This is for Karen in Omaha

Mudslide Cake
1 stick butter, melted
1 c. nuts, chopped
1 c. flour
1 c. Cool Whip from 9 oz. carton
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 (3 oz.) pkg. instant chocolate pudding
1 (3 oz.) pkg. instant vanilla pudding
3 c. milk
1 (5 oz.) Hershey's bar (or chocolate sprinkles)

Mix together 1 stick butter, nuts and 1 cup flour and pat in bottom of 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Cool
layer 1: Mix together 1 cup Cool Whip, cream cheese and 1 cup powdered sugar. Spread on top of cooled crust.

layer 2: Mix together 1 (3 ounce) package instant chocolate pudding, 1 (3 ounce) package instant vanilla pudding and 3 cups milk. Spread on top of first layer.

layer 3: Frost with rest of Cool Whip and top with shavings from a 5 ounce Hershey's bar (or chocolate sprinkles). Chill 24 hours.

www.watkinsonline.com/hutto
email: sunnywatkinsgirl@aol.com
Order toll free: 888-965-7070

Watkins Onion Soup Base #21178 makes a delicious French Onion Dip that's better than the leading national brand's; less salt and easier to alter to your own taste.

Again I would like to thank everyone for the very sweet get well cards, I am looking for a recipe for poppy seed dressing. really like this dressing but in the store it is very expense. would like a simple recipe for it.
Debbie Hanson

Comment
Glad you are doing well and are home after your surgery. The members of this recipe family are all so supportive of others. Debbie helped me with the newsletter when I lived in Lubbock. She took care of Siggy when I went out of town and knew Ditto when he was a barn cat named Tabby. She is a has been a good friend.
Nancy

Hi everyone. Hope all is well with you all. I am looking for a recipe for baked chicken pieces. My SIL made this years ago, but can't find nor remember the recipe. The chicken was marinated and brushed while baking with a sauce containing orange juice, spices, and something brown like soy sauce or browning sauce. The chicken turns a real dark golden brown when done. I think it had garlic and honey in the sauce too. Does this sound familiar to anyone?
I want to share the following recipe for oven baked chicken that is different from others I have seen. It is really good and came from the Tyson Company years ago.

Muncy-Cruncy Chicken
Serves 6

3-1/2 lbs chicken parts with bone
1 envelope roasted chicken gravy or plain chicken gravy
1 egg
2 tbs. water
1 cup crushed herb seasoned stuffing (about 1 1/2 cups before crushing)

Heat oven to 375 degrees. Rinse chicken in cold water and dry with paper towels. Place gravy mix in large plastic bag. Add chicken pieces; shake to coat. In shallow dish, blend egg and water. Coat chicken with egg mixture and then dredge in stuffing crumbs. Place on baking sheet covered with foil that is sprayed with oil spray.

Bake 375 for 30 to 40 minutes till well done. Turn chicken pieces once halfway through baking time.

Enjoy.
Ginny Lee-upstate NY

Check Friday morning for the updated Alphabetical Index of March recipes.
Nancy

For K in Va
Here you go. I sent this for someone else a month or so ago and it might help you, too. TONS of recipes for pressure cookers here:
http://www.recipezaar.com/recipes.php?categ=16,229
If clicking on that doesn't take you right to the page, try www.recipezaar.com and then type in pressure cooker recipes into their search box.
Hope this helps you, K
Jenny in Va

HI Nancy, furballs and all the rest of Nancy land! Nancy, I agree that you should use whatever print method is best for you. I do have a question though, did the font change on the March 3rd newsletter? I was reading along and then it got much smaller...so was it me, was it my computer, or were you trying to get more into the newsletter. I get confused really easy!!! I just turned 61 in February and now everyone I work with is picking at me when I ask a stupid question. Ha!

I tell people all the time about this newsletter and send links to it to friends. I love it!

Thanks and have a great week.
Sandi Hutson in Jasper, TX

Comments
Thank you for letting me know about the newsletter and the font on the February 3r newsletter.  It has been corrected.  I wasn't aware there was a problem until you brought it to my attention.
Nancy Rogers

Reading Corner
Raising Your Hot Dog IQ
Cat Training and How to Make it Work
7 Tips To A Successful Garden
Credit Card Grace Periods - What They Mean To You
Stop credit identity theft from happening to you

Hi Nancy, thank you once again for all your help. I just love the newsletter, particularly after I come home after an always-day of stress at the Public Defender's Office, as do all of your NancyLanders for different reasons.

For Mary Beth from Missouri: My oven is a gas oven and is missing an element so it doesn't work exactly right (read this, no temperature control AT ALL), my stove is gas-powered, but my small convection oven is electric-powered. I do like it, but after cooking after 40+ years, I usually stick food in the oven and cook by my age-old wisdom of those 40-plus years. The convection oven is actually great as it cooks in less time at a lesser temperature, but I find I cannot learn to adjust the temperatures so I actually cook a chicken, for instance, too long.
But if you are able to change your cooking methods, go for it. I like it a lot. It makes great toast and TV dinners.
Hudson Valley Kathleen

Salmon Croquettes
1 can (1 lb.) salmon
Milk
1/4 cup butter or margarine
2 tbsp. minced onion
1/3 cup flour
1/4 tsp. salt
3/4 tsp. Tabasco
1 tbsp. lemon juice
1 cup corn flake crumbs.

Drain liquid from salmon into measuring cup; add milk to make one cup liquid. Melt butter in saucepan; add onion & cook until tender but not brown. Blend in flour, salt & Tabasco. Add milk mixture & cook, stirring constantly, until thickened. Flake salmon & add to sauce with lemon juice. Stir in ˝ cup corn flake crumbs. Refrigerate until chilled. Divide into 8 or 10 portions & shape into cones. Roll in remaining corn flake crumbs to coat well. Place on greased baking sheet & bake in hot oven (400°) 20 to 25 minutes until golden brown.

I shape into flat patties & bake about 15 minutes.
Mary in MO

Online Nutritional and Calorie Counter for Fast Foods

To Brenda/AL... I made your Tortilla Soup recipe today and I cannot believe how simple and delicious it is.  I did make a slight addition.  I took some Chicken base (my brand is Tone's and I buy it at Sam's).  I probably used 1 1/2 tsp. of it to about -1/2 cups water.  I added this to the other ingredients in order that my soup had more broth as it was very thick. I also used rotisserie chicken but you could easily use canned chicken.  It worked out so well and as I said, it is delicious.  Plan to have it for dinner, if I make it till them.  One would never guess that you didn't start from scratch on this one.  It is a "Keeper." 
Sara in FL

Hi Nancy
I'm very much enjoying your newsletter and all the great recipes and tips. Thanks so much for doing this for us.

I am looking for a recipe for Buttercup Squares - the best description I have is a Maraschino Cherry/Pineapple combo square. The crust was a basic pie crust-like for fig squares and such. Do these sound familiar to anyone? TIA! ~Cris~ North Carolina.

This is for Emily in FL. Here is a link to a recipe for Mock Apple Pie. I have mad this many times and
no one ever believes it is made from Ritz Crackers. Hope you enjoy it.
http://www.kraftfoods.com/kf/recipes/
Gail H. Chattanooga

Ann Landers Meatloaf
2 lbs. ground round
2 eggs
1-1/2 c. bread crumbs
3/4 c. catsup
1 tsp. Accent
1/2 c. warm water
1 pkg. Lipton Onion Soup

Mix thoroughly. Put in loaf pan. Top with 2 strips of bacon. Pour
over 1 can Hunt's tomato sauce. Bake 1 hour at 350 degrees.

(Note: This is my favorite meatloaf. I leave out the Acent and use
chili sauce instead of catsup.)
Nancy Rogers

Thank you for posting my request. And a special thank you to Trish in Illinois and to Kathy in La Vista, Arline
JT

Good afternoon, could anyone recommend a good recipe software program? I do not want one that is too complicated, as I am not that computer savvy. I would like to be able to scan the recipes I currently have and also copy from sites I find on the internet. Any help would be appreciated.
Thanks much, Chris

Hi Sandy, about convection recipes, I don't use special recipes, I use the small convection countertop appliance mostly for cooking meats I want nicely browned, for instance pork chops, hams, ribs, chicken breasts... or anything glazed, and I shorten the time. I also use a meat thermometer to make certain they are done inside. My husband likes to decide on something frozen hard as a rock just before dinner, and we don't like to defrost in the microwave, and we find in the convection oven, we can defrost and cook it in convection oven in the same time it would take to cook it in a traditional oven. I find I prefer all baking with traditional heat, the convection oven tends to dry things out. Roasts and whole birds need the longer, slower cooking to be tender and juicy. Having a small convection oven can be a good tool, but it will never replace a regular oven for me.
Eve in WI

Hi Nancy Landers, I frequently pick up a roasted chicken at the grocery store for an easy dinner that night. We got a little tired of it, so one day I tried this and now it's a tradition in our house...

Chicken Ramen Casserole
1 pre-roasted chicken (or you can roast your own but that defeats the purpose of an easy and quick recipe)
2 pkg. chicken flavored ramen
celery, sliced
onion diced
green pepper, diced if desired (optional)

Separate meat from bones and skin. Sauté celery and onions and peppers in olive oil. Add chicken meat. Add both pks of seasoning. Add Ramen noodles and just enough water to cook noodles remembering you are making a casserole, not soup.
Yum! Eve in WI

My family's favorite salmon pattie recipe for Linda Hill, North Carolina - its quick and simple which I love as well.

Salmon Patties
1 (16 oz.) can pink salmon
1 egg
1/3 c. minced onion
1/2 c. flour
1 1/2 tsp. baking powder
1 1/2 c. Crisco shortening

Drain salmon, reserving 2 Tbsp. liquid. In a mixing bowl, combine salmon, egg and onion. Stir in flour. In a small bowl, combine liquid and baking powder. Add to salmon mixture and mix well. Form into patties and fry in hot oil until golden brown; about 5 min. Turn about half way thru cooking time. Makes 4 servings. Great with marinated slaw or hot slaw.
~Cris~ North Carolina

For Carol with an E: A good side dish with ham is scalloped corn, one can whole kernel corn, one can creamed corn, chopped green onions, torn pieces of bread, one egg, mix thoroughly. Bake in 375 degree oven for 45 minutes
Dairiel of Saint Paul, Minnesota

Nancy: Responding to Carole with an "E" in the Tuesday 3/4/08 newsletter. My thinking is that a meat loaf (you can make the size you need) would go well with the scalloped potatoes or better still, although it would be a bit more ham, would be a nice ham loaf. The ham loaf recipe that I have uses ground beef, ground pork and ground ham so the ham flavor while being predominant would not be overwhelming. And since fresh asparagus has now hit the local markets, I'd recommend adding some steamed or creamed asparagus to give the table a little green color. Mr. Myron Drinkwater - Lake Forest, CA

Anne also suggested a meatloaf.

For Carole in Calgary:
How about meat loaf?
For DJ in Leavenworth:
Thank you for the Steak Diane recipe.
grannym IL

For DD, KS, my mom would also make the pear halves with mayo, and cheddar cheese. My husband thinks it is disgusting but I remember eating this as a child and still make it for myself every now and then. Thanks for the memory.
Linda, Ft. Collins, CO

Requested by Emily in Florida

Cookie Crust Recipe (TNT)

Mix together:
1 c butter (room temp)
1 cup flour
1 tbsp sugar
Press into a 9" pie plate.... and fill with your favorite fillings. Bake 350 until crust is golden...can also be baked on its own and filled after it cools with your favorite fillings
OR
I like to press mine into a 9" removable bottom tart pan and bake 350 until golden...let cool and fill with a custard or cream cheese filling and top with fresh fruit (strawberries, blueberries, kiwi, grapes...then glaze top of the fresh fruit with melted apricot jam....beautiful presentation....never fails to make a statement...and so easy.
Judy in Buffalo

For Linda Hill in N Carolina

Crab Cakes (easy)
Mix together in Processor:
1 # regular or imitation crabmeat
2 tbsp mayo
1 egg
2 tbsp old bay seasoning (a must)
1 tbsp lemon juice
1 tbsp Worchester sauce (lea & Perrins only)
1 tsp dry mustard
salt/pepper to taste
Form 5-6 patties and sauté in butter
Judy in Buffalo

Linda Hill also requested a recipe for:

Salmon Patties
In Processor Mix:
1 tbsp flour
1 tsp dill
1 tbsp lemon juice
3 tbsp mayo
1 can drained salmon
1 egg
3 tbsp bread crumbs
Form into patties and dip into an additional 2-3 tbsp bread crumbs to coat. Sauté 5-6 minutes on each side. Serve with tartar sauce. Judy in Buffalo

"Mock Crab Cakes"
Mix together:
1 grated medium zucchini
1 tbsp old bay seasoning ( a must)
2 tbsp mayo
1/2 - 3/4 cup bread crumbs
1 egg
salt/pepper to taste
Form into patties and sauté in butter till golden....excellent
Judy in Buffalo

Nancy i join the line in saying thank you for all your efforts.....can't begin to say how much i enjoy and look forward to your newsletter...the recipes and hints are so helpful for me to pass on for my family's enjoyment.
Judy in Buffalo

This suggestion is for Carole with an "E" from Calgary (3/4/08 newsletter) - how about a pot roast prepared in the Crockpot to save oven space. Goes great with your scalloped potatoes too. The following recipe is my family's favorite - makes great gravy too.

To Die For Crockpot Roast
1 beef roast, any kind, size to fit your crockpot
1/2 pkg hidden valley ranch dressing mix
1/2 pkg brown gravy mix
1/2 pkg Italian dressing mix
1/4 c. or more water

Place roast in crockpot. Mix all 3 mixes together and sprinkle on top of roast. Pour water in bottom of crockpot, cook on low, 6 or 7 hours. Half way through cook time you can add carrots, potatoes, onions for a whole meal.
~Cris~ North Carolina

To Eve in WI, About your salad in the 2/27/08 edition. You are not alone my friend, I have enjoyed your lettuce and banana salad my whole life, except I learned from my mother to make individual salads and slice the banana in half the long way. Place this on a bed of lettuce and spread peanut butter on the banana. Then make the mayo thinned with milk and add a little sugar and drizzle over it all. The grandkids love it too. So we are on our 3rd generation of eating banana salads.
Sandy in New Philly Ohio

Good morning! In the Mar.3 issue, MaggieB in South Jersey wanted to know how to "retard" squirrels. I just read this article this morning and it said to sprinkle cayenne pepper on the plants and the squirrels won't bother them.

For Sandy, Blue Springs, MO, I have had my smooth top/white for about a year now. I really don't like it at all! As Eve/WI said, yes.. it's a bugger to keep clean and I have found that if I use a pan/pot that I've used on the coil range, it leaves black "stuff" behind. I also don't like the fact that it takes a while for the burner to cool off after turning off. My hubby burned up my microwave cover when he put it on a burner that was shut off...eekk! That wasn't fun to clean up!

For Carol in OK wanting a church dinner idea, I've made this many times, it's easy, fairly economical and I never have leftovers.

Enchilada Casserole
2 lbs ground beef
1 med size onion, chpd
1 can chpd green chilies, drained
1 sm box Velveeta cheese
1 can red enchilada sauce
1 can cream of mushroom soup
1 med bag Doritos

Mix soup and enchilada sauce, and chilies, set aside. Brown beef and onion, drain. Crush Doritos, (I use Nacho cheese) and place in bottom of 9x13 greased baking dish. Put a layer of hamburger/ onion mix on top. Slice Velveeta and place on top of hamburger. Pour sauce/soup mix on top of hamburger. Crush more Doritos and put on top of all. Bake at 350° about 30-40 mins until cheese melts and bubbles.
Serves about 10.

Hello Nancy & Gang,
For Carole-Re: family dinner for 12. How about a simple chicken recipe in your crock pot? It can cook ahead and can be made any way you like.

Chris-I really hope you find that Banana Salad recipe-I would love to try it. Tell me, is there another pepper that I can sub for jalapenos that isn't as hot-besides bell peppers? I can no longer eat those, and I would love to find a replacement for salads and dishes where you use fresh ones.

I was in a "What's for Dinner?" situation last night and went to the pantry and threw this together. It was sooo good. The DH loved it and went back for thirds. It was quick, easy, and very tasty-my three favorite food groups-lol. We had peaches and pound cake topped with fresh cream and a dash of cinnamon-yummy.

Not Nachos
2 large red potatoes (or med russets)
1/2 small onion-cut in half-thin in thin moons
1/2 red bell pepper-slivered strips
1 T olive oil
1 t garlic powder
1 t chili seasoning (from package)
1 t cumin
salt & pepper to taste
1 can chili no beans
12 oz can chicken-drained and flaked
8 oz Colby Jack or Monterey Jack-shredded
Sour cream and/or salsa

Preheat oven 400*. Cut potatoes in thin slices-about 1/4" thick (I left skin on) and put in a large bowl. Drizzle with olive oil and add onion, pepper and all of the seasoning items. Stir well to blend with a spoon. Make sure you get seasoning on all of the veggies. Spray a 13x9 dish well with Pam and pour in potatoes. Spread out into a single layer and bake for 20-30 minutes or until soft. Remove and top with chili and chicken. Return to oven for about 15 minutes. Remove again and add cheese. Turn off oven and let cheese melt in cooling oven. Serve with sour cream and salsa.
*Next time I will do it a little differently experimenting with other toppings-will post those, also. As Rachel Ray says, this is a basic method, not really a recipe as you can change it to fit your tastes-it might be like that 2 ingredient fudge that just keeps on going. Enjoy and make it soon.
Mimi ^..^

Hi Nancy, this is for Shirly in Virginia, I guess I did not write up the Lemon Cake recipe very clear, so here it is again. This really is very good!

Lemon Cake
1 pkg yellow cake mix
2 cups cold water
1-1/4 cups water
2 pkgs lemon instant pudding and pie filling, (4 serving size)
2 tbl lemon zest
1/3 cup regular sugar
2 tbl powdered sugar

Preheat oven to 350. Prepare the cake as directed on the package and pour into a greased 13 x 9 pan. Set aside.

Pour the milk and the water into a large bowl. Add dry pudding mixes and regular sugar, Beat with a wire whisk for 2 min. or until blended well. Pour over the prepared batter. Place the baking dish on a cookie sheet, put in the oven and bake 55 min to an hour or until pick comes clean in center. Cool 20 min before serving. Sauce will thicken as it cools. Sprinkle with powdered sugar. Serve warm.
Billie in Fl

Lemon Bars
1 lemon pudding cake mix
1 can lemon pie filling
3 eggs

Mix and place in greased cookie pan. Bake at 350 degrees 30 minutes.

FROSTING
8 oz. cream cheese
3 tbsp. butter
1-1/2 to 2 c. powdered sugar

Beat together and frost cake when cool.
Lisa

Good Morning Nancy, furry kids and 'Landers,
It seems all of Wisconsin is in mourning due to Brett Farve's retiring. I don't go quite that far but he has brought spirit to the Packers over the last 18 years. Life and the Packers will go on.

Anyhow, I have a problem/question to put to you.
I make potato salad with it and by the next day it's getting watery. I've used both white and red potatoes, cooled and chilled. I add celery, radishes and sweet pickle relish. I used to add cucumbers but they are water themselves so I stopped that. I mix sugar, dry mustard, salt and pepper with the Miracle Whip and also add a couple of hard boiled eggs. Regardless of how I make and refrigerate it, by the next day the potato salad has extra water in the bottom of the storage container. Do you have any ideas on why or changes to my old recipe? Do you think Miracle Whip itself has changed? I have made it the same way for 40+ years and it's just in the last couple of years that I've got this happening.
Judy in Milw

Nancy thank you for all the work that you do on the newsletter. In the 3/4 newsletter Carole with an "E" Calgary was wanting another meat but protein is in Baked Beans. I always serve baked beans with ham. If you still want another meat you might be able to find a turkey breast. Have thought of making Beef Vegetable Soup to serve with the ham? Many years ago, in 1978, we had a really bad snow storm and no one could go any place the next day. That was a Friday and that was my day to grocery shop. We had no extra food in the house but I had a ham bone and frozen mixed vegetables and I made Ham Vegetable Soup. Our children were young and they looked down at the soup and said what is this and do we have to eat this? My reply was if you want dinner you will eat this. Greatfully the next day we could get to the grocery store and do shopping. Of course the trucks with the groceries had not been able to get to the stores but I didn't care.

In the 3/4 newsletter Emily in FL was wanting a Cream Cheese Pie Crust. I have a couple of them and I didn't know which one you wanted. I have 4 different recipes.

Cream Cheese Pie Crust
1, 3 oz., pkg. cream cheese, softened
1/2 cup butter, softened
1-1/2 cup all purpose flour

Combine softened cream cheese and butter with fork, mixer also works, until smooth. Add flour and mix well with fork. Finish with hands. Shape dough into 2 balls of equal size. Put each one into a separate pie pans; do not roll out or bake until pie ingredients are in curst. Makes 2 small pies in tins or 1 large deep dish pie.

Cream Cheese Pie Crust
4 oz. soft cream cheese
1/2 cup Crisco shortening
2 cups flour
˝ teaspoon salt

Blend cream cheese and shortening together. Mix in flour and salt until you have a smooth pastry. Roll out on lightly floured board. Makes 2 8" pie crust.

Cream Cheese Pie Crust
2, 8 oz., cream cheese
1/2 cup butter
1-1/4 cup flour
1/4 teaspoon salt

Blend all ingredients together and roll out.

Cream Cheese Pie Crust
3 oz., cream cheese
˝ cup Crisco shortening
2 cups flour
2 tablespoons ice cold water
1 teaspoon salt

Mix together all the ingredients and roll out thin. Makes 2 pie crust.

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

Cherry Jello Salad
1 lg. pkg. cherry Jell-O
1 tsp. lemon juice
1 can cherry pie filling
3 c. boiling hot water

Dissolve Jell-O by adding 3 cups boiling hot water. Let cool and set until soupy. Add pie filling and lemon juice. Refrigerate to
set. Top with Cool Whip, if desired.
Paige

Susana, March 4th newsletter. I am definitely interested in your Cheese Biscuits recipe, but you forgot to put oven temperature and oven time. Would you please list the recipe again? Thank you, Candy

Nancy, I am getting the newsletter occasionally in my bulk mail and cannot figure out why as I have your correct email address listed in my contacts. I do so appreciate you trying to fix the problem for me as I truly miss the newsletter when it is not available. It has definitely become the highlight of my afternoons.

Hope this finds you and the furry ones doing well. Mine are sitting by the front door right now watching the birds. What a joy they are to have. Such unconditional love they give us.
Thanks so much for your email and the hint on how to get to the newsletter. Regards, Barbara in Corsicana,Tx.

Sweet n' Low.
I noticed when I purchased a new box of sweet n' low, it doesn't seem to be as sweet. (now needs 2 packets to sweeten a cup of coffee like before) I don't know if the amt. in the packets has been reduced? The packet size is now 0.035. Any thoughts?
Boots in Va.

In the 3/3/08 newsletter Iris VA asked if you should refrigerate Cream Cheese Frosting. The answer is yes. I Refrigerate any food that I make with cream cheese. Here is another great frosting recipe.
Robbie In

Pineapple Cheesecake Frosting
10 1/2 oz. pkg. cheesecake filling mix
20 oz. can crushed pineapple, undrained
1 tbsp. sugar
8 oz. carton sour cream
9 oz. container whipped topping

Combine pineapple, sugar, cheese cake filling mix and sour cream. Stir until mixture thickens. Fold in whipped topping and mix thoroughly. This makes enough frosting for a 2 layer 8” or 9” cake. Refrigerate frosted cake.

Salmon Croquettes
6oz can pink salmon, undrained
2 eggs, beaten
1 tsp Old Bay seasoning Or seasoned salt
2 c corn flakes, crushed, divided
1 tsp baking powder
1/2 c vegetable oil

Combine salmon with liquid, eggs, Old Bay and 1/2 cup corn flakes; blend in baking powder. Shape into croquettes; roll into remaining corn flakes. Heat oil to 375° in a skillet and fry croquettes. Drain of paper towels. Serves 4
Serve with tartar sauce or Dijon Cream Sauce

Dijon Sauce
1/2 c sour cream
2 tbsp Dijon mustard
Bobbie/ IL

Please, forward my most humble and grateful "Thank YOU's" to the following special ppl....

Susie in MO...(Feb 22)
Linda in Independence, Missouri....(Feb 23)
Judith L. Dennis, Piedmont, OH....(Feb 23)
Stan in PA...(Feb 25)
Eve (no other info)...

for all they're replies to my Amish Graham Cracker Pudding dilemma!
~LaurieL ....A Smiling & Happy 'Pudding' Camper in Wooster, OH.

Does anyone have recipe for the chocolate cake served at Stonewood Grill and Tavern?
Anita from Brandon, Fl

I feel I must respond about the safety of NOLA. I was there the day Katrina happened & have been there many times since as my daughter is an 06 graduate of Tulane University. We have purchased a condo in Gretna & daughter will graduate from the police academy in Slidell the 27th of this month & I will be there. She was hired by the Tulane Police dept. in Dec. thus is a state employee now working her way to the FBI Academy. We ramble all over NO & have never had a safety problem; so the idea of keeping your money close & not wearing jewelry is absurd. It isn't any less safe there than here in Colorado. The Aquarium is great & most of the French Quarter is up & running. By all means go, relax & have fun. That's what NOLA is all about.
Mary Colorado

Comment
I looked up on the internet information about safety in New Orleans. Here is what the New Orleans Police Department suggests.
http://www.nopdonline.com/tips.htm

I wanted to thank Susie Indy for the recipe she sent in for Depression Soup. It wasn't the one I remember but it sounds just as tasty and I look forward to trying it.
Thanks Susie. GrandMAH in Alabama

For Marlene in Florida wanting a good punch recipe. This one is delicious, always getting compliments, makes 60 servings and can be made ahead of time.

Golden Party Punch
4 cups white sugar
6 cups water
5 ripe bananas, (run thru blender)
2 (12-oz.) cans frozen orange juice concentrate, thawed
1 (46 oz.) can pineapple juice
7 (28oz) bottles lemon-lime soda, chilled

Dissolve sugar in water; add bananas and juice concentrate; Mix well. Ladle into a large freezer container (such as a plastic bowl), leaving 1 inch of head space. Cover tightly and freeze.

To serve: thaw fruit juice mixture enough to crush to a slushy consistency and place in punch bowl. Pour the lemon-lime soda over mixture and stir gently. Makes 60 servings.

Note: Freeze maraschino cherries or berries in ice cubes and float on top of punch, if, desired, for garnish.
You'll love it! Annie from Gomer

Hi Nancy and fur babies. This is for Ethel (2-19-08) newsletter regarding alfredo sauce. We like BERTOLLI brand alfredo sauce. I warm it in a sauce pan and usually add small whole shrimp. For added kick I sometimes add a good shake of red pepper flakes. This is my hubby's favorite way to have spaghetti.
Margaret, Tulsa

Hi Nancy, I make English Muffin mini pizza's too and my favorite way to do it is to toast the English muffins first so the sauce doesn't soak right in, then spread salsa on the toasted English muffin, top with well drained chopped green chilies, and grated cheddar cheese. Yum and low cal! Eve

Hi Nancy, I hope you and the furry assistants are keeping well. There is a virus going around here and of course I had to catch it. I am now trying to get caught up on the newsletter.

Feb. 19th Pam asked for a recipe for white bread. The following is the one I always used before I had to start using the ABM, due to the arthritis in my hands and joints.

I hope the weather is staying good in your area, we have had snow every day for over a month plus two blizzards. Can't see the Total eclipse of the moon tonight as it is snowing again and about -28Celcius
Keep well and keep warm
Betty in Canada.

Betty's White Bread
Makes 2 loaves (may be doubled for 4 )

1 or 2 pkgs active dry yeast,
1/2 cup warm water (110F-115F).
(Using 2 pkgs will shorten rising time, but may give bread a yeasty taste.)
Dissolve yeast in warm water.
Add all remaining ingredients, except second part of flour:-
1-3/4 cups warm liquid (110F)(I prefer water to milk),
3 tbsp sugar,
1 tbsp salt,
2 tbsp soft shortening,
4 cups plus 3 to 3-3/4 cups flour.

Beat with wooden spoon OR electric mixer until smooth and batter falls from spoon or beater in sheets.
Using hand or spoon, mix in enough remaining flour until dough cleans bowl and doesn't stick to fingers.
Turn dough onto "lightly" floured board.
Wash mixing bowl, dry and grease it thoroughly.

Kneading and Rising:- Knead rhythmically about 10 minutes, until dough is smooth and blistered. Keep board lightly floured until dough no longer sticks.
Place dough in the greased bowl, cover with clean towel or cloth. Let rise in a warm place (draft free), until double - 1 to 2 hours.
Punch down, pull in edges. Turn upside down in bowl, cover again and let rise 40 to 60 minutes.
Punch down again, divide into 2 pieces, rest on cloth covered board.

Grease 9x5x3" loaf pans. Begin shaping loaves. Place in pans, seam side down.

Grease top, let rise 50-60 minutes.
Loaves are ready to bake if a slight dent remains when touched.

Baking:- Heat oven to 425F (Hot). Place pans in center of oven, not touching each other. Bake 25-30 minutes or until golden brown. Tap crust, if it sounds hollow bread is done. Remove from pans, cool on racks. Do not place in direct draft. For tender crust, brush with butter while hot.

For Betty T. in Ga, looking for low cal dip recipes, this is not a recipe but I would like to suggest any brand of ready-made salsa and Tostitos Light Restaurant Style Chips. I lost some weight last summer by snacking on this. You can eat just about all the salsa you want to eat and not gain weight, plus it is really good for you. Also Pringle's makes a fat free potato chip in several different flavors but I have found I like the traditional flavor best. I bet someone out there is sending you a low cal. dip recipe that those fat free chips could be dunked in.
Dianne in Houston

Hash Browned zUcchini
Yield: 4 servings
Weight Watcher Points - 4 Points*

1-1/2 pounds zucchini
1/2 teaspoon salt
2 eggs
6 tablespoons Parmesan cheese, grated
1 garlic clove, minced or pressed
1/4 cup butter

Coarsely shred zucchini (you should have about 4 cups) and combine with salt in a medium-size bowl. Let stand for 15 minutes. Squeeze
with your hands to press out moisture.

Stir in eggs, cheese and garlic.

Melt 2 tablespoons of the butter in a wide frying pan over medium-
high heat. Mound about 2 tablespoons of the zucchini mixture in pan; flatten slightly to make a patty. Repeat until pan is filled, but
don't crowd patties in pan. Cook patties, turning once, until golden
on both sides (about 6 minutes).

Lift out and arrange on a warm platter; keep warm.

Repeat to cook remaining zucchini mixture, adding more butter as
needed.

Per Serving: 213 Cal (72% from Fat, 18% from Protein, 11% from Carb); 10 g Protein; 17 g Tot Fat; 6 g Carb; 2 g Fiber; 174 mg Calcium; 1 mg Iron; 628 mg Sodium; 162 mg Cholesterol

*Calculated with a Weight Watchers Calculator

Quesadillas
Yield: 16 wedges
Weight Watcher Points - 1 Point*

4 (8") low fat flour tortillas
3/4 c. (3 oz.) reduced-fat Monterey Jack cheese
1/4 c. salsa

Place 2 tortillas on an ungreased baking sheet. Sprinkle evenly with
cheese. Spoon 2 tablespoons salsa onto each tortilla. Top with
remaining tortillas. Bake tortillas at 450 degrees for 4 minutes on
each side. To serve, cut each tortilla into 8 wedges.

49 calories Protein 2.3; fat 1.7; carbohydrate 6.8; cholesterol 4;
iron 0.3;
sodium 34; calcium 51.

*Calculated with a Weight Watchers Calculator

A.1. Meatloaf
Makes 8 servings
Weight Watcher Points - 5 Points*

1 can (8 oz.) tomato sauce, divided
2 lb. ground beef
1 medium onion, chopped
1 cup fresh bread crumbs
1/3 cup A.1. Original Steak Sauce
2 eggs, beaten
1/2 tsp. ground black pepper

PREHEAT oven to 350°F. Reserve 1/2 can tomato sauce. Mix remaining tomato sauce, meat, onion, bread crumbs, steak sauce, eggs and
pepper; mix well. PRESS mixture into 9x5-inch loaf pan. BAKE 50 minutes; pour off fat.
Top with reserved 1/2 can tomato sauce; bake an additional 10 minutes.

Calories 250 Total fat 8g Saturated fat 5g Cholesterol 125mg Sodium 450mg Carbohydrate 8g Dietary fiber 1g Sugars 3g

Source: http://www.kraft.com

*Calculated with a Weight Watchers Calculator

Honey Carrots
Makes 8 servings.
Weight Watcher Points - 0 Points*

1/8 teaspoon salt
4 cups baby carrots
2 tablespoons brown sugar, firmly packed
2 tablespoons honey
2 tablespoons fat free margarine
pinch of pepper

Preheat oven to 400 degrees. Mix brown sugar, margarine and honey in
sauce pan. Stir until melted. Place
carrots in oven proof casserole with cover. Pour honey mixture over
carrots and toss. Bake in oven for one
hour. Stir occasionally.

Calories 54 Fat 0g Sodium 50mg Protein 1g Carbohydrate
10g Cholesterol 0mg Fiber 22g


Calculated using a Weight Watcher Calculator.

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