CLICK HERE 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.

This is the classic French Dressing recipe that appeared on Campbell's Tomato Soup cans back before World War II. It is the "secret" recipe of many great cooks.

French Dressing
1 10 3/4 ounce can Campbell's Condensed Tomato ?Soup
1/2 cup salad oil
1/4 cup vinegar
1/2 tsp Watkins dry mustard.#01936
In a covered jar or shaker, combine ingredients; shape well before using. (Or mix in an electric blender.)
Makes about 1 1/2 cups
Variations:
Add any of the following:
4 slices bacon. cooked, and crumbles
1/4 cup crumbles blue cheese
1 med clove garlic, minced
1/4 cup sweet pickle relish

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

Watkins "Red Liniment" is the very first product sold by J.R.Watkins in 1868. It stimulates nerve receptors masking the feeling of pain, and relieving the discomfort of minor muscle ache, soreness and stiffness. PAT -Don't rub on. #02317 on sale for January $9.99

Do you know of any possible way that eggnog could be made using egg-beaters for those people who have a problem with cholesterol. Are egg-beaters considered safe to use if not cooked?
Thanks for your answer.
Polly

This is for Marge in OH in the January 8th Newsletter looking for a crab cake recipe. I found this on www.allrecipes.com submitted by Rod Mowery. It is very good

My Crab Cakes
2 Tablespoons olive oil
6 green onions, chopped
3/8 cup olive oil
1 (6 ounce) can canned crabmeat, drained
1 egg
1 Tablespoon mayonnaise
1 teaspoon dry mustard
8 ounces buttery round crackers, crushed
1/2 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1/4 teaspoon Old Bay Seasoning
salt to taste
ground pepper to taste
1 cup dried bread crumbs

Heat 2 tablespoons oil in a skillet over high heat. Sauté green onions briefly until tender; cool slightly.
Combine crabmeat, sautéed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs. Heat 1/2 cup ( I didn't use this much) oil in skillet over medium high heat. Cook cakes until golden brown on each side . Drain briefly on paper towels and serve hot

(This was added from someone in the reviews)

Serve with Aioli sauce
3/4 cup mayonnaise
3 cloves garlic, minced
2 1/2 tablespoons lemon juice
3/4 teaspoons salt
1/2 teaspoon pepper
Mix all ingredients and chill.
(I did use the sauce and it was wonderful)
Hope you like these as much as I did.
Jeane in PA

Top 100 Recipe Sites

Hello I am hoping all you great cooks can help me find a recipe that my brother makes but won't share. I know most of the ingredients but not how to put them together. It is a casserole and has hamburger, noodles, sour cream, corn and I think can soup .I am not sure what else he puts in it but it is very good. Thank you for your help and a great recipe site.
Cathy Z

To AnnieE from PA, in the January 4th newsletter you wrote about using leftover pork and sauerkraut to make a delicious casserole dish. You mentioned adding cooked whole wheat farfalle. I would like to try this since I love pork and sauerkraut and always have leftovers with only two to cook for. I don't know what whole wheat farfalle is, but I'm assuming it's a cereal? Could you tell me the amount you put in. I'm always so amazed at good cooks who come up with combinations I would never dream of trying.

Nancy, I had every intention of sending you a Christmas card but my children decided at the last moment to throw a 50th anniversary party for my husband and me on Dec. 15th. We were silly enough to get married in December!! So it was a very hectic month. Perhaps a valentine card would be just as good? :) I did save your P.O. address and I'd like to show my appreciation for the joy you bring to so many of us.
Doris, S. Indiana

Hi Nancy, In Wednesday newsletter, Dee in S. IL. asked how you can find out how many WW points you can have, Upon your suggestion to check out the WW website, I found this chart. Since it's available to the public through the internet, I hoped that you might be allowed to post it.

Starling Fitness » What You Need To Know About Weight Watchers
http://www.starling-fitness.com/
Also, to figure out points in a particular food, they said to do this on the site:

Points = (Calories/50) + (Fat Grams/12) - (Fiber Grams/5)

Hope you can post it. Also thanks so much for converting your recipes to WW points. I've been saving them all.

This is for Oma in LA, looking for a cinnamon swirl pound cake. This is not actually a pound cake, but more of a quick bread that I make every Christmas. I hope this will work until you get the pound cake one.

Sour Cream Cinnamon Loaves
2 cups all purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup shortening
2 eggs
1 teaspoon vanilla
1 cup dairy sour cream
1/4 cup milk
1/4 cup sugar
2 teaspoons ground cinnamon
1 1/2 teaspoons finely shredded orange peel.

In mixing bowl, stir together flour, baking powder, baking soda and salt; set aside. In large mixer bowl, cream together the 1 cup sugar and shortening till light and fluffy. Add eggs and vanilla; beat well. Blend in sour cream and milk. Add flour mixture to sour cream mixture, mix well. Spread 1/4 of the batter in each of two greased 7 1/2x3 1/2x2 inch loaf pans. Combine the 1/4 cup sugar, the cinnamon and shredded orange peel. Sprinkle all but 1 tablespoon sugar cinnamon mixture over the batter in the pans. Top each with half of the remaining batter. Cut through batter gently with knife to make swirling effect with cinnamon. Sprinkle with remaining sugar cinnamon mixture. Bake in 350 oven for 35 to 40 minutes. Cool in pans 10 minutes. Remove from pans; cool thoroughly on wire racks. Makes 2 small loaves.

I always make this in disposable loaf pans, so I don't have to take them out of the pans. Otherwise, half the sugar cinnamon mixture falls off. I don't always use the orange peel if I don't have it. I add either cinnamon or maple chips (from Prepared Pantry), along with chopped nuts over the sugar cinnamon mixture before I top it with the rest of the batter.
Gloria (SC)

I am looking for a mulling recipe for apple cider.
Pat

Hello everyone, wanted to share some more recipes with you. Have a great day.

Papa's Ham Glaze
1 c brown sugar
1 T cornstarch
1/4 tsp salt
1 ( 8 1/2 oz.) can crushed pineapple
1 T lemon juice
1 T mustard

Cook over very low heat until thick, pour over ham and bake.

Grace's Banana Cake
1 c sugar
1 c ripe bananas
2 c flour
1 tsp baking powder
3 T sour cream
1/2 c butter
1 tsp baking soda
1 tsp cinnamon
3 eggs separated
pinch of salt

Beat egg whites until thick. Cream butter and sugar, add egg yolks and sour cream. Beat again. add bananas and flour, baking soda and baking powder.
Fold in egg whites. Bake at 375 until done
Lisa in Auburn MI

I would like some sugar free recipes.
Connie C

Hi Nancy and Nancylanders ! First I want to welcome all the newcomers to the newsletter. I have a question for the Nancylanders, Do any of you remember back in the late sixties or early seventies in the grocery store freezer section they had these sandwiches that were called poor boys and they had baloney and some other type of meat on them plus cheese and you warmed them up in the oven. If anyone has a recipe for these I would be greatly appreciate it as I haven't had them since I was very young. Does anyone know of a website that could show me how to format a recipe as I'm having a heck of time trying to figure it out. Thanks a bunch! Mary G in CA.

Fried Pies
20 canned biscuits
21 oz. can pie filling (apple, peach, cherry, etc.)

Roll each biscuit very thin. Put 1-1 1/2 tablespoons pie filling in center.
Place second flattened biscuit on top and seal with a fork. Fry on high (375º) in skillet until golden. Remove and drain. Roll in sugar or glaze.
Can also be eaten plain.
Originally sent in by Chelsea #42
Resubmitted by Mary Alyce from WI

Cream Cheese Danish
2 cans crescent rolls
2 cups granulated sugar, divided
1 stick (1/2 cup) butter, softened
8 ounces cream cheese, softened
1 teaspoon cinnamon
Preheat oven to 350 degrees F. Spray a 9 x13-baking dish with Pam.
Layer bottom of dish with one can of crescent rolls. Pinch seams
together.
Mix 1 cup sugar and cream cheese until smooth and creamy; spread over crescent rolls. Place remaining can of crescent rolls on top of cream cheese mixture and pinch seams together. Mix remaining 1 cup sugar and 1 stick butter together (will be crumbly). Sprinkle over crescent rolls and then sprinkle with
cinnamon. Bake for 30 minutes until bubbly and golden brown.
Originally sent in by Tona
Resubmitted by Mary Alyce from WI

Sandy in ND---I just wrap my bread in plastic wrap or foil when I bake it.

Marlene Fl.---You can buy blank place cards at any office or craft store. Then use a print program to design your card. I use PrintShop by Broderbund. You can also just have them made at a Kinko's or similar place.

Also, thought I would throw in my cents worth about the lettuce turning brown...I buy 3 or 4 heads of different types of lettuce each Wednesday. I then core all the lettuces by hand and tear into pieces. I soak all the lettuces in the sink w/ ice and about 1/3 c white vinegar for 30 minutes to an hour. Then I run it through the salad spinner and place in a large plastic covered bowl. Lasts for a good week at least, without wilting or browning. You can also "bring back" limp lettuce by doing the same soak in ice and vinegar. There is no noticeable vinegar taste on the lettuce. I have also stored wrapped in paper towels and placed in a gallon size Ziploc bag.
Hope these suggestions help out.
Make it a great day!
Lisa (East Texas)

For the lady who wants to make place cards for a church function:

If you have Print Shop on your computer, you have access to Avery label maker. Using #5163, you can make place cards. This will give you a 2" x 4" card. Put good paper, card stock, in your printer, add your musical note graphic and whatever other information you want, print them and cut them out with a paper cutter or craft scissors with fancy blades. #5163 will give you 10 labels to a page.
grannym IL

Marlene ask about making place cards. I have software called Announcement 7 in which you can make cards, brochures, etc. It is so easy to do. I make all my Business cards using this program. You can go to Office Supply store, purchase the kind of card that you want, use your Announcement 7 program, type up what you want and print it out on your cards on your printer. Hope this helps. Also, to Jan. De. regarding the jug. I have a brown ceramic casserole dish that has a glass cover, would that do? I have a deep one, that is like the ones you use in a crock pot, and then I have a smaller one for baking. I had forgotten about them, but wondered if that is what you were talking about when you say jug? Betty T. Ga.

Back in Oct or Nov 2006 two people sent in recipes for homemade Rice A Roni and darn if I can find either one. I have spent two hours looking and I'm beginning to feel very stupid. Did I dream this or not? Give kitties a hug for me.
Fran in LaVistal

I would like to thank Betty in ME. for the suggestions she had, as to why the Ghirardelli white chips took so long to melt down, when I made the Two-Ingredient Fudge using the white chips and strawberry flavored frosting. I had never used them before, and the original recipe said to melt the chips in the microwave for 90 seconds, before adding the frosting and cooking another 90 minutes, so perhaps that is too long for them, and they shouldn't have been in there over 1 minute? Nestle's chips seem to need the full 90 seconds, and they have always been melted and smooth at the end of the cooking time. I know some chocolate can get hard when overcooked, so might try the Ghirardelli chips again, but won't cook the full time. They did melt, after a LOT of stirring, and the fudge was delicious! My favorite though is still the raspberry/milk chocolate swirl chips with cream cheese frosting. Yum!

Here is a quick main dish that I served for supper last night, and thought I would share it with the other great cooks in the newsletter.

Hamburger With A Secret
1-1/2 lbs. lean ground beef
1 pkg. dry onion gravy mix
1/4 tsp. garlic powder
pepper, to taste (optional)
1-1/2 cups water
1/3 cup regular grain rice, uncooked
1 can (2.8 oz.) French Fried Onions
1 can (5 oz.) sliced water chestnuts
1 pkg. (10 oz.) frozen peas, thawed
soy sauce

Brown beef; drain. Blend in rice, dry gravy mix, garlic powder, pepper and the water. Cover and bring to a boil; reduce heat and simmer for 15 minutes. Drain and rinse water chestnuts and add to mixture, along with the thawed peas (I cooked the peas separately and served them on the side, as my hubby isn't crazy about them) and continue to simmer until rice is tender, about 5 to 10 minutes more. Stir in canned onions and serve immediately with soy sauce. Will serve 4, if have a nice tossed salad with it. Enjoy!
Judy (in Alaska)

Hello Nancy. In the 1/8 Newsletter, Marge from Ohio was looking for a recipe for crab cakes. I've sent this in before, but I will repeat it for her since it's so very good. It was printed in the Balto. Sunpaper years ago and it is the recipe used by Thompson's Seagirt House restaurant in Balto. Md. They used to make crab cakes for the US Senate. I especially like it because it isn't mostly "fillers".

Crab Cakes
1 lb. backfin crabmeat
1-1/2 Tbsp, finely crumbled cracker crumbs (I usually use alot more)
1 tsp. chopped fresh parsley (or more)
1 whole egg
2 Tbsp. mayonnaise
dash of Tabasco
dry mustard to taste
salt and white pepper

Sprinkle cracker crumbs and parsley over crabmeat and toss lightly. In another bowl, combine egg, mayonnaise, salt and pepper, mustard and Tabasco. Beat well. Pour over crabmeat mixture and toss lightly. You don't want to "mush up" the crab. Form into cakes and brown very lightly in butter.

Note: There are no specific measurements for mustard, Tabasco, salt and white pepper. Start with just a dash and then taste, adding more as needed. I've found that white pepper has a more delicate flavor and also found that after adding the egg and mayonnaise, I've needed more cracker crumbs. Do yours accordingly. ENJOY!
Jan in DE

Brunswick Stew
1- 5 lb. chicken ( may substitute chicken breast if desired )
1 qt. water
5 medium potatoes, peeled and cubed
1 medium onion, diced
2- 15 oz. cans tomatoes
1 Tbsp each: sugar, salt, pepper & Worcestershire sauce
1 - 6 oz. can tomato paste
1 can tomato soup
3 Tbsp. lemon juice
1 can corn, drained ( or substitute frozen )
1 can tiny lima beans, drained (optional)

Cook chicken in water until done ( pressure cooker is quickest ). Remove bones and cut into small pieces.

Pour broth into large pot adding potatoes, onion and tomatoes. Cook until potatoes are tender then mash with potato masher.** Add chicken, soup, tomato paste and lemon juice. Stir well and cook ingredients until they thicken. Add limas, salt, pepper, sugar, Worcestershire and continue cooking. Add corn last (so it won't overcook) and cook until mixture thickens stirring often to prevent sticking. Serve at once or store in freezer.

**Easier version is to put in 6 qt. crock pot once potatoes are done and then add all other ingredients and continue cooking on low until ready to serve - it won't hurt on low for hours and you don't have to worry about it sticking. This is great on those cool days outside.
Susan-NC

Hello Nancy & Gang,
I found an answer to the substitution of cheese (Feta and Bleu)-we tried some gorganzola and it was a hit, so all the recipes I have I can now try!

I need some help-I have a copy of Recipe Master that my recipes are saved in, but this program is not compatible with anything else. I would like some info on a recipe software that doesn't have any recipes (empty format) that allows me to enter as I like. If anyone has good software programs, please let me know. I would love to be able to copy from the newsletter and click directly into the program without typing all them in as I do now-what a job!

For the ladies who are looking for low fat/low sugar recipes, here are some I would like to pass along.

Chili-Cheese Corn Fritters
Makes 4 servings, 3 fritters each
6 oz cheddar cheese, shredded
1 cup drained canned whole-kernel corn
2 eggs
1/3 c + 2 t plain dried bread crumbs
¼ t each garlic powder, onion powder, chili powder, and double-acting baking powder
1/8 t. each salt and ground red pepper
2 T oil

Mix all ingredients except oil; let stand 5 minutes for flavors to blend. Heat oil in skillet hot-spoon mix into skillet, forming 6 fritters. Using the back of a spoon, press top of each fritter to flatten slightly; cook until browned on bottom. Turn fritters over and cook until browned on other side.

Each serving 2 Protein Exchanges; 1 Bread Exchange; 1-1/2 Fat Exchanges Per serving: 349 calories; 16 g protein; 25 g fat; 17 g carbohydrate; 561 mg sodium; 182 mg cholesterol

Sugar Free Blueberry Pie
4 cups blueberries, thawed
7 1/2 teaspoons Equal or 24 packets (or 1 cup sugar)
1 teaspoon cinnamon
1/4 cup minute tapioca
1 tablespoon lemon juice
2 pie crusts

Mix all ingredients except crust and let set 15 minutes then pour into pie crust. Wet edge of crust with water and place second crust over. Press to seal edges and flute. Bake for 35 minutes at 425 degrees until light golden brown.

Sugar Free Lemon Icebox Pie
1 small box instant sugar-free vanilla pudding mix
1 small tub Country Time sugar-free lemonade mix
1 1/2 cups skim milk
1 8-ounce tub light Cool Whip
2 graham cracker pie crusts

Mix pudding mix and lemonade mix until well blended. Slowly stir in milk. Blend together with whisk. Fold in Cool Whip. Pour into pie crusts and refrigerate.

Sugar Free Pumpkin Cheesecake
1 cup graham cracker crumbs
1/2 cup gingersnap cookie crumbs
3 packets Equal or 2 tablespoons Equal Spoonful
2 8-ounce packages fat-free
cream cheese, softened
1 8-ounce package reduced-fat
cream cheese, softened
1 cup canned pumpkin (not pumpkin pie mix)
2 eggs
2 egg whites
24 packets Equal or 1 cup of Equal Spoonful
2 tablespoons cornstarch
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves

Mix graham cracker and gingersnap crumbs, 3 packets Equal and melted margarine in bottom of 8 or 9-inch springform pan. Reserve 2 tablespoons crumb mixture. Pat remaining mixture evenly in bottom of pan and 1/2 inch up sides. Bake in 350 degree oven until crust is lightly browned, about 8 minutes. Cool on wire rack. Reduce oven temperature to 300 degrees. Beat cream cheese until smooth. Mix in pumpkin, egg and egg whites. Mix in 24 packets of Equal, cornstarch and spices. Pour mixture into crust. Wrap bottom of pan with foil and place in roasting pan on middle oven rack. Add 1 inch hot water to pan. Bake at 300 degrees just until set in center, about 45-50 minutes. Remove cheesecake from roasting pan, sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool with door ajar for 3 hours. Refrigerate 8 hours or overnight. Remove side of springform pan before serving.
Mimi & Tootie ^..^

Cinnamon Cake
2 cups flour
1 tbsp baking powder
1 tsp ground cinnamon
3/4 tsp salt
2/3 cup shortening
1-1/3 cups sugar
1-1/2 tsp vanilla extract
3 eggs
2/3 cup milk

Cinnamon Syrup
*1/2 cup sugar
6 tbsp butter
1/3 cup water
1 tsp vanilla extract
3/4 tsp ground cinnamon

Preheat oven to 350 degrees. Coat a 10" Bundt pan with cooking spray. Stir dry ingredients together; set aside. Beat shortening until light and fluffy. Add sugar and vanilla. Continue beating until fluffy. Add eggs, one at a time, beating for at least one minute after each addition. Add flour mixture and milk alternately to creamed mixture, beating after each addition. Pour batter into prepared pan. Bake 40 minutes. Remove cake from oven and let cool 10 minutes before turning out of pan. After removing cake from oven, while still warm, poke holes around the top of the cake. Pour the warm cinnamon syrup into holes. Sprinkle with powdered sugar.

*In saucepan, combine all ingredients for cinnamon syrup. Heat until butter melts (do not boil). Pour over cake while cake and syrup are still warm.

For Judy in Milw.:
You could possibly substitute watercress in the Chicken Tortellini Soup.
grannym IL

To Bette in IN.: on your cherry pie filling in the 1/9/08 newsletter. Is that small box of sugar free gelatin the cherry flavored kind? I am assuming it is.

Nancy, thanks for suggesting I go to the WW website for the info on the points. What a simple and logical Idea! Sometimes for me its the simplest of things I tend to overlook. LOL
Dee in S. IL.

This is for JCM about the Coconut Ball recipe.
Sorry I haven't gotten back to you in a timely manner.. I have had company for the past week. My brother and family have been visiting from Houston area. So now after making my excuses. Here's the recipe..

Coconut Balls
1 stick of oleo or butter ( softened)
1 can of sweetened condensed milk
1 teaspoon vanilla (optional)
2 pds of powder sugar
1 pd. of cocoanut ( the sweeten kind)
1 pd of pecans, toasted and chopped
1 12 oz pkg of chocolate chip
4 oz. of paraffin

Mix together oleo or butter with condensed milk, the pecans and the sugar.. If it is humid it might not take all of the sugar. Mix this very well and chill it before you make the balls. You don't have to but it makes the job easier. Roll the mixture into 1 inch balls. I like to chill them before I dip them..

Melt the chocolate chips and paraffin in a saucepan over very low heat or in a double boiler. Reheat if the chocolate thickens.

Sweetened Condensed Milk
1 cup instant nonfat dry milk solids
2/3 cup sugar
1/3 cup boiling water
3 tablespoons melted butter or oleo

Combine all ingredients in container of electric blender; process until smooth. Store in refrigerator until ready to use. Yield: about 1 1/4 cups.. this is about the same as 1 14oz. can. Store in refrigerator.
From 1970 Southern Living Mag.

Thought you all might like this old recipe for Heinz 57 Sauce..

Orange Sauce (Heinz 57)
1/2 cup orange juice
1/4 cup catsup
2 Tablespoons mustard
1/2 teaspoon salt
1/4 cup water
2 Tablespoons onion (minced)
1 tablespoon sugar
1/4 teaspoon hot sauce (your choice)

Combine all ingredients. Bring to boil, reduce heat and simmer 5 minutes.
Yield 1 cup.

Hi to Mert from WI.-Jan.9- The stainless steel bowl gets really cold in the refrigerator thus keeping the lettuce fresh. The metal is only a problem when cutting the lettuce. I have prepared salad and kept it fresh in the refrigerator for a week storing it like this and just taking out what I need for a meal.
Susan-NC

Hello Nancy & 'landers! Would like the recipe for the strawberry cream cake from United Supermarket in Lubbock. Enjoy your newsletters.
texkit

I am looking for a copycat/clone recipe for the sliced glazed carrots used in most Japanese restaurants. I have been told they only use white granulated sugar in making these. Thanks for any help.
Susan-NC

To Robert's wife in Ohio. I have XP, and I send only one recipe (or how ever many you want) similar to Barb in WNY, except for one change. Instead of doing a copy and paste into the Word Pad and having to copy and paste again into the email, I just do one highlight and copy, go to my mailer, then paste it into a new message. It cuts out the middle man unless you don't plan on
sending it right away. And even if you don't plan on sending it right away, your mailer should save your new message as a draft letter for you to finish and send later at your convenience. When I visit Nancyland, I always open my mailer and Microsoft Works which is where I store my recipes, then minimize them to the bottom of the screen. Then when I find a recipe I want to keep and or send, all I have to do is go the the bottom of the screen, and pull up whichever one I want to put the particular recipe in. Paste it, then minimize again until I'm finished with the Nancyland page. Sounds complicated, but its rather easy for me! Have a great day!
Dee in S. IL.

Fruit Punch With Fruit Mold
3 pkgs. fruit punch Kool-Aid
2 c. sugar
2 qts. water
1 lg. can pineapple juice
1 lg. (2 liter) can 7-Up

Mix all ingredients. I usually put into clean 2 liter bottles and freeze. Thaw until slushy and add to punch bowl.

Fruit Mold:
1 can pineapple chunks
2 c. strawberries, whole
1 (12 oz.) can 7-Up

Freeze mold. Add fruit mold on top of punch and serve. (Mint leaves or rosemary is pretty to add)
Tona in Bama

Turkey Or Chicken Stroganoff
1/4 c. green pepper, chopped
2 tbsp. chopped onion
2 tbsp. butter
1 (10 1/2 oz) can cream of mushroom soup
1/2 c. dairy sour cream
1/4 c. milk
2 c. cooked noodles
1 1/2 c. (or more) diced, cooked turkey or chicken
1/2 tsp. paprika

Cook green pepper and onion in butter until tender. In a 1 quart casserole, blend soup, sour cream and milk; stir in remaining ingredients. Bake at 350 degrees for 35 minutes.
Tona in Bama

Buttermilk - Pecan Chicken
1/3 c. butter
1 c. flour
1 c. pecans, ground
1/4 c. sesame seeds
1 tbsp. paprika
1 1/2 tsp. salt
1/8 tsp. pepper
1 egg, slightly beaten
1 c. buttermilk
1/4 c. chopped pecans

Melt butter in 13 x 9 x 2 inch baking dish, set aside. Combine flour and next 5 items. Combine egg and buttermilk. Dip chicken in egg and dredge in flour, coating well. Place chicken in baking dish, turning once to coat with butter. Sprinkle with chopped pecans. Bake at 350 degrees for 30 minutes or until tender.
Tona in Bama

Basil Cheese Triangles
1 lb. feta cheese
2 eggs slightly beaten
1/4 C. fresh basil chopped
1/4 C. chopped roasted pepper
1 package phyllo sheets
1/3 C. melted butter

Crumple feta cheese into a small bowl. Stir in eggs, basil, roasted pepper. Cut phyllo sheets lengthwise into 2 inch strips. Cover with a damp towel to keep from drying out. Place 1 t. of filling on end of 1 strip. Fold strip over cheese mixture, end over end into triangular shape. Place on cookie sheet. Brush with melted butter.

Bake at 400 degrees for 12 minutes or until golden brown. Serve warm.
Makes 72 appetizers.
Tona in Bama

Chilies Rellenos Bake
4 egg whites
1/3 cup all purpose flour
16 oz. shredded Mexican blend cheese
1 cup evaporated milk
3 cans whole green chilies
1 8 oz. can enchilada sauce

Heat oven to 350. Spray a 2 quart casserole dish. In medium bowl, combine egg whites, milk, and flour; beat until well blended. Place 1/2 the green chilies in baking dish. Cover with 1/2 of the egg mixture. Spread 1/3 of the cheese on top. Repeat layers, saving last 1/3 of the cheese. Pour sauce on top of casserole. Bake @ 350 for 25 to 30 minutes. Sprinkle with remaining cheese. Bake an additional 5 minutes to melt cheese and until casserole is bubbly. Makes 6 to 8 servings.
Tona in Bama

Hi Nancy, you just made my day again!
Thanks to Gramaj in newsletter 01-09-08 for the recipe how to make dreamsicle fudge. I will definitely make it. So thanks to you gramaj! The recipe that I am sending today is so good. Hope someone will try it and let me know if they like it as well as we do.

Lucky If You Get A Piece Dessert

Crust:
1 stick margarine
2 tbl. sp. sugar
1 / 2 cup chopped pecans
1 cup self rising flour

2nd layer:
8 oz. cream cheese
8 oz. cool whip
2 /3 cup confection sugar

3rd layer:
strawberries (fresh) preference of how much
banana’s (fresh) preference of how much
strawberry glaze –preference of how much

Mix margarine, sugar pecans & flour ( this will be thick ). Spread in a 9x13” pan. Bake at 350 degrees until tan in color. Mix cream cheese, cool whip & confection sugar. Spread on top of cooled crust. Fold sliced strawberries & sliced bananas in to the strawberry glaze and spread on top. Refrigerate over night and then it’s time to dig in!
Mimo in Kentucky

Does anyone have some ideas for the Magic Bullet? I really like mine and have used several of the recipes in the book provided. Just looking for some fresh ideas.
Irene in FL

For Mimo in Kentucky:

Marbled Orange Fudge
3/4 cup butter
3 cups sugar
3/4 c. heavy cream
1 (10-12 oz.) package white chips
1 (7 oz.) jar marshmallow cream
3 t. orange extract
12 drops yellow food coloring
5 drops red food coloring

Line a 13 x 9 inch pan with foil and grease with butter or spary with cooking spray. In a heavy saucepan, combine sugar, cream and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Remove from heat and stir in chips and marshmallow cream until smooth. Remove 1 cup and set aside. Add orange extract and food coloring to remaining mixture. Pour into prepared pan. Drop the reserved white mixture by spoonfuls over the top. Cut through mixture with a knife to swirl. Cover and refrigerate to set. Cut into pieces.
Eureka, IL

Onion Chicken
Makes 4 servings.
Weight Watcher Points - 5 points

4 (3 ounce) chicken b r e a s t s (skinless, boneless)
1/4 cup fat free margarine
4 tablespoons Worcestershire Sauce
1 can (2.5 ounces) fried onion rings (crushed)
salt to taste
pepper to taste

Flatten each chicken b r e a s t , season to taste. Combine margarine and Worcestershire sauce. Dredge chicken in margarine
mixture, then crushed onion rings. Arrange on baking dish that has been sprayed with nonstick spray. Top with any remaining margarine mixture. Bake at 350 degrees for 45 minutes or until tender.

Calories 228 Total Fat 4g Sodium 432mg Carbohydrate 7g Protein 29g Cholesterol 73mg Fiber 1g

Chili Meat Loaf
Makes 8 servings.
Weight Watcher Points - 6 Points

2 pounds ground beef
1 can (15 ounces) chili with beans
1/2 cup egg substitute
1 medium onion, chopped
salt to taste
pepper to taste

Combine ingredients. Shape into a meatloaf and place into a shallow
baking dish. Bake for 1 and 1/2 hours at 350 degrees.

Calories 284 Carbohydrate 8g Total Fat 14g Sodium 363mg Fiber 2g Cholesterol 76mg

Oven Fried Zucchini Chips
Yield: 8 servings - 1/2 cup serving
Weight Watcher Points - 1 Point

3 med. zucchini
1/4 c. frozen egg substitute, thawed
2 tbsp. commercial reduced-calorie Italian dressing
1/2 c. fine, dry bread crumbs
2 tbsp. grated Parmesan cheese
1/8 tsp. freshly ground pepper
Vegetable cooking spray

Cut zucchini into 1/4 inch thick slices; set aside. Combine egg substitute and Italian dressing in a small bowl; stir well. Combine bread crumbs, Parmesan cheese and pepper in a small bowl; stir well. Dip zucchini in egg mixture; dredge in bread crumb mixture. Place zucchini on a baking sheet coated with cooking spray. Bake at 475 degrees for 5 minutes; turn and bake an additional 5 minutes or until golden. Serve immediately.

58 calories per Protein 3.1 Fat 0.9 /Carbohydrate 9.7
Fiber 0.6 Cholesterol 1 Sodium 125

Salmon Patties
1 can salmon
2 eggs
salt and pepper to taste
bread or cracker crumbs

Mix salmon eggs and salt pepper mix well. Add enough cracker or bread crumbs to hold it all together. Not too much that it's too dry. Make patties like a hamburger. Fry in oil. I always make Stewed tomatoes to put over the top when serving. Some people eat them in a bun with catsup on them.

Stewed Tomatoes
I use a can of whole tomatoes cut into small pieces
I add sugar ( to sweetness you desire)
salt and pepper to taste
When it comes to a boil I add a water and flour thickening just like you are making gravy. I never did but you could probably use cornstarch or any other way you make your gravy. Your tomatoes will take on a pinkish color.

They are extra tasty on a cold winter night. I call it comfort food. I sometimes make mashed potatoes too they too are good with the tomatoes over them. I don't like the stewed tomatoes you get in restaurants they are too spicy and wouldn't work too good for this recipe especially over potatoes. With the price of everything going up this is a very low cost meal. It taste just as good warmed in microwave the next day if you are cooking for just one. It would be nice if people sent in some recipes that are low cost to make. I know a lot of older people on fixed incomes would like to have them.
~Sharon in Pa~

This is for Sandy in ND, from Don in Mich; You were asking about bread bags, I have been making my own bread from scratch about 40 years now and this is what I have learned.

You have to use a bigger bag, a gallon and one half is just right but those are hard to find. So I went to a 2 gallon bag, a little big but it will serve the purpose. When it freezes a certain amount of moisture will come out and frost the bag. When I wish to use the bread, I take it out of the freezer and set it on the counter, do not open the bag. After about 2 or 3 hours the bread will thaw and will reabsorb the moisture that it lost. Then slice it, it will be firm enough to slice, put it back in the bag and refreeze it . Use one slice at a time as required. It makes great toast or sandwiches and will be fresh till it's gone. Since I don't use any chemicals to keep it fresh, it's the best way.

In the 1/7 newsletter I sent in a recipe for Marie's Sugar Cookies, the first ingredient should have been 1/2 cup shortening, anyway here is the corrected recipe. Sorry about the confusion.
Sandy in ND

Marie's Sugar Cookies (Corrected)
1/2 cup shortening
1/2 cup oil
1/2 cup white sugar
1/2 cup powdered sugar
1 egg
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/4 teaspoon soda
1 teaspoon vanilla
2 cups flour

Roll in balls and roll in white sugar. place on cookie sheet and flatten with a glass.

RE: Possible Correction Needed. Chocolate Squares
I have a few questions for Laurine in NNY on the border. This recipe was in the January 6 newsletter. Can you please check the cooking temperature and time on this? I baked it at 300º, but it took me an extra 20 minutes for it to cook completely. I thought maybe the 300º should have been 350º? Also, is very fine sugar powdered sugar? I couldn't find very fine sugar in the market! Otherwise, this is one delicious recipe!
Thank you! Shelley in PA

Good morning Nancy and all Nancylander cooks, To Kathie in AZ - thank you for the wonderful note. My two kitties never cease to amaze me with their antics lol. I can be having a horrible day and
they do something so darn funny you can't help but laugh. I make homemade quilts and they "help" lol. Female(Toots) runs around the quilt and pulls my stick pins out (I have pins with large heads) and Male(Toby) meanwhile is trying to catch the yarn I'm tying the quilt with. Then of course the two of them have to wrestle on the new quilt to break it in. I surely bless the day (as I'm sure Nancy does) that I decided to go to the Humane Society and get my kitties. I gave them a new home and they give me unconditional love.
Dianne in Wisconsin

Good morning Nancy and furbabies!
In the 1/8 newsletter Gloria, Indiana was asking me about the amount of rice used in my cabbage rolls. You know I never even thought about it! Guess I should have been more specific about the amounts. Yes it calls for 1/4 c. rice in the recipe, but I have always made the smallest amount I can in my steamer and used it all! It does make the cabbage rolls hold together quite nicely, but, as you pointed out, it is quite a bit. That recipe makes enough for at least 8 meals for hubby and I.

I always freeze more than 1/2 of them and take them out for a quick meal later. I am glad you liked the cabbage rolls! They are very good! Nancy, I asked Lisa about her Lemon Cream Pie in the 1/2/08 newsletter. The instructions say to cook the filling and add to pie crust. Is the pie crust baked first? Is it a 2 crust or 1 crust shell? It sounds good, but I want to make it correctly. Lisa, could you, please, tell us if you bake the crust before filling? Thanks a bunch! She hasn’t answered yet and I really do want to make this correctly. Here is a favorite soup of ours that we had just 2 nights ago. Very

good!

Tortilla Soup TNT
1 Tbsp. butter
2 Tbsp. olive oil, divided
1 frozen pkg. multicolor julienned bell peppers
1 cup chopped onion
1/2 tsp. cilantro
2 cans - 14 oz. - chicken broth
2 tsp. crushed garlic
2 cups cooked diced chicken
1 cup salsa
1 can (14 1/2 oz.) petite diced tomatoes w/ juice
1 can, drained, mild chilies
1 cup whole kernel corn
several (4 – 5) corn tortillas - cut 2 to 3 in 1/2" strips
Mexican blend shredded cheese
sour cream, optional

Melt butter with 1 Tbsp. oil in lg. saucepan over medium heat. Add peppers, onion, chilies & garlic and cook for 3 to 4 min. or until tender. Stir in corn, chicken, tomatoes, broth, salsa & corn. Bring to a boil. Reduce heat to low and cook for 5 minutes.

Heat 1 Tbsp. oil in med. skillet over med. high heat. Add tortilla strips and cook, turning frequently with tongs, for 2 to 4 minutes or until light golden brown and crisp. Remove from skillet and place on paper towels to drain. Serve in soup bowls. Top with tortilla strips, cheese and a dollop of sour cream. Use extra tortillas to scoop up soup, etc.
Source: http://whatscookin.proboards4.com/

Take care Nancy!
Chris in NM

For Sherry, W. VA, 1/09:

She-Crab Soup
2 T. butter
1 T. flour
3 c. milk
1 c. cream
1 small onion, grated
1/2 t. mace
1/2 t. pepper, freshly ground
1 T. Worcestershire
1/2 lb. crabmeat
1/4 c. crab roe (or crumble the yolk of hard-boiled eggs in bottom of
each soup cup)
1 t. salt
4 T dry sherry
Sprinkle of paprika

Melt butter in top of double boiler & blend in flour until smooth. Add milk & cream gradually & stir constantly w/wire whisk. Add crabmeat, roe, onion, mace, Worcestershire, salt & pepper. Cook slowly in double boiler 25 min. Just before serving, put 1 T warm sherry in each soup cup & sprinkle top w/ paprika. Serves 4-6.
(Source: Colony House, Charleston, SC)
Athena in DE

For Sandy in ND: I store my bread machine bread (wrap it) in the Press'N Seal and keep in the refrigerator. Only thing we've found that works well.
Sue in Fl

Thank you for all the recipes with the weight watcher points, it makes it easy for ladies on the program. I would love to see more. Its me and my husband and recipes for four make it easy, he eats a little more then me. I really don't know how I put on the 15 pounds Ha Ha
Marlene Fl.

I want to thank everyone for there tips on making folders and sending email for 1 recipe. Still don't get it so i guess i will have to take a class.

For Betty T in Ga., I have no write on my computer or maybe i cant find it . Thank you anyway.
Robert's wife in Ohio

Hello Everyone,
Here is a stew I made last nite, so yummy.

Chicken Stew
2 chicken breasts, with skin and bone. Brown in a little oil and add about 4 stalks of celery, 3 carrots, 1 med onion, all chopped up (I don't measure) and add to pan.

Add 1 can chicken broth, about 2 tbs. paste, 1 large can diced tomatoes some salt, pepper, garlic, some Italian seasonings.

Cook for about 1-1/2 hrs. Take chicken out, debone it, put meat back in. Add 4 or 5 cut up potatoes , cook until potatoes are done.
Robert's wife in Ohio

Good Morning, Nancy and everyone in Nancyland. Thanks you so much for all the wonderful recipes and tips I have been collecting in you newsletters. I have a recipe request and would appreciate any help. I am looking for an apple pancake recipe that could also be used as a waffle batter. (I have one teenager that like pancakes and the other waffles.) I've tried several and for some reason, neither cooks up well. The pancakes or waffles are cooked but 'limp' and very heavy. I've tried recipes with fresh grated apple or with applesauce.
Thanks, Lisa in Central PA

I want to thank everyone who sent in soup recipes in the January 8 newsletter. Here's a recipe I threw together for supper with some favorite on-hand ingredients.
Jae, central OK

Cabbage and Sausage Soup
1 or 2 packages smoked sausage cut into small bite size pieces (kielbasa type of sausage)
2 large cans of tomatoes (I used one can diced and one whole can tomato)
1 head of chopped and shredded cabbage.
2 cans beef broth
1 med. quartered onion separating layers
garlic powder, pepper, sea salt to taste

Cook shredded/chopped cabbage and onion a couple of minutes in 1 can of beef broth (just starting to tender). Season to taste. Add tomatoes with all the juice, the second can of beef broth along with all the sausage. I cooked this for several hours in a crock pot.

I have a quick question - I am diabetic and I do enjoy healthy muffins ( great for breakfast or even a snack ) a lot of the ones that really sound good which I do convert with sweetener and applesauce -

But if it calls for Black strap molasses what could I use in place off due to the high sugar content - I do have sugar free maple syrup which I can't purchase in Canada - have to purchase it when I go to Port Huron once a yr to shop for the things I cannot get here - could I use that in place of molasses ??
Joanne Ontario

My husband found this in our local newspaper yesterday - sounds kind of interesting - we do like soups

Soup
1 cup of nonfat dried powdered milk
1 tbsp dried onion flakes
2 tbsp corn starch
2 tbsp chicken bouillon powder
1/2 tsp dried basil (crushed)
1/2 tsp thyme (crushed)
1/4 tsp black pepper

Mix all ingredients and store in an air tight container - this mixture will make about four to six ounce servings when water is added -

To Make The Soup
Add 2 cups of water to the mix in a large saucepan and stir constantly over medium heat until thick - Add 1/2 cup of a main ingredient of your choice (( such as squash or mixed veg )) and cook until done - If the soup is too thick add more water and stir thoroughly over medium heat - You can add different ingredients to suit your own taste - When I mentioned this to one of my friends she suggested adding baby food ( they come in quite a variety of flavours )

ALSO someone mentioned on this site a bit ago about meeting 2 young ladies that were sisters and they have made up their own recipe books (they had met them somewhere) I can't remember now where they said they had seen or met them If I am not mistaken they are sisters and are from here in St. Thomas Ontario Canada
Joanne St. Thomas

Dreamsicle Fudge
1/2 Sticks of Butter
2/3 cup Evaporated Milk
3 cups Sugar

Combine and boil 5 minutes. Remove from heat. Stir into this :
1 (12 oz.) Package of Nestles White Morsels
1 (7 oz.) jar of Marshmallow Cream

Set aside 1 cup of the above mixture.

To the remaining mix add and stir well:
3 tsps. pure orange flavoring
12 drops of yellow food coloring
9 drops of red food coloring.

Pour into a buttered 9x13x2 inch glass dish. Stir reserved cup of mixture and pour over mixture in dish. Swirl gently with knife. Let set .. cut into small squares.
Barb in N CA

Good morning Nancy, I am responding to SusieB in Mpls. In the 1/6 newsletter asking if I use imitation crab in the Maui Artichoke & Crab Dip? I have used imitation crab occasionally, but prefer to use the real stuff. You can buy the real stuff in a pouch from, I believe, Chicken of the Sea at Wal Mart. Also, crab is sold in cans. Both are found in the canned meat area of grocery stores. Neither are expensive. The imitation crab can be expensive anymore, at least it is here, more so than the real stuff!
Take care, Nancy
Chris in NM

For Robert's wife in Ohio, one of our members taught us a year or two ago that if you want to keep a recipe from the newsletter, just left click three times quickly on the paragraph with the recipe and that will highlight it. Right click on the highlighted area, then choose copy. Then paste it in Notepad, or Microsoft Office Word.
Frances in Wesley Chapel

Hi
When you talk about chocolate flavoring for Chocolate Angel Food Cake, what would one use?
Fran, Upstate New York

I have a simple question: Can buttermilk be frozen? I use it in one recipe and always have some leftover. I hate to waste what I don't use.
Knitter in Illinois

To Karen in TX
Thank you so much! I have searched for a simple Potato Patty Recipe for years. I can’t wait to get home and try these.
Debbie in SC

Hi to everyone that is having trouble with getting Nancy's Newsletter. I do have had problems. I was getting mine at one address, then they stopped, then I signed up at another address, then they stopped, then started with my yahoo address and I don't believe that they ever stopped there but I did sign up in gmail.com and that is where I am getting mine now. Gmail is also free and they have a large storage mail on the web and you can copy, paste, print or whatever. Gmail is free so check it out as the saying goes try it you might like it. Just a thought for some of you having problems.
Linda in Grass Valley