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 one of the best Campbell's back-of-the-label recipe.
Rodeo Hash
1 lb. ground beef
3 cups diced raw potatoes
1 cup sliced celery
2 tbsp. shortening
1 can Campbell's Golden Mushroom Soup
1/2 cup water
1/4 cup chili sauce
1/2 tsp. salt
dash Watkins pepper #01141 (on sale)
In skillet, brown beef with potatoes and celery ; stir to separate meat. Pour off fat. Add remaining ingredients. Cover, simmer 10 minutes. Stir often. Makes 4 1/2 cups
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order: 765-271-9041

Watkins Soup and Gravy Mixes are on sale for the month of January. Do you have the soup sheet with recipes and ideas for the soup bases. Please send me your email address for a free copy.
Get your January orders in for a chance to win a 1972 Betty Crocker cookbook.

Hello Nancy and Friends,
Hope everyone is having a great week. It's actually supposed to get colder here tonight (yeah), so I'll be dragging out the soup pot for tomorrow nights dinner. Yeah. Thought I would share the chicken recipe that I am fixin' tonight. It's really very good and pretty quick to make also.

Make it a great day!
Lisa (East Texas)

Chicken Breasts with Honey Wine Sauce
1 cup white wine
4 T soy sauce
1/4 t garlic powder
1 lb. chicken strips
1/2 cup flour
1 t salt
1/2 t pepper
4 T oil
1/2 cup honey

Mix wine, soy, and garlic. Add chicken and marinate for 1 hr in fridge. Drain. Mix flour, salt, and pepper. Dredge chicken. Heat oil in skillet until hot. Add chicken and cook turning until brown on all sides. Add honey to the reserved marinade and pour over chicken. Cover and simmer 15 to 20 minutes or until tender. place on cooked rice and spoon sauce over.

This is for Connie who wanted main dishes using cream cheese.

Hearty Mexican Casserole
2 pound ground beef
1 c chopped onion
2 cloves garlic, minced
2 10 oz cans enchilada sauce (I have also used picante sauce)
1 15 ounce can tomato sauce
1 tbsp instant coffee crystals
1 1/2 tsp salt
1/4 tsp pepper
24 tortillas
1 8 ounce pkg cream cheese
1 c water
1-1/2 c shredded cheddar cheese

In skillet, cook ground beef, onion, garlic until meat is brown and onions tender. Drain. Combine enchilada sauce, tomato sauce. Stir together 2 cups of sauce, coffee, salt, pepper, meat. Set aside. Warm tortillas briefly in microwave to soften. Spread one side of each with softened cream cheese. Place 1/4 cup meat mixture on each and roll up. Grease 2 12 x 7" pans. Place 12 wrapped tortillas in each pan, seam side down. Combine remaining sauce mixture and water. Pour over tortillas. Cover & bake at 375* 25 min. Uncover, sprinkle with cheese and return to oven 2-3 min to melt the cheese. I usually freeze one pan. To bake the frozen casserole: Place frozen casserole in 375* oven. Bake 50 min, uncover; sprinkle with cheese and bake 3-4 minutes to melt cheese.
Each pan will serve 6.
Enjoy! Melody (Nebraska)

Does anyone have a TNT recipe for the peach wedding cookies that have cream in the middle of them, and shaped like a peach?
thanks, Sally in Pa

Hello Nancy & Gang,
To the lady who wrote in about the Pink Ladies I posted, I am very sorry you had such a time with them. The recipe was given to my sister by the lady who made them. I have asked sis a to check with her about the can size and I will get back to you with an answer. I neglected to check it closely to determine if the amounts seemed correct, so I apologize again, but please, don't feel like you are a bug a boo-thanks for pointing it out as I would like to know too!

To Lisa E TX-When my boys were in school, breakfast a problem as I had to be at work at 5:15 am and DH works nights. We started making up large batches of biscuits, bacon, sausage and ham on the weekends, cool all ingredients and fill biscuits with meat, wrap in 2 in Saran, then package them into gallon freezer bags. Take out the amount you like, and pop in microwave to reheat for a quick, hearty breakfast that is cheaper than drive thru. We also did breakfast burritos the same way-it was a big hit and a time saver. Another idea may be the breakfast casseroles-cook, portion, and freeze for hubbie to take to work.

Italian Hoagie Dip By April McClennon-have meat and cheese sliced thick at the deli counter
6 green onions-tops only, finely diced
1 t Italian seasoning
1 pack of Good Seasons Italian dressing mix
2-8 oz cream cheese softened
16 oz sour cream
5 sun dried tomatoes-not in oil-finely diced
1/4 lb Cappicola deli ham-diced
1/4 lb. of Genoa Salami-diced
1/4 lb. of Procutto or peppered ham-diced
1/4 lb. of smoked Provolone Cheese-diced

Blend all of the seasonings, onions, tomato and cream cheese together in a large bowl. Add meat & cheese, then slowly add sour cream and chill 30 min. This is great to serve with bagel chips or mini pita rounds!
Mimi ^..^

Honey Mustard Chicken
Serves 4
Weight Watcher Points - 7 Points

1/2 cup Miracle Whip Salad Dressing
2 tablespoons Dijon mustard
1 tablespoon honey
4 boneless skinless chicken breast halves

Heat grill. Mix salad dressing, mustard and honey. Brush check with 1/2 of the salad dressing mixture. Place check on greased grill over medium coals. Grill 9 minutes. Brush with remaining salad dressing mixture. Turn; continue grilling 7-9 minutes or until chicken is cooked through.

Calories 304 Protein 46g Carbohydrate 10g Fat 8g Cholesterol 138mg Sodium 437mg

I use this recipe on my George Foreman Grill. I have a grill that is adjustable. It does well at a lower level at heat. This is one of my favorite ways to cook chicken. Found the recipe in a magazine years ago.

Old Fashioned Meat Loaf
Makes 8 servings
Weight Watcher Points - 4 Points

1 sm. onion
2 eggs
1/2 c. dry crumbs
2 tbsp. parsley
1 tsp. thyme
3 slices bacon (optional)
1 clove garlic
1 1/2 lbs. ground beef
1/4 c. tomato puree
1 tsp. salt
Pinch pepper

Preheat oven to 350 degrees. Chop onion and garlic. Beat eggs to mix and add all ingredients except bacon and mix until combined. Pack beef mixture into loaf pan and cover with bacon slices. Bake until browned 1 to 1-1/4 hours. Let stand 10 minutes before slicing.

Calories per slice 156; 10 g fat; 11 g protein; 195 mg sod.; 4 g carbphydrate.; 72 mg cholesterol.

Broiled Santa Fe Steaks
Makes 4 Servings
Weight Watcher Points - 6 Points

1/2 cup Old El Paso® Thick 'n Chunky salsa
1/2 cup canned black beans, rinsed and drained
2 tablespoons finely chopped red onions
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
1 1/2teaspoons chili powder
4 beef boneless New York strip steaks (1-1/2 pounds)
2 teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried
oregano leaves

Mix salsa, beans, onion, cilantro, lime juice and 1/2 teaspoon of the chili powder. Cover and refrigerate while preparing beef. Set oven control to broil.Sprinkle both sides of beef with remaining 1 teaspoon chili powder and the oregano; gently press into beef. Place beef on rack in broiler pan. Broil with tops 4 to 6 inches from heat 6 minutes; turn. Broil 2 to 5 minutes longer for medium doneness. Serve with salsa.

Calories 265 (Calories from Fat 100); Fat 11g (Saturated 4g); Cholesterol 85mg; Sodium 310mg; Potassium 620mg; Carbohydrate 9g
(Dietary Fiber 2g); Protein 34g

Diet Exchanges: 7 Lean Meat; 1 Vegetable
Source: http://www.bettycrocker.com

Southwestern Tator Tot Casserole
Makes 8 Servings
Weight Watcher Points - 6 Points

1 pound lean ground beef
1/2 cup white onion, chopped
1 pound frozen tator tots
1 can low fat cream of mushroom soup
1 small can mild chiles

Brown onion and ground beef in nonstick skillet. Drain off excess fat. Place hamburger and onion mixture in casserole dish. Place
tator tots on top of mixture. Add mushroom soup and chiles on top of tator tots. Cover and bake in oven at 350 degrees for 30 minutes.

Calories 270 fat 14g Fiber 2g Carbohydrate 21g Cholesterol 87mg Sodium 683mg

Easy Club Salad
Makes 4 Servings
Weight Watcher Points - 5 Points

1 bag (16 ounces) lettuce or 1 small head lettuce, torn into bite-
size pieces (6 cups)
1 1/2cups cut-up cooked chicken (9 ounces)
1 tomato, cut into eighths
1/3cup Thousand Island dressing
1/3 cup Betty Crocker® Bac~Os® bacon flavor bits or chips
Hard-cooked egg slices, if desired

Toss lettuce, chicken and tomato in large salad bowl; refrigerate. Just before serving, toss with dressing and bacon flavor bits. Garnish with hard-cooked egg slices.

Calories 220 (Calories from Fat 115); Fat 13g (Saturated 3g);
Cholesterol 50mg; Sodium 460mg; Potassium 740mg; Carbohydrate 8g
(Dietary Fiber 3g); Protein 21g

Source: http://www.bettycrocker.com

Crispy Baked Chicken
Makes 6 servings
Weight Watcher Points - 5 Points

Vegetable oil spray
1 (2 to 3 lb.) frying chicken, cut
into serving pieces, skinned, all visible fat removed
1 c. skim milk
1 c. Corn Flake crumbs
1 tsp. rosemary
1/2 tsp. black pepper, freshly ground

Preheat oven to 400 degrees. Line a baking pan with foil and lightly spray foil with vegetable oil. Rinse chicken and pat dry. Set aside. Pour milk into a shallow bowl. Combine Corn Flake crumbs, rosemary and pepper in another shallow bowl. Dip chicken pieces first into milk and then into crumb mixture. Allow to stand briefly so coating will adhere. Arrange chicken in prepared pan so pieces do not touch. Bake 45 minutes or until done. Crumbs will form a crisp skin.

Calories - 249 Protein - 32 grams; Carbohydrate - 12 grams; Total Fat - 7 grams; Cholesterol - 92 milligrams; Sodium - 142 milligrams.

Mexican Pork Chops
Makes 4 servings
Weight Watcher Points - 4 Points

4 boneless Pork Chips (5 ounces) (I used Schwan's)
1 cup salsa
1 bell pepper
1 cup white onion, chopped
salt and pepper to taste

Season pork cops to taste. In a nonstick skillet brown pork chops on both sides. Add salsa, bell pepper and onion. Simmer for 30
minutes. (I have also cooked this in the oven for 30 minutes at 350 degrees.

Calories 200 Fat 7g Fiber 2g Carbohydrate 7g Cholesterol 60mg Sodium 516mg

Hello everyone,
I want to thank AnneE from PA for explaining to me what farfelle is. I do learn a lot from the nice people of this newsletter.

To Deb from GA regarding freezing leftovers, I made the mistake of thinking I wouldn't need a freezer since I have three large groceries within a mile of my house. However, now I wish I'd bought a bigger refrigerator and a separate small freezer. I either half a recipe or try to liven up leftovers. :)

Today I made the recipe Beef Burgonoinne Extraordinare. I don't know who sent it in or when, but I must say it is extra ordinary and so easy. It does call for sweet vermouth, which I wasn't familiar with so had to ask the grocerer to find it :) I didn't worry about using vermouth since the alcohol cooks off and it must have given this dish it's different flavor. Wish I knew who to thank because this is going to be a dish I use for company. The broth is so tasty. I'm trying to share with my husband but I could eat the whole thing! LOL

I'm loving the soup recipes and I'll try to remember to send in one I found recently. It's light but tasty.
Hoping everyone is doing well, Doris S. Indiana

This is a favorite of mine and I have made it many times.
Barb/De.

Chicken And Dumplings For The Crock Pot
8 servings.

2 broiler chickens cut into serving pieces
1 onion chopped
2 ribs celery chopped
2 T. chopped celery leaves
1 clove garlic minced
1/4 c flour
2 c chicken broth
1 t. sugar
1t. salt
1/8 t. pepper
1/2 t. basil leaves
1 bay leaf
1/4 c. parsley
Basil Dumplings( Recipe below)
2 pkgs. frozen green peas

Put chicken pieces in crock. Add onion, celery, celery leaves and gqarlic. Sprinkle with flour and mix well. Add sugar, salt, pepper, basil, bay and parsley.
Cover and cook on low 8-10 hrs. Stir peas into mixture. Cover and cook on high 45 mins. Shortly before cooking time is completed, fix Basil dumplings. Drop dumplings on boiling stew. Cover and cook on High 15 mins. or til dumplings are done.

BASIL DUMPLINGS
Mix 2 c Bisquick and 1 t. basil in a bowl. Add 2/3 c. milk and stir til dough is formed. Proceed as directed in recipe.

Okay folks.... please put you heads together and see if you can solve  my problem. I just noticed that there are dark sooty spots on the ceiling above the mantle from burning candles through the holidays. Don't relish the idea of painting the ceiling. Is there any way to clean those places short of painting? Any suggestions happily accepted.Barb/De.

For Lisa (East Texas) who is looking for breakfast foods, here are a couple that I have used over the years that I was pleased with. I have used the Egg McMoms to freeze and take to people in our Church who are sick. I am sorry to say I do not have the original recipe owners' names, I got it from a list years ago.

Egg McMoms
8 eggs
8 slices of ham or sausage patties, cooked
8 slices of cheese (optional)
8 hamburger buns

Fry the eggs one at a time and break yolk in each so the egg cooks firm. Place on bottom of the bun, add ham (or sausage), top with cheese and the other half of the bun. Wrap in foil, bag them and put in Ziploc bag. When you are ready for one: Important - (REMOVE FROM FOIL, NEVER put foil in microwave) then wrap in a napkin or paper towel and microwave until it is heated through.

another -

Breakfast Burritos
Eggs
Evaporated milk
Sausage links (or bacon) (or strips of ham)
Flour tortillas
Sharp grated cheddar cheese

Cut squares of wax paper for each tortilla, (to fit the size of tortillas as
you will be rolling them individually).

Cook the sausage. Scramble the eggs using a little of the evaporated milk. (I don't measure the milk, just sorta pour a little in depending on how many eggs I have.) Put tortillas in OPENED package in microwave for about 10 seconds to make them easy to work with.

Place a tortilla on a square of waxed paper, (if the paper is in a stack, just put it on the top one), put some eggs down the middle, place a sausage link on top of eggs, add some grated cheese. Roll up leaving the ends open. Now roll the tortilla in the waxed paper (I twist the ends of the waxed paper) and put in Ziploc bags and freeze. To serve, take out what you need, put in microwave for 1 to 1/2 minutes (depends on your microwave). If large tortillas, you may cut in half to serve.

I love your recipes! Good luck!
Barbara in AL

Hi all, this is for Lisa East Texas, for breakfast ideas. This is what I used to do because everyone left at different times, so breakfast was difficult to say the least! On Saturday or Sunday I would make egg sandwiches. I would fry several eggs, or scramble a bunch. Fry some bacon or use Canadian bacon. I put one egg, some meat, a slice of cheese on an English muffin. Then I wrapped well in saran wrap, put in large zip locks and froze them. Then in the am all the guys had to do was pull one out and zap it in the microwave about 45 seconds to a minuet and they had a hot breakfast.
Hope this helps you.
Billie in FL

Chicken Cashew Casserole
1 c. cooked chicken, cut up
1 can undiluted cream of mushroom soup
2 tbsp. tomato paste
1-1/2 c. celery, coarsely cut
1 tbsp. minced onion
1/4 lb. cashew nuts, chopped (salted or unsalted)
30 crumbled crackers (Saltines or Ritz)
Salt & pepper to taste

Mix all ingredients (except crumbs). Place layers of mixture in 1 1/2 quart dish alternating with layers of 2 cups of crumbs, ending with crumbs on top. Bake uncovered for 40 minutes at 325 degrees.
Makes 5 to 6 servings.
Linda NM

Chicken Noodle Soup
4 pieces chicken breast
1 can carrots
2 cut up onions
4 pieces cut up celery
2 tsp. parsley
5 chicken bouillon cubes
Salt and pepper
Water
3/4 lb. noodles

Put all ingredients in large pot with 2 to 3 quarts water. Boil for 2 hours. Remove chicken and cut up and return to pot. Boil and add noodles, cook until noodles are done.
Linda NM

Cream of Broccoli Soup
1 lb. broccoli, frozen
1/2 lb. butter
1 c. flour, sifted
1 qt. chicken stock
1 qt. half & half
1 tsp. salt
1/4 tsp. white pepper

Cut broccoli into 1/2 inch pieces. Steam in 1/2 cup water until tender. Do not drain. Set aside. Melt butter in saucepan over medium heat. Add flour to make a roux. Cook 2 to 4 minutes. Add chicken stock, stirring with wire whip and bring to a boil. Turn heat low. Add broccoli, half and half, salt and pepper. Heat but do not boil. Serves 8.
Linda NM

Hi, I'm Abbey from Nova Scotia (and I'm a Single mom) and we have the second snow day in a row. I'm running out of ides on treats to make the kids. Does anyone have any ideas? What about candy recipes? anyone have any that aren't too hard that I could make with the kids? I usually bake on the weekends but since I've had two days to amuse them I desperately need new things to make this weekend. I have three eating machines...oops.. I mean beautiful growing children!

This is for Mimi & Tootie ^..^

About their request in the January 15th newsletter. If you will look at my letter also in the January 15th newsletter you will see that I suggested a program called Home Cookin' everything that you mentioned that you would like to have on a program I believe you can do with Home Cookin'!

I love the Home Cookin' program because I haven't found one site online that this simple copy and paste program doesn't work with. I can also copy/highlight recipes sent by family members via email and just copy/highlight the recipe within the email and then paste them in my Home Cookin' folder in the folder I have titled family recipes. If I want to save a recipe from the newspaper I just scan the recipe to the computer and then add to the Home Cookin' program.

The program allows you to create your own recipe box with titles unique to you, for instance....I have yeast breads, quick breads ....vegetable side dishes, fruit side dishes, beef casseroles, chicken casseroles, family recipes or Easy Everyday Recipes and so on.... in separate folders. That way for instance I don't have all casseroles lumped into one folder called casseroles and have to look for chicken or beef recipes. These folder titles are yours to customize to your personal preference. I can add personal notes if I've read where other's have tweaked the recipe to suit the tastes of their families etc Perhaps the recipe has the nutrition column it can also be included in the recipe....editing/adding personal notes loaded recipes is just a click away, deleting recipes is a snap....

Again I give kudos' to those that have created working programs on their personal computers. But I for one found the Home Cookin' program so simple and user friendly, plus the support was prompt in my experience when I hit a snag early in my use of the program. Now four years later I'm sure that the program is even more user friendly and perhaps has many new features but for me the 2004 version has worked flawlessly and I've never felt the need to upgrade.

Here is a link to the software developer's site:
www.mountain-software.com

Smiles from Idaho, Onalee

This is for Lisa in E. Texas. Easy Breakfast Foods.
Every other Sunday I make 2 weeks worth of egg, meat and cheese breakfast sandwiches for my hubby. I freeze them wrapped in paper towels, then wrapped in plastic. When ready to use I take off the plastic and re-heat in microwave in the paper towels. I've found it re-heats nicely in the paper towels, with a bit of steam. I double wrap them in paper towels, not one layer but two.

What to make with them? Oh the list is long, so let me give you some ideas. I switch up the breads with multigrain bread (this makes a very hearty breakfast sandwich), baguette, white bread, bagels, English muffins, croissants, even wraps!

I normally put in egg, 2 slices of cheese (he loves it that way) and a slice of meat, be it ham, sausage, bacon, tofu breakfast sausage (he never knows the difference). I've also put in a thin slice of tomato, red onion, asparagus, spinach. See how creative you can get? Can be fun.
Make sure to put the cheese in the middle of the sandwich, not around the edges, because it does melt outwards; so I make a pile of cheese in the middle.
Hope this helps you.
Dawn - cape cod, ma

Where Can I purchase a "Sock It To Me Ring Cake With Walnuts" In New York City"?
 
I Recently tasted the cake In San Diego, Ca From Albertson's, But We Do Not Have A Store By That Name.
 
Is Their A Store In New York City?
Thanks, DM

For Lisa in E. Texas (1/15) and others who are health conscious, here is my latest prepare ahead breakfast recipe.

Egg, Cheese and Bacon Sandwich
(Make the night before and reheat in microwave next day)

1 slice (1 oz) low-sodium bacon (I used turkey bacon)
1/2 t. extra virgin olive oil
1/4 c. liquid egg substitute
1 light multigrain English muffin, toasted
1 1/2 oz trimmed spinach leaves or baby spinach (about 1 c. packed)
3/4 oz sliced reduced-fat, reduced-sodium Swiss or Jarlsberg cheese
(I used Alpine Lace Swiss)
Microwave bacon slice per pkg. directions. Heat oil in small skillet
over med. heat. Add egg substitute
& heat until edges begin to set, about 1 min. Lift edges to allow
liquid to flow underneath, about 1 min.
When almost set, gently fold omelet in half & in half again.
Transfer to bottom half of muffin & top w/bacon.
Return pan to heat, add spinach & cook, stirring until wilted, about
1 min. Place spinach on top of bacon,
season w/ freshly ground black pepper , add cheese & top w/ other
muffin half.

(Source: Prevention Magazine) 279 cal. 27 g carb
Athena in DE

When whipping heavy cream or making a meringue, should the bowl and beaters be cold, or is room temperature the best?
Anne

Hi Nancy! I am would like to answer Mert in WI. The recipe that you prepare with all the dry ingredients is considered one packet. I hope this helps!
Kim in NC

For the lady that has the handicap (daughter) and don't have time to fix her husband breakfast, You can get granola or any cereal that you can put milk over and microwave for a few min. to make hot. It doesn't take any time. Or, it sound funny, but you can make oatmeal ahead of time, in the afternoon, make a large amount, then just put milk over it and microwave in the morning. Oatmeal gets thick so a little milk and the microwave will make it come back to life.
McA

Thank you Susie in Indy, this sounds like the recipe I was looking for.
Cathy Z in Ohio

Regarding the French Onion Rolls in the 01/14 newsletter, there was no oven temperature. Is 350 degrees right?
grannym IL

Scalloped Potatoes
3 tbsp. butter
3 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
3 c. milk
3-1/2 c. thinly sliced potatoes
2 tbsp. minced onion

Place butter in 1 quart measuring cup. Microwave at High for 1/2 minute or until melted. Blend in flour and seasonings. Gradually stir in milk. Microwave on High for 8 to 10 minutes stirring every 3 minutes. Layer half of potatoes, onion and sauce in greased 2 quart casserole. Repeat layer. Cover. Microwave at High 17 or 19 minutes stirring after 10 minutes. Remove from oven and let stand 5 minutes before serving. Makes 4 to 6 servings.
Lisa

Hello Nancy & Gang,
To the lady who wrote in about the Pink Ladies I posted, I am very sorry you had such a time with them. The recipe was given to my sister by the lady who made them. I have asked sis a to check with her about the can size and I will get back to you with an answer. I neglected to check it closely to determine if the amounts seemed correct, so I apologize again, but please, don't feel like you are a bug a boo-thanks for pointing it out as I would like to know too!

To Lisa E TX-When my boys were in school, breakfast a problem as I had to be at work at 5:15 am and DH works nights. We started making up large batches of biscuits, bacon, sausage and ham on the weekends, cool all ingredients and fill biscuits with meat, wrap in 2 in Saran, then package them into gallon freezer bags. Take out the amount you like, and pop in microwave to reheat for a quick, hearty breakfast that is cheaper than drive thru. We also did breakfast burritos the same way-it was a big hit and a time saver. Another idea may be the breakfast casseroles-cook, portion, and freeze for hubbie to take to work.
Becky

I have noticed that a lot of the recipes have the letters TNT connected with them.
Could you tell me what tnt stands for.
Anna

For Mary in Poland, Ohio from the 1/15 newsletter. Thanks for the Apple Swirl Cake recipe. I'll give it a try, sounds good but different from the Cinnamon Pound Cake I was looking for. Also, for Mary in Pa, I have used mayo in mashed potatoes in years past. I can no longer eat mashed potatoes and therefore don't fix them but when I did, at times I would substitute some of the milk for the mashed potatoes with mayonnaise. Gives them a wonderful flavor and soooo rich, full of fat and calories! I never did have a recipe for these but would just substitute enough mayo to make the potatoes taste like I wanted.
Oma in LA

Hi~ This is a continuation of yesterday's Recipe Saving discussion--for Mac users.

If your Index is up-to-date, the Sherlock search engine will find not only by File Name--but by File Content also. So, when I have an ingredient on hand that I'd like to use, I enter the ingredient word and search by "Content" now. It'll bring up ALL the recipes I've saved that USE that ingredient. Many might already do this, but I've just discovered it, as had always searched by "File" instead of "Content" (& therefore found a recipe only if the specified ingredient was in a file's Title.
Carol/SoCal

Nancy: I am looking for a recipe for a dark chocolate cookie that is loaded with dark chocolate chips and chunks. I have occasionally found such a cookie in grocery stores such as Aldi's or Tops/Martins with a brand name of Lofhouse or Grandesa. I would be most grateful for a recipe for this intensely chocolate flavored cookie.
JCM

Hi Nancy, I am looking for a copy cat recipe for the sauce made by Kenny Burgers. I used to love to eat that sauce years ago and would just LOVE to have a recipe for some. I have to travel 30 miles to a Kenny Burger restaurant when I have a craving. Most of them are going out of business. I would be so appreciative if some of your readers could help me.
Marie in VA

Hi Nancy and 'Landers. Y'all outdid yourselves on the 1/14 letter, I copied almost everything!

Want to thank Lois, Kingston WA for her tip to speed up Macaroni & Cheese, did it her way last week and it really was fast and easy.

Also, Tona, your Sausage & Cheese bread sounds so good, but please tell how to bake it after rolling up. Loaf pan, baguette pan, or freeform on a sheet? Sounds like it would overflow my loaf pans after getting everything in it, so want to be sure.
Thanks. Marilyn in FL

Good morning!
In the Jan 15 issue, Lisa/TX was looking for quickie breakfasts. My ex works in construction and he needed a hot breakfast. Usually on Sun evenings, I would fry a lb. of sausage, drain, then scramble a bunch of eggs. Heat a flour tortilla, layer sausage, eggs, some cheese and salsa if desired. I'd wrap each one individually, in plastic, and he could reheat when he got to the office. I think the micro time is about 30-40 secs on high. You can add onions, peppers, etc.. or ham too.

For Suzie/NW MI, I am on a low sodium diet too! I went to the Mrs. Dash website and ordered most of the flavors. The table blend is excellent on veggies! The grilling blends are very tasty on meats, and I use the tomato basil blend in my spaghetti sauce, made with no salt tomato sauce, of course.. lol Also, Morton makes a salt substitute that has NO salt in it, but it's high in potassium, which may not work for the diabetes problem. It's simply called Morton Salt Substitute. Hope this helps!
Leasa in cold, windy, snowy Iowa

This is for Colleen in the January 14 newsletter. My family loves cabbage. So I make a recipe called Quick Creamy Cabbage . It is a vegetable to eat with a meal.

Quick Creamy Cabbage
1 small head of cabbage ( sliced slaw like)
1 8oz pkg cream cheese
1 tsp celery seed
salt/pepper to taste

Cook sliced cabbage in as little water as can be done. If excess water is present after cooking drain lightly. Stir in cream cheese and celery seed till well mixed. Serve hot.
Joyce in SC

For Colleen in the January 14 newsletter. Our Family like cabbage real well as a side dish with a meal.

Cabbage Dish
1 head of cabbage( sliced slaw like)
1 8oz pkg cream cheese
1 tsp celery seed
Cook cabbage in small amount of water. After cabbage is of the tenderness you desire. Remove from heat. Drain excess water. Stir in cream cheese and celery seed and desired salt and pepper.
Joyce in SC

Colleen,
In the Jan. 13th newsletter you requested a main dish recipe using cream cheese. This is a favorite with our family. My husband loves it and requests it fairly often.

Southwest Chicken Bundles
6 boneless, skinless chicken breasts
3 oz. Pepper Jack cheese, shredded
3-4 oz. cream cheese, softened
6 thin slices bacon
salt & pepper, to taste
1/3 cup Ranch dressing
1-1/2 cups Salsa or Picante sauce

Flatten chicken breasts to 1/4" thickness. In small bowl, combine the cream cheese and Pepper Jack cheese. form into 6 separate balls. Season each breast with salt & pepper and then fold them around the cheese balls. Cut each piece of bacon in half and form a "X" on top of each chicken bundle. Secure ends with toothpicks. Pour 1 cup of Salsa over chicken bundles. Place bundles in 9x13 baking dish. Bake at 350 for 30 minutes or until chicken is done. Remove chicken from oven and remove toothpicks. In separate bowl combine remaining 1/2 cup Salsa and the ranch dressing. Pour over bundles once served on individual plates.
Hope you enjoy it! Jinger

Nancy, I have a delicious dreamsickle fudge recipe that a member was wanting , hope she enjoys it.

Dreamsickle Fudge
6 cups sugar
3 sticks Butter
1 (12 oz.) can cream
2 pkgs.White Chocolate Chips
2 tsps. Vanilla
2 jars Marshmallow cream
3 tsp. Orange Flavoring
Red and Yellow Food Coloring..

Mix first three ingredents together, bring to a boil. Boil for 8-9 minutes or till candy thermometer reaches234 degree. Remove from heat, add 2 pkgs of white chips, stir till melted.

Add vanilla and marshmallow cream. Stir till melted. Pour 1/2 mixture into a buttered pan 9x13 inches. To the remaining batter add 3 tsps. of orange extract, and equal amounts of red and yellow food coloring to make the mixture orange. Spread the orange mixture over vanilla. Allow to cool..
Joyce in Kentucky

This is a chicken soup recipe for Sue - but first, I must tell you that I cook chicken soup about as many ways as I cook a roast. I like them all. Hope you enjoy this one.

Chicken Soup
3- 4 lb hen, skinned and cup up
5-cups water
5-cups purchased boxed chicken broth
5 ribs celery, chopped and destringed
4 onions, skin removed and quartered
8 red potatoes, peeled and quartered
salt and pepper to taste
1-cup frozen green peas
Accent

Place hen, water, chicken broth, prepared celery, onions, potatoes and Accent (according to container directions) in large pot with lid. Cover and simmer until hen is tender (about 45 minutes - 1 hour). Remove hen and debone. Chop into manageable pieces and return to pot and simmer for 15 additional minutes, adding peas and salt and pepper to personal taste. (Serves 6-8)
Susana in Louisiana

Hi Nancy,
I enjoy your letter, Thank u so much.

This is in response to Knitter in Illinois, about freezing buttermilk. Of course you could freeze it, but it will keep at least a month in the refrigerator. I mean, it is already sour, and all it will do is separate. Just shake it before you use it I make biscuits and cornbread about once a week and so don't use that much, but it will last at least a month at least.
Esther

I got this recipe off Taste of Home. It originated in Coffeewille, MS - and, no - I don’t know where that is and have never even heard of it. Just goes to show you that some really good food and come from some really unknown places. This is quick and easy and very good.

Spicy Chicken Tomato Soup
2 (14.5-oz)cans chicken broth
3-cups cubed cooked chicken
2-cups frozen corn
1 (10.75-oz) can tomato puree
1 (10-oz) can Rotel - Original Recipe
1 large onion, finely chopped
2 garlic cloves, minced
1 bay leaf
1/2-tspn ground cumin (You can use up to 2 tspn here)
1-tspn salt
1/2-tspn chili powder (You can use up to 1 full teaspoon.)
1/8-tspn pepper
1/8-tspn cayenne pepper

Combine all ingredients in a Crockpot and cook on low for 4 hours - or - if you're in a hurry, I cooked mine on top of the stove on a low simmer in my Dutch oven for about 45 minutes. (Had to add a little extra water and tomato puree to keep the flavors pure but it was excellence.) This can be served with baked tortilla strips, if desired.
Susana in Louisiana

These are really good and just like www.KraftFoods.com said , “They're as easy to make as 1-2-3. I Made them for a recent gathering and there were none left. They're pretty too. I like to serve them on a glass serving dish with a bowl of salsa near by to spoon over the top - for those, lie me, who like a little extra kick.

Salsa Roll-Ups
Whipped cream cheese (8-oz)
Thick and Chunky Salsa (6-tbspn)
flour tortillas - 8
1-cup Kraft Four Cheese Mexican Blend
chili powder
Mix the cream cheese with the salsa and spread evenly over the tortillas. Sprinkle the cheese mix generously over the top. Sprinkle each tortilla lightly with chili powder and roll up tightly. (At this point, if I'm not ready to serve them, I wet paper towels, wring them out and roll each tortilla roll-up in a wet paper towel and store in fridge. This keeps them from drying out.) When ready to serve, slice each roll-up into 5 equal portions and arrange on glass platter lined with lettuce. Makes 20.
Susana in Louisiana

Ribs Country Style
2-1/2 to 3 lbs. country-style spareribs
2 tsp. meat tenderizer
1 tsp. salt
1/2 tsp. pepper
1-1/4 c. water
1/2 c. apricot preserves

Sprinkle spareribs with meat tenderizer, salt and pepper. Place on rack in roasting pan with lid. Bake at 350 degrees for 30 minutes. In small bowl combine apricot preserves and remaining 1/4 cup water. Brush on spareribs. Bake uncovered 1 hour longer. Brush occasionally with preserves.
Sue

Apricot Pecan Chicken
4 chicken breast halves, skinned & boned
1/4 c. broken pecans (or walnut or slivered almonds)
2 tbsp. margarine
1/3 c. apricot preserves
1 tbsp. vinegar
1/4 tsp. ground ginger

Rinse chicken and pat dry. In large skillet melt margarine and then add chicken and nuts. Cook over medium heat for 8 to 10 minutes, turning occasionally. Transfer chicken breasts to serving platter, reserving juices in skillet. Keep chicken warm.

To prepare glaze:
Stir preserves, vinegar and ginger into reserved juices in skillet.
Cook and stir over medium heat for 1 to 2 minutes, until mixture is
heated through. Spoon glaze over chicken and serve

Squash Casserole
3/4-cup water
1/4-tspn. Salt
6-cups sliced yellow crook neck squash (1/4-in thick)
1 small onion, halved and sliced
1-can mushroom soup
Sour cream-8-oz
1 Cornbread Stove Top Stuffing Mix (6-oz)
chopped green chilies (4-oz)
salt and pepper to taste
4-oz shredded mild Cheddar cheese

In a large saucepan, bring water and salt to a boil. Add squash and onion. Reduce heat; cover and cook until squash is crisp tender, about 6-8 minutes. Drain well; set aside. In a bowl, combine soup, sour cream, stuffing and the contents of the seasoning packet, chilies, salt and pepper, fold in squash mixture. Pour into a greased shallow 2-qt baking dish. Sprinkle with cheese. Bake uncovered at 350° or until heated through) Makes 8-10 servings.

I'm makin' this for dinner tonight with chicken croquettes and baked tomatoes.
Susana in Louisiana

This is a recipe from my on-line fellow “foodie,” Eileen - and it is a great one. I have made them and they are absolutely delicious. I know Eileen wouldn't mind if I shared her recipe with you all.

Italian Beef Sandwiches
1 jar (11-1/2-oz) pepperoncinis
1 boneless beef chuck roast (3-1/2 to 4-lbs)
1/4-cup water
1-3/4-tspn dried basil
1-1/2-tspn garlic powder
1-1/2-tspn dried oregano
1-1/4-tspn salt
1/4-tspn pepper
1 large onion (sliced and quartered)
10-12 Italian rolls (split)

Drain pepperoncinis, reserving liquid. Remove and discard stems of peppers; set peppers aside. Cut roast into large chunks; place a third of the meat in a slow cooker. Add water. In a small bowl, combine the seasonings; sprinkle half over beef. Layer with half of the remaining meat, then onion, reserved peppers and liquid. Top with remaining meat ad herb mixture. Cover and cook on low for 8-10 hours or until meat is tender. Shred with 2 forks. Serve beef and peppers on rolls (and I like a little of the au jus too).
Susana in Louisiana

This is a great little salad and pretty too. Our kids love it . . .a perk!

Ms. Lucy’s Salad with Mandarin Orange Slices
1 bunch of Romaine lettuce, broken
6 Roma tomatoes (which have been air ripened in a hanging wire basket for several day) This adds flavor to the tomatoes OR
1-pint grape tomatoes (which taste good year round)
4-eggs, boiled and sliced
1 can mandarin orange slices, drained
Small bottle Poppy Seed Dressing

Mix vegetables and mandarin oranges. Top with dressing. Serves 6 but may double.
Susana in Louisiana

From 1/12 newsletter:
To Robert's wife in Ohio - I also do something similar that Dee in S. IL. does. Since I have my Outlook open to get the newsletter, I cut what recipes I want to print (highlight the text using the left button on the mouse) and then I minimize the newsletter. I open a new message (like I am going to send an email) and then I go to the body and right click (paste) the recipes. I keep that open and keep doing that throughout the newsletter. Then I send the email to myself! I keep it in a folder named “Recipes” so I always have them handy and can easily email to others if needed! If I am feeling really organized, I put the names of the recipes in the subject line! Sometimes I am so excited about a recipe/s that I forget and hit send too quickly! If that happens I just forward the message to myself and do it the 2nd time around! I have also cut and pasted several into Word which also works well. Thank you also to everyone that sent in ideas to get the smoke smell out of my silicone bake pan. I tried everything and it still smells a little so I now have it in the garage to chill for the winter!
Lynn in KY

Hi! This is in response to the cat who bites. Please talk to your vet before you start spraying vinegar water into your cat's face. I would opt for a more positive approach to handling this behavior. Maybe the cat does not like being petted as much as he is? What is he telling you? Maybe it is hormones or other things that come into play as the mating season approaches. Animals are just like people, they have bad days, too. :)
Margaret in Michigan

To Dianne in Wisconsin: I have had cats for almost all my 59 years of life. I love them dearly and wouldn't hurt them for anything. I use a correction tool that I call my cat bopper. It's the inside tube of a paper towel roll. It's soft and doesn't hurt, but makes a loud noise when you bop them. Always bop at the time of bad behavior; don't hesitate or they won't know what they did wrong. Say "no" at the same time. In just a short while you'll be able to hit the bopper against your hand and they will respond to the noise alone. I have also used toy water pistols. They can reach the cat at a longer distance, but it is more messy than the bopper.
M in La

Hello everyone,
My beloved grandmother passed on Wed., Jan. 9,2008. Keep me and my family in your prayers.
Nicol in MS