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How many ovens in the United States and around the world have baked this famous casserole?

Perfect Tuna Casserole
1 can Campbell's Cream of Celery or Mushroom Soup
1/4 cup milk
2 hard-cooked eggs, sliced
1 cup peas
1 can tune (about 7oz.)
1/2 cup slightly crumbled potato chips
In 1 quart casserole, blend soup and milk' stir in tuna, eggs and peas. Bake 350º for 25 minutes or until hot; stir. Top with chips; bake 5 minutes more. Makes about 4 cups.

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This is a pie recipe that I enjoy. I'm not overly fond of pecans, but I love coconut, & when you mix them together, they're quite tasty. The name comes for the appearance of the dry ingredients before mixing in the egg whites. It truly does look like sawdust.
Enjoy!
Lisa (East Texas)

Sawdust Pie
1-1/2 c sugar
1-1/2 c ground pecans
1-1/2 c ground graham crackers
1-1/2 c shredded coconut
7 egg whites, mixed not beaten
1 unbaked pie shell

Preheat oven to 350 degrees F. Combine sugar, pecans, graham cracker crumbs, and coconut. Add egg whites and mix. Pour into pie shell and bake for 35 minutes.

Paul Bunyan Cookies
1-1/4 cup flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp salt
1/2 cup shortening
1/2 cup sugar
1/2 cup molasses
2 large eggs
1 cup walnuts
1 cup raisins
12 oz. chocolate chips
1-1/2 cups. oatmeal

Preheat oven to 350 degrees. In a medium bowl sift flour, baking soda, baking powder, cinnamon, ginger and salt In a separate bowl cream together the shortening, sugar, molasses and eggs. Add the flour mixture to the creamed mixture 1 cup at a time. Then add the nuts, raisins, chocolate chips and oatmeal. Drop by spoonfuls onto a cookie sheet. Bake at 350 degrees for 15- 18 minutes.
Lakelady

For Patricia in the 1/18 newsletter: I would be interested in your low carb recipes for my mom. Also, does anyone out there have the "Old" or first Atkins Diet book? My mom loaned hers out, and it never returned home. She is needing the old list of foods you can eat, not from the new list. Thanks!
Dee in S. IL.

Proud mom of MP daughter who will graduate from Ft. Leonard Wood this Thursday.

Thanks to the person who sent in the recipe for Firehouse Chili (with oatmeal). I made it this weekend when it got cold and windy here in Houston. Talk about at easy recipe! As well as one in which you probably have all of the ingredients on hand. I substituted a can of Naya brand Vegetarian Chili with beans for the can of kidney beans, which I did not have. It is excellent. Really sticks to the ribs! Must be the oatmeal. Thanks, again.
Dianne in Houston

More recipes have been added to the Jan 2008 Alphabetical Index today.  The WW beside the recipe indicates Weight Watcher Points have been calculated for for that recipe.

I'm looking for suggestions on how to use leftover roast beef such as a good hash.
Kim, San Antonio, Texas

Jean from Va and Fla I have froze orange segments and they were good!
Mary Ann from a buried town in Upstate N Y

Valentine Recipes
Crock Pot recipes
Copycat/Clone Recipes
Fresh and Canned Tomato Recipes

Hi Nancy. How can I say thanks for all of your good work. Am still looking for the Kenny Burger Sauce recipe. I found one that has ketchup, mustard, liquid smoke, ginger, pickle relish but it isn't quite the same. I hope some of your readers can help.
Marie in VA

Dear Nancy & Friends,
Can never have too many fudge recipes, right? This is one that's hand-written from one of my Mom's notebooks (she loves to copy recipes by hand from newspapers, magazines, etc.). It's so fast to make, but I've tweaked it a touch.

Easy Fudge
(Butter the bottom of a 8 or 9" pan)
1 12-oz. bag chocolate chips (I use the Special Dark)
1 14-oz. can sweetened condensed milk
1 tsp. vanilla
1 1/2 cups chopped walnuts
Throw in some mini marshmallows (or not); I put in at least a cup.

In a large, microwave-safe bowl, combine chips & sweetened condensed milk (I also add 1 square=1 oz. of Baker's Unsweetened Baking Chocolate for more intense flavor; doesn't affect consistency). Mike 1 minute, stir, repeat 2 more times (3 minutes total).
Add vanilla, nuts & marshmallows. Chill 2 hours or until firm.
Enjoy! Susan/Superior, WI.

Hello again Nancy . I would like to know what is harina I have never heard of this .. thanks again keep well.
Vera

My husband loves jalapeno poppers with cheddar cheese in them. He does not like cream cheese at all. Would appreciate it if anyone had a recipe for them. Also would like to "Thank You" Nancy and all your furry friends. Great Group!!!
Ruth Ann in Il.

Hi Nancy -
I work for a wonderful non-profit organization that trains and places diabetic alert service dogs. (Many of our dogs are pound rescues. We rescue the pregnant mothers or the mothers with puppies that were recently born). If you would like to read more about our organization, our website is www.heavenscentpaws.com.

We're compiling a cookbook as a fundraiser and I would love to ask the wonderful cooks on your list (including yourself! I absolutely love your recipes with WW points!) to contribute their favorite recipes. If this is something that is allowed through the newsgroup, the instructions for contributing a recipe are below:

Go to: www.Typensave.com
Group Login: hspcookbook
Contributor Password: hemxe

Thank you so much for all that you do Nancy. You put so much effort and caring into this newsgroup and it shows! I hope you know how much you're appreciated!
Melinda in Michigan

To Bettina:
Have you considered asking the person who gave you the gift jar for the instructions? It was probably just an oversight on her part.

To Granmaj:
Thank you for finding the date of the Beef Burgonoinne Extraordinare. My Google search yielded nothing and I honestly couldn't remember when I submitted the recipe.
grannym IL

Hello Bettinna,
For your missing ingredient card on your gift mix, I would go to www.google.com and type in"gift jar mixes" and see what comes up. It looks like a Chocolate Chip Cookie recipe just with coconut. You might have to do some searching but could come up with some wonderful recipes in the process. Good luck!
Jan in Pennsylvania

Hi there everybody, I was just wondering if any of you good cooks out there had any recipes for mini muffins, or better yet, how long I bake the muffins for? Is it the same as regular size muffins, or do I need to reduce the time? any help would be appreciated, thank-you,
Lori Grant

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Good morning all....this is for Elaine in OH. Elaine, I don't have the date for Tona's Pineapple Pecan Cake so I am sending you the recipe instead. Have a happy and blessed day.
Fran in FL

Pineapple Pecan Cake
2 cups sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 eggs
1 can (20 ounces) crushed pineapple, undrained
1 cup chopped pecans

Frosting:
1/2 cup butter or margarine, softened
1 package (8 ounces) cream cheese, softened
1-1/2 cups confectioners' sugar
1 teaspoon vanilla extract

In a mixing bowl, combine the first five ingredients; mix well. Stir in pecans. Pour into an ungreased 13" x 9" x 2" baking pan. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely. In a mixing bowl, combine all frosting ingredients; beat until smooth. Frost cake.
Yield: 16-20 servings (ha!!! Not in my house!!! LOL)
Tona in Bama

This recipe was also re-submitted by Barb.

For Lorene in MI, there is a low carb recipe cookbook that has been put together by low carb dieters with 250 TNT recipes.
It can be ordered from
wlsjacksonville@yahoo.com
Big Jim, Jacksonville, Fl.

It will soon be time for Lent which starts early this year Feb 6th and if anyone has any good meatless recipes sure would appreciate them. Mac and cheese and tuna get pretty boring. Thanks for your responses.
Roz in Indy

To Lisa,
Here is a recipe to use some of your potato chips. I make these every Christmas and they are
very good. You will never know potato chips are in them. Barb, Fl.

Potato Chip Cookies
2 sticks margarine
1/2 C sugar
1-1/2 C flour
1 tsp vanilla
1/2 C chopped nuts
3/4 C crushed potato chips
powder sugar

Mix in order given. Drop by teaspoons on ungreased cookie sheet. Bake at 350 for 15 min. When cool dust with powder sugar.

Creamy Broccoli Casserole
Yields: 6 Servings
Weight Watcher Points - 1 point*

20 ounces frozen broccoli thawed and drained
10 3/4 ounces condensed low-fat cream of chicken soup undiluted 1/2 cup crushed seasoned stuffing
1 tablespoon reduced-fat margarine melted
1/4 cup reduced-fat shredded cheddar cheese

Place broccoli in an 8" square baking pan coated with nonstick
cooking spray. Combine soup and lemon juice; pour over broccoli. Toss stuffing and margarine; sprinkle over soup. Cover and bake at 350o F for 25-30 minutes.

Uncover; sprinkle with cheese. Bake 5 minutes longer until cheese is melted.

Diabetic exchanges per serving: 1 VEGETABLE + 1 STARCH + 1/2 FATEXCHANGES; CAL: 81; SOD: 289mg; CHOL: 4mg; CARBO: 11g; PRO: 4g; FAT: 2g; Fiber: 6 gm
*Calculated using a Weight Watcher Calculator

Yellow Squash
Makes 4 servings
Weight Watcher Points - 1 Point*

1-1/2 lbs. yellow zucchini or crookneck squash
1/2 tsp. oregano
1 tsp. unsalted butter

Place squash in a steamer basket over boiling water. Cover saucepan and steam 5 minutes, or until just tender. Stir in butter, oregano and salt and pepper to taste before serving.

Per serving: calories 43, fat 1g, cholesterol 3mg, protein 1g,
carbohydrates 7g, fiber 2g, sugar 3g, sodium 2mg,

*Calculated using a Weight Watcher Calculator

Chicken Paprika
Makes 4 Servings
Weight Watcher Points - 5 Points

1 tbsp. reduced-calorie margarine
4 boneless skinless chicken breast halves
10-3/4 ounces fat-free cream of mushroom
2 tsp. paprika
1/8 tsp. ground red pepper
1/3 cup Fat-Free sour cream
4 cups egg noodles

Heat butter in skillet. Add chicken and cook until browned. Add soup, paprika and pepper. Heat to a boil. Cover and cook over low heat 25min. or until chicken is done. Stir in sour cream and heat through. Serve with noodles.

Per Serving:
289.1 calories; 6.2g fat (2.8g sat fat); 92mg chol; 26g carb; 2.5g fiber; 29.8g protein; 644mg sodium

*Calculated using a Weight Watcher Calculator

To Karen in Texas regarding the Spinach Salad with Lime Dressing - I was wondering if there is supposed to be lime juice in the dressing as well? There is no mention of it. If so, how much?
Thank you!
Renee in Ceres CA

Jan 18 newsletter has the following request:
Is it possible to freeze like a qt. of milk? Does it matter if it is skim, 1 or 2%, or whole milk?? When thawed, does it still have the good original taste?? In winter, it would nice to have some in the freezer, when you run out.
Thanks, Sue

Back when we were in the Air Force and were only paid once a month, we used to buy a full month's grocery staples. We'd label and freeze a lot of stuff - milk included. We'd freeze primarily the half gallon cartons and when we wanted to use one, we'd put it in the fridge for a couple of days to thaw, then before opening it, shake-shake-shake to be sure it was blended well. The plastic gallon jugs didn't freeze as well, since there wasn't enough headroom for expansion when it was frozen solid.

After a long sabbatical, I'm finally back reading recipes again, and it sure is good to be cooking again. Thanks for the work you do Nancy, hope you're feeling better today.
Flo Clark, Chico, TX

In the January 18 newsletter, Tina, from Kansas was requesting a cabbage soup recipe. I believe I've posted this one before, but my hubby thinks it is really good and he requests it often.

Sausage Cabbage Soup
You can double any or all of these depending on the amount of soup you want to make at a time.

1 lb. pkg. "Kielbasa style" sausage cut into bite size pieces
1 large can of diced tomatoes
1 head shredded cabbage
2 cans chicken broth
1 med. onion chopped fine
Salt, pepper, garlic to taste
Through this all together in a crock pot and let it cook all day cook it on stove top. When I have leftovers, I put an extra can of tomatoes and broth to make another batch for supper.
Easy and tasty--TNT

I've been off line for a few days and may have missed if someone sent in a TNT recipe for Chicken Tortilla Soup like Taco Bueno's and also a recipe for their Cheesecake Chimi's.
Thanks to everyone on this site for the wonderful recipes and for sharing them. The biggest THANKS to Nancy for all her hard work and getting this out to us each day!
Many thanks. Jae, central OK

Hi Nancy,I made this for dinner tonight and wow is it good!
Brenda/Alabama

Hometown Buffet/Old Country Buffet Spinach Marie
Source: Former manager
I would add 1/2 cup chopped onion
1 (10 ounce) package frozen chopped spinach
4 beaten eggs
1/4 teaspoon salt
1/8 teaspoon pepper
2 3/4 cups heavy cream
2 cups mild Cheddar cheese, shredded
1 cup fine dry bread crumbs
Paprika

Butter a 9-inch glass pie plate or a 9-inch square dish well. Thaw and drain spinach.

Beat the eggs well and beat in the salt, pepper and cream. Stir in the spinach and cheese. Pour into dish. Top with 1/4 to 1 cup of the crumbs and sprinkle generously with paprika. Dot the top with 2 tablespoons butter. Bake at 375 degrees F for 35 to 50 minutes (start checking at 35 minutes). Don’t over-bake.

HI :) Here is a wonderful hearty winter dish!!! We add a little crumbled bacon to ours.. We think it tastes awesome with the spinach!!
GINA -in Indiana

Potluck Chicken and Macaroni Bake
This chicken and macaroni casserole is a great way to use leftover chicken, or try it with leftover turkey. Serve this casserole with crusty bread or biscuits and sliced tomatoes.

5 tablespoons butter
1/2 cup sliced green onions
8 ounces mushrooms, sliced
1/3 cup all-purpose flour
2 cups chicken broth
3 cups diced cooked chicken
10 ounces frozen spinach, thawed and well drained (squeeze excess water out)
1 cup milk
2 cups shredded Cheddar cheese, sharp or mild
Salt and pepper to taste
8 ounces elbow macaroni, cooked and drained
3/4 cup fresh fine bread crumbs tossed
1 tablespoon melted butter

Lightly butter a 3-quart baking dish. Heat oven to 350°. Heat butter in a large saucepan over medium-low heat. Add mushrooms and cook, stirring, until mushrooms are tender. Add green onions and cook for 1 minute longer. Stir in the flour until incorporated and bubbly. Add chicken broth and cook, stirring, until thickened. Stir in the cooked chicken and well drained spinach. Add milk and cheese, then taste and add salt and pepper, as desired. Stir in cooked and drained macaroni. Spoon into the prepared baking dish.

Toss bread crumbs with melted butter and sprinkle over the casserole. Bake for 25 to 30 minutes, until browned and bubbly.
GINA -in Indiana

Mimi in the January 20 newsletter asked for a good cobbler recipe. I have used this recipe for years and it is requested as soon as fresh peaches are available. I have also used canned peaches and comes out as good.

Peach Cobbler
4 cups Peaches, sliced
1-3/4 cup sugar (divided)
4 Tbsp Butter/margarine
1 Tbsp Baking Soda
1 Cup Flour
1/2 cup milk
1 Tbsp Corn Starch
1 tsp salt (divided)
1 cup boiling Water

Slice peaches into baking dish. Combine 3/4 cup sugar, butter/margarine, 1/2 tsp salt, baking powder,flour and milk. Mix well, then pour over peaches in baking dish.

Topping:
Mix remaining sugar and salt and cornstarch. Sift this over batter on peaches. Then pour the BOILING water evenly over cobbler. Bake at 350 for 50 to 60 minutes.
Sandy C

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Dear Nancy, Thank You for ALL you do !! It is MUCH appreciated !! Here is a TNT LOW FAT recipe I would like to share.

Beef Stroganoff
1 pound lean ground beef
1 TBS flour
1/2 tsp. pepper
1/2 tsp. paprika
1 can 98% fat free cream of chicken soup
2 (4 ounce) cans sliced mushrooms (drained)
1 cup light sour cream

Mix ground beef, flour, pepper, and paprika together and then brown in a hot skillet. Add chicken soup and drained mushrooms, mix well. Add sour cream and heat through. serve over hot cooked noodles. YUM !!
KC

Re: porcupine meatballs, In the past I made them just as meatballs, or used the mixture in stuffed peppers, and baked in the oven. Last week my homeworker and I made the recipe sent in by Shelley in PA. I have never thought to make them on top of the stove. I used instant brown rice cause that was all I had. We only had to cook them an hour, and got 8 BIG meatballs out of 2 pounds hamburger. It smelled so good we each ate one soon as it came out of the pan. There definitely was no waiting.
Thanks a lot , Shelley. Knitter in Illinois

Does anyone besides me wonder why people refuse to share a recipe? When someone asks me for a recipe for some dish I have made, I think it's a compliment. And what good does it do to take a recipe to the grave? Why not share with others?
Jackiets from Louisiana

Comment
Some friends and relatives do not share their special recipes. My sister-in-law's brother-in-law has a recipe that he does not share with anyone because it is a family recipe. Tom's father was a cook and this was his recipe. I respect their wishes and am happy I get BBQ sauce when they make it. I understand it is a family recipe and not for sharing.
Nancy

Hello Nancy and Neighbors -
This is my chicken croquette recipe as requested by Sherry in West Texas. Hope you enjoy it.

Chicken Croquette
2-chicken breasts
chicken seasoning (McCormick)
salt and pepper to taste
Swanson chicken broth
1/4-finely chopped onion
2-tbspn butter
1/3-cup all purpose flour
1-cup milk
juice of one lemon
1-tbspn parsley flakes
1 egg, beaten
3/4-cup breadcrumbs
peanut oil

Put chicken in crock-pot of cook on top of stove in Dutch oven with chicken seasoning and salt and pepper to taste added -- covered with Swanson chicken broth. When done, let cool and process in food processor or finely dice. Set aside. Melt butter in a saucepan and add the flour and stir briskly to make a roux. Gradually add the milk, stirring constantly until thickened and all lumps are dissolved. This roux will be a white roux. Do not brown. Seasons to taste with salt and pepper and remove from heat and let cool. Stir in the chicken mixture, lemon juice, and parsley; combine well. Place in refrigerator until chilled. When able to form into oblong patties, Dip each patty into the beaten egg and then the breadcrumbs and fry in peanut oil until browned on both side.
Susana in Louisiana

Doris S. in Indiana: Rather than making the Beef Burgonoinne Extraordinare in a crock pot, I would use an electric skillet or a Nesco oven.
grannym IL

Nancy, here are some low carb recipes per requests from a couple of readers. Also wanted to say that there is a great product called Carbquik that can be used in many recipes that call for Bisquik. I order mine on line from www.Netrition.com. It doesn't taste exactly like Bisquik but it's better than soy flour.

Patricia in KY
Low Carb Pizza
4 oz cream cheese, softened
4 eggs
1/3 cup heavy cream
1 tsp chives
1/2 tsp Italian seasoning
1/4 cup grated parmesan
1/4 tsp garlic powder
1/2 cup pizza sauce
3 cups mozzarella cheese
Pizza toppings of your choice.
Beat cream cheese and eggs together until smooth. Add cream, parmesan, garlic and Italian seasoning. Spray 9x13 pan with Pam. Place 2 cups mozzarella in bottom of pan. Pour egg mixture over cheese. Bake 30 minutes. Remove from oven, spread pizza sauce over, add desired toppings. Cover with remaining mozzarella. Bake until bubbly and brown. Let stand for 5 minutes.
Makes 8-10 servings, approx 4 carbs each.

Low Carb Cole Slaw
1/3 cup mayonnaise
2/3 cup sour cream
2 tbsp lemon juice
1 tbsp Splenda
1 tsp garlic powder
1 tsp onion powder
1/8 tsp paprika
1/4 tsp pepper
1/4 tsp salt
1 lb. cabbage, shredded

Mix all together and chill.
Makes 7 servings, 5 carbs each

Is it possible to freeze like a qt. of milk? Does it matter if it is skim, 1 or 2%, or whole milk?? When thawed, does it still have the good original taste?? In winter, it would nice to have some in the freezer, when you run out.
Thanks, Sue

Hi Sue, it is OK to freeze milk. When my children were young I used to shop at the Navy Commissary and purchase 2 boxes of 6 gallons of milk, yep, 12 gallons. When I got home I would put 11 gallons in the freezer and one in the fridge. When the one in the fridge got to about 1/2 down I would take one out and put it in the fridge to thaw. When thawed shake it up good and you can't tell it was frozen. My husband and I had 7 children and had to watch pennies and that old freezer sure helped.
Barbara in SE Texas

Hi Nancy and fur babies. I made this pie today and it sure was good, so I thought I would share it with my family in Nancyland.
Barbara in SE Texas

Italian Sausage Meat Pie
1 lb Kroger Mild Italian Sausage (not in casing)
1 medium onion (cut in 1/2 and sliced thin)
1 can Del Monte Diced Potatoes (drained)
1 tsp fennel seeds (optional)
a pinch of sea salt and fresh cracked black pepper to taste
1/2 pkg of prepackaged Cold Slaw Mix (rinsed)
1/2 tsp Italian Seasonings
2 tablespoons Extra Virgin Olive Oil
1/4 cup water

1 or 2 Pillsbury refrigerated pie crusts.

Fry sausage, breaking apart, till about 90% cooked. (If using stainless steel fry pan stir and scrape bottom often) Add Olive Oil, fennel seeds, salt and pepper and onion and Italian seasoning, cooking till meat no longer has any pink showing.
Add potatoes and mix with sausage. Layer cabbage on top, add water and, even out then cover and smother down for about 30 to 40 minutes on a very low fire.

I put one pie crust into a 8" round cake pan. Spooned about 1/2 of mixture in center of pie crust. Pulled sides of pie crust up around filling, leaving a 3" round hole showing filling in middle of pie. Place in middle of oven and Bake at 375F for about 45 minutes or until pie crust is nice and golden and filling is hot.

NOTE: Filling can be made the day before, which is what I did. I baked the meat pie the today. The crust was so flaky. The Italian sausage is made with fennel seeds, but I added more as I like the taste. I only cook for 1. So for a large family you can use the double pie crust, one on bottom and one on top, making slits in the top to allow the steam to escape. And using all of the meat filling.
Barbara in SE Texas

Hello Nancy & Gang,
I wanted to say how much I am enjoying the WW recipes, Nancy. These yummy recipes make it a lot easier to change your eating style without that nasty "D" word. These recipes are perfect for post gastric bypass folks, too.

Magic Mushroom Dip
1 lb pork sausage
1 onion-chopped
1 red pepper-chopped
2 T minced garlic
16 oz fresh mushrooms, thinly sliced
1 can Rotel
1 lb Velveeta-cubed
1 c Monterey Jack-cubed or shredded
1 can cream of mushroom

Cook sausage, onion and peppers in Dutch oven-drain and add Rotel and mushrooms; cover and cook 2 minutes. Add cheeses and soup and reduce to medium, stirring until melted. Keep warm in crock pot. Serve with toasted bread or bagel chips.
Mimi ^..^

Fruit Salad Pie
12 oz Cool Whip
8 oz cream cheese-soft
½ c sugar
29 oz peaches, drained and chopped
29 oz pears-drain-chop
20 oz pineapple tidbits-drained
11 oz mandarin oranges-drained-cut in half
1 c small red seedless grapes
1 jar cherries-drained
1 c chopped, toasted nuts-any type
Mini graham shells, phyllo shells, or shortbread crust in custard cups

Drain juices from all fruits and save for another use*. Chop fruits as indicated. Beat cream cheese and sugar together until fluffy. Add Cool Whip and fruit. Mix well, cover and chill 1 hour. Put salad into crust of choice and top with nuts-serve cold. This would be pretty in a stemmed glass alternating layers with Cool Whip and crushed graham or shortbread crumbs.

**Tip-I save and freeze all my drained fruit juices separately in marked freezer bags-these are great "ice" for smoothies, blender fruit drinks, or pop into tea or lemonade to flavor. I also drop them into rice to flavor it from time to time if I want something a little different. Freeze in ice trays-each cube=1 T juice. They will keep up to a year if sealed well.
Mimi ^..^

Hi Nancy . Hope you are doing very well in health . Hope the four legged helpers. are great also..

I sent a note to you just a few minutes ago and I forgot to put the date of the news letter . It was the 18 Jan. 08 .it was about the low card recipes that Patricia Griffith has I would really appreciate if she could send them in to us .. as I'm looking for low carb and low sodium. . I need to loose some weight LOl . since the holidays .
Vera

For Fran, in Upstate New York, Jan. 20 newsletter for Bran Muffins. I have been using this recipe for 20 years and everyone eating it has loved it. A very good muffin for dinner meals and a wonderful breakfast. Children will love this and is very nutritious for them.

Bran Muffins
Pour 2 cups of boiling water over 2 cups of Post 100% Bran. Let stand. Cream 1 cup PLUS 2 Tbsp. shortening with 3 cups LESS 2 Tbsp. of sugar:
ADD:
4 beaten eggs
1 quart buttermilk
4 cups Kellogg All Bran

Sift together:
5 cups flour
5 tsp. soda
1 tsp. salt

Add to second mixture. Mix thoroughly and add first bran mixture. Keep in refrigerator in an air tight container. When ready to use, bake at 375º for 15 to 20 minutes. Makes 70 to 80 muffins.
Colleen in Tallahassee

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This is a hearty low fat soup that is great for the cold winter days.
Robbie Bowling Green, IN

Sweet Potatoes and Apples Soup
Serves 6
Weight Watcher Points - 3 Points

1 tbsp canola oil
2 tbsp minced shallots
1 medium onion, roughly chopped
1 large carrot, chopped
1 tbsp curry powder
1 pound sweet potatoes, peeled and cut into 1-inch pieces
2 medium Granny Smith apples, peeled, cored and cut into chunks
2 cups fat-free vegetable broth
1 cup nonfat milk

Heat oil on medium in a large pot or Dutch oven. Sauté shallots, onions and carrots for 4-5 minutes. Sprinkle curry powder and stir until fragrant. Add sweet potatoes and apples followed by vegetable broth.

Bring to a boil, then turn heat to low, cover and simmer for 20 minutes, until potatoes are tender. Transfer soup to a blender or food processor and purée until smooth. Return to pot or Dutch oven. Stir in milk, then heat through.
Serves 6

Per Serving: Calories 176, Calories from Fat 26, Total Fat 2.9g (sat 0.2g), Cholesterol 1mg, Sodium 60mg, Carbohydrate 33.8g, Fiber 4.8g, Protein 3.8g

To Mimi: In the Jan 14 issue, you posted a recipe for French Onion rolls. It didn't specify an oven temp. I made these last night, started at 350°, didn't brown and baked them longer. Then turned temp up to 375°, added additional baking time, and still didn't brown. They were very good even if they were "pale". My hubby ate 4!!
Leasa in Iowa

This is for Laurie in Muskegon, MI about her little girl kitten that won't use the litter. I have 3 feline children 1 1yr old male and 2- 6 month old little girls.. The one little girl Sadie wouldn't use the litter at all I took her to the vet and there were no health issues. I thought I had tried everything until one day when I was taking a bath (litter box is in the bathroom) and noticed she had trouble pushing the flap to the opening of the litter box, I got out and pulled the flap off and have not had one accident since. Just a thought in case your litter box has a swinging flap for a door.

Also thanks to everyone who sent in Mac and Cheese recipes for me. I'm sorry it took me so long to thank you but I've been down with pneumonia. Much better now and will try each and everyone of them starting this week.

Nancy, I hope you, Siggy, and Ditto are doing good and Thank you for all you do for all of us each and every day.

Sandy Miller, Wixom, MI (formerly of Hazel Park, MI)

Marilyn in OH. I lay a piece of newspaper open and sprinkle with cat nip. Let your new kitten smell the cat nip from the bag and it might take awhile but she will come out. Lots of luck. Theresa in MI

This is for Marilyn in Ohio 1/19 issue, about the new kitty not coming out of the room, my daughter adopted a kitty from the pound and she was like that, she ask me what to do, I told her to just ignore her and she would come out when she feels safe. She would eat, sleep and use the litter box in that one room. Well, now she sleeps with them and steals any thing she can pick up! LOL So don't give up on this new kitty. She may have been abused in her former home!
Brenda/Alabama

Re: Litter Box Question
For Chrissy in Georgia, my cat, Saki, used his kitten size litter box when I first bought him home. He was just four weeks old. Then he started to go #2 beside it. Several times he even went #2 beside the toilet, which I thought was clever. Months later I found other places he had been going #2. Oh, yuck!

The vet recommended using a different litter for him starting with shredded newspaper, which Saki thought was a box of paper toys. I use a pine sawdust litter so I switched to a cheap clay litter for Saki's box after trying shredded newspaper. That did the trick. The woman who owned his mother said that he was litter box trained, but she has quite a lot of cats and I realized that she probably did not use the pine sawdust litter, which is rather expensive, in the litter box.

So, try some different types of litter for your kitten. I hope this works as well as it did for Saki.

P.S. I was wondering how I would train Saki to go in the big litter box. I thought about moving his box closer and closer to the big box. But before I got a chance to do that, I saw him climbing into the "grown-up's" litter box. He had gotten large enough to do that. Good boy!!!!

I want to thank all the members that responded on my kitty not using her box.
Laurie~Muskegon, MI

For those of you who have made homemade Deep Dish Pizza. I am wondering what type of crust do you use? I tried the regular pizza/bread dough that you buy at the grocery store and it was not right. What does everyone else use as a dough or do to the dough to get that great thickness and crispness of a deep dish pizza? Kind of like Uno's.

Thank you. And here is a really savory scone recipe. So good!

Dawn - cape cod, ma

Bacon Cheddar & Green Onion Scones
3 cups all-purpose flour
1 TB baking powder
1 ts salt
1 TB or 1 ts freshly ground black pepper
1 stick chilled unsalted butter, cut into small cubes
1 ½ cups grated Cheddar cheese
4 green onions, thinly sliced
10 slices bacon, cooked and chopped into 1 inch pieces
3/4 to 1-1/2 cups buttermilk
heavy cream
1 large egg
2 ts water

Preheat oven to 400. Grab your peppermill and start grinding - use a full tablespoon for a wonderfully peppery background or reduce by 1 ts for less pepper flavor.

Using a mixer fitted with a paddle attachment, combine flour, baking powder, salt, and black pepper in a large bowl on low speed. With mixer running, gradually add cubes of butter until the mixture is crumbly and studded with flour - butter bits about the size of small peas. Add grated cheese and mix just until blended. (This can also be done by hand: In a large bowl, stir together flour, baking powder, salt, and pepper. Gradually cut in butter with a pastry blender or two knives until mixture resembles small peas. Stir in cheese.)

Add green onions, bacon and 3/4 cup of the buttermilk to flour and cheese mixture. Mix by hand just until all ingredients are incorporated. If dough is too dry to hold together, use remaining buttermilk, adding 1 tablespoon at a time, until dough is pliable and can be formed into a ball. Stir as lightly and as little as possible to ensure a lighter-textured scone. Remove dough from bowl and place it on a lightly floured flat surface. Pat dough into a ball. Using a well-floured rolling pin, flatten dough into a circle about 1/2 inch thick (the circle might be anywhere from 8-10 inches wide). Cut dough into 8 to 10 equal wedges, depending on size scone you prefer.

Whisk egg and water in a small mixing bowl to combine. Brush each wedge with egg wash. Place scones on a Silpat-lined baking sheet and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle. Serve warm.

Hello Everyone in Nancys Kitchenland .......
I finally signed up again for your newsletter after packing up the house and kids on Vancouver Island, Canada and moving to south eastern Ontario last August.

What a journey and a totally different world out here. We love it here.... especially the beautiful autumn season. And very little rain here.

The house prices in B.C. are going thru the roof and with the Olympic's arriving in 2010 we wanted to get to a place with alot more bang for our buck and a place to dry off. I am very happy with my decision to move as the kids are only 8, 5, 4.

Now I will stay put, watch the kids grow up, and get to know this new world.

I am writing to ask a couple of questions.
I am wondering if anyone out there can help me with recipes to make my own old -fashioned "pop". (sasparello, ginger beer, orange soda etc.)

Also, on a non food question.. Does anyone know how to get dried glue (from a glue stick) off of my furniture and mirrors ??? My little boys went to town on my bedroom furniture. I haven't tackled it yet be'cuz I just don't know what to do. I thought of a hair dryer to warm it up but didn't know just what to scrape it off the wood with.

I am hoping someone out there has gone thru the same incident and with be able to tell me just what to do. It is so nice to read this newsletter again and copy all of these wonderful recipes to share with my family and friends.
I hope you are all having a wonderful day :o)
Thank you Nancy !! Wendy, Perth, Ontario