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.

Click Here for the Weight Watcher Recipes for Today
There were too many to post to the newsletter today so they have been posted to the alphabetical index.

Asparagus Pecan Salad WW
Baked Apples WW
Baked Apricot Fish WW
Baked Fish  WW
Baked Halibut Steak WW
Baked Trout WW
Broccoli and Mushrooms WW
Broccoli with Tomato Salad WW
Chicken and Spinach Salad WW
Cucumber and Salsa Salad WW
Cucumber Salad WW
Deviled Eggs WW
Easy Baked Fish WW
Lime Chicken WW
Marinated Vegetables WW
Peach Smoothie WW
Strawberry Smoothie WW
Zucchini with Salsa WW

Hello Nancy and friends,
Just thought I would add my two cents worth into the "print recipe" debate. I personally prefer the old copy and paste method that I've used forever. Guess I like being in a rut! lol. As for the "print recipe" option, the main reason I don't like it is that when I go to another site to read the recipe, it makes the newsletter go back to the original link and I have to bring up the newsletter again and find my place all over again. Does this happen to other people? so, I guess I just prefer the old way best. But I'll take it anyway I can get it! :o)
As for Maggie B on places to dine in NO, I would highly recommend NOLA's (an Emeril restaurant). we eat there each time we go to New Orleans. And if you like lemon, then definitely try the Absolute Lemon Drop Cake for dessert. It is awesome.

Of course, you must try the beignets from Cafe Du Monde  for breakfast or a snack. If you are looking for yummy pralines or toffee, check out Southern Candymakers on Decatur Street in the French Quarter. Free samples! and you'll end up buying some for gifts. Make it a great day!
Lisa (East Texas)

I love eating the beignets http://www.gumbopages.com/food/breakfast/beignets.html
for a recipe.

Places I love to visit in New Orleans are

Brennan's, 417 Royal St., French Quarter
http://www.brennansneworleans.com/

Mulate's, 201 Julia St., Warehouse District
http://www.mulates.com/

Antoine's, 713-717 St. Louis, French Quarter
http://www.antoines.com/

For more information (download money saving coupons) and other places to visit in New Orleans
http://neworleansonline.com/index.html

This is for Maggie B. who's going to NO. In the new mall on the edge of the Miss. River, there's a cooking store. They serve daily lunch. It's a delicious meal, prepared by 3 ladies (who are great comedians,) prepared in front of you with recipes provided. You must call to make a reservation (your hotel should have the information) and when I was there 2 years ago, it cost about $20 and was well worth it. Let the good times roll!
Frances in WA.

Hi Nancy. Hope you are doing well. About the Print Recipe feature, it is, after all, your newsletter. I know you are just trying to help us out, but I don't mind it either way, since I always copy and print from Word which is more economical..

For Mary L re: catfish, I have sometimes spread catfish fillets with mayo and then seasoned with salt, pepper, paprika for color and then sprinkled a little cayenne for zip. I then broil it just for a few minutes on each side. Although it may seem too calorie-full, fish is so light, a few swipes of mayo doesn't hurt and makes the fish taste sweet.
Hudson Valley Kathleen

Nancy, here is a great recipe for Spinach Salad that I have been watching for on your site. Since no one has sent it I thought I had better send it since it is so good and I am always asked to bring it to any function.
Carol in MA

Spinach Salad
1 lb spinach
3/4cup drained bean sprouts
1/2 lb bacon, cooked, drained, and crumbled
1 sm. can water chestnuts, drained and sliced
3-4 chopped hard cooked eggs
1 sm onion, diced

Combine the spinach, bean sprouts, water chestnuts, crumbled bacon, eggs, and onions.

Dressing
1/2 cup salad oil
1/2 cup sugar
1/4 cup ketchup
2 Tbsp Worcestershire sauce
1/4 cup cider vinegar

Combine the oil,sugar, ketchup, Worcestershire sauce, and vinegar in a jar. Toss the salad ingredients together. Shake the dressing well and add to the salad at the last minute and toss.

Calorie Counter

The Paul Bunyan cookies were a huge hit at the swim meet today. I had many compliments and many people asking for the recipe. Thanks again to the person that sent it in!
Shelley in PA

I am a newcomer to your web site. I searched your site to no avail to find the area where I might offer a recipe. Please explain where I can do this on your site.

Thank you and I am enjoying your site.
Warmest Regards, Cathy D

Comment
At the top of each page and at the bottom of each page is a link to use to respond or ask for a recipe.

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.

Thank you for the welcome responses to my childhood memory recipes. To Barb in Oregon, mayo and strawberry jam for dressing? Yum! I copycatted a Basaltic Strawberry Chicken Salad from Macaroni Grill and have never been satisfied with the dressing, I may try this with a little basaltic vinegar next time...
Eve in WI

Basaltic Strawberry Chicken Salad
Assemble salad of:
Baby greens, organic
flattened, seasoned chicken breast, cut into strips
a few halved strawberries
Sweet Vidalia Onion slices, cut in half (not many)

Dressing
Mash a few strawberries in a small bowl, add balsamic vinegar (as much as you want for dressing) and let sit a few hours. Strain. Mix this with Olive Oil to taste, with sugar to taste. Toss salad.

( I could not get the dressing just right. I'm thinking I might try this with a little basaltic vinegar added...)
Eve in WI

And here is an interesting recipe that just came in, I haven't tried it yet but it sounds good and easy, my two main criteria.

Batter Fried Apple Rings
1 Cup Bisquick
1 Egg
½ Cup Milk
2 Medium Apples, peeled and cored

Beat baking mix, egg, and milk until smooth. Grease griddle. Cut apples cross wise into 1/8- inch slices. Dip slices into batter. Cook on hot griddle until golden brown, turning once. Serve hot and, if you wish, with syrup, jelly or confectioners' sugar.
Makes: About 2 dozen rings.
Eve in WI

Hi Nancy: I would like to thank Cris in N.C., Barb in Fl., Joyce in Mo. and Susan Indy for responding to my requesting for the Chocolate Melting cake on the Carnival Cruise. I have plenty to try now and appreciate your sending. My name didn't appear because it went with the Sloppy Joe recipe I sent over to the print page, so sorry about that.
Laurine in NNY on the border

I just joined your newsletter and I love it. I am having trouble printing just one recipe, however, can you advise? It looks to me like you put in a tremendous amount of time on this. It is certainly fun to peruse the results.
Thanks, Judy N

Garden Articles
Food Information
Pet Articles

Re: wedding reception buffet. I will send these recipes daily so as not to "flood the market." And yes we did have a great deal of fun. Not only did the five of us marry off all those children, but we also had some wonderful vacation trips together--Smokey Mountains, the Rockies, the Grand Tetons, etc.

Shrimp Mold*
1 can tomato soup
1 cup mayonnaise
3/4 cup green onions
8 oz cream cheese
3 packages (1 & l/1 tablespoons) unflavored gelatin
3/4 cup chopped celery
1 lb shrimp (boiled 5 - 10 minutes)
garlic salt
salt and pepper or Tony Chachere's seasoning
Bring tomato soup to boil; dissolve cream cheese in soup with electric mixer until all lumps disappear. Dissolve gelatin in 1/4 cup water. Add to mixture. Let cool completely. Add mayonnaise and other ingredients. Chop shrimp and add. Pour into 5-cup mold. Refrigerate overnight.
Serves 20.

*Boiled crawfish may be substituted for shrimp.

Tuna Mold
2 small cans tuna drained
8 oz cream cheese
1/2 cup finely chopped celery
1 can tomato soup
1 & 1/2 envelopes unflavored gelatin
1/2 cup finely chopped onion
1/2 cup chopped green onion tops
1 cup mayonnaise
Heat soup, melt cheese in soup. Using hand mixer, mix until smooth. Dissolve gelatin in mixture and cool. Flake tuna, and add all other ingredients. Mix well. Place in oiled fish mold. Refrigerate until set. To serve, turn over on platter and place olive as eye.

For all molds: These are attractive when unmolded on a bed of lettuce leaves.

The recipes with Weight Watcher Points and more recipes not posted to this page have been posted
March Alphabetical Index of Recipes

For Dorothy in IL here is another recipe for mock Pate.
Carol in MA

Blue Cheese Pate
1 (8 oz.) pkg. cream cheese
6 oz.liverwurst
1/2cup crumbled blue cheese
2 Tbsp dry sherry
1/2 cup water chestnuts, drained and chopped
2 slices bacon, crisp cooked, drained and crumbled
1 Tbsp minced onion
2 Tbsp chopped stuffed olives

In small mixer bowl , beat together the cream cheese, liverwurst, blue cheese, and sherry until fluffy. Add remaining ingredients. Press into small bowl lined with clear plastic wrap. Cover and chill.

To Serve
Invert bowl onto plate. Remove bowl and plastic wrap. Garnish if desired and serve with vegetable dippers or spread on crackers.
Carol in MA

While reading through some letters, I saw where there is an online newsletter. Your comment was to click on the link in the newsletter, and it would take you there. I didn't see a link. Help, I love your site and hate to think I'm missing part of it.
Thanks. DK

Comment
The link takes you to the newsletter. Where is say's Click Here put your mouse over the link and click. The newsletter online is about 20 to 25 pages long each day. It is filled with lots and lots of recipes as well as comments, tips and hints by our members.
Have a great day. Nancy Rogers

Dianamae 2/27 - Sourdough Bread
Sorry, I forgot to add the 1 cup of starter with the other Bread ingredients. Once you get your starter going, it's really an easy recipe to follow.
Hope you'll enjoy baking and eating it.
Susan-NC

Prepared Pantry
Has many free cooking and baking books.  Check out their Information Centers too.

From: Margo/Boston
I found this winning entry recipe in the Boston Globe Magazine. It was submitted by Theresa Najjar, a student at Nazareth College in Rochester New York . My husband and I both loved it. It's easy and gives you lots of leftovers. I halved the recipe the first time I made it, and it served 6.

Italian Sausage, Spinach, and Pasta
2 pounds Italian sausage ( I used mild), cut in half length-wise and sliced into 1 inch pieces
1 large onion, chopped
5-6 cups chicken broth ( I used low fat College Inn)
1 pound thin spaghetti, broken into thirds
2 bags (10 ounces each) spinach, stems removed
1 cup half and half ( I used no fat)
1/2 cup Parmesan cheese
I threw in some shredded low fat Italian 3 cheese blend too.

Heat large pot or Dutch oven over medium heat and add the sausage. Once the sausage has released it's oil( about 2 minutes), add the onion and cook, stirring until the sausage is cooked through (about 5 more minutes). Spoon or drain off fat and add 5 cups of chicken broth,( or use more if needed) and bring to a boil.
Add the spaghetti and cook till al dente, stirring occasionally, about 8 minutes. Add spinach and cover to wilt, about 3 minutes ( do this in batches if the pot is too small). Stir in half and half and Parmesan cheese, then continue to stir until sauce thickens, about 5 minutes, Serve immediately.

Thank you, Dawn, Brian and Bunnie, for your help with my request for Steak Diane.
grannym IL

I am looking for the best instant chicken noodle soup, in packets, that you just add water too! I need LOW salt, low fat, tasting good and the healthiest one on the market.
Any ideas or help? We are going traveling our RV soon.
Thanks. Sue

RE: For Mary L. about cooking catfish

I live on a lake and my 2 grown sons fish all the time. I think the best way to fix catfish is to fry them. I've always used cornmeal and flour, but someone told us to use the instant mashed potato flakes. My husband brought the "garlic" flavor (Betty Crocker, I think) and we used them and the fish was just wonderful! It was the best fish fry we've ever had.
Ann in TX

This is for the Humming Bird Cake recipe request.
The first posting of this recipe can be found at the Nancy's Kitchen on Yahoo! Groups.

You will find it at the All Easy Cooking , October 26, 2003. That along with the recent post of the modified post of Suzz in NE. I have tried the one from October 26, 2003, and liked it. I will now try the modified version of which I'm sure will be very tasty.
Sincerely RH London, Kentucky

This is a truly delicious dip that you'll never believe how really marvelous this is until you try it. Dip indeed! This mixtur can be used in an casserole with buttered crumbs on top. Sooo good.

Broccoli Dip
2 packages, frozen chopped broccoli
1 8-oz can mushrooms pieces, drained
1 cup butter
1 large onion chopped
2 cans of cream of mushroom soup
2 rolls of garlic cheese, cut up
Salt and pepper, to taste
1 can slivered almonds

Cook broccoli according to directions and drain. Sauté onions in butter. Add all ingredients except mushrooms and almonds. Simmer until cheese is melted. Then add mushrooms and almonds. Can put in a chafing dish to serve or put in a crock pot on warm. Serve with crackers of Fritos.
Jane Ann in Bama

In the February 14th newsletter, Doris from Oklahoma City sent in variations for angel food cake, the one variation for the pina colada said to add 1 tablespoon coconut extract or rum if desired to the pineapple cake direction, this sort of confused me as angel food cake mixes are usually plain, could you please clarify this for me I would appreciate it
thanks, Sally in Pa

Nancy, some of the NancyLanders were looking for the lettuce knife. I have been on vacation and we went to a Garden Ridge in the Atlanta area and I found them in the cooking utensil section. They were only $2.99. Needless to say that I got one. Thanks for your hard work. Madelyn of Ar.

Hi Nancy, I have to agree with Pat (2-29-08 NL) I prefer to print the recipes the original way. I usually check name of recipe when reading newsletter, if I'm not interested I go on to the next one, also if one is very long I usually don't read it. (That why they make strawberry, chocolate and vanilla. So everbody can have a choice) LOL
Margaret, Tulsa

Comment
Most of our recipe family members don't read the long recipes. If the recipe and instructions is over 10-12 lines long it usually isn't read.
Nancy Rogers

To Sherrie from DE: Here is a recipe for sugar free fudge that I have. I hope your friend will enjoy it. I haven't tried it, so it is not a TNT with me.

Sugar Free Fudge
1 envelope gelatin
1/4 cup cold water
1 square unsweetened chocolate
3/4 teaspoon liquid sweetener
1/2 cup evaporated milk
1/4 cup water
1/4 cup chopped nuts

Soften gelatin in 1/4 cup cold water. In saucepan over low heat, melt chocolate with sweetener. Slowly add evaporated milk and other 1/4 cup of water. Add gelatin to chocolate mixture. Stir until dissolved, then remove from heat. Let cool. When mixture begins to thicken, add nuts. Put in a greased 8 x 8 pan. Cool and cut into squares.
Joseph J. NC

RE: recipe on how to fix catfish? Mary L

I like to fry it using the cajun seasoning which makes it blackened and spicy. I use just a little pam in the pan and sprinkle the spice on fish portions and then turn and sprinkle on the other side.
Lora

I do believe that my "Thank You" for time spent in finding and sending me the recipe for "Tortilla Soup" should be extended in the Lady Nancy's direction, so Thank You Nancy and have a great day!
James

Nancy,
I clicked on the Print this recipe for whipped honey butter spread sent in by Mimi. The recipe must not have taken. I like the convenience of the print this recipe but don't use it very often as the print is so small. When I'm cooking, the ingredients are flying everywhere. I may not be the neatest cook, but I sure love it! Thanks to all the great cooks in Nancyland and of course, our fearless leader, Nancy.
Karen, SW Arkansas

Feb 29,2008 ( 45 cup coffee urn )
To answer your question on a making coffee:
On a 13 oz can of coffee it says that it will make 80-90 servings of coffee..

1 serving = 6 oz of water and 1 tablespoon of coffee..

A heaping 1/2 cup of coffee grounds is 8 tablespoons
So by this calculation you would need to put
at least 3 full cups of coffee grounds to make 48 cups of coffee !

I usually just measure out the coffee grounds and the water needed , as I would a regular pot of coffee, only you would need more for a larger pot..

Good luck Anne from Pa

Thanks to CJ in Ohio and someone in Eureka, IL for the Boiled Beef
recipes. Will try. Here are pheasant recipes for Elizabeth.

Smothered Pheasant
1 pheasant, disjointed
seasoned flour
1/2 c. shortening
2 c. sliced onions
1 c. milk
Roll pheasant pieces in seasoned flour & brown in Dutch oven slowly on both sides in hot fat, turning once. Top w/ sliced onions, pour in milk, cover tightly & cook over low heat (or bake in 325 oven) until tender about 1 hr.

Country-Style Pheasant
2 pheasants, disjointed
1/2 c. seasoned flour
1/2 c. vegetable oil
2 chicken bouillon cubes
1 small onion, sliced
salt & pepper
Shake pheasant pieces in seasoned flour. Brown in oil in skillet over med. heat. Remove to paper towels & drain. Pour excess oil from pan, leaving a T. of it, & add left-over flour for gravy. After paste begins to brown, add water for desired thickness. Add
bouillon cubes to gravy. Return pheasant pieces to pan & top w/ onion slices. Cover & cook on low heat 1 hr. adding water if necessary to keep from drying out.

Pancake Pheasant
1 pheasant, cut in pieces
1/4 c. pancake mix
1/4 c. butter
1 c. mushrooms
3 T. chopped onion
1/2 c. stock
1 T. lemon juice
1/2 t. salt
1/2 t. pepper
Dredge/w cut up p ieces of pheasant in pancake mix. Brown pieces in butter until golden brown (10 min).
Remove pieces. In remaining butter in skillet, saute mushrooms &
chopped onion until golden brown. Return meat to skillet; add stock, lemon juice & seasonings. Cover & simmer 1 hr. or until tender. Remove cover last 10-15 min. to recrisp meat.

Pheasants w/ Hunter's Dressing
1/2 lb. pork sausage
2 c. day-old bread cubes
1 c. chunky-style applesauce
1/3 c. onion
1/4 c. chopped parsley
Margarine
1/4 t. sage
1/4 t. salt
Dash pepper
2 2 1/2 - 3 lb. pheasants
Salt
1/4 c. sherry

For dressing, Brown meat; drain. Combine bread cubes, applesauce, onion, parsley, 1/4 c. margarine & seasonings, mix well. Wash birds; dry. Sprinkle body & neck cavities lightly w/ salt. Fill w/ dressing; secure w/ skewers & string. Spread birds w/
margarine.

Place on foil; pour sherry over birds. Wrap securely. Bake 350, 1 1/2 hrs. Fold back foil. Continue baking, basting frequently, 1/2 hour or until brown & tender.
6 servings.
Athena in DE

Hi Nancy, furbabies and all,
I have a question that I'm sure all you great cooks out there can help me with. I am currently unable to get out to the store (car problems) I want to make a pie that calls for cool whip to be mixed into some other ingredients not just placed on top. I would like to know what I can use as a substitute for the cool whip that is easy to make with things that I
already have on hand.
Thank you in advance.
Mary in CT

Nancy, just wanted to let you know my view on the new way to print recipes. I'm not in favor of it. It is so much simpler to just highlight the recipe as I'm reading the newsletter, hit file, then select and print. When I'm through reading the newsletter, I've also already printed out the recipes I want without having to go back and forth to another site. Just my opinion.

Could someone please tell me what 'pepperochini's' are? I've seen this listed in several different recipes recently and don't have a clue as to what it/they are.

Also, I think I ask once before and never did get an answer, if someone has a recipe for 'Flounder Almandine. I used to get this in the hospital cafeteria where I worked. The almonds were in the fish batter and then the fish was fried. Recipes I have seen only spinkle a few almond slivers over the fish after it is cooked.

Still a bit cool in the mornings (low yesterday morning was 29º) but nice sweater weather later in the day. Spring is definately on the way! Many flowers beginning to bloom in Southern Alabama. When the pecan trees start showing green (not yet but probably within the next couple of weeks), we'll know that the cold weather is finally, really over! Everyone have a great day.
Oma in LA (Lower Alabama)

Hi Nancy, this is for Dixiegrits asking about making coffee in the church 45 cup urn. I found this when I went searching on Google, hope this helps. I don't know how strong as I never made that much.
Brenda/Alabama

1 serving 1 tablespoon coffee
10 servings 1/2 cup
30 servings 1-1/2 cup
45 servings 2 -1/4 cup

Jalapeno Poppers
6 Large Jalapenos
6 Slices Monterey Jack or Mozzarella cheese (1/2" thick)
flour for dredging
1/4 Cup vegetable oil
2 Large or 3 small eggs, separated

Place peppers in a bowl and add scalding water to cover. Let stand 30 minutes to 1 hour until softened. Leave stems on and slit down one side removing and discarding all the seeds. Place one slice of cheese inside each pepper, and dust with flour. Heat the oil. Beat the egg yolks until thick and lemon colored. Beat the whites until they stand in peaks. Fold the yolks into the whites and dip each pepper in the egg mixture until well coated. Fry at once in hot oil turning once and spooning oil over the uncooked places. Cook until golden brown.
Lisa

Bologna Hash Brown Casserole
8 Ounce Piece of bologna, cut into 1/2 inch slices and quartered
1 Pound Hash browns, thawed
1/4 Cup Melted butter or margarine
1 Cup Shredded cheddar cheese
1 Cup Sour cream
1/2 Cup Cream of chicken soup
Salt and pepper

TOPPING
3/4 Cup Crushed Corn Flakes or
Graham cracker Crumbs
1/8 Cup Melted butter or margarine

Mix together all ingredients except topping. Put into an greased 8 x 8 inch pan. Top with combination of: 3/4 cup crushed Corn Flakes or cracker crumbs 1/8 cup melted butter or margarine.
Can be mixed ahead and baked later. Bake 50 minutes at (350F).

MLY, this is the recipe for Cotton Candy Cake. I had saved that recipe also:
Linda AL

Cotton Candy Cake
1 box angel food cake mix
1 box (3.4 ounces) flavored gelatin, any flavor
Whipped cream

Following the package directions, make the cake, adding the box of gelatin. Stir well. Bake as directed on package. Cool completely.

Serve with the whipped cream.

Try different flavors of gelatin. Raspberry, lemon, lime, blueberry and strawberry/banana are a few favorites. Let your child pick! If you want to get really wild -- and colorful! -- add a few drops of food coloring to the whipped topping too!
(I prefer the add only water cake mix for convenience)
Linda from SE Iowa (currently buried under 15" of snow)

Nancy,
The new recipe print system is awesome -- keep it coming. Also in the Feb. 28th newsletter Lisa , Union Bridge,Md had a recipe for Reuben Casserole I was wondering what type of mustard she uses, dry or prepared?
Marilyn, Minnesota

For Mary L who wanted catfish recipes.
Here's a link to many recipes from the people who know their catfish.
http://catfishinstitute.com/?q=recipes.html
gramaj

This is for Dixiegrits.... March 1 newsletter
I would use 2 1/4 cups of grounds for 45 cups of coffee.

For 10 cups of coffee use 1/2 cup grounds
For 40 cups use 2 cups grounds
For 5 cups use 1/4 cup grounds

This is the way I have measured for good coffee for years and it works for me.
Good luck.
Nell in VA

To Dixiegrits - You would use 45 tsp. of coffee which would also equal 15 Tbsp.
Susan-NC

Hello everyone, I would like to make a request: there was a poem posted on this newsletter about the loss of a pet ,about a year or so ago. I think it was you Nancy that posted it., my Sister-in-law has just lost her dog she has had for 10 to 15 years, she is having a hard time with it. I told her about the poem, I think it would help her. It was something about a bridge and rainbow and the pet being happy and playing on the other side. If anyone remembers I would like to have a copy to give her. Thanks for all the good recipes. You are one in a million Nancy, to do this newsletter for all of us: thank you so very much.
Jean in Ga.

The recipes with Weight Watcher Points and more recipes not posted to this page have been posted
March Alphabetical Index of Recipes

Overflow of recipes. (Not room to post all in newsletter)
Angel Lemon Bars
Chris’s Beans
Cold Spaghetti Salad
Corn on the Cob March
Cucumber and Onion Salad
Cucumber Jello Salad
Easy Barbecue Chicken
Grilled Herbed Corn on the Cob
Ground Beef Spaghetti Casserole
Macaroni and Cheese Salad
Marinated Carrot Salad
Old Fashioned Potato Salad
Orange Avocado Salad
Pineapple Bread Pudding
Rice Pudding
Sweet and Sour Chinese Salad
Three Bean Salad
Tomato and Green Bean Salad