Easy recipes using everyday ingredients.

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In Monday March 5th newsletter b. was wanting a Coconut Cream Pie recipe. Never had a failure with this one.

Coconut Cream Pie
2 egg yolks
2 cup milk
3/4 cup sugar
1/3 cup flour
2 Tbsp. butter
3/4 cup coconut ( packed )
1 tsp. vanilla

Put egg yolks in small bowl and beat slightly. Set aside.
Combine milk, sugar and flour in saucepan. Bring to boil and boil 3 minutes. Stir constantly to keep from scorching.
Spoon 3 or 4 Tbsp mixture into egg yolks stirring all the time. Then stir into cooked mixture. If you don't do this the egg yolk will harden in the mixture. Recook for 2 minutes. Remove from heat and stir in 3/4 cup coconut, 2Tbsps. butter and 1 teaspoon vanilla. Put filling into baked pie shell.
Cover with meringue bake at 350 degrees 12 to 15 minutes or until golden brown.

Meringue
1 Tbsp cornstarch.
2 Tbsp sugar
1/2 cup water
Cook until thick and clear. Set aside to cool.
3 egg whites
6 Tbsp sugar
Beat egg whites until they are stiff and gradually add sugar one Tbsp at a time beating well after each addition. Add cooled cornstarch mixture. Beat well. Put on top of pie. Bake until golden brown.
Anne from Indiana

To CJ in NE Ark: Thanks so much for the diabetic jams and jellies. Yes,
please send the rest of your recipes. They all sound wonderful!
Dee in SIL

To Sylvia in Spokane
I have been making no-kneed bread since November. By mistake I've been using 'rapid rise' yeast (1/2 tsp) instead of 'instant yeast'. The bread comes out just fine. My husband loves it. I've been baking it in a 4-1/2 qt round, Corningware dish. I've never had a problem.
CVE

Nancy,
In the March 5 newsletter b was looking for a recipe for a coconut cream pie. I have a recipe for a coconut cream chiffon pie that is to die for! I've had it for many years (don't remember where I found it) and it is one of my family's favorites. Hope b will give it a try. It's a fussy pie to make, but well worth the effort.
Norma in PA

COCONUT CREAM CHIFFON PIE
1 can Baker’s shredded coconut
2 envelopes Knox gelatin
3/4 cup cold water
4 large or 3 extra large eggs, separated
2/3 cup sugar
1/4 tsp salt
1-1/2 tsp vanilla
1 cup scalded milk
2 cups heavy cream
1 large baked pie crust

Mix gelatin with cold water. Let stand in a cup. Scald the milk. Separate eggs then combine beaten egg yolks, sugar, salt, and vanilla. Stir into the milk off the fire, then cook about 3-4 minutes until thick or until spoon is coated. DO NOT BOIL. Add gelatin mixture and stir until smooth. Chill until syrupy. Beat egg whites until stiff. Fold into mixture and refrigerate. Beat cream until whipped and add to chilled mixture. Pour into baked pie shell and refrigerate. Spread a can of shredded coconut on a cookie sheet. Broil for 2-3 minutes directly under broiler, checking and stirring every 30 seconds. Sprinkle the pie with the coconut.

To Carol from Utah: Hope this is the Sugar Free Fudge you were looking for. Dee in SIL

October 29, 2006
This is for Gloria from Indiana in the Oct 28 Newsletter ask for SF Fudge hope this helps. Caroline in MO

SUGAR-FREE PECAN FUDGE
Serves 16

1 Pound Cream cheese- softened
2 Ounces Unsweetened chocolate-melted and cooled
1/2 cup Splenda
1 teaspoon Vanilla extract
1/2 cup Pecans- chopped

In a small mixing bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in the pecans. Pour into 8 inch square baking pan lined with foil. Cover and refrigerate overnight. Cut into 16 squares.

This recipe or one very similar to it was sent in by Betty in MD, Terese in South Dakota, Robbie Bowling Green, In, and Paula from Asheville North Carolina as well.

I found this recipe after
Christmas and have not tried it but it looks good and simple to make.

SUGAR FREE FUDGE
1 envelope gelatin
1/4 c. cold water
1 sq. unsweetened chocolate
3/4 tsp. liquid sweetener
1/2 c. evaporated milk
1/4 c. water
1/4 c. 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 greased 8 x 8 pan. Cool and cut into squares.
Terese in South Dakota

This is for Athena/DE about cleaning stuffed animals. This may sound crazy, but try putting it in with a light load of dishes in your dishwasher. Lightly squeeze out excess water when done, and put in a warm place to dry, fluffing up the outside a few times during drying period.
Judie/So.Calif.

Group Recipes is giving away a new Kitchen to a Daily Reader!" Group Recipes is the world's first Food Social Network.

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Hi Nancy,
This is for Grandma Jackie in IN, who in the #23 makeup newsletter (from August requests) asked for ideas for a baby shower that she will be giving for her daughter in mid April. Jackie, if you don't already have your ideas, I have two websites that you can visit and get all sorts of ideas. It has been 21 years since I gave my last baby shower -for my niece. I made a cake shaped like a baby buggy. I drew out a picture of a baby buggy and then cut it in several different pieces; baked 2 sheet cakes and used the outline of the baby buggy to cut out the cake pieces and I then assembled, iced and decorated it. I also made some little baby bootie cupcakes (using 2 mini loaf pans). I also make favors using baby bottles filled with candies. You can get all of the information that you need -without having to draw your patterns, etc. on www.Wilton.com. They have templates, recipes, and all sorts of ideas for making cakes, cupcakes, favors, invitations. After you log onto their website, choose Recipes & Projects; on their search engine you can type in Baby Shower. You will be enchanted with all that you see. Then for the other website, you can search BabyShowers.info and they have all sorts of information for shower themes, games, recipes and more. You can even make a puzzle for free (using information about the baby-to-be). On both websites, you can use the ideas to make anything and everything that you want/need for the shower or you can order things such as cake pans (I would use the free templates), favors (you can make your own with their ideas), invitations (you can also make your own). And you should find some good recipes for the food for the shower.

I have to tell you Jackie that I was so fascinated looking at everything on both websites -time flew by. I have a national certification exam on Saturday that I should be studying for -but this was a nice, fun break!! Let us know how the shower turns out and what you decided to do/make. Good luck and have fun, Grandma Jackie! Atlanta Pat

Dear Nancy:
C.J. in NE Arkansas said that she had some more "sugarless" recipes for jams/jellies. I'm not THRILLED about Peach, but I'll take what she has and try them.

Thanks again so much!!!!!!!!
Karen T.

Thank you so much for the Sweet Potato Patty Recipe, Lauré in North Hollywood; however, I was looking for a Irish Potato Patty Recipe.
Debbie in SC

Southern Potato Patties for Debbie (3/04):
Fried Potato Patties
(8 servings)
2 lbs. potatoes, peeled
6 strips bacon
1/4 c. butter
2 eggs, lightly beaten w/fork
1 t. salt
1/4 t. paprika
1/4 t. pepper
2 T. chopped chives
1 c. grated cheddar cheese
1 egg
1 T. milk
about 1 14 c. cracker crumbs
oil for frying

Boil potatoes in salted water until tender, 30 min. Fry bacon until crisp, dry on paper towels. Crumble bacon. When potatoes done, drain water. Mash w/ butter, 2 eggs, salt, paprika, pepper & chives. Mix in cheese & bacon. Form into 8 patties. Lightly beat remaining egg w/ 1 T. milk. Dip each patty in egg mixture, then in cracker crumbs so coated on all sides. Heat 1-2 T oil in large skillet. Add potato patties. Cook over med. heat until brown on
bottom, then turn & cook other side. About 7 min. per side.
( Source: Southern Cooking, Marjie Lambert, Chartwell Books, 1994)
Athena in DE

Thanks go out to Jo in Wi and Jen from Binghamton for the help with donut recipes. It's always so nice to receive help quickly from experienced cooks. Betty in ME

Good morning Nancy!
I have a request for a recipe from the Charleston Recipe cookbook for French Dressing. It is different from most French Dressings that I have bought or made. I ended up giving away a lot of my recipe books (silly me!) several years due to space restraints. I wrote the recipe down, but have since lost it.

Thanks Nancy for all of your hard work -and making it possible for us to receive and respond to requests for such wonderful recipes. Speaking of wonderful -you are just that!!!!!!
Atlanta Pat

Nancy,
I need some real good TNT recipes for chili. My husband is in a chili bake off at work this month and we need some real good chili recipes. Thank you ever so much for your help. Sue from N.C.

This is for Gracie in the March 2nd newsletter for a

Chicken Cacciatore recipe.
1 lb. chicken cutlets, cut in bite size pieces
1-2 med. red or green peppers, cut in squares
1 T EACH olive oil & butter
1-2 cloves garlic, minced
8 oz. fresh mushrooms OR 2 four oz. cans sliced mushrooms, drained
1-15 oz. can tomato sauce
1 tsp. salt, dried basil, dried oregano & baking soda
1/2 cup chopped onions
1/4 tsp. black pepper
1/4 cup water mixed with 1 tsp. cornstarch
8 oz. dry pasta

Brown chicken in oil/butter. Add mushrooms, onion, red/green peppers, garlic, tomato sauce, and spices. Cover, simmer 45 min. to 1 hour til chicken is tender. Add cornstarch/water mixture. Cook, stirring til mixture bubbles & thickens. Cook pasta according to directions. Serve chicken mixture over pasta. Enjoy!
EG

Hi Group!! I have to cook a dinner for my co-workers. We each pick a month and this is my month!!! I will be cooking for my bosses so I want to make this right. What I need is a good TNT recipe for Ham and Cabbage. I have not made it before so I don't know what the best cut of ham is, when to add potatoes, when to add cabbage, what seasonings, any tips...Also what to serve with it. I will be in charge of the dessert as well. I was thinking something green....Thanks ahead of time!!
Jen from Binghamton NY which is -3 right now..wind chill is 20 below zero...brrrrrrrrrrrrrrrr

Nancy, in the 3/5 newsletter Doris, S. Indiana (just waiting for Spring to arrive!) I am in complete agreement with you. When we came back from Florida (that day in FL it was 70)on the 2/9 I was freezing and then when we got back from California on 2/16 (that day in Calif. was 72) I sat for a few minutes in our kitchen at midnight soooo cold that I said I was going to bed and turn the blanket up to 9. I didn't do that but at least 5 or 6. Our older daughter and her sons were over on the 16th and cleaned our driveway and walk to the house. Every day we are in the 40's to 50's I am so happy and I have been enjoying the days we are having of sun. Doris thank you for remembering the Anniversary, yes it will be here soon and we will be home for it this year. When we got married, it will be 40 years, they said that it would not last but we are showing them that it is. I will try the sandwich because it sound good but I believe the cheese might have been Swiss but I am not for sure. Thank you for the recipe.

Nancy with your writings about WW I just night go back because at one point I was doing a great job with the program but got off track. When I hurt my knee I started to sit around to much and now I am moving and I am sure if I have lost weight but I do know I have lost inches because my clothes are fitting differently. I am trying to eat different things at noon like on day I will have a Mac. & Cheese diet meal with a salad, then the next day it will be a toss salad with ¼ cup of cottage cheese (low fat), fruit with wheat crackers, and then on the next day a cup of all vegetable soup (I have sent the recipe in), sandwich, fruit. That has worked from me. I like salads and soups so that helps me. I also use low fat or fat free yogurt some days as a snack in the morning since we have breakfast done by 6:30. About 10:00 to 10:30 I get hungry. Just some ideas that have worked for me.

Everyone have a great day. Nancy and 4 legged associates take care.
Susie Indy

To Ann of Cape Cod;
For rice cooker recipes, go to
www.sallyskitchen.com

There you will find some recipes.
Joseph J.

Nancy, thanks for the additional information on Weight Watcher's in the March 5 newsletter. It's all very helpful, and I plan on giving it much thought. It's very kind of you to share it. Thanks again.
Cheryl in North Olmsted, Ohio

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.

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This is for M in LA. I didn't keep the name of the person who sent the corn in the crock pot recipe or the date but here is a copy of the recipe.
Donna L. in OH

Corn in the crock pot and fill with frozen corn -- I usually use three one-pound packages. To that add a large block of cream cheese and a stick of margarine. Add salt and pepper to taste. Just stir occasionally until well heated. I usually use the high setting on the crock pot to start the corn, and then reduce the temperature to low. The corn will come out with a very light cream coating, that makes it taste like the corn just came out of the field.

Crockpot Corn
1 large Bag frozen corn
8 ounces Pkg. Cream cheese
1 Stick margarine
Salt and pepper to taste

Melt cream cheese and margarine in microwave. Spray crockpot with vegetable spray. Put melted cream cheese and margarine in crockpot. Add corn, salt and pepper. Cook in crockpot for two hours on low.
Serving Size : 8

I am sure everyone is looking forward to Spring, especially those who live where winter has hit hard. We can't wait much longer so my DH and I are heading south in a couple of weeks. We plan to visit our son and also take a side trip to Savannah. Does anyone know of places there that we shouldn't miss. I already plan to stand in line at Paula Dean's restaurant and get my reservation early in the morning. Thanks for any suggestions in advance and Thank You Nancy and your furry helpers for all your dedication and hard work

Hi Nancy,
This is in reply to Grandma Jackie in IN, who in the Catchup Newsletter #23 asked about ideas for cakes, cupcakes and buffet ideas for a shower.

Hello Nancy and all you Nancylanders
I need some input. I'm planning a baby shower for my daughter. My first grandbaby and I'm so excited. I need some ideas for food. It will be in mid April. Maybe a buffet idea. It will be mostly young women. I love to cook so I wont have it catered if i can help it, well at least most of it. Guys I guess come at the end of shower to eat these days and load the car . I have rented a small hall. I also would like input on cake or cupcakes or an easy cute cake to do. We will be expecting around 30-40 people.

Any ideas would be very much appreciated
thank you in advance Grandma Jackie in IN ..(I love the sound of that)

Help Please you guys ASAP. My son needs some recipes for things to cook on a George Foreman grill for his Food & Nutrition class in high school. He has to have it by this week so I need them as quick as possible. Easy ones please. He just told me tonight (Monday) and he knows how helpful and what good recipes all of you great cooks can come up with.
Thanks in Advance, Gem in TN

This is for Karen in SW Arkansas
This little sandwiches go beautifully with any beverage and are truly a southern delight.

Cucumber Sandwiches
Thinly sliced bread
Cucumber
Butter (at room temperature it makes it easier to spread)
Salt if desired


First cut the crusts off the slices of bread; then butter the bread. Now peel the cucumber, and then slice it very thinly. Next, arrange the cucumber on one slice of buttered bread and then lightly salt if desired. Now top with another slice of buttered bread; then cut the sandwich into four neat triangles. Sandwiches are an ideal finger food for a baby shower party. They’re also quick and easy to prepare, and they taste good too. In addition, if you’re making the sandwiches in advance remember to cover them until they’re needed. This will help to keep them fresh.
-Susana in Louisiana

Hi Nancy and Foodies,
This is a delightful recipe that I got from a recent publication and make just a slight alteration to. It truly is delicious and smells absolutely wonderful while it is cooking. Simple and good. What else could we ask for? Hope your readers will enjoy it as much as my family and I did. I would liken it to a big pot pie - turned inside out.
Susana in Louisiana

Country Chicken
2 large boneless, skinless chicken breasts
4 red potatoes, peeled and diced
1/2-cup frozen peas
1(4-oz) jar chopped pimento, drained
1 can cream of Chicken Soup
1/2-cup chicken broth
1/4-tsp thyme
1/4-tsp salt
1/8 tsp pepper
Canned biscuits

Put the chicken breasts in a large pot with a lid. Top with potatoes, peas and pimentos. Sprinkle with thyme, salt and pepper. Spoon soup on top. Using back of spoon, spread soup evenly over all. Put lid on pot and bring to a boil over medium-high heat. Reduce heat; cover tightly and simmer for 40 minutes. When cooking is done, shred chicken with a fork and serve chicken mixture over hot biscuits.

Hi all,
I know I can depend you for a recipe. My husband's birthday is this weekend and he wants a chocolate cheesecake with nuts (doesn't matter what kind). I know someone here will have some sort of recipe that I can use. Thanks in advance.

Nancy, again, I can't thank you enough for all you do to get the newsletter out to all of us. I am way behind on reading the newsletters, been working a lot. Since I retired down here, I find myself working more at my "fill in job", than I did at my regular job, lol.
Gloria (SC)

I missed the upside down cherry cake. I can not locate it in the recipe
files. I believe it was from Tona.
avmn

For Maxine Emporia,Ks
Re: Apricot Nectar Cake

The confusion over what to do with the glaze comes from a lack of punctuation.

It says "blend well do not cook pour over warm cake" It means:
Blend well (do not cook) pour over warm cake.
So what you did was right.

Thanks for your input.
I love heavy moist cakes and will definitely try this one. Also, think I'll try it with Almond flavoring instead of lemon.
gramaj

I just love this newsletter and don’t know what I would do without it. In the March 5th newsletter, Pat asked for a recipe for sweet muffins. My kids and grand kids love these and hope you do, too.
Sandy in Iowa

Sweet Muffins
1 egg
1/2 cup milk
1/4 cup salad oil
1-1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt

Mix all ingredients for 20 strokes of the spoon. Bake at 400° for 20 to 25 minutes. It makes 10-12 muffins.

This is so quick and easy. I hope you enjoy it.

Does anyone have a recipe for a butter-honey biscuit that would be close to a mix that Bisquick used to make but I can't find anymore? They were so easy, just add 1/2 cup water to the mix and bake. I know a from scratch recipe wouldn't be as easy but the taste would be well worth the work. Not to mention how happy it would make my guys. I'll be in Edison, NJ for the week and have been wishing for snow .... so if anyone is annoyed over it snowing blame me! Being from Florida snow is a huge treat for me!
Kyra in Florida

Hi friends, I am in need of a lemon glaze to drizzle on a lemon bunt cake. Thanks, Boots in Va.

Hi there Nancy, Fur Boys and recipe pals,

In last weeks newsletter one of our family - sorry I've forgotten your name - sent in the following recipe:-

CORNED BEEF IN FOIL
2-1/2 to 4 pound corned beef, flat cut (point cut is less tender and much fatter)
1/4 cup water
2 tbsp. Pickling spice
1 small orange sliced (unpeeled)
1 medium onion (size of a lime) sliced
1 large stalk of celery with leaves
1 large carrot sliced or 4 baby carrots chunked

Preheat oven to 300 degrees. Wash corned beef in cold water to remove brine and spices, if any. Drain and wipe with paper towel. Place a large sheet of heavy duty foil in an 8X12 baking pan (or other appropriate size for the corned beef). Place the corned beef fat side down in the center of the foil. Pour the 1/4 cup water over meat. Sprinkle with spice, arrange orange slices and vegetables over and around meat. Bring long ends of foil up and over meat and seal with double fold. (Also called drug store wrap years ago) Seal ends and turn up so liquid cannot run out. Bake 4 hours.

After 4 hours, unfold one end and test with a fork. It should be very tender.* Refold the end and remove from oven. Allow to sit in the juices until cool. When cool, open foil, scrape off and discard orange, spices, juice and vegetables.. Place meat in another piece of foil, wrap well, and refrigerate until the next day. Now, the beef can be sliced against the grain in nice thin slices. Before slicing, I first slice off all but a very thin layer of the fat. The thin layer left on will keep the slices from shredding and can be removed at the table.(It is almost impossible to slice hot corned beef without destroying it).

* I have never had one that had to be cooked longer; however, if it isn’t tender, cook a while longer.

For St. Patrick's day meal, I cook carrots in about a pint of salted water until half done, add peeled potatoes in chunks or quarters until nearly done. Slice a cored half head of cabbage and lay on top of the carrots and potatoes but not touching the water. Add some pepper and margarine or butter on top the cabbage. Cover the pot (important) and cook (steam) until the cabbage is tender. When the cabbage is tender, I turn down the heat to low, lay the amount of corned beef slices needed for the meal on top the cabbage, replace the lid and let the corned beef slices warm just a few (2-3) minutes. Use a spatula to remove the corned beef slices to a platter as it is very fragile. Serve vegetables and some broth in a large bowl.

Just want to say I served it last night for dinner and it was a hit with the family. The only thing I would do differently is not to use the orange, as it was bitter and made the juice very bitter - I would like to use the juice to flavour the vegies. Thanks for sending it in. Elizabeth, Bendigo, Australia

Butter Baked Carrot Sticks
1 package (1-pound) carrots
2 teaspoons sugar
1 teaspoon salt
1/8 teaspoon pepper
4 tablespoons (1/2-stick) butter or margarine

Pare carrots; cut in 3-inch long sticks. Place in a shallow 6-cup
baking dish. Sprinkle with seasonings; dot with butter or margarine; cover. Bake in hot oven (400 degrees) for 45 minutes, or until tender.
Tona in Bama

To Sara in Fl, I want to extend my deepest sympathy to you for the loss of your DH, back on Thanksgiving Day. I'm sure the holidays must have been hard for you, but I'm glad that you seem to be staying strong, and trying hard to get your life back on together, and are doing your best to continue on. I have you in my prayers.
God Speed. Cheryl in Ohio

Marbled Fudge
3/4 cup peanut butter, divided
1/4 cup butter, softened
1/4 cup corn syrup
1/2 teaspoon vanilla
1 cup powdered sugar
1/4 cup chocolate chips, melted

In small mixer bowl, beat together 1/2 c of the peanut butter, butter,
corn syrup and and vanilla. Stir in powdered sugar until well blended.
Melt chocolate chips in measuring cup in the microwave or in a small pot
on the stove and stir in remaining 1/4 c peanut butter. Gently stir this
mixture slightly back into the peanut butter for a marble effect. Pour
into a small pie plate or pan and refrigerate until set. Keep in
refrigerator. Cut into squares.
Tona in Bama

Poppy Seed Chicken Casserole
2 cups (16 ounces) sour cream
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 teaspoons poppy seeds
2-1/2 cups cubed cooked chicken
1-3/4 cups butter-flavored cracker crumbs (about 36 crackers)
1/2 cup butter or margarine, melted

In a bowl, combine the sour cream, soup and poppy seeds. Stir in chicken. Pour into a greased 11 x 7 baking dish. Combine the cracker crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 4 servings.
Tona in Bama

Chili Dog Soup
1 pound ground beef
1 package hot dogs, cut up
1 28-ounce can diced tomatoes, untrained
2 16-ounce cans dark red kidney beans, undrained
2 15-ounce cans tomato sauce
salt
pepper
1 cup shredded cheese
1 bag Fritos Corn Chips

Cook ground beef. Drain. Stir in hot dogs, diced tomatoes, kidney Beans,
tomato sauce, salt and pepper. Cover and simmer for 30 minutes, stirring
occasionally. Serve over Frito chips and top with cheese.
Tona in Bama

PARKERHOUSE ROLLS
3 to 3 1/2 c. all-purpose flour
1 pkg. active dry yeast
3/4 c. milk
1/4 c. sugar
1/3 c. butter or margarine
1/2 tsp. salt
2 eggs
Butter or margarine, melted

In large mixer bowl combine 1 1/2 cups flour and the yeast. In saucepan, heat milk, sugar, salt and 1/3 cup butter or margarine until warm (115 to 120 degrees) and butter is almost melted; stir constantly. Add to flour mixture; add eggs. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much of remaining flour as you can mix in with a spoon. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in lightly greased bowl; turn once to grease surface. Cover; let rise in warm place until double (about 1 hour). Punch down; divide dough in half. Cover, let rest 10 minutes. On lightly floured surface, roll each half of the dough to 1/4 inch thickness. Cut with a floured 2 1/2 inch round cutter. Brush with melted butter. Make an off-center crease in each round. Fold so large half overlaps small half slightly. Place rolls, with large halves up, side by side in a greased 13 x 9 x 2 inch baking pan. Cover, let rise until nearly double (about 30 minutes). Bake in a 375 degree oven for 15 to 18 minutes or until done. Makes about 2 dozen.
Posted in this newsletter in 1997

SWEET CREAM CAKE
2 eggs
1 c. sugar
1 tsp. vanilla
1 2/3 c. flour
2 tsp. baking powder
3/4 tsp. salt
1 c. sweet cream

Beat eggs until thick and lemon colored. Gradually beat in sugar and vanilla alternately with dry ingredients and cream. Bake in loaf pan about 40 minutes in moderate oven, 350 degrees.
Posted in this newsletter in 1997

Glazed Microwave Chicken
4 boneless and skinless chicken breasts
Weight Watcher Points - 4 Points

2 tsp. paprika
8 thin lemon slices
1/4 cup honey
1/4 cup spicy brown mustard
1/4 tsp. onion powder
1 tsp. lemon juice
1 tsp. curry powder
Sprinkle chicken breasts with paprika and then top with lemon slices. Place in microwave dish, cover loosely with wax paper, and microwave for about 8-10 minutes, turning dish halfway through cooking. Remove chicken from dish (leave behind any liquid).

In a small microwave bowl, mix remaining ingredients. Microwave the sauce for 2 minutes. Spoon sauce over chicken and microwave again for about 2 minutes, or until the glaze is hot and a fork can be inserted into the chicken with ease.
Per serving: calories 286, fat 3.2g, 10% calories from fat, cholesterol 106mg, protein 43.2g,
carbohydrates 20.9g, fiber 1.3g, sugar 17.8g, sodium 316mg

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.1, Bread: 0.1, Lean meat: 0.0, Fat: 0.1,
Sugar: 1.1, Very lean meat protein: 5.5

Chicken with Spinach Salad
Yield: 14 cups (7 - 2 cups servings)

6 oz. fresh spinach
2 oranges, peeled and cut into chunks
2 cups cooked and cubed chicken
2 cups fresh strawberries

DRESSING:
2 Tbsp. red wine vinegar
3 Tbsp. orange juice
1-1/2 Tbsp. canola oil
1/4 tsp. dry mustard
1/3 tsp. poppy seeds

Mix dressing ingredients and refrigerate. Wash spinach and tear into bite size pieces. Add oranges, chicken and strawberries. Serve with dressing.

Calories: 135 Sodium: 46 mg Cholesterol: 31 mg Fat: 4 g Carbohydrates: 10 g
Exchanges: 1 fruit, 1 1/2 lean meat

Skillet Broccoli
6 Servings

Butter-flavored vegetable cooking spray
2-4 tablespoons chopped pecans
1/4 cup dry unseasoned breadcrumbs
1/2 teaspoon dried marjoram leaves
1/4 teaspoon dried chervil leaves
2 tablespoons finely chopped parsley
1-1/2 lb broccoli, cut into florets and stalks sliced, cooked
Salt and pepper, to taste

Spray small skillet with cooking spray; heat over medium heat until hot. Add pecans and spray with cooking spray; cook over medium heat until toasted, 2 to 3 minutes, stirring frequently. Add breadcrumbs, marjoram, and chervil to skillet; cook until crumbs are toasted, 3 to 4 minutes, stirring frequently. Remove from heat and stir in parsley. Season broccoli with salt and pepper to taste; arrange in serving bowl. Spoon crumb mixture over broccoli.

Calories: 61 Protein: 3.7 g Sodium: 64 mg Fat: 2.1 g Carbohydrates: 8.7 g
Exchanges: 1-1/2 Vegetable, 1/2 Fat
Weight Watcher Points - 1 Point

Cod Crumble
Makes 4 servings

1 lb Cod fillets
1 can (10oz) Cream of mushroom soup
2 tbsp White wine
1/2 cup `Light' Cheddar, grated
5 Green onions, chopped
3 slices Bacon, cooked & crumble

Preheat oven to 350°F. Cut cod into serving size portions Arrange in a single layer in a baking dish. In a small bowl combine the soup and wine. Pour over fish. Sprinkle cheese, green onions & crumbled bacon on top. Bake uncovered for 30 mins, until fish flakes easily when tested with a fork.
Each serving 8g Carbohydrate 23g Protein 6g Fat 188 cal
Exchanges: 1 Vegetable 4 Very lean meat
Weight Watcher Points - 4 Points

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