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.

I was thinking about the Orange Ice Cream Pie I put on this site yesterday. I was thinking why couldn't you use creme de mint, maple syrup, cherry pie filling or something else between the layers of ice cream. What are your ideas?

Easy Scalloped Potatoes
1 bag frozen Ore-Ida hashed browns, thawed slightly
pinch salt
dash of Watkins Pepper
1 tsp Onion flakes
1 can Cheddar Cheese soup
1 stick butter
1/3 lb. Velveeta cheese
1-1/2 soup cans milk

Mix potatoes, salt pepper, onion flakes in 9 x 13 pan. Heat together remaining ingredients and pour over potatoes. Blend. Bake 45 minutes at 350º.

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order Toll Free: 888-965-7070

Combine Watkins Chicken and Beef Soup Bases to make a delicious gravy for pork or game dishes.
#21176 Chicken
#21175 Beef

Click here: olive garden zuppa toscana recipe | restaurant recipes

Thank you, Nancy, for brightening the days of so many of us.
Madeline in Poughkeepsie

For Lisa in Union Bridge, MD.
My Father recalled a sweet rice his Grandmother used to make.
It was called glorified rice.
I tried my best to work from his "memory" of ingredients.
I mixed cooked, cooled rice with Cool Whip, crushed pineapple and a little confectioners' sugar. He was pleased. :-)
Grandma Teeters in Tifton

Thanks to Janet2 in PA. for the lemon meringue recipe in the March 12th newsletter. It is really good and the chocolate pudding with the cherry Jell-O is even better. How nice to have such a large serving for only two WW points. It is especially good for those of us who are lactose intolerant.
Verna in Michigan

Bill in ENC - the Lemon Meringue recipe that I posted a few days ago is a Weight Watchers dessert recipe. You can put it into a crust if you wish, but the beauty of the recipe is the low points - adding the points of a pie crust would up the points considerably for a weight watcher. It probably would be very good in a graham cracker crust though. When I make it I pour the mixture into a square pan and cut in into squares when it has chilled. I serve it with a dollop of Cool Whip Free.

Jeanne in G.B. Wi - Hope you like the WW Baked Rice recipe.
Janet2inPA

Hi Nancy, Thank you for the wonderful job you do with this newsletter.  Boots, in VA. 3/14 asked how to keep her tomatoes after slicing for the next day.  This is a tried and true method I have used for years and works just perfectly.  After slicing the tomato slices you need, simply take a small saucer and place the tomato cut side down on the saucer.    Tomorrow you will not know that the tomato was not freshly sliced.  I leave mine on the counter top as I do not refrigerate my tomatoes.

Hope you will try this.  It has always worked beautifully for me.

Thanks to everyone that contributes and post to this newsletter.  It is Great.
Susan, AL

For Myron who requested recipes for hominy. When using hominy, I think it is too firm straight out of the can, so for recipes that don't require a lot of cooking, I dump the hominy into a pan and simmer it for 15 to 20 minutes before draining and adding it. Tastes much better. I make a soup with hominy that my hubby just loves.

Hominy Collard Soup
2 smoked ham hocks
1 can (14 oz.) hominy, drained
1 or 2 cans (14 oz.) seasoned collard greens, preferably Allen's

Cover hocks with about 2 qts. water; bring to boil, reduce heat, and simmer covered for 30 minutes. Remove any scum, then add hominy. Simmer covered for 1 hour or until meat starts to falls off bones. Remove hocks from pan and de-bone. Stir in greens with juice and meat. Simmer 10 minutes until hot. Adjust seasoning if needed with pepper, salt ,and a bit of hot pepper flakes or Tabasco. If using Allen's brand greens, should not need any other seasoning.

This is a very versatile recipe. You can substitute other canned greens for the collards (but not spinach) and beans for the hominy. At different times, I have used canned black-eyed peas, plain white beans, and canned turnip greens with equal success. Just drain beans well before adding.
Marlene in WA

I use the turnover maker to empanadas all the time. To keep it simple, I usually use 2 cans of 10 count buttermilk biscuits. Just roll them out slightly to make a circle that will fit your press. But puff pastry makes for a more impressive crust if serving for a function. The fillings is when the fun starts. I usually make 3 or 4 fillings each time. Here are some of our faves:

Chinese Chicken
cooked cubed chicken
water chestnuts
any left over veggies in the fridge
House of Tsang Stir Fry sauce
Mix well and place 1 -2 tablespoons of filling on dough and press til sealed. Brush top with butter and sprinkle with sesame seeds.

BarBQ
any type of beef--cooked hamburger, brisket, etc (have used leftover ribs also)
Sweet Baby Rays BBQ sauce
finely diced onions
Cheddar or American cheese
Mix well and place 1 -2 tablespoons of filling on dough and press til sealed. Brush top with butter and sprinkle with dried onions.

Pizza
cooked hamburger, pepperoni, sausage, etc
finely diced onions, bell peppers, and/or mushrooms
store bought pizza sauce
mozzarella cheese
Mix well and place 1 -2 tablespoons of filling on dough and press til sealed. Brush top with butter and sprinkle with parmesan cheese and parsley

Cheeseburger
cooked hamburger, crumbled bacon if desired
ketchup
mustard
finely diced onion
American or cheddar cheese
Mix well and place 1 -2 tablespoons of filling on dough and press til sealed. Brush top with butter and sprinkle with crumbled bacon.

Ham And Cheese
cubed ham
cubed American cheese
a squirt of honey mustard or dijon
Mix well and place 1 -2 tablespoons of filling on dough and press til sealed. Brush top with butter and sprinkle with poppy seeds.

Chicken Cordon Bleu
cooked cubed chicken
cubed ham
Swiss cheese
light squirt of dijon
Mix well and place 1 -2 tablespoons of filling on dough and press til sealed. Brush top with butter and sprinkle with Swiss cheese.

Cheesesteak
Shredded deli roast beef or SteakUm's
cooked onions and green peppers
shredded provolone or Cheez Whiz
Mix well and place 1 -2 tablespoons of filling on dough and press til sealed. Brush top with butter and sprinkle with onions.

Mexican
Cooked chicken or hamburger
shredded Mexican cheese blend
frozen corn
kidney or pinto beans
salsa
Mix well and place 1 -2 tablespoons of filling on dough and press til sealed. Brush top with butter and sprinkle with cheese.

I always like to sprinkle something on the top so it is easy to tell the different flavors apart when they come out of the oven. Serve each flavor with it's matching sauce if desired for dipping. This is a fun dinner for the family when served with a salad.
Hope some of you will try these and let me know what you think of them. We really enjoy them.
Make it a great day,
Lisa (East Texas)

Hi Nancy,
I just really wanted to respond to the ladies who were asking about the clay baker and the Shark steam mop.

I love my clay baker. I just fill the kitchen sink with water and leave it there till I am ready to use it. An hour, two or six if I am delayed. It does meats so well. Especially roast chicken. I make my roast chicken just as usual but when it's done it is so moist and the top is so brown. The gravy is so yummy. Just try it's it not difficult at all.

The Shark steam mop however is another matter. I am so sorry for my $99.00. Does not clean well at all and I have porcelain tile on my floor. It's doesn't get the grout clean and leaves the tile streaky. For that I could wear wet socks.

Carole with an "E" in Calgary

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.

For Chrissy in Ga: I usually boil my ribs for about 20 minutes, tear off the back skin, place in a broiler pan, brush with a little BBQ sauce (usually Masterpiece Classic or currently Bulleye's, and occasionally, homemade sauce: cider vinegar, ketchup or tomato sauce and a little liquid smoke) and then broil on both sides for a few minutes until liquids adhere a little; I have ordered Watkins BBQ sauce but haven't used it yet. Happy hunting!
Hudson Valley Kathleen

To Amy B. 3/10 wanting ground beef recipes
I"ve been making this dish for years. Susan-NC

One-Pot Macaroni and Beef
1 ½ lb. ground beef
1 med. onion, chopped
1 green pepper, chopped, opt.
2 c. elbow macaroni
2 - 8oz cans tomato sauce
1 tsp. chili powder
1 tsp. sugar
1 tsp. salt
1/4 tsp. pepper
1 tbsp. Worcestershire sauce

Brown beef with onion and green pepper. Drain. Add remaining ingredients and 1 ½ cups water, mix well.
Simmer covered for 25 minutes or until macaroni is tender, adding more water gradually if necessary. Keep stirred. Enjoy.

Add some slaw and crunchy bread for good meal.

To: Shirley in Virginia
I wanted to share my easy and delicious Yeast Roll recipe with you. I"ve been using this recipe for years and the family loves them.
Susan-NC

Yeast Rolls
2 cups warm water
1 pkg. yeast
Dissolve the yeast in the warm water then add:
1/4 cup sugar
Mix together and set aside.
In a large bowl add:
4 cups self-rising flour
2/3 cup shortening
Cut shortening into flour.
Then stir into flour:
1 egg, beaten
yeast/sugar mixture

When mixed completely, put batter in a large bowl with a tight fitting lid. Let sit several hours or overnight in the refrigerator. It will rise!
To make rolls: Preheat oven to 450.
Add a small amount of butter to your muffin tins and melt while the oven is heating.
When butter is melted, spoon a large Tablespoon of batter into each muffin tin.
Bake for 15 minutes or until golden brown.
Yield: 18 -24 rolls depending on size

This batter will keep well in refrigerator for several days if you want to bake a few hot rolls for several days.

For years I was told to use cider vinegar when pickling eggs. Why can't I use white vinegar? When do you use cider vinegar and when do you use white vinegar?
Thanks, Marie in VA

For Mardi in MO:

Cinnamon Spiced Coffee
2/3 cup ground coffee
1 tsp ground cinnamon
1/4 cup sugar
6 cups cold water

Place coffee in filter in brew basket of coffee maker. Sprinkle with cinnamon. Place sugar in empty pot of coffee maker. Add water to coffee maker. Brew. When brewing is complete, stir until well mixed. Serve with milk and additional sugar, if desired.
For a really delicious treat, use brown sugar in place of granulated sugar. May also use Splenda.
Seven servings.

For Sandy in NE:

Hot Chicken Salad
8 chicken breasts, split, boned, skinless
French dressing
1 cup chopped celery
1 cup mayonnaise
1 1 lb jar Cheez Whiz
1 small can French fried onion rings
1 8 oz can almonds or pecans (optional)

Day before boil chicken breasts, cool. Remove meat from bones and cut into bite-sized pieces. Toss chicken in French dressing and marinate overnight. Next day add celery and mayonnaise, be generous, to make a chicken salad. Add nuts, if desired. Spread salad evenly in a 9 x 13" baking dish and spread evenly with Cheez Whiz. Bake at 350 degrees 30 minutes or a little longer if not starting from room temperature. Sprinkle with onion rings and return to oven for 5 minutes.

Mahogany Sour Cream Cake
3 sq (1 oz each) unsweetened chocolate
1/2 cup water
1 cup sour cream
1-3/4 cups cake flour
1-1/2 tsp baking powder
1 tsp salt
1 tsp baking soda
1 cup sugar
2/3 cup firmly packed light brown sugar
3 eggs
2 tsp vanilla

Heat chocolate and water in saucepan over very low heat, stirring constantly, until mixture is smooth. Cool thoroughly; stir in sour cream. Mix together dry ingredients. Cream butter. Gradually beat in sugars. Beat until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add flour mixture alternately with sour cream, mix well. Add vanilla. Pour batter into two greased and floured layer pans. Bake at 350 degrees 35-40 minutes, or until tested done. Cool cakes in pans 10 minutes. Remove from pans; finish cooling on wire racks. Frost as desired.
grannym IL

To Lori in Orlando regarding Mimi's Cafe Corn Chowder Soup, this is a clone. Enjoy!

Mimi's Cafe Corn Chowder Soup (Copycat/Clone)
4 tbsp butter
3 cups corn
6 tbsp onion, diced
2 tbsp sugar
3/4 cup diced celery
2 tsp salt
2 1/2 cups hot water
pinch of white pepper
1 qt. 1/2 & 1/2
2 cups potato, peeled and cubed
3 tbsp flour

On med. heat, melt butter and simmer onion and celery for 5 minutes until soft but not brown. Add water, potatoes, corn and seasonings. Cover and simmer for 30 minutes or until potatoes are barely tender. Whisk the flour into 1 cup of the half and half and stir into the soup. Add the remaining 3 cups of half and half. Simmer for about 15 minutes until the soup has thickened to a creamy consistency. Adjust the seasoning with additional salt and pepper if needed. Correct the consistency if needed. To make the soup thinner add a little milk. To make the soup thicker simmer another 5-10 minutes.
Makes 2-1/2 qts.
Linda, Ft. Collins, CO

Applause to Nancy for all her efforts and bringing us together for such joy.....Thank you !!!!!

In response to the "Lemon Meringue" recipe on the site
When I made this recipe i did NOT use the cook and serve type pudding indicated. I just added sugar free instant vanilla pudding and sugar free lemon Jell-O to 2 cups of boiling water and whisked. Then poured mix into my 4 serving dishes. Texture was excellent and less of a hassle. I would say you can probably use either type. Also, I like it with a dollop of light whipped cream (in the aerosol can) as opposed to Cool Whip.
Judy/Buffalo

Hi Nancy and furbabbies! I sure hope you enjoy your time with the family, you so deserve it. Hope the kitties are doing ok, my little Cookie Girl and the New puppy Tiffany are sure keeping me busy these days. They are into everything, or should I say the puppy is into everything! But what a joy she is.

Betty T, you and your family are in my prayers. I am so sorry to hear of your troubles, seems sometimes they just come rolling in non stop and we have too much to bear, but our prayers will hopefully lighten the load for you.

Fran in Upstate New York, for your sink, use the Barkeepers Friend. It is a powdered cleanser like comet only it is non abrasive and it works wonders. I also use it on my good stainless steel pans and on my glass top stove. It will shine your sink like new!
Good luck Billie in Fl

Nancy, I am having senior moments, and I can't remember who wanted the Peanut Butter Cake. This one is delicious. I am going through recipes today and came across it. Barefoot Contessa's recipe.

Peanut Butter Cake
1 c. all-purpose flour
1 c. plus 2 tblsp. sugar
3 1/2 tsp. baking powder
1 tsp.salt
2 c. graham cracker crumbs
Peanut butter (at least 1/2 c.; if using more, decrease shortening by an equal amount)
3/4 c. shortening
1 c. plus 2 tblsp. milk
1 tsp. vanilla extract
3 eggs

Frosting:
2 c. confectioners' sugar
2 tblsp.cocoa
8 tblsp. (1 stick) butter
1/3 c. heavy cream
1/2 c. peanuts, salted
2 tsp. vanilla extract

Preheat oven to 375 degrees F if baking with a metal dish: 325 degrees F if using a glass dish. Sift flour, sugar, baking powder, and salt together. Add graham crackers crumbs, peanut butter, shortening, milk, and vanilla. Beat mixture with electric mixer on low until moistened, and then beat on med. for 2 minutes.

Add eggs and beat for 1 min. Bake in greased 9-in. by 13 in. pan for 30 to 35 minutes. Do not remove from pan to cool. For frosting: mix all the ingredients together. Pour into a saucepan and bring mixture ot a boil. Boil for 1 min. Cool slightly. With a wooden spoon handle, poke a few holes in the cake, and then pour the warm frosting over it.
Enjoy, mj-Indy

Hi Nancy,
I hope you are enjoying this wonderful time of the year. Thank you for giving us a place, to enjoy receiving different recipes, and sharing.

Here are a couple corn chowder recipes for Lorie in Orlando.
I got this Cheddar Corn Chowder from the Barefoot Contessa on Food
Network. It was delicious.

Cheddar Corn Chowder 10-12 servings
8 oz. bacon, chopped 1/4 c. olive oil
6 c. chopped yellow onions (4 lg. onions)
4 tblsp. (1/2 stick) unsalted butter 1/2 c. flour
2 tsp. kosher salt 1 tsp. freshly ground black pepper
1/2 tsp. ground turmeric 12 c. chicken stock
6 c. medium-diced white boiling pottoes, unpeeled (2 pounds)
10 c. corn kernels, fresh (10 ears) or frozen (3 pounds)
2 c. half and half
8 oz. sharp white cheddar cheese, grated

In a large stockpot ove med.-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to med., add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent. Stir in the flour, salt, pepper, and turmeric and cook for three minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 min., until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (if using frozen corn you can skip this step.) Add the corn to the soup, then add the half and half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season to taste, with salt and pepper. Serve hot and garnish with bacon.

This one I have not tried but it sounds good. lol

Chef Jack's Corn Chowder
8-10 servings
1 c. butter
1 sm. onion, diced
1 sm. carrot, finely diced
1 sm. celery stalk, diced
1 clove garlic, minced
1/2 c all-purpose flour
3 c. white corn kernels, fresh or frozen
3 c. chicken stock
2 c. half and half
pinch of freshly grated nutmeg
kosher salt and freshly ground pepper

Melt 1 stick of butter in a lg. saucepan over med. heat. Add the onion, carrot, celery, and garlic, and saute for 2 min. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temp.

Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. The mixture should become very thick. In a small saucepan, gently heat the half and half, stir it into the thick
corn mixture. Add the nutmeg and salt and pepper, to taste. Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts.

Thank you Bobbie/IL, for the strawberry pie recipe. I will make it today.
Happy Easter, mj-Indy

In regards to the Shark Steam Mop, in my opinion, the best and easiest mop for kitchens and most sanitary is the Swiffer WetJet. Retailing for less than $20, you change the pad as needed and the liquid that you use has a germ and bacteria fighter in it. I was so impressed that I purchased one to use at our Public Library for the washrooms! It does a fabulous job and is light weight and easy to use.
Nanette, Illinois

For Marge in Ohio: Yes, I have made the blender cheesecake using Splenda granular and it works beautifully. I also use the lower fat cottage cheese and cream cheese. I used regular sour cream, as I don't care for the flavor of the lower fat one. I would definitely not use the "fat free" one. I use my food processor instead of the blender, as my blender isn't big enough. I pour it into a deep dish glass pie pan and bake. It is good even without a crust. Then I put sugar free canned cherry pie filling on top when it cools. I like the Lucky Leaf brand sold at HyVee. Wilderness makes a sugar free cherry pie fill, also, which is good, but we prefer the Lucky Leaf. When serving put a dollop of sugar free Cool Whip on top and enjoy.
Sandy in Iowa

Will Jo Ann Dale, Texarkana, Texas please send the whole recipe for the baked Apricot Chicken. I would like to try. Thanks.
Doris in De.

Happy Easter Nancy and Friends. Sue, Pontville, Tas, Australia asked what Old Bay was. It is a seasoning used mostly for seafood but can be used for everything (Poultry, Salads and Meats). It is made by McCormick & Co., Hunt Valley, Maryland, 21031-1100. The ingredients on the can are as follows. Celery Salt, Red & Black Pepper, Bay Leaves, Cloves, Allspice, Ginger, Mace. Cardamon and Paprika. You could probably go on the internet and find it. Old Bay is the Brand name. Hope this is what you are looking for.
Pat, DE

Sue, Pontville, Tas, Australia wanted to know what Old Bay seasoning is. Here are two clone recipes and a website for other mixes too. Betty in ME

Old Bay Seasoning clone
1 tablespoon ground bay leaves
2-1/2 teaspoons celery salt
1-1/2 teaspoons dry mustard
1-1/2 teaspoons black pepper
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes -- ground
1/4 teaspoon mace
1/4 teaspoon cardamom

Combine well and store in an airtight container.
Makes 1/4 cup

Old Bay clone #2
1 Tbsp. ground bay leaves
2-1/2 tsp. celery salt
1-1/2 tsp. dry mustard
1 tsp. ground black pepper
1/2 tsp. ground white pepper
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. ground allspice
1/2 tsp. ground ginger
1 tsp. paprika
1/4 tsp. crushed red pepper flakes
1/4 tsp. ground mace
1/4 tsp. ground cardamom
Combine all ingredients and mix thoroughly. Store in an airtight container and store in a cool place. Use with seafood or chicken. Makes about 1/4 cup

http://www.recipe-recipes.net/seasoning/seasoning-mixes.htm more mixes here.

For Kathleen in Central IL:
Thanks for sending the Green Bean Chili recipe! I am anxious to try anything that will combine my daughter's favorite food (chili) with something my son refuses to eat (anything healthy). My husband and I think this may do the trick! LOL! Going to try it tonight; they are forecasting wind and 2" of rain. Nothing more fun than being a chaeuffer and taxi driver in nasty weather. Anyway, I am also in Central IL--just wondered what part of central IL you are in?
Lori in IL

For Sue in Aust., who asked about Old Bay seasoning:
I had never heard of it either, until I wanted to try a recipe several years ago. It is a mixture of dry spices. In one supermarket here it was near the fish counter where they keep the cocktail sauce, etc. In our Wal-mart it is in the baking aisle with the other spices and blends. Right now, I am reorganizing my kitchen and the spices are buried, so I can' tell you what spices are in it. But if you have trouble finding it there, perhaps myself or one of the other members can arrange to send you some. Good luck!
Lori in IL

Hi Nancy and All,
I remember a dessert, it was (I think) called something Island. It was a mound of white sitting in and covered with a yellow sauce. Any ideas?

Also, my tried and true (and Yummy) Shrimp Alfredo recipe.

Eve's Shrimp Alfredo
Easy, quick, delicious, with few ingredients. My kind of recipe.

4 Tbsp butter
3 Tbsp flour
2 C whipping cream
1-1/2 cups Asiago Cheese, grated
Garlic to taste (I omitted because the Asiago is so flavorful and did not miss it.)

Angel Hair Pasta cooked with a little olive oil and salt.
crisp-cooked broccoli
1/2 to 1 lb. pound large cooked shrimp, peeled and deveined

Cook angel hair by package directions to al dente stage, do not overcook because they will go in the oven also. Grate Asiago cheese and grate a little extra to sprinkle over when serving, if desired.

In skillet, melt 4 Tbsp butter. Whisk in 3 Tbsp flour until smooth and bubbly. Cook and stir 1 min. Whisk in cream and continue whisking until mixture comes to a boil. Boil 1 min, whisking until bubbly. Turn off heat. Add Asiago, whisking until melted. It will be nice and thick.

In oven-safe individual pasta bowls, place pasta, decorate top with broccoli and shrimp, and cover all with the nice thick Alfredo sauce. Bake 350 for about 15 min, or until top is golden brown.

Serve with crusty bread and good wine and sliced tomatoes. At table, offer a pepper grinder. I did not add any salt as cheese has quite a lot of salt.

This recipe came from a book called "Top Secret Restaurant Recipes" by Todd Wilbur but I tweaked it considerably. I left out Parmesan, and scallops among other things, used whipping cream instead of half and half, and added the broccoli.

Yum! Back on the diet today!

Nancy, I love your newsletter. For years I was in a rut. I cooked the same 20 things over and over, didn't need a recipe for one of them. One night I served my same old, same old meatloaf and we both thought, we are really tired of this meatloaf. So I decided to only cook new things for a while. I found you and joined your group and today I went on your meatloaf page and I now have 38 yummy meatloaf recipes to try. Love it. We are in our late sixties and early seventies and our evenings are quiet, they center around cooking together (now), enjoying dinner together, and watching TV. We have been married 50 years and this has breathed new air into our lives. We are enjoying our new cooking attitude so much and it is mostly because of the wonderful work you do. So, thank you.
Contented Eve in WI

This is for Jude, who in the 3/10/08 newsletter was searching for a Chocolate raisin cake. I hope this helps her. There are some recipes on the internet that use the chocolate covered raisins. I was not sure if that was the type of raisin cake she wanted, so held off on sending this recipe. If the raisin filling is too much raisins for her taste, she could leave that out and just ice the cake with her favorite frosting.
Robbie IN

Chocolate Raisin Cake
3/4 c. raisins
3/4 c. butter
1 1/2 c. sugar
3 eggs
3 tbsp. cocoa
2 1/4 c. flour, sifted
1 1/8 tsp. soda

Cook raisins in 1 1/4 cups water for 5 minutes. Cool. Cream butter and sugar. Add eggs and cocoa. Mix together flour and soda. Add alternately with cooked raisins. Bake in layer cake pans for 35 minutes, 350 degree oven.

FILLING:
1/2 c. raisins
1 c. water
Sugar to sweeten to taste
Cornstarch or flour to thicken, 1-2 tbsp.

Cook until thick.

Put raisin filling between layers. Frosting of your choice.

Bill in ENC - the Lemon Meringue recipe that I posted a few days ago is a Weight Watchers dessert recipe. You can put it into a crust if you wish, but the beauty of the recipe is the low points - adding the points of a pie crust would up the points considerably for a weight watcher. It probably would be very good in a graham cracker crust though. When I make it I pour the mixture into a square pan and cut in into squares when it has chilled. I serve it with a dollop of Cool Whip Free.
Jeanne in G.B. Wi - Hope you like the WW Baked Rice recipe.

Thought I'd share some Beef recipes with all of you. I always seem to be taking ... I have learned so much from this group.
Enjoy, Jean

Donairs and Sauce
These had their origins in the Middle East, or so I have been told, and of course, has been North Americanized. They are quite commonly sold here in Eastern Canada in pizza shops, and are quite popular.
source: family friend
1/2 c bread crumbs
5 lb hamburger
2 tsp black pepper
1 tbsp paprika
1 tbsp dry mustard
1 tbsp garlic powder
1 tbsp salt
2 tsp onion salt
2 tsp cayenne pepper
2 tsp oregano
1 tbsp MSG
Mix all together. Bake in loaf pans for 1 hour at 325F. When cooked, shave or slice in paper thin pieces.
Notes - I mix all the spices together before adding to the meat. Form into a roll and bake on a "broiler pan" to allow the fat to drip through. Here, in the donair shops, they bake large chubs of donair meat on an upright rotisserie type machine, with a drip pan beneath. If it is too spicy, cut back on the spices. Also, I don't use the MSG.

Sauce -
1 tin cold evaporated milk
1 tsp garlic powder
2/3 c sugar
1/2 tsp salt
1/3 c vinegar
Mix the first 4 ingredients together til blended. Add the vinegar. Stir til blended and smooth. It will thicken.
Note: These are usually served as such - soften a tortilla shell in a bit of oil. Spread with hot meat and top with chopped tomatoes, shredded lettuce, and chopped onions. Cover with shredded mozzarella. Serve with sauce on top (my preference) or on the side. Be careful - these are addictive !! Excellent dish !! Play with the spices til you get the right mix for you.

Hamburger Stuffers
1 lb ground beef
2 tbsp green relish
2 tbsp mustard
2 tbsp catsup
2 tbsp velveeta
Cook beef and add remaining ingredients. Mix well.
Place in hamburger rolls. Wrap in foil and bake in 250F oven for 10 mins.
source: magazine from about 30 years ago

Cheeseburger Pie
1 c tomato sauce
4 oz diced onion
1/2 c diced med green pepper
1 pkg instant beef broth
1 tsp artificial sweetener
1/2 tsp chili powder
1/4 tsp garlic powder
8 oz hamburger, cooked and crumbled
4 oz grated cheddar, divided (3 oz + 1 oz)
2 c cooked rice
In medium saucepan, combine first 7 ingredients. Simmer 8-10 mins or til tender. Add beef, 3 oz cheese and rice. Stir til cheese melts. Pour into greased 8" square pan and sprinkle with remaining cheese. Bake at 375f for 1/2 hour. Yld 4 servings

Chop Suey
1-2 lbs hamburger
1 c chopped onion
1 green pepper (optional)
chopped celery to taste (optional)
1 can tomato soup
1 can vegetable soup
1 tbsp white sugar
1 tbsp vinegar
1 c raw or 2 c cooked spaghetti
Brown the first four ingredients together in a pan. Add remaining and stir. Place in ovenproof pan and bake 30 mins at 350F.
Notes: I usually omit the oven part; when I get to that part I lower the heat and simmer covered til thickened. I break up the spaghetti into smaller pieces, and add a can of vegetables of some sort. Recipe doubles quite nicely.
source: family friend

Barbequed Beef Loaves
Sauce
3 c ketchup
2 c cider vinegar
1 c + 2 tbsp brown sugar
4 tbsp beef flavoured bouillion granules
Combine all in a pan and cook over medium heat, stirring constantly til granules are dissolved. Set aside to cool.
Note: I doubled the sauce.

Meatloaf:
4 1/2 lb ground beef
3 c bread crumbs
1/4 c + 2 tbsp onion, finely chopped
1 1/2 tsp salt
1/4 tsp pepper
1 c evaporated milk
Combine all together and mix til thoroughly blended. Shape into 6 loaves. Brush with sauce before baking for about 1 hour at 350F. Serve with additional sauce.
Note: I make individual loaves of 1/2 c (formed with measuring cup) and cook on a cookie sheet. I brush the loaves generously with the sauce. I then freeze the leftovers in individual servings with extra sauce. They freeze well, and are great with mashed potatoes.
source: 30 Day Gourmet

Poor Man's Steak
4 med potatoes, sliced
2 onions, sliced/chopped
1 can mushroom soup
salt and pepper
1 lb ground beef
frozen corn (opt)
Alternate layers of potatoes and onions in casserole dish. Pour soup over all. Season. Top with uncooked beef. Cover with foil. Bake at 350F for 1 hour and 30 mins.
Note: Cook beef first to shorten cooking time.
source: OES Casseroles Cookbook

Comment
Some of the copyrighted Weight Watcher recipe were not posted in this message. If I found the recipe on another site other than Weight Watchers the recipe was posted.

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Nancy Rogers