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Many years ago I feel in love with a Cherry Cream Pie that was made by Bama Pie Company in Tulsa, Oklahoma.
Does anyone have this recipe or one that is similar? I recall that the cream part of the pie was soft rather than jelled.
Thank you. Carolyn M Berryville, AR

Baked Egg Casserole
4 eggs
1/2 c. grated cheese
1/2 c. milk
2 tbsp. butter or margarine
1/2 tbsp. Mustard
Salt & pepper as needed
2 slices of bacon crumbled

Mix all ingredients and pour into well greased 8 inch square pan. Bake at 325 degrees for 25-30 minutes.
Linda NM

Recent Newsletters

I found this recipe on Recipezaar and I was very good and extremely easy to make. It is a healthier version of chicken kiev.

Laughing Cow Chicken
4 boneless skinless chicken breast, pounded thin to 1/4 inch
1/8 cup seasoned bread crumbs
seasoning salt
cooking spray
4 pieces Laughing Cow Cheese (regular or Light, flavored or plain Swiss)
4 slices deli ham or prosciutto

Pre-heat oven to 400°. Spray a 13x9 baking dish with cooking spray. Place one piece of cheese and one piece of ham in each chicken breast and roll jellyroll style. Secure with toothpicks and coat with bread crumbs. Sprinkle with seasoned salt. Bake for 35-45 minutes or until done.
serves 4

I sprayed the rolled chicken with butter flavored cooking spray before rolling in the breadcrumbs to help them stick better and add more flavor. A hint on pounding the breasts is to place between plastic wrap and sprinkle with water, then pound. The water allows the chicken to spread out freely without sticking to the plastic wrap. Pounding chicken is much easier this way.
Bobbie/Frankfort/IL

Cauliflower Salad
1 medium head iceberg lettuce
4 c. cauliflower florets
1 c. thinly sliced red onion
3/4 c. reduced calories mayonnaise
2 slices crisp bacon, crumbled

Tear lettuce into bite-sizes. Line bottom of bowl with lettuce, top with cauliflower and onion. Spread mayonnaise over entire surface of salad. Sprinkle with cheese and bacon bits. Cover and refrigerate overnight. Toss just before serving.
Sue

Happy, Healthy New Year Nancy and All Nancylanders!
This is in response to Sue in NH. In the 12/14 newsletter you asked about Gus Saunders' recipe for All At Once Spaghetti. I got his Boston Kitchen Cookbook at the library and there is no recipe for this in it. I did google for the All At Once Spaghetti Recipe and quite a few recipes came up. Maybe you could google & one of them might be the one you are looking for.
Marie-Pembroke MA

Scalloped Tomatoes
1 (2 1/2 lb.) can tomatoes
1 sm. onion chopped fine
1/4 c. butter
1 1/4 c. dry bread cubes
1/2 c. brown sugar
1 tsp. Salt
1/8 tsp. Pepper

Sauté onion in butter. Add bread cubes and sugar, cook slowly. Stir in tomatoes and seasoning. Place mixture in buttered shallow pan and bake 45 minutes in medium oven (350 degrees).

Easy Brisket
4 lb. fresh brisket (or London broil)
1 (8 oz.) bottle gingerale
1 pkg. dry onion soup mix
1 c. ketchup

Put brisket in roasting pan. Mix other ingredients and pour over meat. Cook in 325 degree oven, covered for 2 hours and uncovered for 1 hour. If gravy gets too thick or dries up, add small amount of water. Serves 4 to 6.
Lisa

Re: For Marge in OH (Dec 26th) who wanted Subway's Meatball sauce. Google "Subway's Marinara Sauce" and you'll find it.
gramaj>>>

Thank you gramaj. I suppose I could google for any recipe I wanted, but then we wouldn't need Nancy's Kitchen Newsletter. I was really hoping for a TNT from any of our family.

I too am on a weight loss journey and will be looking forward to everyone's input.
Marge in OH

Comment
I have gone back to Weight Watchers. I will begin to share some of my TNT recipes as I use them. They will not be copyrighted Weight Watcher recipes but will be recipes with nutritional information and the points calculated using a Weight Watcher calculator.
Nancy Rogers

Fresh Corn Pudding
3 c. fresh corn cut from cob
6 whole eggs, stirred well (not beaten)
3 c. heavy cream
1/2 c. sugar
1 tsp. Salt
1 tsp. Flour
1/2 tsp. baking powder
2 tsp. Butter

Using a sharp paring knife, barely cut through the tips of the corn kernels, then scrape the cob to remove the remaining juice and pulp. Stir in eggs and cream. Combine dry ingredients and add to corn mixture; stir in melted butter and mix well. Pour into a greased baking dish and bake at 350 degrees for about 1 hour until knife inserted in center comes out clean. Serves 8.

Corn Casserole
3 green peppers, cut in half lengthwise
1/2 lb. pasteurized process cheese spread, cubed
1 (12 oz.) can whole kernel corn, drained
1 c. chopped tomato
1 c. fresh bread crumbs
2 tbsp. butter, melted

Remove seeds from peppers. Parboil 5 minutes. Drain. Reserve 1/2 cup process cheese spread. Combine remaining cheese spread, corn, and tomato. Spoon mixture into peppers. Top with reserved cheese spread and sprinkle with combined bread crumbs and melted butter. Bake at 350 degrees for 30-35 minutes or until crumbs are golden brown. 6 servings.
Linda NM

Hi Nancy
I am looking forward in your Weight Watcher's recipes. I have heart condition badly and I have developed diabetics last year. I am in my 50's and I have to do something to get myself back on track again. It was fun baking and doing all kind of cooking for the holidays, but the time has come to pay attention to what I am eating. I love my sweets too!

Happy New Years to a Wonderful Person! Fran, Upstate New York

Reply for Jae in Ok: The side dishes we use for beans and cornbread are, cold slaw, mixed greens, sauerkraut and weenies, lettuce slaw, country ham, and or cooked cabbage. All of these are good with beans and cornbread. Also pickled beets and chow chow. I hope these ideals will help.
Sudie From North Carolina

In the 12/29 Newsletter Mary D, LaFayette, Ga, requested recipes using Crescent Rolls. I have over 100 saved and Nancy suggested I post a few each day for all to enjoy. So I will start today. I have tried many, but not all of them and have never been disappointed.

Some I have saved from Nancy's Newsletters, some from the Pillsbury site and some from other sites. For most, I do not have contributors' names
but none are my own creation. All of them have been saved as received so if there are errors or questions, I'm sorry but I probably can't answer them.
If I have a Senior Moment and forget to continue posting, please remind me (^_^)

Crescent Caramel Swirl
12 servings
Prep Time: 20 min Start to Finish: 55 min
1/2 cup butter (do not use margarine)
1/2 cup chopped nuts
3/4 cup firmly packed brown sugar
1 tablespoon water
2 (8-oz.) cans Pillsbury Refrigerated Crescent Dinner Rolls

Heat oven to 350°F. Melt butter in small saucepan. Coat bottom and sides of 12-cup fluted tube cake pan with 2 tablespoons of the melted butter; sprinkle pan with 3 tablespoons of the nuts. Add remaining nuts, brown sugar and water to remaining melted butter. Bring to a boil, stirring occasionally. Boil 1 minute, stirring constantly.

Remove dough from cans; do not unroll. Cut each long roll into 8 slices. Arrange 8 slices, cut side down, in nut-lined pan; separate layers of each pinwheel slightly. Spoon half of brown sugar mixture over dough. Place remaining 8 dough slices alternately over bottom layer. Spoon remaining brown sugar mixture over slices. Bake at 350° for 23 to 33 minutes or until deep golden brown. Cool 3 minutes. Invert onto serving platter or waxed paper. Serve warm.

Substitution: If using Pillsbury Big & Flaky large refrigerated crescent dinner rolls, bake time will be closer to 33 minutes.

Bierock (Baked Stuffed Buns)
2 packages yeast
1 tablespoon granulated sugar
1 cup warm water
3/4 cup granulated sugar
1 tablespoon salt
2 cups warm milk
8 cups flour, divided
2/3 cup lard or shortening
2 eggs

Mix yeast, the 1 tablespoon sugar, and the water in a small bowl; let foam. Mix the 3/4 cup sugar, salt and milk in a medium-size bowl. In a large bowl, combine 4 cups of the flour, lard or shortening and eggs. Add the yeast mixture and the milk mixture to the flour mixture in the large bowl. Let the batter rise. After it has risen, mix in remaining 4 cups of flour, knead, and let the dough rise again. Meanwhile, make the filling.

Filling
1 pound ground beef
2 onions, chopped
1 head cabbage, chopped
Salt and pepper to taste

Cook the filling in a large kettle or Dutch oven by first browning the meat. Drain meat well. Mix onions, cabbage and seasonings with meat.

To assemble, grease two baking sheets. Preheat oven to 350º.

When the dough has risen, roll out pieces about the size of an egg into a circle, spoon filling on, and wrap up, pinching edges to seal, and place on prepared baking sheet. Brush each bierock with melted margarine and let them rise for about 15 minutes. Bake about 20 to 25 minutes.

This is the way I started making them and it really good with the fresh dough. But now in my older years LOL I buy either can biscuits, or can crescent rolls. Or some time the frozen rolls or bread dough and make them that way. Hope this helps.
Caroline in MO

Chicken Club Brunch Ring
1 cup mayonnaise
2 T Dijon mustard
2 T fresh parsley, snipped
1 T onion, finely chopped
1 10 oz can chunk white chicken, drained and flaked
4 slices bacon, crisply cooked and crumbled
1 cup finely shredded swiss cheese
2 8 oz Pkgs. refrigerated crescent rolls
2 plum tomatoes, thinly sliced
1 bell pepper (optional)
2 cups shredded lettuce (optional)

Preheat oven to 375º. In small bowl, combine mayo and mustard. Add parsley and onion to mayo mixture. Mix well. In medium bowl, flake the chicken and add crumbled bacon, 3/4 cup cheese and 1/3 cup of the mayo mixture. Mix well. Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on stone or round baking sheet with wide ends of triangles overlapping in the center and points toward the outside. (There should be a 5 inch diameter opening in the center of the stone) Using a scoop, scoop chicken mixture evenly onto the widest end of each triangle. Bring points of triangles up over the filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered) Place tomatoes over filling, between openings of ring. Bake 20-25 minutes or until deep golden brown. Remove from oven and immediately sprinkle with the remaining 1/4 cup cheese. Optional: Cut off top of a bell pepper. Remove membranes & seeds. Fill pepper with the remaining mayonnaise mixture; place in center of ring. Arrange lettuce around bell pepper.

Onion Cake
3 Strips bacon, diced 3 tb Butter
1/2 t Salt 8 oz refrigerated crescent rolls
4 md Onions, chopped fine 1/2 c Sour cream
3 Whole Eggs, beaten 1 tb Flour

In a skillet, cook bacon until crisp. Drain bacon and discard pan drippings. In the same skillet, cook onions in butter until tender. Cool. In a mixing bowl, combine sour cream, flour and salt; add eggs. Stir in the bacon and onions; set aside. Separate crescent roll dough into four rectangles. Pat dough into the bottom and 1" up sides of a greased 9" square baking pan, stretching as needed. Pinch edges together to seal. Pour onion mixture over dough. Bake at 375 degrees for 30 minutes or until the topping is set and crust is golden. Cool slightly before cutting into small squares. Serve warm.
Tona in Bama

Chocolate Treasure Puffs
1 can (8 oz) refrigerated crescent roll dough
2 (2.28 oz) Three Musketeers bars, cut into 8 equal pieces
1/4 cup melted butter

Separate crescent roll dough into 8 triangles. Place a piece of candy on each triangle. Roll up jelly roll style, pinching ends of dough tightly to seal. Dip each roll-up in melted butter. Place, buttered side up, in muffin tins. Bake in a preheated 375º oven 10 minutes or until golden. Remove from pan; cool on wire rack. Serve slightly warm (melted candy is extremely hot so don't try to eat too quickly).
*~Mary Alyce~* from WI

Today I baked a loaf of San Francisco Sourdough Bread. After the bread cooled a bit I took it over to a retired teacher friend (age 83). I took over some blackeyed peas and the fresh baked San Francisco Sourdough bread. Got to eat some of the bread with her. It was so good. Had forgotten just how good sourdough bread tastes. It was a bread machine mix from Prepared Pantry.
http://www.preparedpantry.com/
Love the ease and the taste of the bread.
Nancy Rogers

When I was talking to my brother, Joe yesterday I asked him if his church still had some of their cookbooks left to sell. He stated they some left. I love these cookbooks because they are tested recipes from the members of his church. The recipes in the cookbook are everyday recipes that are easy to prepare.

Recipes from the Flock, Sharing Our Best
CVMBC
P.O. Box 2806
Chino Valley, AZ 86323

The cost for the cookbook is $10.00 which includes postage and handling.

Nancy Rogers

This is for Dianamae from Mattydale, NY who in the 12/29 newsletter was looking for low fat recipes and Bette~Indiana who in the same newsletter said that she was starting a diet. I recommend the www.lowfatcooking.about.com for excellent tips on reducing fat in your diet, hundreds of low fat recipes in all categories, and you can sign up for their weekly newsletter.

Here is a tip for refrigerator slice cookies that I tried over the holidays. Put dough for refrigerator cookies into empty frozen juice cans, then chill. When you are ready to bake, cut the bottom off the can and use it as a pusher to move the dough out as you slice the cookies. This makes perfect round slices every time.
Robbie Bowling Green, IN

Hello, Nancy! I was doing a search for a particular recipe, and came upon your website. I am looking for a "Sour Cream Hash" recipe that my Grandma and cousin, both from Pennsylvania, as is my Pennsylvania Dutch ancestry. I have been doing searches for it, but have not seen it listed anywhere on the Pennsylvania Dutch recipe lists that I have found. I was wondering if you, or anyone you know of, would know what this recipe calls for? The ingredients that I do recall are leftover cut up beef, boiled potatoes, onions, sour cream and vinegar. I just need to know the exact proportions to make this hash. It's been years since I've eaten this and would like to pass it onto my family. Any information would be greatly appreciated.
Thanks for your time and a Blessed, Happy New Year to you! : )
Sharon!

For Betty T

Sour Lemon Pie
2 Egg Yolks
1 can of Sweeten Condensed Milk
1/2 Cup of Lemon Juice
1 Graham Cracker Pie Crust
Beat egg yolks with hand mixer

Stir in milk, Mix good
Stir in the Lemon Juice

Mix all together good until smooth. Pour into the pie crust. Preheat oven to 350. Bake for 8 minutes!
When done put in refrigerator for about an hour. Ready to eat---Enjoy
Wisemama

Hi Everyone! I didn't think I would have another recipe for all of you so soon, but I got another fudge recipe that is so easy I just had to share it.

Chocolate Pistachio Fudge.
12 oz. semisweet chocolate (Nestles brand is good ).
1 (14 oz.)can sweet condensed milk,
pinch of salt
1 cup pistachios (shelled and broke into pieces).

Melt the chocolate, condensed milk and salt in a pan on low heat. Add the nuts to the chocolate mixture and mix well. Pour the mixture into a 9 inch square pan. Let the fudge cool and then refrigerate until set. Once the fudge has been cut you can keep it in the freezer, no need to thaw just eat as it is. How easy! It is so good to. You can make this with walnuts too, I imagine this would be another recipe that you could try different things with too. Maybe candied cherries mini marshmallows etc. I am going to try some different things I'll let everyone know.
Take Care Gang, Deb~Indiana

This is for Mary in Va
About the Stuffed Cabbage with Cranberry & Tomato Sauce. Sorry if I confused you. I put the salt and pepper on the same line. The pepper would be the 6th ingredient. Dottie from Erie, Pa

Happy New Year to Everyone!!!!!
This is for Margaret in Hazel Park, MI. If you are my dear Friend from UO school who was a God Send to my granddaughter please respond here. I live in Wixom now.

I also have a question for you Nancy. Each time I try to click on the Mom's Mac & Cheese recipe at the bottom of the newsletter all I get is a message saying this page has expired. I have used those links before for the Grape Salad and Banana bread with no problem. Am I doing something wrong or is the link gone forever. I've never been able to make an edible homemade Mac & Cheese and would appreciate any help there. Mine is always dry and not creamy like we like it to be.
Sandy Miller, Wixom, MI (formerly of Hazel Park, MI)

Here are a few of my favorites with Weight Watcher Points calculated.  These are not copyrighted Weight Watcher recipes. They are recipes that have had the WW points calculated using a WW calculator.

Creamy Coleslaw
Makes 8 Servings (2/3 cup)
Weight Watcher Points - 1 Point

1/2 cup reduced-fat sour cream
1/4 cup fat-free mayonnaise or salad dressing
1 tablespoon sugar
2 teaspoons lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon celery seed
1/4 teaspoon pepper
1/2 medium head cabbage, finely shredded or chopped (4 cups)
1 small carrot, shredded (1/2 cup)
1 small onion, chopped (1/4 cup)

Mix all ingredients except cabbage, carrot and onion in large glass
or plastic bowl. Add remaining ingredients; toss until evenly coated. Cover and refrigerate at least 1 hour to blend flavors. Cover and refrigerate any remaining salad,

1 Serving: Calories 45 (Calories from Fat 10); Fat 1g (Saturated
1g); Cholesterol 5mg; Sodium 120mg; Potassium 210mg; Carbohydrate 9g (Dietary Fiber 2g); Protein 2g

% Daily Value: Vitamin A 26%; Vitamin C 32%; Vitamin D 0%; Calcium
4%; Iron 2%; Folic Acid 6%

Diet Exchanges: 2 Vegetable

Baked Onion Rings
Makes 4 servings
Weight Watcher Points -1 point

1/2 cup liquid egg substitute
1 large sweet yellow onion, cut into rings
1/3 cup dry bread crumbs, plain or seasoned
salt and pepper to taste

Mix egg substitute, salt and pepper. Dip onion rings into egg mixture and then coat with breadcrumbs. Place in a single layer on a greased baking sheet. Bake 10 minutes at 450 degrees.

Calories 72 Fat 1g Fiber 1g Carbohydrate 14g Cholesterol 0mg Sodium 100mg

Tomato Stack
Makes 6 servings
Weight Watcher Points 3 Points

1 package (10 ounce) frozen chopped broccoli
1 cup lowfat grated Monterrey Jack Cheese
1/4 cup onion (finely chopped)
3 large tomatoes, halved
Salt and pepper to taste

Cook broccoli as directed. Drain and mix with cheese, reserve 2 tablespoons of cheese for top. Add onion. Place tomato halves in casserole dish sprayed with vegetable spray. Place broccoli mixture on each tomato half and top with reserved cheese. Broil 10-12 minutes at 350 degrees.

Calories 135 Fat 8g fiber 3g Carbohydrate 6g Cholesterol 27mg Sodium 144mg

Lemon Chicken
Makes 8 Servings
4 WW Points

8 boneless skinless chicken breast halves (2-1/2 pounds)
1 teaspoon lemon pepper
1 tablespoon vegetable oil
3 tablespoons lemon juice
1 teaspoon grated lemon peel
1/4 cup chopped toasted pistachio nuts, if desired
Lemon slices, if desired

Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle both sides of chicken with lemon pepper. Heat oil in 12-inch skillet over medium-high heat. Cook chicken, lemon juice and lemon peel in oil 15 to 20 minutes, turning chicken once and stirring juice mixture occasionally, until juice of
chicken is no longer pink when centers of thickest pieces are cut.
Serve chicken topped with juice mixture, nuts and lemon slices

Source: http://www.bettycrocker.com

1 Serving: Calories 165 (Calories from Fat 55); Fat 6g (Saturated
1g); Cholesterol 75mg; Sodium 110mg; Potassium 220mg; Carbohydrate 1g
(Dietary Fiber 0g); Protein 27g

% Daily Value: Vitamin A 0%; Vitamin C 0%; Vitamin D 2%; Calcium 0%;
Iron 4%; Folic Acid 0%

Diet Exchanges: 4 Very Lean Meat; 1/2 Fat

Blackberry Cobbler
Makes 6 Servings
Weight Watcher Points – 3 Points

2 quarts blackberries
2/3 cup sugar and 1/4 cup NutraSweet Spoonful
1 teaspoon cinnamon
2 cups pancake mix
1/3 cup sugar and 2 tablespoons NutruaSweet Spoonful

Preheat oven to 350 degrees. Gently mix 2 quarts blackberries with 1/2 cup sugar and 1/4 cup NutraSweet Spoonful. Pour into 9 by 13 inch pan. Sprinkle 1 teaspoon cinnamon on top of sugared blackberries. Combine 2 cups of pancake mix, 1/3 cup sugar, 2 tablespoons NutraSweet and stir enough water to make stiff dough. With fork spread on top of berries. Bake 30-35 minutes or until berries are bubbly and dough is golden brown.

Calories 187 Fat 1 gram Fiber 6g Carbohydrate 43g Sodium 329mg Cholesterol 0mg

Sautéed Spinach
Weight Watcher Points - 2 Points

1 pound fresh spinach
1 tablespoons olive oil
2 tablespoons white wine or cooking sherry
1/4 cup freshly grated Parmesan Cheese
Salt and pepper to taste

Wash and dry spinach. Cook spinach in olive oil in large skillet over high heat. Stir constantly until wilted. Add wine and cook until liquid is gone. Sprinkle with Parmesan cheese and serve.
Makes 4 servings

Calories 121 Total fat 7g Sodium 316mg Carbohydrate 5g Cholesterol 9mg Fiber 3g

Apple Coleslaw
8 servings
WW Points = 1 Point

2 cups cabbage, shredded
2 medium apples, cored and diced
1 (16 ounce) can crushed pineapple, drained
3/4 cup fat-free mayonnaise

Combine above ingredients, cover and refrigerate 1 hour or more before serving.

Calories 60.87 Protein .56g Total Fat 0.22g Carbohydrate 15.42g Saturated fat .03g Cholesterol 0 mg Sodium 288.7 mg Fiber 1.7g

Apple-Cauliflower Salad
Makes 4 servings
1 Weight Watcher Point

2 large unpeeled Red Delicious apples, thinly sliced
1 cup chopped cauliflower
3/4 cup Poppy Seed Dressing (see recipe below)
Lettuce leaves

Combine apple sliced and cauliflower in a medium mixing bowl. Add Poppy Seed Dressing, and toss lightly to coat. Cover and refrigerate until thoroughly chilled. Serve salad on individual lettuce-lined plates, if desired. 6 Servings (2/3 cup serving)

Exchanges: 1 fruit Calories: 64 Fat: 1 gm Carbo: 14 gm Protein: 1 gm Sodium: 18 mg Chol: 0

Baked Corn
8 Servings
Serving Size: 1/2 cup
Weight Watcher Points: 3 points

1 eggs or 1/2 cup liquid egg substitute
1 cup Land O Lakes nonfat sour cream
16 ounces frozen whole kernel corn
1/2 cup bread crumbs
1 4 ounce can chopped green chilies
1/4 tsp. salt
1/4 tsp. pepper
2 ounces Kraft Healthy Favorites Monterey Jack Cheese, shredded

Preheat oven to 350 degrees F. Spray a 10 inch quiche dish or 2-quart casserole dish with Pam. Beat eggs and sour cream in a large bowl. Stir in corn, bread crumbs, chilies, salt, pepper, and shredded cheese. Pour into a prepared dish. Bake for 40 minutes or until firm.

Calories: 132 Total Fat: 2 g Cholesterol: 59 mg Sodium: 243 mg Fiber: .3

Broccoli & Cheese Casserole
Makes 8 Servings
Weight Watcher Points - 3 points

1 cup uncooked rice
1/4 cup chopped onion
1/4 cup fat free milk
4 oz. Light Velveeta cheese, cubed
2 (10 oz) bags frozen chopped broccoli, thawed
1 (10 oz) can reduced fat Cream of Mushroom Soup

Preheat oven to 350. Combine all ingredients in large bowl. Stir well. Bake for 45 minutes

Skillet Squash
Makes 4 servings
Weight Watcher Points - 2 Points

1 medium acorn squash
1/3 cup pineapple juice
1 tablespoon light brown sugar
1/4 teaspoon cinnamon

Cut squash crosswise into 1/2 inch slices and discard seeds. Arrange in large skillet. In a small bowl, combine juice, sugar and cinnamon. Pour over squash rings. Bring to boil and reduce heat. Simmer, covered, for 25 minutes or until squash is tender. Arrange squash on platter and pour remaining sauce over squash.

Calories 80 fat 0g fiber 0g Carbohydrate 21g Cholesterol 0mg Sodium 4mg

Green Chili Pie
Makes 5 Servings
Weight Watcher Points - 3 Points

1 (4.5 ounce) can green chilies, diced
2 cups Healthy Choice non-fat pizza cheese
1 (4 ounce) container Egg Beaters (equals 2 eggs)
2 green onions, chopped
Salt and pepper to taste

Place green chilies in a 7 1/2 by 11 1/2 inch oven proof casserole dish. Sprinkle with cheese and onions. Pour eggs over top. Sprinkle with paprika for garnish. Bake at 350 degrees for 10 to 15 minutes..
Calories 150 Fat 0g fiber 1g Carbohydrate 6g Cholesterol 9mg Sodium 450mgs

Orange Chicken
Makes 4 Servings
Weight Watcher Points - 4 points

4 ( 3 ounce) chicken breasts, skinless and boneless
1/3 cup orange marmalade
1 tablespoon lemon juice

Place chicken in a baking pan. Mix marmalade and lemon juice and spread on chicken. Cover and bake at 350 degrees for 40 minutes. Baste and bake uncovered for 5 more minutes.
(Do not use sugar-free marmalade because it will taste bitter when baked on the chicken)

Calories 211 Fat 3g Fiber 1g Carbohydrate 27g Cholesterol 73mg Sodium 67mg

Stir Fried Ham and Cabbage
Yield: 6 (3/4 cup) servings
Weight Watcher Points - 2 Points

1/2 cup Butter Bud Sprinkles - dry
1 (16 ounce) packages pre-cut cole slaw mix - with big pieces of red cabbage removed
12 ounces extra lean ham-cut into tiny pieces
1/4 cup hot water
Dash of ground black pepper

In a large, nonstick, covered skillet cook all ingredients over high heat for 8 to 10 minutes, stirring occasionally. If you desire this dish more tender, cover and cooking an additional 5 minutes. Serve hot.

Calories 116 Fat 3g Fiber 3g Carbohydrate 12g Sodium 979mg Cholesterol 22mg

Recently one of our recipe family asked for a recipe for green tomatoes.  I found this one in my files today.  The recipe is really good.

Fried  Green  Tomatoes
1 egg, beaten
1/2 c. milk
1/2 c. cornmeal
1/4 c. all-purpose flour
1 tsp. Salt
1/2 tsp. Pepper
4 med.-sized green tomatoes, cut into 1/2-inch slices
3 to 4 tbsp. vegetable oil

Combine egg and milk; set aside.  Combine cornmeal, flour, salt and pepper.  Dip tomatoes in egg mixture; dredge in cornmeal mixture.  Fry in oil until golden brown.
Lisa

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