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For every minute of anger you lose 60 seconds of happiness.

My website changed today. Those of you that are watching your weight will like what I put on. I have listed 20 different fruits and vegetables, what make a serving of each, and some new ideas on how to serve.

Pineapple Cake
3 eggs
1 15 ½ oz can pineapple chunks - undrained
1 18 oz box yellow cake mix
¼ tsp Watkins Nutmeg #60398
In a mixing bowl, beat eggs for 1 minute or till foamy. Dump in pineapple with juice and beat on low speed, breaking up pineapple a bit. Dump in dry cake mix and nutmeg and beat until batter is smooth. Spread batter in greased 9 x 12 pan. Bake at 350º about 35 minute or until toothpick inserted comes out clean. Cool in pan before applying the special pineapple cake frosting.
Frosting
8 oz pkg cream cheese, soft
1 container lemon flavored frosting
7 oz flaked coconut
10 oz jar red maraschino cherries, drained
Beat cream cheese and lemon frosting until smooth. Spread over cooled cake. Sprinkle with coconut evenly. Arrange cherries so that when you cut the cake into squares a cherry will be centered atop each piece. Makes 12 servings

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

Watkins Medal-winning pepper is on sale #01141 large 12 oz can $13.49 This is the most flavorful pepper on the market.

Could someone please let me know which newsletter this is in-it was a story from a woman who said (I think) that her grandma used to make something every year to remind them to be thankful for what they had. It might have been some kind of bread-I think it had grease in it. She continues making it now. It is driving me crazy trying to remember. I looked through some old newsletters but can't find it. It was a real sweet story. Thanks.
Sandy in IL

This is for Mary in JC Mo
I have had this for years don't know where I got it
Sorry don't have a BBQ sauce recipe hope this helps

Diet Catsup
2 cans unsweetened tomato paste
2 TBSP. onion flakes
1/2 tsp. sweeter your choice
1/2 c. vinegar
1/4 tsp. cinnamon
1/4 tsp. ground cloves
1 tsp. celery seed
salt to taste

Combine in med. sauce pot and simmer all ingredients for 3 minutes and bottle. This can also be canned.

Just wanted to tell Mimi that we had her Ham and Asparagus casserole last night and it sure was good...I had the last helping this morning for breakfast! :o) I used the parmesan and garlic chips for the topping and they were an excellent choice. We will definitely be having this again.
Thought I would share one of our favorite dip recipes since Super Bowl Sunday is coming up. I always end up with an empty bowl when I serve this.

Cheesy Bacon Baked Onion Dip
2 mediums onions finely diced
8 oz (2 cups) grated cheddar cheese ( I use Longhorn Colby or sharp, or half and half)
1/2 cup light mayo (Not Miracle Whip)
1/4 c crumbled bacon
1/2 t Tabasco
1/4 c parmesan cheese, freshly grated, not powdered kind

Preheat oven to 350*. Lightly grease a 1-1/2 quart casserole dish or pie plate. Mix all ingredients except for parmesan cheese. Sprinkle parmesan on top and bake for 15 to 20 minutes. Note: finely chop the onions or they will not get soft. I serve this dip with Multi grain Club crackers or the low far Ritz. You will not believe how fast this goes. I made to batches for New Years and served one batch around 7:00 pm and the other closer to midnight and there wasn't any left over either time.
Hope you all have a great day!
Lisa (East Texas)

Jan. 7 n/l Robert's wife in Ohio asked how to forward a recipe. What I do is highlight, then copy just the recipe and then go to a new email. Just like you are sending someone something. Paste the recipe into the email. Make sure you put who the email goes to, and you're done.
Barb in OKC

Hi Nancy,
This is for ND in the Jan.7 newsletter:

In Jan.6 newsletter I sent in the recipe for Mimo’s Good Dessert and failed to tell the readers to fold in the marshmallows right along with the other ingredients. Sorry about that!

If anyone has a recipe for orange fudge that tastes like a dreamsicle I would love to have it. I ate some over the holidays and loved it. But, I do not know who made it to get the recipe. Nancy I don’t know you but I love you so much. You just make me so happy!
thanks, Mimo in Kentucky

I read that some have difficulty copying the recipes. One easy method I was shown was to hold down the right button on the muse and highlight the text you wish to print. After highlighting, hit ctrl C on the keyboard. Then open a word page in Word and hit ctrl V. The recipe will show there. I do this with all the recipes I want and end up with a few pages of recipes I want to keep.
Janice In Kansas

New Year's Greeting to all. I'd like to have a mushroom pie recipe. Not a quiche, just a pie.
Thanks, Carol in Sunny FLorida

For Ohso regarding your Jan. 8 response to me on stuffed shrimp appetizer:

Anna, you had a question about the stuffed shrimp: sorry I didn't clarify, I used the frozen precooked shrimp from the grocery store. I did thaw them out and then I just tossed them in a pan for about a minute with some garlic to get ready for stuffing them. So sorry I should have said that ... enjoy.

Question: when you say you tossed them in a pan with garlic--did you add some oil to that pan to toss them about in?

Thanks again in advance--want to make these correctly.
Anna

Hi Nancy and everyone!
I made this quick cookie over the weekend and my husband liked it. His Mom made "Special Occasion Cookies" that are similar but have a chocolate cookie base. These were an easy alternative.

Hidden Marshmallow Cookies
1 (18 oz. ) roll refrigerated chocolate chip cookie dough
12 large marshmallows
1/2 container chocolate frosting.
24 pecan halves

Cut dough into 24 pieces. Roll each piece into a ball and place on cookie sheet. Bake at 350 degrees for 10 minutes or until just light golden brown. While cookies are baking, cut each marshmallow in half (kitchen shears work great for this). Remove partially baked cookies from oven and top each with 1/2 marshmallow, cut side down. Bake 2 more minutes until marshmallows are puffed. Cool 2 minutes and remove from cookie sheets. When cookies are cool, microwave frosting until stirrable and cover each marshmallow with frosting. (Thinned frosting will set up better than frosting straight from container.). Top each cookie with pecan half.

Everyone have a great week! Eureka, IL

Easy Strawberry Cinnamon Rolls
1/2 cup sugar
1/2 tsp. cinnamon
1 tube refrigerated biscuits
1/4 cup margarine melted
10 tsp. strawberry preserves

In a small bowl, combine the sugar and cinnamon.
Dip top and sides of biscuits in margarine; then in the cinnamon mix. Place on an ungreased baking sheet.
With the end of a spoon make a deep indentation in the center of each biscuit.

Fill with 1 tsp. preserves.
Bake 375º for 15-18 minutes.
Cool for 15 minutes before serving. Preserves will be HOT.
Tona in Bama
*~Mary Alyce~* from WI

Breakfast Pizza
1 tube crescent rolls
1/2 lb. bacon fried crisp
1/2 lb. sausage, crumbled, browned and drained
12 oz. frozen hash browns
2 C. cheddar cheese shredded
5 eggs
1/2 C. milk
1 t. salt
black pepper

Spray a 9x13" pan with cooking spray. Unroll crescent dough and place on bottom of pan. Press perforations together to form a rectangle.

Top with sausage, then add the hashbrowns. Top with cheddar cheese. Beat eggs with the milk. Add the salt and pepper. Pour over the cheese and hashbrowns. Top with the bacon.
Bake at 350º for 45 - 50 minutes.
*~Mary Alyce~* from WI

Sausage Crescent Casserole
1 lb sausage
2 cans crescent rolls
1 8 oz block cream cheese

Brown sausage, add cream cheese, and stir till blended.

Grease 9 x 13 pan. Using one can of crescent roll, cover bottom of 9 x 13 pan. Spread mixture over rolls, and then cover with remaining can of rolls. Bake in 350 degree oven for 15 minutes or till rolls are golden brown.
*~Mary Alyce~* from WI

Baked Club Sandwich Rounds
12 servings
Prep Time: 35 min ; Start to Finish: 1 hr 5 min

1 lb. bacon
1 (11-oz.) can Pillsbury Refrigerated Crusty French Loaf
4 oz. (1 cup) shredded sharp Cheddar cheese
2 oz. thinly sliced cooked deli turkey
2 oz. thinly sliced cooked deli ham
Heat oven to 350°. Spray cookie sheet with nonstick cooking spray. Cook bacon until crisp. Drain on paper towel; crumble. Unroll dough. Sprinkle cheese over dough. Top with turkey, ham and bacon. Starting with long side, roll up dough; press edges to seal. Make 3 to 4 slits in top of loaf. Place on sprayed cookie sheet. Bake at 350° for 23 to 28 minutes or until golden brown.
Cool 5 minutes. Cut into 1-inch diagonal slices.
*~Mary Alyce~* from WI

Stir Fry
Makes 4 servings
Weight Watcher Points - 3 Points

2 pounds ham, cut into bite sized pieces
1 package (8 ounces) frozen carrots
3 cups broccoli florets
1/2 cup sweet and sour sauce
1/8 teaspoon salt
1/8 teaspoon pepper

Cook ham on medium high heat in a sprayed nonstick skillet, stirring constantly for 3-4 minutes. Add carrots and cook and stir for 2 minutes. Add boroccoli and sauce. Cook, stirring constantly for 3-4 minutes until broccoli is crisp tender. Good served over white rice.

Calories 162 Fat 4g Sodium 217 Protein 22g Carbohydrate 11g Cholesterol 45mg Fiber 4g

Exchanges 3 ounces very lean meat, 1-1/2 vegetables

Pea Salad
Makes 6 servings - 1/2 cup serving
Weight Watcher Points - 1 point

1 package (10 ounces) frozen green peas
1/2 cup fat free Cheddar cheese (shredded)
1/2 cup celery chopped
1/2 cup fat f ree sour cream

Combine above ingredients. Salt and pepper to taste. Refrigerate for several hours. Serve on bed of lettuce.

(I include chopped green onions and when out of frozen peas I use Canned LeSeur Peas.

Calories 72 Fat 0g Sodium 197mg Protein 10g Carbohydrate 8g Cholesterol 3mg Fiber 2g

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

6 Lean pork Chops
1 cup unsweetened applesauce
1/4 cup lite soy sauce
1/8 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon pepper

Brown pork chops on both sides. Place in shallow casserole. Combine remaining ingredients and spoon evenly over chops. Cover and bake at 350 degrees for 45 minutes. Remove cover and continue baking 15 minutes longer or until chops are tender.

Calories 187 Fat 7g Sodium 483mg Protein 25g
Carbohydrate 5g Fiber 1g Cholesterol 61mg

Lowfat Baked Custard
Weight Watcher Points - 3 Points
Makes 4 servings

1 can (12 ounces) Evaporated Skim Milk
1/2 teaspoon vanilla
3/4 cup egg substitute
Sprinkle nutmeg

Place milk in medium pan and heat until small bubbles form around
edge. Mix eggs and vanilla n a bow. Add 1 cup hot milk to egg
mixture and blend. Return mixture back to remaining hot milk. Stir
well. Heat, stirring constantly, until it almost simmers. Pour into
4 custard cups. Place cups in 1-inch of water n 9x13 pan. Sprinkle with nutmeg and bake at 325 degrees for 25 minutes. Chill 4 hours or overnight.

Calories 182 Fat 2g Sodium 210mg Protein 14g Carbohydrate 22g Cholesterol 4mg Fiber 0g

Scalloped Tomatoes
Makes 8 servings (1/2 cup)
Weight Watcher Points - 1 Point

1 (20 ounce) can tomatoes
1 beef boullion cube
1 cup cubed white bread
2 tablespoons chopped onion
2 tablespoons chopped celery
1/2 teaspoons salt
2 tablespoons dry butter substitute
Vegetable cookin spray

Drain tomatoes, reserving liquid. Pour tomato liquid into a medium saucepan; bring to boil. Add bouillon cube, stirring to dissolve. Add tomato, bread and next 3 ingredients. Sprinkle with butter substitute. Transfer to a 1-quart casserole coated with cooking spray. Bake at 400 degrees for 25 minutes or until thoroughly heated.

Calories 70 Fat 1g Fiber 1g Carbohydrate 10g Cholesterol 1mg Protein 2g Sodium 580mg

Source: The Complete Step by Step Diabetic Cookbook

Thank you Pat in La for telling me about how much peanut butter to use my son and grandson will love it when I make these for them, they love any thing with peanut butter. I would love to try the coconut balls and would appreciate it very much if you can send it to Nancy. Thank you Nancy for all you do.
Nad in Mo

For the lady who wanted soup recipes for her husband:

Chicken Tortellini Soup
2 cans (14-1/2 oz each) chicken broth
2-1/2 cups water
1/3 cup sliced green onion
1/2 tsp dried basil
2 garlic cloves, minced
2 boneless, skinless chicken breast halves, cut into bite-sized pieces
9 oz pkg refrigerated tortellini
1 cup chopped fresh spinach
1/2 cup frozen peas

In a large saucepan, combine broth, water, onions, basil and garlic. Bring to a boil. Reduce heat to medium. Stir in chicken and tortellini. Simmer 4 minutes. Add spinach and peas; cook and stir an additional 5 minutes or until spinach is wilted, pasta is tender and chicken is no longer pink. If desired, season to taste with pepper.
Four servings (serving size 1-3/4 cups)
grannym IL

For Ruth Ann, Il, in the 1/6 newsletter, looking for a cake called "Out of this world" and made with graham crackers, it sounds like the dessert that has been making the rounds lately. Here is a link for one: http://allrecipes.com/Recipe/Graham-Cracker-Cake-II/Detail.aspx and this favorite of ours:

Chocolate Eclair Dessert Recipe
1 box graham crackers
2 small boxes French vanilla pudding (instant)
1 (8 ounce) container Cool Whip
1 can chocolate cake icing
3 cups milk

Layer bottom of a 13 x 9-inch cake pan with graham crackers.

In a medium-size mixing bowl, combine pudding with milk and mix at medium speed for 2 minutes. Fold in Cool Whip. Put half of mixture into pan. Add another layer of crackers and then top with remaining pudding mixture. Put layer of crackers on top and cover with cake icing. Let sit overnight or all day in refrigerator.
http://recipegoldmine.com/dessCHO/chocolate-eclair-dessert.html

And:

I hope one of these is what she is looking for. It is easy and very good! I know I have seen several variations in some of the newsletters, also, and just found one that you have listed in your chocolate section of favorites!

Easy Chocolate Eclair Dessert
2/3 box graham crackers
2 sm. boxes French vanilla pudding
4 c. milk
2 (8 oz.) Cool Whip
1 container Ready-to-Spread chocolate sour cream frosting

Place a layer of graham crackers in a 9 x 13-inch pan. Make pudding following instructions on box using milk. Let stand for 5 minutes. Add Cool Whip fold in till completely mixed. Spread 1/2 the mixture on crackers. Place another layer of graham crackers on followed by the rest of the pudding mixture. Open frosting and heat in microwave on high for 25 seconds. Place on top of pudding, by dropping balls of it all over and then carefully spreading it out.
http://www.nancys-kitchen.com/easy-chocolate-cake-recipes.htm

Have a great day Nancy!
Chris in NM

Nancy in the 1/7 Leasa in Iowa you are welcome for the recipe. We think the recipe is great and I did the same as you and tweak the recipe. I changed the chili powder for the Italian seasoning, basil and garlic to the recipe.

In the 1/7 Jae, central OK I have a few TNT soup recipes.

Susie All Vegetable Soup
1, 15 oz., can green beans, DO NOT DRAIN
1, 15 oz., can sliced carrots, DO NOT DRAIN
1, 15 oz., can diced tomatoes, DO NOT DRAIN
1, 4 oz., can mushroom pieces, DO NOT DRAIN
1/2 cup celery, diced
1/4 to 1/2 cup cabbage, shredded
2 to 3-1/2 cup beef broth

You can make this on top of the stove cooking for 1 to 2 hours. Cooking in the Crock Pot put all the ingredients in the crock and put on low and cook all day.

Cheeseburger Soup
1 lb. beef
1/2 cup carrots, chopped or shredded
1/2 cup celery, chopped
1/2 cup onion, chopped
3 cups beef broth
1, 15 oz., can mixed vegetables, drained
1 lb. Velveeta, cubed
1, 10-3/4 oz., can cheddar cheese soup
1 soup can milk

Cook beef and drain. Put beef in 4 to 5 quart pan adding carrots, celery, onion and beef broth cooking for 15 to 30 minutes or until raw vegetables are soft. Add mixed vegetables, Velveeta, cheese soup and milk cooking until cheese is melted. DO NOT BOIL.

Chicken Noodle Soup or Cream of Chicken Noodle Soup
1, 3 to 4 lb., whole chicken
1 large onion, quartered
2 stalks celery, quartered
1 large carrots, quartered
1, 16 oz., pkg. noodles
1 quart, 4 cups, water
1 quart, 4 cups, chicken broth
half and half

Cook the whole chicken in 1 quart of 1 and 1 quart chicken broth for 1 to 2 hours. Remove the chicken to a plate so that it can cool some. Remove the vegetables from the broth and discard them. Remove the skin from the chicken and start to pull the meat from the chicken and chop meat adding back into the broth When you are done with the chicken discard bones. Cooking the meat until warm then add the noodles cooking for about 15 minutes or until the noodles are done to you likeness. If you would like Cream Chicken Noodle Soup add warm half and half at the end. Serve as above. Use the amount of half and half that you want.

The next soup we usually have it after we have had ham.

Cauliflower and Ham Soup
1, 10-3/4 oz., can potato soup
1 cup of can milk, unsweetened
1, 16 oz., pkg. cauliflower, frozen
1-2/3 cups chicken broth
2 cups ham
dash pepper
2 tablespoons cornstarch
1/2 cup water

Put the cauliflower in the chicken broth and cook 10 minutes covered. Add the soup mixing well, then add the can milk mixing, add the ham and pepper. Mix cornstarch and water adding to the soup mixture. Mix and simmer over low heat until very warm. Serve right away. Serve right away. Serves 5 to 6.

Taco Soup
1 lb. ground beef
1/2 cup onion, chopped
1, 15 oz., can Mexican style corn, drained
1, 15 oz., can Mexican style tomatoes
1, 15 oz., can Ranch style beans or 1 can dark kidney beans or pinto beans
1 pkg. Taco seasoning
1 pkg. Ranch mix, optional.
Toppings: Tortilla chips, cheese, sour cream, chopped green onion or Taco Sauce

Cook the ground beef and just a few minutes before it is done add the onions and drain when cooked. Add all the other ingredients and let simmer for 20 minutes or until it thickens. If it is not thick enough for you add a couple of tablespoons of refried beans and stir it well. When ready to have the soup you can add any of the toppings you want.

Sorry this is long. I will send in on another day more soup recipes.
Everyone have a great day. Nancy and 4 legged associates take care and stay safe.
Susie Indy

I have a one pound can of crab crying to me to use it. I love crab but have never had a crab cake. I need a well loved TNT recipe.

May 2008 be a healthy and prosperous year for all of us.
Marge in OH

For Robert's Wife... Highlight the recipe that you want then use, press ctrl c. Open your email or wordpad if you want to print the recipe not send it. Click the blank screen and then ctrl v. The highlighted recipe should show up. Sarah

Hi,
We have relocated to North Carolina from Southern California, and we are missing the Hot Pastrami Sandwiches we use to get at the various fast food joints. I have tried buying pastrami slices from the deli and preparing them myself, but yuck.. they tasted awful.

Can anyone tell me how to prepare them like they do in California.
Thanks so much, Janet

Does anyone have the complete recipe for "Tona's Banana Cream Cheese Bread"? When I did the search the recipe archive comes up with the recipe in the May 2007 archives but there are * asterisk in place of the numbers (amounts) for baking soda, baking powder, vanilla etc.
Smiles from Idaho, Onalee

Barb, I agree with Fran on how to keep lettuce from turning brown. I just pull off the outer leaves and wrap the head in heavy duty foil and it will keep for 10 to 12 days staying fresh and green.
Alice in Illinois

I have looked and looked and I can’t find a recipe I misplaced. Can anyone tell me what date newsletter contained the crock pot candy recipe?
Thank you Shirley C. ( Smokey Mt. Gal)

Instant Potatoes Potato Salad
4 servings instant mashed potatoes
2 or 3 hard cooked eggs, cut up
1 tbsp. to 1/4 c. chopped sweet or dill pickles or pickle relish
1 sm. onion, chopped or 1 tbsp. instant minced onion
1 tbsp. chopped pimento (optional)
1 tbsp. vinegar
1 tbsp. mustard
1/4 to 1/2 c. mayonnaise

Prepare potatoes as directed on package. Mix in remaining ingredients. Chill. Serves 4.
Karen in TX

A great soup recipe for the husband of Jae in Central OK

Cajun Corn Soup
1-medium onion
1 bell pepper, chopped
6 green onions, chopped
1/2-cup oil
1/2-cup all-purpose flour
3-cups water
1(14.50-oz)can stewed tomatoes
1 (6-oz)can tomato paste
2-fresh tomatoes, peeled and chopped
1/2 to 1-lb. gr. meat
2-pkg. frozen whole kernel corn (16-oz) each
1/2-lb smoked sausage, chopped
cayenne pepper, 1/4-tspn
Tabasco, 1/2-tspn
Tony's Seasoning (or any Cajun Seasoning of your choice) 3/4-tspn

In a large pot, sauté onion, green pepper and green onions in oil until tender, about 5 minutes. Add flour and cook until bubbly. Add water, stewed and chopped tomatoes and tomato paste; mix well. Stir in the corn, ground meat, sausage, cayenne pepper, Tony's and Tabasco. Bring to a boil, stirring frequently. Reduce heat; simmer, uncovered for 1 hour, stirring occasionally.
Susana in Louisiana

Peanut Butter Cookies
3 c. sifted flour
2 tsp. baking soda
1 c. shortening
2 eggs, beaten
1 tsp. vanilla
1 c. brown sugar
1/4 tsp. salt
1 c. sugar
1 c. peanut butter

Combine and sift flour, baking soda and salt. Cream shortening and sugars together. Add eggs and mix until smooth. Add peanut butter. Stir well. Add vanilla and blend thoroughly. Add dry ingredients and mix thoroughly. Batter will be stiff. Form into tiny balls, place on greased baking sheet. Press with back of fork to make a waffle design. Bake at 375 for 10-12 minutes. Yield about 7-1/2 dozen.
Janie

Peanut Butter Popcorn
1/2 c. sugar
1/2 c. light corn syrup or honey
1/2 c. chunky peanut butter
1/2 tsp. vanilla

Pop enough popcorn to make two quarts. Cook to a rolling boil: Remove from heat and add: Pour over popcorn, stirring to coat.
Janie

I think a banana pudding like this was posted recently but in case it hasn't been ...

Janie's Banana Pudding
1 (14 oz.) Eagle Brand milk
1-1/2 c. cold water
1 (3-1/2 oz.) pkg. instant vanilla pudding
2 c. (1 pt.) whipped cream, whipped
vanilla wafers
3 med. bananas, sliced & dipped in lemon juice

In large mixing bowl, combine Eagle Brand milk and water. Add pudding mix, beat until well blended. Chill 5 minutes. Fold in whipped cream. Layer in 2 1/2 quart glass serving bowl, starting with pudding, then wafers and bananas, ending with pudding mixture. Chill thoroughly.
Janie

This is for Chris and the Stuffed Cabbage Roll recipe that was in the Dec 29th newsletter. It said to use 1/4 c cooked rice. Then at the bottom you said you used 1/2 c uncooked rice w/ 3/4 c water, and you make it like for a 4 serving amount. Isn't this a lot of rice to make for only 1/4 cup of cooked rice. I was wandering if maybe it should have read 1-1/4c of cooked rice?
BTW I made the recipe today and guessed on the rice and I will tell everyone they are really very good.
Thanks for the recipe.
Gloria,Indiana.

These can be served for breakfast or used as an appetizer.

Breakfast Crescent Treats
1 can (8 oz) refrigerated crescent roll dough
1 apple, peeled and cut into 8 slices
8 brown and serve sausages, cooked according to pkg directions

Unroll dough into 8 triangles. Place a sausage link and an apple wedge on each triangle. Roll up from the long end of triangle stretching dough with your hands as necessary to cover sausage and apple. Bake according to pkg directions.

I have had Tona's Breakfast Apple-Sausage ring for a few years and can tell you it's delicious!
grannym IL

Salmon Patties
2 c. cracker crumbs
1 c. salmon
1 scant tsp. salt
2 eggs, beaten
Pepper to taste
1-1/2 c. milk

Drop by tablespoons and fry.
Karen in TX

Potatoes Patties
2 c. leftover mashed potatoes
1 slightly beaten egg
1/4 c. chopped onion

To potatoes, add egg, onion, and salt and pepper. Mix well. Shape in 6 patties. Dip in flour, then brown slowly in butter (about 5 minutes on each side). Makes 6 servings.
Karen in TX

Instant Potato Soup
2 tbsp. onion, chopped
2 tbsp. butter
4 c. milk
4 servings worth of dry instant mashed potatoes
1/4 tsp. celery salt
1-1/2 tsp. salt
1/8 tsp. pepper

In a saucepan, saute onion in butter over low heat. Add milk, salts, pepper and instant potato flakes. Heat to almost boiling, stirring constantly. Remove from heat. Garnish with paprika, parsley or grated cheese. Add milk if it is too thick.
Karen in Texas

Potato Soup for One
2 tbsp. instant mashed potatoes

Mix with 1/3 cup milk and 1/3 cup water. Add pat of butter or oleo. season with Spike (all-purpose seasoning) or bacon bits. Microwave for 1 minute.
Karen in Texas

To Robert's wife in Ohio. I also have XP and to send only one recipe this is what I have to do. Hi lite the recipe, copy and paste it into Word Pad. Then copy again and paste it into your email.
Barb in WNY

Hello Nancy & Gang,
First, to Susie/Indy-I am glad to hear things are getting back to normal slowly for you. I love your recipes, and the spaghetti recipe is on the list to try soon!

Linda SE Iowa-Please post the complete Cotton Candy Cake recipe you spoke of in th 1/7 letter-would love to try it.
Jae-OK-here are some of our favorite soup recipes, and are gastic friendly!

Mimi's Baked Potato Soup
4 large potatoes-baked and cubed 1" pieces
2/3 c margarine
2/3 c flour
1 envelope dry ranch dressing mix
6 c milk or half & half
4 green onions-chopped
1 lb bacon-cook crisp & crumble (I have used 1 c leftover baked ham or 5 oz can Hormel-flaked)
8 oz sharp cheddar-shredded
8 oz sour cream
1 t garlic powder
salt & pepper to taste

Melt margarine in a Dutch oven and whisk in flour until smooth over medium. Gradually add milk or cream and continue whisking until mixed well. Add potatoes and onions (reserve 2 T for garnish) bring to a boil stirring constantly. Reduce heat to simmer and continue cooking low for 10 minutes-stir occasionally. Add remaining ingredients reserve /2 cup cheese and cook 10 more minutes. Bowl up, top with cheese and onions.

*I have used leftover baked potatoes-just leave wrapped in foil, keep in fridge for 24 hours until ready to make soup.

Chicken Pot Pie Soup
3 c cooked, cubed chicken or 2-12 oz cans with juice
2-14 oz cans mixed vegetables
14 oz can potatoes-cubed
14 oz can cream of chicken soup
1/4 c flour
1 c milk
4 chicken bouillon
1 t onion powder
2 c milk
salt & pepper to taste
Heat soup in a Dutch oven. Make a paste by mixing flour and milk in a bowl; whisk into soup-stir smooth. Add remaining ingredients and simmer over low about 20 minutes. Adjust seasoning if needed. Serve with crusty French bread.
Enjoy~~
Mimi & Tootie ^..^

This is for Ro from the Jan. 6 newsletter. I also have AOL
and have had trouble getting newsletters from Yahoo. It seems that every couple of months they stop all the many newsletters from sites that I get thru Yahoo. I then have to go to their site and re-active it again. They just seem to say that they have had no activity from me going to their site. I can see all the sites when I sign in at Yahoo, and review anything that I missed. This really is annoying to have to do this, and to also miss all my mail, including this newsletter.

I don't think it is an AOL problem, but in my case it is definitely a Yahoo problem. I have everyday_recipes@yahoo.com in my address book, but that doesn't seem to help this continuing problem.

I hope this info will help you Ro, and if anyone can help me with my problem I would appreciate it. (Yahoo)

Thanks to you Nancy for this wonderful newsletter, also also to all the great cooks that contribute so much. Happy & Healthy New Year to all.
Lois/Fl.

RE: AOL
I have been on AOL for probably ten years or more, and have been a member of Nancy's Newsletter for probably three or four. I have NEVER added the newsletter to my address book, but still, have NEVER missed a single mailing of the newsletter.

You might check to see where your security settings are, and if you ever once accidentally click on the e-mail transmitting the newsletter, as spam, then depending on how your mail settings are, if it has been clicked as spam, then all future letters will be deleted or sent to your spam folder without ever making your incoming e-mail listing.
Sandy H in MO

Judy (in Alaska) was having trouble melting Ghirardelli Classic White Chips. I wonder if you had an older bag because they will do that when they have been sitting on the shelf too long. I melt mine in the microwave and it doesn't take more than a minute to melt them. If you are doing it on the stove it might also happen but I don't know why, it happened to me once. You probably already know that you need to be very careful that it doesn't get water in it. If you do it will seize up and not melt. Good luck.
Betty in ME.

Butter Crumb Cake
1 pkg. Duncan Hines yellow cake mix (butter recipe)

Follow recipe (beat 4 minutes); pour into 12x17 roasting pan. Bake 17 minutes.

CRUMB MIXTURE:
4 sticks butter (melted)
4 c. flour
1 1/3 c. sugar
3 tsp. cinnamon
3 tsp. vanilla

Mix flour, sugar, and cinnamon. Add butter and vanilla. Sprinkle crumb mixture through fingers onto cake. Bake another 17 minutes; cool. Sprinkle with powdered sugar.

NOTE: This makes a large cake. It can be made in two smaller pans. Serve one now, freeze one for later use. Freezes well.
Tona in Bama

Smothered Steak
1 lg. round steak
1 can cream of mushroom soup
2 cubes beef bouillon
2 c. water
1/2 c. sour cream
1/2 c. chopped onion
1/2 c. chopped celery
2 tbsp. vinegar

Cut steak into serving sizes. Tenderize steak and roll in flour, salt and pepper. Brown on both sides in hot oil. Place in casserole dish. Mix bouillon cubes, onion, celery, vinegar and water into saucepan. Cook until onion and celery are tender. Mix sour cream and soup with bouillon mixture and pour over steak. Bake in oven for 2 hours at 275 degrees. This can be prepared ahead and then put in oven for a quick
meal. Serves 4 to 5.
Tona in Bama

Garlic Mushroom Gravy
2 Tbsp. all-purpose flour
2 cups water
1 envelope Lipton Recipe Secrets Garlic Mushroom Soup Mix

In medium saucepan, mix garlic mushroom soup mix with flour; stir in water. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium and simmer uncovered, stirring occasionally, 5 minutes or until gravy is thickened.
Makes 2 cups gravy.
Source: Lipton Soup Secrets
Lisa

Chili Bake
1 can (28 oz.) crushed tomatoes in puree
1 can (15 to 19 oz.) black or red kidney beans, rinsed and drained
1 can (15-1/4 oz.) whole kernel corn, drained
1 cup water
1 pound ground beef, crumbled
1 envelope Lipton Recipe Secrets Onion Soup Mix

Preheat oven to 350°. In 13 x 9-inch baking dish, combine tomatoes, beans, corn and onion soup mix blended with water. Stir in ground beef. Bake uncovered 45 minutes or until beef is cooked through. Serve with tortilla chips. Makes about 4 servings.

OR
Serve as sloppy Joes on hamburger buns. Makes about 6 servings.
Source: Lipton Soup Secrets
Lisa

Hi Nancy, I am looking for a cornbread and cornmeal muffin recipe. When I grew up in Texas the school cafeteria had the most wonderful thick chewy crust corn muffins. They had a thick chewy crust with a moist center. They are not cake like at all. I was wondering if anyone out there has one for me. I would love to have some recipes. I just invested in new cast iron skillets and cast iron muffin pans and would love to use them.
Thanks Chris in California.

Hi, All~ I'd like to try the Pennsylvania Dutch PICKLED EGGS shown in December 23, 2007 newsletter. Am trying to decide whether to make it with the 12 eggs or 1/2 the recipe.

It depends on 2 things:
Length of time they can be kept?
And-- Must they be kept refrigerated?
(They'd look great sitting in jar on counter, and disappear faster)
Carol/SoCal

Nancy I forgot this message and I would like to know Marie's Sugar Cookies if the first 1/2 cup sugar is white sugar or what. Sandy in ND newsletter 1/7 just listed as 1/2 cup sugar, then listed is oil and then listed is ½ cup white sugar. If Sandy could let us know what the 1/2 cup sugar white or brown or to delete that.

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

Hi, Nancy,
I hope you and your furry babies are doing well. I was sorry to hear about your brother passing away. You are in my prayers, and I know the Lord will comfort you in your grief.

In the 1/5 newsletter, Fran requested a poem to leave with a squirrel feeder in the cemetery at her son's headstone.

Fran, I've never seen what you described (wonderful idea, though) but I came up with the following. I hope it will help you, although it may need to be "tweaked" to serve your purpose. Let me know if you need me to change it in any way for you.

A cemetery is a peaceful place
And all the fluffy tailed squirrels call it home.
When mourners come to the graves of loved ones,
God’s creatures show them they are not alone.
We want you to feel free to fill this jar
And feed all the friendly squirrels with the seed
Provided for His furry animals
As a loving thank you gesture, indeed!

I don't know where I got the following recipe, but we really like it and I thought someone else may want to try it.

Maryland Chicken Cakes
3 c. cooked chicken, finely shredded
1 c. saltine cracker crumbs (about 24 crackers) divided
1/3 c. mayonnaise
1/4 c. minced onion
2 T. lemon juice
1/2 t. salt
1/4 t. dried basil
1 t. dried parsley
1 T. oil
Sliced Swiss cheese
Combine chicken, half the cracker crumbs, mayonnaise, onion, lemon juice, salt, basil and parsley. Mix well and form into eight 1/2 thick patties; coat with remaining cracker crumbs. Heat half the oil in a large non-stick skillet. Add chicken cakes; cook over medium-high heat, adding oil as needed, 2 to 4 minutes per side til golden. Melt a Swiss cheese slice on each chicken cake.

Hope all in the family are doing well. (Sorry this is so long.)
Sharon in Texas

Hi Friends,
I know so many of you are cat lovers. I have a question.....we just picked up 2 little 8 week old kittens. Short hair and both black, they look identical. One male and the other female. One of them have been peeing on my floor. I have not figured which one yet. What can I do? This is our first time having cats. Please help....Thanks, Laurie~ Muskegon,MI

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