ... would you mind if I post it there, or a link to the newsletter? The person was looking for something to attach to a birdfeeder, perhaps you could "tweak" the poem for birds as well. Nancy please pass along my e-mail address to Sharon if that would make your job easier.
Thank you so much, Fran

Crunchy Baked Fish
1 pound fish fillets
1/3 cup finely crushed Cheez-It Crackers
1 teaspoon parsley flakes
1/2 cup low-fat Catalina salad dressing

Preheat oven to 400 degrees. Mix crackers and parsley. Brush both sides of fish with Catalina salad dressing. Coat one side of fish with cracker mixture. Place fish, cracker side up on a cookie sheet sprayed with nonstick cooking spray. Bake uncovered, until fish flakes easily with a fork (10 to 12 minutes.)

Calories 122 Fat 1g Fiber 0g Sodium 351mg Carbohydrate 5g Cholesterol 48mg Protein 20g

Sausage and Kraut
Makes 8 servings
Weight Watcher Points - 3 points

1 pound smoked turkey sausage
1 (32 ounce) jar sauerkraut
2 cups unpeeled potatoes, thinly sliced
1/2 cup thinly sliced onions

Place sauerkraut in large casserole. Top with onions and potatoes. Cut sausage into serving pieces (about 10) and place on top of potatoes and onions. Cover and cook at 350 degrees for one hour or until potatoes are tender.

Calories 142 Fat 3g Fiber 3g Sodium 1236mg Carbohydrate 13g Protein 11g
Cholesterol 15mg

Chocolate Angel Food Cake
Yield 16 (1 inch) servings.
Weight Watcher Points - 2 Point

1 (14.5 oz.) angel food cake mix
1/4 c. unsweetened cocoa, sifted
1/4 tsp. chocolate flavoring
1 tbsp. sifted powdered sugar

Combine flour packet from cake mix and cocoa. Prepare cake according to package directions; fold chocolate flavoring into batter. Bake according to package directions. Sprinkle cooled cake with powdered sugar.

Calories 108. Cholesterol 0 mg.
Fat 0.1 g. Sodium 24 mg.

Cheese Grits
Makes about 2 cups, for 2 servings
Weight Watcher Points - 4 Points

1 Cup skim or low-fat milk
1 Pinch salt
1/3 Cup quick grits
1/4 Cup grated extra-sharp cheddar cheese

In a saucepan over medium heat, combine milk, salt and 1 cup water; heat until almost boiling. Reduce the heat to low, whisk in grits and cook, whisking constantly, until they start to thicken, 3 to 4 minutes. Remove the pan from the heat and whisk in 2 tablespoons of the cheese. Cover and let stand until most of the liquid has been absorbed and the grits are creamy, 2 to 3 minutes. Divide between 2 bowls, sprinkle with the remaining 2 tablespoons of cheese and serve.

Calories 195, protein 10 grams, fat 5 grams, carbohydrate 27 grams, sodium 150 mg, cholesterol 17 mg, fiber 3 grams

Note: I like to add a can of El Paso chopped green chiles to this. The whole 7 ounce can of green chiles adds 33 calories, 0 fat and 0 fiber to the recipe.

Cucumber Salad
Makes 10 servings
Weight Watcher Points - 0 Points

3 medium cucumbers, peeled and sliced
1 Large onion, sliced
2 Tablespoons chopped fresh dill
2 packets low-calorie sugar substitute
1/2 Cup distilled white vinegar
freshly ground black pepper

In medium bowl, combine cucumbers, onion and dill. Stir sugar substitute into vinegar to dissolve. Add to the cucumber mixture; season liberally with pepper. Cover and refrigerate several hours or overnight.
Marinate overnight.

Calories 20, protein 1 g, carbohydrate 5 g, fat 0 g, cholesterol 0 mg, sodium 3 mg, fiber 1 g

Notes: This is one of my favorite salads and I fix it often. I don't care for the dill so I usually leave it out. It tastes great with it but for me I like it without the dill.

Parmesan Oven Fries
Serves 4
Weight Watcher Points - 3 Points

1-1/2 Pounds baking potatoes, peeled
nonstick cooking spray
1/3 Cup grated parmesan cheese
1/2 Teaspoon dried oregano
1/4 Teaspoon dried rosemary
1/4 Teaspoon freshly ground black pepper
1/4 Teaspoon salt

Preheat oven to 400°F. Cut potatoes lengthwise into 1/4 inch thick slices, then cut the slices lengthwise into 1/4-inch-wide sticks. Place potatoes in a large bowl, lightly spray with nonstick cooking spray; toss to coat. Add the Parmesan, oregano, rosemary and pepper; toss again to coat thoroughly.

Transfer potatoes to two baking sheets; bake for 40 minutes, turning every 10 minutes, or until potatoes are golden brown and crisp.

Place the fries on a platter, sprinkle with salt, and serve. Be sure to spread out the fries on the baking sheets so there's plenty of room for them to bake to a nice crispness.

Calories 136, protein 5 g, carbohydrate 24 g, fat 3 g, cholesterol 5 mg, sodium 267 mg, fiber 2 g

Japanese Steak House Ginger Salad Dressing
2 tablespoon serving
Weight Watcher Points - 2 Points

1/4 Cup Onion, chopped
1/4 Cup Peanut oil
2 Tablespoons Rice wine vinegar
2 Tablespoons Water
1 Tablespoon Ginger root, chopped,
1 Tablespoon Celery, chopped
1 Tablespoon Soy sauce
1-1/2 Teaspoons Tomato paste
1-1/2 Teaspoons Sugar
1 Teaspoon Lemon juice
1 dash Salt & pepper

Combine all ingredients in blender or food processor; process until almost smooth.

91 calories, 3 g protein 6 g. fat, 2 g. carb., 230 mg. sodium.

Asparagus Frittata Casserole
Makes 4 servings.
Weight Watcher Points - 3 Points

3 Large eggs
1-1/2 Cups skim milk, - or 1% milk
1 Teaspoon salt
10 Ounces Birds Eye frozen Deluxe Asparagus Spears, thawed
1/2 Cup reduced-fat Monterey Jack cheese, shredded or cheddar cheese

Pre-heat oven to 400F. Beat eggs in mixing bowl. Add milk and salt;
blend thoroughly. Pour mixture into 9 x 13 in. greased baking pan;
add asparagus. Top with grated cheese. Bake for 15 minutes or until
firm.

Calories-151, Protein-13gm, Carbohydrate-8gm, Total Fat- 6gm, Cholesterol-178mg, Fiber-1 gm, Sodium-832mg
Source: Birds Eye Frozen Foods

Stir Fried Ham and Cabbage
Yield: 6 (3/4 cup) servings
Weight Watcher Points - 2 Points

1/2 cup Butter Bud Sprinkles - dry
1 (16 ounce) packages pre-cut cole slaw mix - with big pieces of red cabbage removed
12 ounces extra lean ham-cut into tiny pieces
1/4 cup hot water
Dash of ground black pepper

In a large, nonstick, covered skillet cook all ingredients over high heat for 8 to 10 minutes, stirring occasionally. If you desire this dish more tender, cover and cooking an additional 5 minutes. Serve hot.

Calories 116 Fat 3g Fiber 3g Carbohydrate 12g Sodium 979mg Cholesterol 22mg
Source: Butter Bud

Hi Nancy! This comment is for Janet who asks how to make the pastrami sandwiches that we have in S. Ca.. Janet, if you go to a good deli in your area, have them slice some pastrami for you in very thin strips. Johnnie's Pastrami which is famous for their sandwiches, steams their pastrami over hot water until its heated through. The beef is then served in a large mound on a roll that has been heated through with a crispy light crust.

Johnnie's uses "Vienna" brand pastrami. A good French roll would work well for this sandwich. Some of the other pastrami places just toss the beef directly on a grill and serve it up the same way. Since I don't know which place you went to while you were in the area, I can't suggest anything else but to seek a good deli in your area just to find the pastrami. Also, do not buy lean pastrami. The fat on the meat is what makes for a tasty sandwich and lean beef will definitely not bring back any memories of the wonderful pastrami that you had while you were in S.Ca. If you go to www.viennabeef.com and click on "Deli Meats" you'll find the pastrami that Johnnie's serves to their fans. (And I'm one of them!). Enjoy your new home!
Andee In Los Angeles

I would love to obtain the authentic recipe TNT for Arroz Con Pollo, as served in so many Costa Rican restaurants. Thanks in advance!
Thanks Barbara and Butch

Thank you so much for including the recipes with points for them. I really need these.
Thank you again, Dena in NC

Hi Nancy,
I am writing regarding the Stir Fry recipe in the Jan 8 newsletter. Parts of it are below. I don't think that the calorie, weight watchers point value or diabetic exchanges can be correct. 2lbs of ham is way over 3 oz. per person and the stirfry sauce has to make it way way higher. Could the recipe have been 12 ozs of ham?

I just would feel bad that someone thought it was so low in points etc. when in fact there isn't any way that 8 ozs of ham alone could be only 3 points. Thanks.
Katie

Stir Fry
Makes 4 servings
Weight Watcher Points - 3 Points

2 pounds ham, cut into bite sized pieces
1/2 cup sweet and sour sauce

Calories 262 Fat 4g Sodium 217 Protein 22g Carbohydrate 11g Cholesterol 45mg Fiber 4g

Exchanges 3 ounces very lean meat, 1-1/2 vegetables

Comment- I checked this and did find a mistake. The total calories should be 262 and not 162. I does make a change in the number of points. The number of points should be 5 instead of 3 points. I do appreciate those that do point out errors in a recipe and this was important to calculating the points. The number of calories were incorrect which made the calculation of points incorrect.

Stir Fry
Makes 4 Servings
Weight Watcher Points - 5 points

Sweet and Sour Sauce (La Choy- 240 calories)
2 pounds ham (809 calories)
It adds up to 1049 calories in all of it. Divide by the servings and comes out to 262 calories. Plug in 262 calories, fiber 4 and fat grams 4 it comes out to 5 points.
Nancy

I have a couple thank yous...to Marge in Ontario Canada and gramaj for sending the date for the White Christmas Pie.

To: JCM (no city), Betty T in GA and Scooch in Jacksonville, FL regarding the Chicken in a Jug. I have a brown ceramic "bean pot" with lid and "ears" that I use. Got mine in an antique store many years ago, but when I first posted the recipe, I googled "Bean Pots" and a lot of sites came up. You could probably find one in a ceramics store locally. If not, go online and check them all out. They are for baking long with low heat. As I said, the chicken makes its own essence and is delicious. Good luck.
Jan in DE

HI, to Susan in NC, I got to thinking about the lettuce turning brown. You said not to cut it with a metal knife. Then you went on to say to store it in a stainless steel bowl covered. I am not understanding the logic in this. If metal is the key to turning brown, why would one store it in metal. Just wondering. Thoughts anyone. I know I have this problem also.
Mert from WI.

Many thanks Nancy for including the recipes with W.W. points.
Joy in OR

Baked Club Sandwich Rounds
12 servings

Prep Time: 35 min ; Start to Finish: 1 hr 5 min
1 lb. bacon
1 (11-oz.) can Pillsbury Refrigerated Crusty French Loaf
4 oz. (1 cup) shredded sharp Cheddar cheese
2 oz. thinly sliced cooked deli turkey
2 oz. thinly sliced cooked deli ham
1. Heat oven to 350°. Spray cookie sheet with nonstick cooking spray. Cook bacon until crisp. Drain on paper towel; crumble. Unroll dough. Sprinkle cheese over dough. Top with turkey, ham and bacon. Starting with long side, roll up dough; press edges to seal. Make 3 to 4 slits in top of loaf. Place on sprayed cookie sheet. Bake at 350° for 23 to 28 minutes or until golden brown.
Cool 5 minutes. Cut into 1-inch diagonal slices.
*~Mary Alyce~* from WI

Crescent Rolls Lasagna
2 cans crescent dinner rolls
1/2 lb. Italian sausage
1/2 lb. ground beef
green peppers, mushrooms, onions and oregano, to taste
1 can spaghetti sauce
1 cottage cheese
1 egg
1/2 c. Parmesan cheese
6 oz. Mozzarella cheese
Brown Italian sausage and ground beef in the microwave 3 to 5 minutes. Drain and add green pepper, onion and oregano. Add 1 can spaghetti sauce. Cook in the microwave 5 minutes. In small bowl, mix cottage cheese, egg and Parmesan cheese to make cheese filling. In 9x13" pan layer in this order:

1 can crescent rolls
1/2 meat mixture
All cheese filling
1/2 meat mixture
Sprinkle with Mozzarella cheese
1 can crescent rolls
Bake at 350 degrees for 35 minutes.
Great served with a green salad.
Tona in Bama
*~Mary Alyce~* from WI

Peach Cake
2 cans (16 oz.) peaches
1 box yellow cake mix
1 to 2 sticks butter, melt slowly
1 c. chopped walnuts or pecans

Pour 1 can of peaches in rectangular baking dish. Drain 1/2 juice of 2nd can peaches, add to peaches in dish. Do not use leftover juice unless the peaches do not have a lot of juice in cans. Sprinkle with box of cake mix (yellow or white) and then sprinkle with walnuts.

Pour melted butter over all the mixture and bake at 350 degrees for 30 to 45 minutes until brown. Serve with cool whip, ice cream, milk or plain.
Sue

Orange Cream Cake
1 box yellow cake mix (2 layer mix)
1 sm. can of mandarin oranges & juice
4 eggs
1/4 c. oil

Mix all ingredients together. Put into 3 cake pans and bake at 350 degrees for 15 minutes. Turn out. Allow to cool completely before icing.

ICING
1 lg. container of Cool Whip
1 pkg. vanilla instant pudding
20 oz. can pineapple (including juice)

Mix all ingredients together, spread between layers and on top.
Refrigerate.
Sue

Re: both cat's ROLLING in the flour on my kitchen floor!!! Dianne in Wisconsin

This is in response to Dianne, below from 12 - 19 newsletter. I have been very ill through the whole holiday and am now able to get up for short periods to my desk and read my e-mail and newsgroups before I start coughing again and have to go back and sit. When I read her paragraph tonight (see below), it totally lifted my spirits and made me just grin from ear to ear. I wanted to thank her for sharing her kitty antics with us all. These are the things that make life worth living, these little bursts of unexpected happiness that brighten our days. Thank you Dianne!
From Kathie in AZ

Spanish Rice
1 c. rice
1/4 c. butter
1 med. onion, thinly sliced
1/2 med. green pepper, diced
2 c. tomatoes with juice
1 tsp. salt
Dash of pepper
1 c. water

Heat butter in sauce pan. Add onion and pepper. Add rice, tomatoes, water, salt, and pepper. Mix well. Bring gently to a boil and cook until tender.
Lisa

Here are a few recipes from my files for salad dressing recipes I have tried and liked.
Nancy Rogers

Blue Cheese Salad Dressing
1 c. mayonnaise
1 c. sour cream
4 oz. blue cheese, crumbled
1 tbsp. lemon juice
Mix all ingredients and chill.
Nancy

Thousand Island Dressing
1 c. mayonnaise
1/2 c. chili sauce
1/3 c. sweet pickle relish
1/2 tsp. celery seed

Stir together ingredients and this will make two cups.
Nancy

French Dressing
1 c. oil
1 c. sugar
1/2 c. ketchup
1/2 c. white vinegar
2 tsp. onion powder
1 tsp. garlic powder
1 tsp. paprika
3/4 tsp. celery seed

Mix ingredients well. Put in bottle and store in refrigerator.
Nancy

Mables's Poppy Seed Dressing
1/2 c. sugar
1 tsp. dry mustard
1 1/2 tsp. salt
1/3 c. cider vinegar
2 tbsp. grated onion
2 tablespoons poppy seeds

Combine in blender and blend well. Gradually add 1 cup salad oil slowly. Mix in 2 tablespoons poppy seed
Nancy

Ranch-Style Dressing
2 tsp. salt
2 tsp. dried minced garlic
8 tsp. dried minced onion
2 tsp. freshly ground pepper
2 tsp. granulated sugar
2-1/2 tsp. paprika
2-1/2 tsp. parsley flakes

Combine all ingredients. Store in airtight container. To make dressing, combine 1 tablespoon mix with 1 cup mayonnaise and 1 cup buttermilk. Blend well. To make dip, combine 1 tablespoon mix with 1 cup sour cream. Blend well. Refrigerate 1 hour before serving with vegetables.
Nancy

Orange Dressing
1 (6 oz.) can frozen orange juice, thawed
3/4 c. vegetable oil
1/4 c. cider vinegar
3 tbsp. sugar
3/4 tsp. dry mustard
1/4 tsp. salt
1/2 tsp. Tabasco sauce
1/4 tsp. white pepper

Mix well and refrigerate. Use on tossed green or spinach salad with avocado, purple onion rings and mandarin orange sections. Makes 1 1/2 cups.
Nancy

Honey Mustard Dressing
1 1/3 c. mayonnaise
1/3 c. honey
1 tbsp. vinegar
2/3 c. salad oil
1 tsp. minced onion flakes
2 tsp. minced fresh parsley
2 tbsp. prepared mustard

Blend mayonnaise, honey, vinegar, oil, onion flakes, parsley and mustard with a whisk until smooth and creamy. Makes about 2 cups.
Nancy

Tomato Vinaigrette Dressing
1/4 c. tomato juice
1/4 c. cider vinegar
1/4 c. lemon juice
1 clove garlic, minced
1/8 tsp. pepper
1/4 tsp. thyme, crushed
1/4 tsp. salt
2 tsp. parsley, chopped

Put all ingredients in a bowl and mix well. Makes 3/4 cup dressing. Will keep well in the refrigerator.
Nancy

Vinaigrette Dressing
2 tbsp. balsamic vinegar
4 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
Combine all ingredients in a glass jar, cover with a tight fitting lid, and shake well. Store in refrigerator.
Nancy

Russian Dressing
1/4 c. sugar
1 1/2 tsp. celery seed
1/2 tsp. salt
1/2 tsp. paprika
2 1/2 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 tbsp. vinegar
1 c. salad oil
1/2 c. catsup
1/4 c. grated onion

Cook sugar and 3 tablespoons water until mixture spins a thread. Cool. Mix remaining ingredients, beat in syrup. Chill. Makes 2 cups dressing.
Nancy

Some messages may not have been posted the last several days.  I have not checked for messages in my spam folder the last several days.