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.

Chicken Fry Mix
Do You Know What's Perfect With Biscuits,
and Chicken Fried Steak? Cook's Choice®
Cream Gravy Mix . Discover the unique
flavor that will have your taste buds
screaming for more.

Let's feed the birds!
Pine Cone Feeders:
Mix equal parts peanut butter, cornmeal and birdseed in a bowl Roll pine cones in mix or spread it thickly onto pinecone petals. Tie yarn to top of pine cone and hang on tree branch.

Festive leis!
Using a needle and thread, string popcorn, dried fruit (like cranberries) and even Cheerios to make leis. Then loop them around a tree.
Gutter out orange halves filled with birdseed can be hung from trees.
Sprinkle some birdseed on the ground! Since some birds are ground feeders, they'll be able to eat, too.

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order: 765-271-9041 eastern time

Are you ready for the Big Game? Watkins Gourmet Snack and Dip Seasonings are on sale. Please go to my website, and on the right side you will see "specials". There will be more than one page.

I am looking for the copycat recipe for Milky Way Bars. Can you help me? I don’t know which newsletter it was in.
Thanks, Marilyn H

Baked Fries
3 med. potatoes, peeled
1 egg white, lightly beaten
Seasoned salt
Parmesan cheese or pkg. salad dressing mix
1 cup crushed cornflakes

Preheat oven to 425 degrees. Cut lengthwise into eighths. Brush wedges with egg white. Sprinkle on seasonings and bread crumbs. Bake on a baking sheet 30 to 35 minutes. Makes 6 servings. 50 calories per serving.
Lisa

Cherry Dump Cake
2 cans cherry pie filling
1 box yellow or vanilla cake mix
2 sticks melted butter or margarine
1/2-1 c. crushed cornflakes

Put filling in an ungreased pan; pour cake mix over. Pour melted butter on. Put crushed cornflakes on top. Bake at 350 degrees for 45 minutes or until brown.
Lisa

This is for Nad in Mo. I'm so sorry. It is 1-1/2 cups of peanut butter. You can use crunchy or plain old peanut butter... These are easy to make and I usually make up the recipe and put them in the fridge several days before I need them... It saves time and you can dip the whole recipe or part of them.. When I had my bake shop, I would make up several recipes and dip them as I needed them.. I have a recipe for cocoanut balls that are dipped if you are interested. Pat Collins, LA

Nancy this is for you...While your recipes and the friendships with all the nice people who share them are great.. I love the "thoughts" the precede your newsletter. That is the first thing that I always read..
Pat Collins

In the January 5, 2008 newsletter, Sheryl requested some Type 2 diabetic recipes. There is a marvelous website: www.DiabeticGourmet.com that you can get lots of recipes from. You can also join FREE and get daily Diabetic Recipes.

These are great recipes even if you are NOT diabetic but just trying to eat healthier.
Dianamae from Mattydale, NY

I am on AOL and have no problem receiving your newsletter. And I may add I really look forward to them.
Anita , from Brandon, Fl.

For Chris in NC who is asking about cleaning white tile and grout. I was having the same problem and one day I noticed the Clorox Bleach Pens and wondered if that might work on the grout. It means I have to get on my knees and do each line individually, but after letting it set for a while then wiping it with a mop the grout comes white again.

Nancy, I hope you and your feline associates and all the Nancyland members are having a great new year and keeping warm. We had temps in the teens here this week. Brrrrr!!
Donna in NW GA (Dallas)

This is for Nad in Mo. I'm so sorry. It is 1-1/2 cups of peanut butter. You can use crunchy or plain old peanut butter... These are easy to make and I usually make up the recipe and put them in the fridge several days before I need them... It saves time and you can dip the whole recipe or part of them.. When I had my bake shop, I would make up several recipes and dip them as I needed them.. I have a recipe for cocoanut balls that are dipped if you are interested. Pat Collins, LA

This is for Marilyn in Florida -
I'm glad you know "Tony" and the Blue Runner red beans come New Orleans style which is much creamier than other brands. If you can't find them, just use your favorite brand and mash them up a bit with a potato masher for extra creaminess.
Susana in Louisiana

Baked Corn
1 can cream style corn
1 can of milk
1 tablespoons butter salt and pepper to taste
1 egg, beaten
1 cup crushed soda crackers

Combine all ingredients except crackers, mix well. Mix in the crushed crackers. Mix well until sloppy. Bake at 350 degrees for 30 minutes.
Sue

Baked Kraut And Chops
6 pork chops
1 tsp. salt
1/4 tsp. pepper
1-2 tbsp. brown sugar
2 c. undrained sauerkraut
1/2 c. raisins
2 unpared apples, cored, cut into wedges

Brown chops with seasonings. Mix kraut with sugar, raisins, onions and apples. Place in shallow baking dish. Arrange chops in middle overlapping down center. Have kraut on each side. Bake covered 1 hour at 350 degrees.
Sue

Sweet & Sour Chops
4-6 pork chops
Pineapple slices
1/2 c. pineapple juice
1/2 c. ketchup
1 tbsp. vinegar
1/4 c. brown sugar

Preheat oven to 350 degrees. Lightly brown pork chops in skillet with 1-2 tablespoons oil and drain on paper towels. Combine last 4 ingredients. Place chops in baking dish and baste with sauce. Bake for 30 minutes. Place pineapple rings on chops prior to the last 5 minutes baking time.
Sue

Pork Chops Dish
Makes 4 servings
Weight Watcher Points - 6 Points

1 (1/2 inch) pork chops, fat trimmed
1/2 teaspoon dried sage
1 small onion, sliced and separated into rings
2 apples, cored and cut into wedges

Rub sage onto both sides of chops. Place chops in a skillet sprayed with nonsitck cooking spray. Cook chops for 5 minutes on one side. Turn chops and add onion and apples. Cook for 7 minutes more or until chops are thoroughly cooked.

Calories 287 fat 9g fiber 2g Carbohydrate 12g Cholesterol 107mg
Sodium 112mg

Broiled Pork Chops
Make 4 servings
Weight Watcher Points = 6 points

4 lean pork chops
1/3 cup light orange marmalade
2 tablespoon Dijon mustard
4 bunches green onions, chopped
1/8 teaspoon salt
1/8 teaspoon pepper

In a small saucepan combine marmalade and mustard and stir over medium heat until marmalade is melted. Set aside. Place chops on broiler rack. Broil chops about 4 inches from heat for 6 minutes; turn broil for another 2 minutes. Spoon half of the glaze over the chops and broil 5 minutes more or until chops are no longer pink. In separate skillet sprayed with nonstick cooking spray stir-fry the onions 2 minutes or until crisp tender. Stir in remaining glaze and heat thoroughtly. Serve over pork chops.

Calories 278 Fat 10g Fiber 1 Carbohydrate 4g Cholesterol 93mg
Sodium 264mg.

Beef Goulash
8 servings
Weight Watcher Points - 6 Points

2 pounds lean stew beef
1 large onion
1 can (11.5 ounces) V8 Juice
4 cups potatoes (cut into quarters)

Brown meat and onions in nonstick skillet. Add V8 vegetable juice and potatoes. Cover and simmer 1 1/2 hours. Great served with noodles. -
Calories 286 Fat 8g Fiber 3g Carbohydrate 24g Cholesterol 55mg
Sodium 215mg

Baked Apple With Raisins
Serving Size - 1 apple
Weight Watcher Points - 1 Point

Peel and core the apple. Coat with the orange juice on the outer surface. Stuff with the raisins. Sprinkle on the cinnamon. Place in Pyrex baking cups. Bake in a 350 F oven 25 to 30 minutes or until fork pierces surface easily. Serve warm or cold.

74 calories, 19 grams carbohydrate, 0 protein, 0 fat, 0 sodium, 105 potassium, 0 cholesterol

Baked Hush Puppies
Makes 6 Servings
Weight Watcher Points - 2 Points

1 Cup yellow cornmeal
1 Teaspoon baking powder
1/2 Teaspoon salt
1/2 Teaspoon paprika
1/2 Cup skim milk
1 egg white
1 Tablespoon canola oil

Preheat oven to 425 F. Spray a baking sheet with vegetable cooking spray. In a large bowl, combine cornmeal, baking powder, salt, and paprika. Mix well. In a small bowl, whisk together milk, egg white, and oil until smooth. Add milk mixture to cornmeal mixture. Stir until batter is just combined. Shape the batter into 1 1/2-inch rounds. Place rounds, 1 inch apart, on prepared baking sheet. Bake hush puppies until tops are firm and golden, about 10 to 15 minutes. Serve immediately.

Calories 104 Carbohydrates 17g Protein 3 g Sodium 286 mg Fat 3 g
Cholesterol 1mg

Here are some TNT recipes for pot pies from my aunt's recipe files.

Veg - All Chicken Pot Pie
2 (10 3/4 oz.) cans cream of potato soup
1 (16 oz.) can Veg-All, drained
2 c. cooked, diced chicken
1/2 c. milk
1/2 tsp. thyme
1/2 tsp. pepper
1 double 9 inch pie crust
1 egg, slightly beaten)
Line 9 inch pie pan with crust. Combine first 6 ingredients. Spoon into prepared pie crust. Cover with top crust. Crimp edges to seal. Slit top crust and brush with egg, if desired. Bake at 375 degrees for 40 minutes. Cool 10 minutes.
Makes 4 servings
Karen in TX

Tuna Pot Pie
1 (16 oz.) can mixed vegetables, drained
2 (6 1/2 or 7 oz.) cans tuna, drained
1 can cream of mushroom or cream of chicken soup
1/2 can milk
1 can biscuits (8-10 biscuits)
Mix together first 4 ingredients in casserole dish. Place biscuits on top. Bake at 400 degrees for 12 to 15 minutes or until biscuits have turned golden.
Makes 4 servings
Karen in TX

Beef Pot Pie
2 (9-inch) frozen pie shells, thawed
1 (24 oz.) can beef stew

Preheat oven to 400 degrees. Bake 1 pie shell for 5 minutes; cool. Spoon beef stew into baked pie shell. Place unbaked pie shell on top of baked pie shell and seal edges together. Prick top of crust with a fork in several places for steam to escape. Bake 25 to 30 minutes until crust is golden brown.
Makes 4-6 Servings
Karen in TX

Crockpot Swiss Steak
2 tbsp. Flour
1/2 tsp. Salt
1/4 tsp. Pepper
1 1/2 - 2 lb. round steak
1 med. onion, diced
2 tbsp. Butter
1 can tomato soup or equivalent whole tomatoes
1/2 c. water
1 1/2 tsp. Vinegar

Combine flour, salt, pepper and pound mixture into steak. Brown steak in butter and onion. Add tomatoes, water, vinegar and place in crock pot. Let simmer 3 to 4 hours (is more tender if left all day). Serves 4 to 6.
Lisa

Nancy: This is in response to the 5 Jan 08 newsletter request posted by Ginny in Titusville, PA regarding food processors. I have had several food processors over the years but my current one is the best I've ever used. It is a KitchenAid Model KFPW760 and comes with a 12 cup and a 4 cup size processing bowls with separate processor blades for each size bowl. It also came with a 10 cup bowl as well as a very easy-to-use juicing attachment, 2mm and a 4mm slicing discs, a 4mm shredding disc, a dough blade and an egg whip, some of which I have not yet had need to
use.

I should mention also that there it comes with dual size feeding tubes which make if very handy to get the proper size for the job being done. I've had this food processor for several years so maybe the model number has changed but I'm sure that there is a similar one if not the same one available. The only downside of this processor is that it is somewhat heavy which would not be a problem if you have room on your counter top, however I keep my food processor along with my blender on a separate shelving unit in the kitchen and have to move it to the counter top whenever I need to use it.

I'm sure that you would not be disappointed in the processing properties of this food processor, but I would highly advise that you visit a store in your area where you can see the unit and ask any questions you might have of the persons servicing the appliance area. I just checked on line at everythingkitchens.com and

they show this model for $206.99 with free shipping so you could go on-line and select the color of your choice and place your order if you decide to go with this model. Everything Kitchens also offer other models with different capacities.
Mr. Myron Drinkwater - Lake Forest, CA

Updated pages
Cookie Recipes
Banana Recipes
Impossible Pie Recipes
Spiced Tea, Hot Chocolate Mixes and more
Tomato Recipes

For: For Athena in DE who was asking about the New Braunfels, TX Wurstfest Wurstkabobs :

I could not find what kind of sauce they use to season but these are the ingredients

Wurstkabobs, which was five kinds of sausage (kielbasa, cheese sausage, bratwurst, jalapeno sausage, and apple sausage) and a roll on a stick.
Barbara Ann in SE Texas

For Ginny in PA: I had a Cuisinart Food Processor and when I replaced it after at least 20 years, I purchased a Braun food processor/heavy duty mixer combo and love it!!! It's a bit pricy at over $200 but well worth it. Cuisinart is also not cheap so I didn't feel badly about the cost of the Braun. One reason I like it is doing the chopping of nuts in the processor part/bowl and then using the mixer/bowl for the cookie batter.
J in NC

Hello Nancy & Gang,
This letter just keeps getting better and better! My stack of great recipes are mounting, and the printer humming is music to my ears-lol. This is a recipe my hubbie came up with-we tried it yesterday and it was fantasticand took 15 minutes! We packaged some up for one of his buddie's birthday. It will look great packed in pretty boxes in mini gold muffin cups for gift giving.

Toasted Pecan Puddles
3 cups pecan pieces
3 T melted butter
1-1/2 lb (24 oz) chocolate almond bark
salt
Preheat oven 350*. Mix pecans and melted butter together until all are buttered. Spread onto a cookie sheet and sprinkle well with salt. Bake about 15 min-stirring every 5 minutes or until toasted-do not over cook. Meanwhile, melt chocolate in a double boiler. Add hot nuts to chocolate and stir to mix. Spoon onto wax paper lined sheets by tablespoonfuls. Place in freezer to harden for about 5 minutes. Store airtight at room temp or keep in fridge if you like it cold.

Brunch Coconut Toast
1 c coconut
1 c sugar
1/2 c melted butter
1 egg-beaten
1 t vanilla
1/2 t coconut extract
12 slices of bread
Preheat oven to 350*. Mix all ingredients except bread in a bowl, and spread on bread slices, place on baking sheet and bake 20 minutes. Serve with strawberry of blueberry sauce-recipe to follow.

Breakfast Berry Sauce
1/2 c sugar
1 T cornstarch
1/3 c water
2 c blueberries or strawberries (fresh or frozen)
Mix sugar and starch in a saucepot. Gradually add water and berries. Bring to a boil over medium, stirring constantly. Boil for 1 minute, stirring occasionally. Serve with toast, pancakes, waffles, desserts, ice cream or angel food cake slices. This is also great on grilled pound cake slices-top with freshly whipped cream.
Mimi & Tootie

Hooray for the lighter recipes that are being included! Here is a very good and fairly light chicken recipe good enough for company.

Baked Parmesan Chicken
1 egg
1/2 c. sour cream (fat free kind works fine)
1/4 c .fine dry breadcrumbs ( I use the Progresso ones or the Safeway brand.)
1/4 c. grated Parmesan cheese
2 boneless skinless chicken breast halves

Stir together egg and sour cream in a shallow bowl. In another shallow bowl combine bread crumbs and cheese. Coat chicken with sour cream mix, then coat with the bread crumb mix. Bake in a non-stick pan, or a pan sprayed with Pam, for 45 minutes at 350 degrees.
from Dorothy in AZ

Hi,
I am looking for a good recipe for Sugar Cookies. The one that I have they taste very bland. So I am looking for one with some Sugar Cookie taste.
Laure, MD

For Ginny in Titusville, PA asking about food processors in the Jan 5th newsletter. We bought a Kitchenaid 9 c. processor last Jan. and I love it. I recently made ham loaf and used the attachment blade for tiny minced pieces. It turned out great, just like using a food grinder! The slicer blades work great, too! I slice carrots for salads or stews using one of the different blades. Saves a lot of time! I don’t really know what I did before we got this.

Thank you to Susana in Louisiana for her Herbed Tomatoes and Green Beans recipe in the same newsletter. I have made a similar dish and we really like it! It does smell great simmering on the stove!

For the person (Oops I forgot) who was mentioning the Wurst Kabobs from New Braunfels. I went to the official site and no recipes. I went to another one and found several sausage kabob recipes. Maybe one of them is close to what you remember?

http://allrecipes.com/Search/Recipes.aspx?WithTerm=kabobs
Take care, Nancy! Chris in NM

Hi Nancy,
I am baking Lemon Chess pie today. This is a real old recipe and the giver of this recipe was a wonderful cook. She was my son's fourth grade teacher. I thought I would share the recipe with you and anyone who would like
to try it.

Lemon Chess Pie
1 1/2 cups sugar
1 tablespoon flour
1 tablespoon cornmeal
4 eggs
1/4 cup butter, melted
1/4 cup milk
4 tablespoons lemon rind, grated
1/4 cup fresh lemon juice

Toss the sugar, flour and cornmeal lightly. Add eggs (unbeaten), butter,
milk, lemon rind and juice and beat until well blended. Pour into an
unbaked crust. Bake at 375 degrees 35 or 45 minutes. Makes a large pie.

Thank you Nancy.
mj-Indy

Hello, everyone! I am new to Nancy's Kitchen, and love getting the daily newsletter. I am an AOL user, and to Ro, regarding her not being able to get the newsletter thru AOL, have you put the Nancy's address, when it arrives, into your AOL Address Book? I know that AOL filters spam, and this could possibly be why you might not be getting the newsletter. Also, I have set my "Spam" window to open up before reading my mail, that way, all the "spam" listings show and I can choose which ones are spam and which are not. Hope this helps, and Nancy, I love reading your recipes, now all I have to do is start cooking all the wonderful recipes that I am reading! Thanks and have a blessed day! Grandma Flipper! : )

Hi Nancy,
I would like to ask a favor. Many times I look at recipes and instead of a fraction (1/2, 1/4) I see an omega sign or some other symbol. The same thing happens with the degree symbol which comes out as an infinity symbol. (At least I can figure that one out.)

I'm assuming this happens because people put piece fractions in the recipes instead of whole fractions (1/4, etc.). These symbols don't translate properly for me. Perhaps it's because I have a Mac and they are sending the recipes from a PC.

I'd appreciate it very much if the recipes could use the whole fractions so I can print them out. Or perhaps you could tell me what each symbol is supposed to represent. (The omega is most common but I'm finding ae together now also.)

Thanks for any help you can give me.
Sue from NJ

Does anyone have a tip for keeping lettuce from turning brown? Any suggestions will be greatly
appreciated.
Thank you, Barb

To Elizabeth,
About the Pillsbury Date or Nut bread. I live in Florida and I find it at Publix.
Barb

Thanks, Nancy:
Your readers always come through. Regarding my request for red beans and rice that are not dry, both Lesleigh and Barbara Ann both sent recipes that look perfect. My only problem is deciding which one I will make first. Thanks again and a happy, healthy New Year to all.
Laurie from Brooklyn.

I have a question on the Two-Ingredient Fudge, that has been so popular in the newsletter. Someone mentioned recently they had used strawberry frosting and vanilla chips (I think they also added something else, marshmallows maybe?) and I made it for my granddaughter's birthday today, because she loves anything strawberry. I used Ghirardelli Classic White Chips, and they didn't want to melt completely, so has anyone else had this trouble with Ghirardelli chips? I had to stir and stir, and never had to do this when using Nestle's flavored chips. I would like to share one of our favorite coffee cakes.

Lemon Filled Coffee Cake
1/2 cup butter
1 cup sugar
2 eggs
1 cup sour cream
2 cups flour
1/2 tsp, baking soda
1/2 tsp. salt
1-1/2 tsp. baking powder
1 tsp. vanilla extract
1 can (20 oz.) lemon pie filling (can use another flavor)

Combine all ingredients, except pie filling, and beat well. Spread half of the batter into a greased 9 x 13 inch pan. Spread pie filling over the top and spread remaining batter on top. Make topping and crumble over batter. Combine: 1/2 cup flour, 1/2 cup brown sugar, 1/2 cup chopped nuts, 1 tsp. cinnamon and 1/4 cup melted butter. Bake at 350º for 35 to 40 minutes, or until toothpick inserted near the center, comes out clean. This is delicious, and perfect for "lemon lovers"!
Judy (in Alaska)

I've misplaced the recipe for a wonderful crockpot chocolate cake recipe. Not only did it taste fabulous, but the house smelled wonderful! Does anyone have a really good recipe for this?
Thanks, Maggie in South Jersey

To the person from Eurika, Illinois, regarding how to clean the Pfaltzgraff dishes. I also have Pfaltzgraff stoneware. I had the same problem but my main problem were the streaks left behind from my eating utensils. I contacted Pfaltzgraff at 1-800-909-2811 or I'm sure it can be ordered online, but there is a product they make called Stoneware and Porcelain cleaner. After using this product, my dishes came out as pretty as the day I bought them. It comes in a 20 oz bottle and will last for a long time. Good luck and have a great new year.
Patsy in Waco

In looking over your recipe today for the "baked onion rings", I thought you may like to make a simple change to it that I think would benefit a person looking for more fiber in their diet.

Use fiber one cereal that has been ground up instead of the bread crumbs, spray some Pam or olivio spray and bake at 450º. I have used the fiber one instead of bread crumbs on many recipes and it is delicious. You can use it on zucchini, shrimp, anything that you use breadcrumbs, substitute the ground up fiber one. The more fiber you include in a recipe brings the points down. I got this recipe from the hungrygirl.com site.
Camille, Commack,LI,NY

Nancy-I suggest Ro get a yahoo email address. It's free and I think I always get mine. Thanks for a great newsletter.
Liz

I am an AOL member and have no problem getting the newsletter. O n the rare occasion, it may end up in SPAM but if I haven't received it the regular way, then I go looking for it.

The only trick that I can suggest is go to your address book and make sure the newsletter is part of it.
AnneE from Pa.

Hello Nancy, I am an AOL member and I get my newsletter every time you send it. Sorry I can't be of help.
Millie in MO

Hi everyone. Thanks, Lara of Parkersburg WV, your pork chops and baked spaghetti were real good....made a great winter dinner!
For Nancyb & marg in Ontario Canada, 2 more creamy crab dishes.

Dijon Devilled Crab
3 T. Hellman's mayonnaise
1 T. Dijon mustard
1 T. Worcestershire
14 tsp. red Tobasco
2 T. minced red bell pepper or drained diced pimento
2 T. minced green onion tops or minced chives
2 T. minced celery
1/2 # crab, claw is good in this
2 T. melted butter
1/4 c. plain unflavored canned bread crumbs

Mix all but crab, butter, & crumbs.
Fold in crab; divide into 2 to 4 small individual baking dishes or scallop shells.
Toss the crumbs in the butter and top off the crab.
Broil till hot clear through and crumbs are browned, about 8 minutes. Serves 2 or 3.
From "Gulf Coast Cooking" by Virginia Elverson.

Chantilly Crab, Florida Style
1 #2 can long asparagus spears
2 T. butter
4 green onions, sliced
1 T. flour
2 - 3 dashes each salt & cayenne pepper
1 c. light cream (or half & half)
1/4 c. Hellman's mayonnaise
1 T. dry sherry
1 pound lump crab, picked over for shells
1/2 c. grated fresh parmesan cheese
2 T. fresh bread crumbs
2 T. finely chopped pecans
1 ripe avocado, peeled and sliced in crescents & with lime juice squeezed over it

Mix salt & cayenne with flour. Drain asparagus & spread in 1 layer in a buttered 8" or 9" oven to table pan. Grate cheese, mix with crumbs and pecans; chill. Slice avocado & douse with the juice; chill. Heat broiler (500 degrees).
In a wok if you have one, otherwise a skillet, cook onion in butter 3 - 4 minutes; stir in the seasoned flour; don't raise the heat above Medium, and don't let flour brown. Add cream gradually & cook, stirring, till thick & bubbly. Remove from heat.

Off heat stir in mayo, then sherry, then crab. Spoon this over the asparagus, attractively, like over the center of the spears. Sprinkle with the cheese-crumb-nut mixture, down the center of the crab mixture.
Broil about 6" from heat in closed oven, till just brown-tipped here and there, and hot, at a minimum, 4 minutes.

Arrange avocado slices around the pan to serve. Serves 2 to 4 and can be doubled in an 8" x 12" pan. Garlic Mashed potatoes are good with this, and while it's more trouble than most of our crab dishes, it is beautiful and delicious.
Hope at least one of these are like the one you remember, Nancyb.

There have been several red bean & rice recipes given. We have an EZ lower fat version, also Louis Armstrong's, let us know if anybody wants these.
Marilyn in FL

This question is for Lesleigh who sent the Beans & Rice recipe: What is goya sofrito? Sazon? Adobo? These are ingredients that I am not familiar with. Where would you find them in the store?
Thanks so much. Melody (Nebraska)

RE: Type 2 Diabetes
Being a Type I insulin-dependant diabetic for 14 years now (it was found just before my 24th birthday!!!), I can offer a bit of "comfort" for you, Mary. Once your meds and sugars "even out", you should be able to eat "regular food". Have "patience", dear !!!!!!
*hugs* Margaret in Syracuse

Those of you who were looking for good low calories: Taken from Healthy Exchanges cookbook, and taste so good!

Glorified Rice
2 C cooked rice
2 C (16 oz can) fruit cocktail, packed in own juice drained
1/2 C (1 oz) miniature marshmallows
3/4 C plain fat free yogurt
1/3 C Carnation nonfat dry milk powder
3/4 C Cool Whip Lite
Sugar substitute to equal 2 T sugar
1 tsp. almond extract

In a medium bowl, combine rice, fruit cocktail, and marshmallows. In a small bowl, combine yogurt and dry milk powder. Stir in Cool Whip, sugar substitute, and almond extract. Blend into rice mixture. Refrigerate for at least 2 hours.
1/1/3 C uncooked rice usually makes about 2 cups cooked.
216 calories
Betty T. Ga.

Festive Franks
16 servings.

1 can (8 ounces) reduced-fat crescent roll dough
5-1/2 teaspoons of your favorite barbecue sauce
1/3 cup finely shredded reduced-fat sharp Cheddar cheese
8 fat-free hot dogs
1/4 teaspoon poppy seeds (optional)
Additional barbecue sauce (optional)

Preheat oven to 350°F. Spray large baking sheet with nonstick cooking spray; set aside. Unroll dough and separate into 8 triangles. Cut each triangle in half lengthwise to make 2 triangles. Lightly spread barbecue sauce over each triangle. Sprinkle with cheese. Cut each hot dog in half; trim off rounded ends. Place one hot dog piece at large end of one dough triangle. Roll up, jelly-roll style from wide end. Place point-side down on prepared baking sheet. Sprinkle with poppy seeds, if desired. Repeat with remaining hot dog pieces and dough. Bake 13 minutes or until dough is golden brown. Cool 1 to 2 minutes on baking sheet. Serve with additional barbecue sauce for dipping, if desired.
*~Mary Alyce~* in WI

Chocolate Crescents
Makes 8 servings
Prep: 15 Min. Bake: 10 Min.

1 (8-ounce) package refrigerated crescent dinner rolls
24 Hershey's Kisses or Hugs Chocolates, unwrapped
Powdered sugar

Unroll refrigerated crescent dinner rolls, and separate each dough portion along center and diagonal perforations, forming 8 triangles.

Place 2 chocolates, points up, on wide end of each triangle; place a third chocolate between the 2 chocolates, point down. Starting at wide end of triangle, roll dough over chocolates, pinching edges to seal.

Place rolls, sealed sides down, on an ungreased baking sheet. Shape into crescents. Bake at 375° for 10 minutes or until lightly browned. Cool crescents slightly, and sprinkle with powdered sugar. Serve warm.
*~Mary Alyce~* in WI

For Athena in DE - You are so right about the Wurstkabobs. We still have Wurstfest every year and they still make the Kabobs. I don't have the recipe but you might find it if you google New Braunfels/Wurstfest or just Wurstfest and see if any of the recipes from Wurstfest are posted. I have a feeling not, but wouldn't hurt to try.
Susan in New Braunfels

My mom used to make a cake called "Out of this world". I had no flour in it and was made with graham crackers. Can't remember what else was in it. Please if anyone can help I would appreciate it. I am a newbie and so far have enjoyed the site a lot..have already printed a lot of recipes...again Thanks so much.
Ruth Ann, Il

I really enjoy the site and like to just copy 1 or 2 recipes. When I do, I highlight the one I want and press print and then print only the "selected" copy. The recipe will print and then the rest of the page is just black ink. Not a big deal, but it is wasting my ink. Does anyone have any ideas what I am doing wrong? This only happens on my computer at home, not at work.
Thanks, Irene in FL

Barbara Ann in SE Texas,
Are you Dottie Kennedy's daughter? If so, my mama is Sam's daughter, Mary. Would like to hear from you.
Mary Joe

Thank you for including some recipes that are not high fat, high sugar and TNT. I just recently was diagnosed with diabetes, and am desperately trying to adjust my eating habits so that I will not have to go on medication. I think my biggest problem seems to be the carbs and perhaps a lack of the fibre that we need. So any recipes for diabetics, or suggestions, would be much appreciated.
I am including one of my TNT fattening and oh so sweet recipes for those of you who can eat them. These are soooooo delicious. I have made them for many years, after a dear sweet lady, (now deceased), in our weekly craft group, served them when we were meeting at her home. As I recall, these were the hit of our weekly craft group over all the years that we met.

CHOCOLATE SQUARES
Blend together:

1 stick butter or oleo
1 cup sugar
1 16 oz. can Hershey's chocolate syrup

Add: 4 beaten eggs to above mixture and mix well

Add the following and mix well:
1 tsp. vanilla
1 cup flour
1 cup chopped nuts
dash salt

Pour into a buttered 9 x 13 dish and bake at 300 degrees for 40-45 min. Remove and cool.

FROSTING
Combine in a sauce pan:
6 Tbls.whole milk
6 Tbls. oleo or butter
1-1/2 cups VERY FINE sugar (you must use "very fine" to ensure a good frosting)

Bring to a boil and boil for 1/2 minute only.
Remove from heat and add:

1/2 cup chocolate pieces (chips)
Blend , and frost, working quickly before it sets up.

It will set up like a fudge type frosting, and is very addicting.
The Chocolate Squares are very moist.

Enjoy folks, I am sure gonna miss this one!
Laurine in NNY on the border

For Marilyn in FL, the "2-1/4 # Venison Stew Ham" could possibly be hamburger meat for stew ... probably 2-1/4 lb. package. I would just plan to use it for soup or chili and open it up to see if it looks like ground meat. If not, you could still probably just cook it like a roast or something in the crock pot. Good luck. I'm not fond of venison, but it is supposed to be very healthy for you.
Susan in GA

To Julia in PA (01/04/08 newsletter):
Sorry about the confusing instructions on the Chicken/Turkey Dressing recipe. In the pre-holiday shopping rush, I usually am thinking just in terms of "big bag...little bag", not in ounces. In our area, Pepperidge Farm Herb Seasoned Stuffing is sold in 8 oz. and 16 oz. bags. My recipe calls for the 8 oz. bag, but you could always just "guestimate" half of the larger bag. This dressing is not an exact science. Sometimes I've used 4 oz. (more or less) of the seasoned stuffing mix and an equal amount of cornbread stuffing and that's been pretty good as well. However, I have tried other brands of seasoned stuffing mix and have not been as happy with the end-result. Hope this helps!
Diana in NC

Cheese Danish
serves 8

Preheat Oven 350º - Do in glass dish, not cookie sheet,
2 pkg. Crescent Rolls
1 8 oz. cream cheese
1/2 cup sugar
1 tsp. vanilla
1 tsp. lemon juice
1 egg yolk (reserve white)

Roll out 1 package of crescent rolls in 9 x 13 glass pan. Cream next 4 ingredients and spread over rolls. Top with other package of rolls. Brush with egg white.
Bake at 350º for 20-22 min. Sprinkle with confectioners sugar.
*~Mary Alyce~* in WI

Our local Wingstop has closed. Does anyone have a Bourbon Backed Beans recipe? My husband loved them. I would love to prepare them. Thank you, in advance.
Nan from Indiana

Hi Nancy!
For Anne in PA who is looking for a special pie recipe in the 1/5 newsletter. I looked in my old Joys of Jell-O cookbook for her pie recipe. There are two possibilities, but I hesitate to post both since they are a tad long. One is called Pastel Pie and the other is called Pudding Whip Pie. Neither one is on the Jell-O web site now. I believe the cookbook is from the 1960’s or so. I have had it a long time. If Anne could give us a little more information I could post one for her. I enjoy hunting up recipes for our members! Both recipes use pudding and Jell-O.
Take care! Chris in NM

Hi Nancy and all the other Nancylanders! Especially Mom and Dad in Oscoda! ohsosweet in STL, MO asked about Super Bowl foods. I have a recipe that isn't necessarily a finger food but all the guys love it! I make sausage subs for our party. (Also known as cholesterol on a bun!)

Super Bowl Sausage Subs
1 lb ground sausage
1 lb smoked sausage -sliced into rounds
1 large green pepper - sliced
1 small to medium onion - sliced
cheddar and mozzarella cheeses
2 large loaves of French or Italian bread

Brown the ground sausage and take it out of the pan. Use the oil left behind from the sausage to cook the peppers and onions until tender-crisp. Throw the sliced smoked sausage in with the onions and peppers and heat through. Drain as much of the oil out of the sausages and veggies as you can. Mix all the sausages and veggies together in a large bowl. Then slice the bread lengthwise and put the sausage mixture onto the bread. Add generous handfuls of the cheeses and put on the top. Wrap the subs in foil and bake for about 20 to 30 minutes so that the bread gets good and crusty! Slice and serve.

These are definitely not a diet food, but they are my most requested at Super Bowl time!
Kim C in NC

Hi, this is for Ginny in Titusville, PA, January 5, Newsletter, asking about which food processor
to buy. I have a Cusinart and I really like mine. It does all that I want it to do. I also notice that many of the cooks on the Food Network use Cusinarts.

Also in that same newsletter jo wants to know how to get her newsletters from AOL. I am on AOL and I put the address of the newsletter in my address book and I have never had a problem. Hope this helps
Jane from NC

Dear Fran,
I have all kinds of bird feeders in the back yard. The squirrels love to get on them. They eat the suet from my suet feeders. They eat the black oilers from the bird feeders. I think any small container you would use, the squirrels would like it.
mj-indy

This is for Ro,
I have AOL and when Nancy changed here while back, I didn't get her newsletter anymore. I ask my sister Doris, and she told me Nancy was still sending out the newsletter.

Well, I went to Yahoo and signed on again for Nancy. I also keep her in my address book.

Sometimes, AOL can be a pain. We sure can't get along without Nancy's newsletter. We love and appreciate her. I hope it works out for you soon.
mj-indy

Chris in NM, do you use imitation crab in your Maui Artichoke & Crab Dip?
SusieB in Mpls.

For the lady who wants appetizers for her husband's birthday:

Stuffed Celery With Salami Wrap
1 pkg hearts of celery
1 container (8 oz) whipped cream chese and chives
1/4-1/2 lb salami (sliced paper thin

Clean celery and cut in 3 or 4" pieces making sure they are in proportion to the slices of salami. Stuff celery pieces with cream cheese and wrap each in a paper thin salami slice. Arrange on plate or platter.
grannym IL

Hi Nancy, Siggy, Ditto and all Nancylanders
I recently made a batch of the Original Toll House Chocolate Chip Cookies but omitted the nuts and used Butterscotch chips instead of chocolate. My son is crazy over butterscotch chips. The were delicious and he loved them . He took part of them home and ate most of mine LOL. I will make them again. I also plan to make them with peanut butter and chocolate chips. We are Cookie Monsters. It is great how just changing the flavor of the chips makes them seem like a completely different cookie.
Sherrie in De.

I recently purchased a muffin top pan. When I follow the muffin recipe on a package, the bottoms of my muffins are coming out too dark. Is there a difference in oven temperature I should be using? Shortening the time at the desired cooking temperature didn't seem to help.
Thanks, Sarah

Somehow I got so far behind in the Newsletters and I've just started to go thru them....from way back in NOV.!!! First.. on Nov. 8, Carol (didn't have an address) wanted a reprint of the Chicken In A Jug. I don't think (at least I couldn't find that I'd answered that so here it is:

Chicken In A Jug
1 whole chicken cut up (or pieces of your choice (jug will hold alot)
About 5TBSP. Olive oil mixed with (fresh if possible) chopped oregano, rosemary, sage and basil (I used about a handful of each). If using dry, measure accordingly.
1/2 onion chopped. Mix herbs with onion and oil.
Put 1 layer of chicken in jug, cover with herb mixture, then 2nd layer of chicken and top with remaining herb mixture.
Tuck about 6 large peeled garlic cloves down in the chicken (more if you want-you never have enough garlic)

Cover opening with foil and top with the jug top. Bake at 300°-325° for 3 hours. Do not uncover during baking as the chicken will make its own essence. If you have room, you can put some small red potatoes in the bottom of the jug too. Essence is wonderful for dipping with nice crusty bread.

Next - I have looked until I thought I'd go blind for the recipe for "White Christmas Pie". Don't know who posted it or when but I did search the recipe lists for Oct. and Nov. and can't find it. Will someone please let me know in which Newsletter it was originally posted. I'd appreciate some help here as the name sounds interesting. Thanks in advance.

Also in Jan. 4 Newsletter, Linda in Ks asked for the Holy Cannoli cake recipe. I too, couldn't find it, so googled it and came up with Kraft Food site. It's on there with a picture too!!
Happy and Healthy New Year to everyone.
Jan in DE

Hi Nancy,
First of all I want to let you know how much I appreciate you and what you are doing. You just absolutely make me so happy every day. I just can’t wait until the next day to open your site and see what’s cooking. You are the greatest! I have a very simple recipe that I would like to share with all the readers as well as yourself.

Mimo’s Good Recipe
1 can of cherry pie filing
1  #2 can of chunk pineapple (drained)
2 cans (sml.) mandarin oranges (drained)
1 can eagle brand milk
1 ctn. Of cool whip ( 8-oz )
1 cup of broken pecans
1-1/2 to 2 cups of white miniature marshmallows
optional: crushed pecans
 
In a glass bowl: put in fruit, eagle brand milk & stir, then add pecan nuts & cool whip & stir. Sprinkle crushed pecans over the top. Chill overnight and it’s ready to be served.
 eat and enjoy! Mimo in Kentucky

Messages that are long or have a lot of medical information in them have been edited.
Nancy Rogers

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