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Flank Steak
One flank steak will feed 4 people. Have the butcher score one side and be sure to slice on an angle. Combine 1/2 cup grated American cheese with 2 Tbsp. Worcestershire sauce and 2 Tbsp. prepared mustard. Set aside.

Broil steak on unscored side for 4 minutes, turn and broil for 2 minutes. Remove from broiler and spread mixture into scoring and continue to broil 3 minutes. Serve immediately.

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

The winner of the 1972 Betty Crocker Cookbook is Nellie Lohmiller from Philadelphia, PA.
I have another Betty Crocker Cookbook to give away in Feb. Any Watkins order in Feb. will put your name in the drawing.

Several Watkins Extracts are on sale for the month of Feb.

To Dee in S. IL, Stephen Libs Candy Co. does have a sugar free candy. They have a good selection, so I would think they'd have caramels. The store is so pretty all decorated for valentine's day. I was there this week picking up some valentine candy. I'm sure I gained some pounds from the aroma alone. LOL Stephen Libs uses only UPS for their shipping so they need a home address and not a P.O. Box.

It is a beautiful day here in Indiana and I hope everyone is enjoying a good day.
Doris, S. Indiana

Nancy,
This is a TNT recipe for homemade seasoning. We really love its multiple use. People who do not want salt in their diet can omit it or use a fraction of it. I usually use only a half a teaspoon salt in the whole amount.

CREOLE SEASONING
(From 2004 Gourmet Cookbook edited by Ruth Reichl)

2.5 tbs. sweet paprika
2 tbs. garlic powder
2 tbs. salt
1 tbs. freshly ground pepper
1 tbs. onion powder
1 tbs. dried oregano, crumbled
1 tbs. dried thyme, crumbled
1 tbs. cayenne pepper

Stir together in a small bowl.

Cook's note: Keep leftover seasoning in an airtight container away from heat and light.
Agnes, Ottawa, Canada

To Carolyn in West Tn.: Regarding scuff marks on your hardwood floors, I read recently that WD40 was good for this. The list of uses for WD40 is awesome. I had no idea it was so useful around the house.
Cookie in Texas

I read a list of tips that said for scuff marks from shoes etc. can be easily removed with WD 40. This is a question from Feb. 1st that I just had to answer. Good luck, Caroline in W Tenn. It's true ,WD40 or Duck tape keeps everything going :-)
Shirley in Ca.

Would anyone like to share their favorite eye round roast recipe? I don't seem to have a lot of luck making this and could use some suggestions.
Thank you. Anne

Feb. 1 to Sue in Florida;
Regarding the people who won't eat peppers, mushrooms, etc. I puree them and no one can tell the difference. It also makes meats, such at meatloaf or meatballs, moister. My daughter likes a simple recipe she can make (she's 7) and that is: Spray a 9x13 pan with nonstick spray. Lay chicken breasts, tenders, or pieces along the bottom, layer broccoli pieces on top, (or any veggie they will eat!) and cover with 2 cans of condensed cream of mushroom (or chicken in your case!) soup, cheddar cheese, and bake, covered, at 350 for a half hour. Remove cover and spread French fried onions on top, and bake for 5 minutes longer, or till browned.

Another recipe we used to make (got burned out on it!) is to stuff baked (or nuked) potatoes with various fillings, and everyone can pick their own. Ideas are bacon, broccoli, cheese, salsa, hamburger, etc.

Last one! Here in IL we are famous for the "horseshoe". The easy way is to take a slice of bread, place a meat topping of your choice on the bread (hamburger, turkey, chicken, etc.), cover with shoestring french fries, and then with melted cheese sauce. Hope these help! Good luck!
Lori in IL

The Feb. 1 newsletter has a recipe for Angel Lemon Delight, which sounds nice. Does this dish have to be served warm?
Nancy, Ottawa

This is for Sue..
Who loves Pretzel Crisps and I had bought them at Aldi's, which now don't carry them. Sue, my girls love them also and they carry them at Walmart and Meijers by the deli. Good luck!
Laurie~Muskegon, MI

I was diagnosed with celiac sprue 2-1/2 yrs ago at age 72. It was quite a shock, but I learned many helpful things by joining a support group. I have since found many mixes that are very good. Pamela's products, Gluten Free Pantry & Kinnikinick have very good products. I've found it better to bake fresh with their help.
Doris in Ohio (Doris Crudele)

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.

To answer Robert's Betty's question about homemade Pancake syrup, we had a large family and my Mother always mixed her syrup the night before it would be needed. She mixed 1 cup white sugar and 1 cup brown sugar with 1 cup of water, stirred it until the sugar was dissolved and covered it to sit all night. She said this prevented the syrup from overcooking and going back to sugar. I remember this as always being thick enough for our pancakes in the a.m.
It was heated to a simmer when needed.

I suppose that if you want maple flavor, you could add Mapleine to this.
Jean from Ohio, with a long remembered recipe !!

Nancy,
Just writing because I have seen everyone talking about Corningware, Corelle, Pyrex, ect. I worked for Corning for alot of years. The older dishes can be used on the stove and to tell you the truth after going on some of the collectables sites, people are paying a pretty penny for the older dishes, which I have tons of!! The newer stuff you cannot use on the stove, and like most of the people said it tells you on the box.

And once they sold to Worldkitchens, I know that they were putting do not use on stove or oven right on the trademark. So be very careful with the new stuff, you can still use it as everyday and the old stuff is the collectables so think twice about using them as I see on one site, which I don't know if I can name sites or not. Nancy, if I can't then take this site out. www.tias.com I see a 6 inch plate sells for over $5.00 and that's for just one plate!!! Cindy in Monterey NY

Good cold morning Nancy! Hope you are staying warm and dry! It’s a little warmer down here this morning, but still cool. I am so looking forward to Spring.

Below is the recipe I use for Creole seasoning. It doesn’t make a lot of it, but just the right amount. This will keep in the cupboard, also.

Creole Seasoning Blend
posted by WhisperingPass on
http://whatscookin.proboards4.com
1 T salt
1 1/2 t garlic powder
1 1/2 t onion powder
1 1/2 t paprika
1 1/4 t dried thyme
1 t red pepper
3/4 t black pepper
3/4 t dried oregano
1/2 t ground bay leaves
1/4 t chili powder

Combine all ingredients; store in an airtight container. Use with seafood, chicken, beef, or vegetables. Yield: 1/4 cup. Chris in NM


Now, below are 2 recipes I make at least 2 times per month to get our seafood! So good! Our good friends in San Diego showed me how to make a good tempura batter. I always use a whole box of tempura mix for one meal. I like to include fresh green beans, fresh asparagus and fresh broccoli or cauliflower in the stir fry. Yummy!

Tempura Coconut Shrimp – like you find at good restaurants
Makes 8 servings

1 cup McCormick® Golden Dipt® Tempura Batter Mix
1/2 teaspoon McCormick® Ground Ginger
1 1/2 cups ice cold water
vegetable oil
4 cups flaked coconut, divided
1 1/2 pounds large shrimp, peeled and deveined with tails on
1/2 cup orange marmalade or pineapple preserves
2 tablespoons orange juice
2 tablespoons soy sauce

1. Mix batter mix, ginger and water in medium bowl. (Batter will be slightly lumpy.) Place 1 cup of the coconut on large plate.

2. Pour oil into large skillet, filling no more than 1/3 full. Heat on medium-high heat to 375°F.

3. Dip shrimp, a few at a time, into batter; shake off excess. Roll in coconut. Carefully add to hot oil. Fry 3 minutes or until golden brown, turning once. Drain on paper towels. Repeat with remaining shrimp, batter and coconut.

4. Heat marmalade, orange juice and soy sauce until liquid. Serve with shrimp. Chris in NM

Tempura Shrimp
12 large shrimps - Joe uses the jumbo size
1 egg – I don’t use an egg
1 cup all purpose flour - OR use 1 box tempura
1/2 cup ice cold water
Vegetable oil for frying - about 2” or so deep in wok – I use canola/olive oil

Remove heads and shells from shrimps without removing tails. Devein the shrimps. Make two or three incisions in the stomach sides of the shrimps to straighten them. Sift flour into a bowl. Pour cold water over the flour and add an egg. Mix the batter lightly. Heat the oil to 340 degree. Dip the shrimps in the batter. Fry the shrimps for a few min. NOTE: Do not make a thick batter. It should be about the consistency of pancake batter. You just want to make a glaze, not a heavy coating. Use a cooking thermometer to get the oil temp just right. Makes 4 servings *I always stir fry the veggies first, then the shrimp.

Tip 1: Ice
Use ice water for the batter. This is really important to prevent the batter from absorbing too much oil.

Tip 2: Batter (Tempura Batter Recipe http://japanesefood.about.com/

Do not make the batter ahead of time. Try not to over mix the batter and not to coat ingredients with the batter too much.

Tip 3: Frying Order
If you are frying both seafood and vegetables, fry vegetables first. Then, fry seafood. Fry vegetables at 340F degree and fry seafood at 350F degree.

Tip 4: Oil Temperature
To check the temperature of frying oil, drop a little batter into the oil. If the batter comes up right away instead of sinking to the bottom of the pan, it's about 360 F degree. If the batter goes halfway to the bottom and comes up, it's about 340F degree. This is said to be the right temperature to fry tempura. Use ONLY fresh vegetables, not canned or frozen.

If you wish add a few drops of soy sauce to rice while it is steaming for a great flavor.

Take care, Nancy! Chris in NM

OOPS! I failed to mention in my Blueberry Velvet Cheesecake Smoothie recipe that the blueberries are best if frozen. I am sure fresh would be fine but I have always used frozen.
Linda Knoxville, Tn

For Boots in VA, we call them "walking tacos" here in Iowa. I worked the 4-H food booth for several years. This is how we did it. 1 Individual bag of Fritos, open bag, dump in a healthy spoonful of taco meat, top with cheese, lettuce and tomatoes. Have salsa available if desired. Serve with a plastic spoon and napkins. We charged $1.50 each. Of course, we asked for donations of meat, toppings, etc. You might try asking your local grocer if they would donate the needed items. I've found most always that they will!
Leasa in Iowa

"Louis" Cheese Fondue
Melt 1 t. butter in casserole. Pour in 10 oz. white wine. Let  warm. Crumble 1 lb. Swiss cheese & add handful at a time. Mix until creamy. Add salt & pepper, & few drops of Kirsch. Have Fr. bread
previously diced in large pieces. Serve fondue on heater. Everyone
dip bread in cheese. (If you drop the bread, the penalty is a bottle of wine!). Serves 4-6.
(Source: La Crepe Restaurant, Bretonne, Quebec)

Watermelon Fondue
1 c. undiluted evap. milk
2 c. chocolate chips
1/4 c. butter
1 t. vanilla
Combine ingredients & mix thoroughly. Cill. Dip cubes or melon
balls in dip. Makes 2 c.

Honey-Blue Cheese Fondue
1/2 c. heavy cream
1 t. cornstarch
1 t. lemon juice
2 c. blue cheese, crumbeld
3 T. honey
2 T walnuts, chopped & toasted

For dipping: Fresh figs, dates, apricots, apples or other fresh or dried fruits. In small saucepan, heat cream & cornstarch over med. heat; add lemon juice. Cook & stir until mixture thickens. Add cheese, one spoonful at a time, stirring until cheese is melted before adding more. When all the cheese has been added, stir in honey. Transfer to ceramic or enamel fondue pot; sprinkle w/toasted walnuts and keep warm over fondue burner. Serve immediately w/fruits.
Serves 6.
Athena in DE

This is for Sue, who is looking for Pretzel Crisps that she used to get at Aldi's, in February 1 newsletter.

I found some at Sam's Club. It's a large bag, and my husband and I just love them!
Trish Reynolds, Illinois

I am looking for a good recipe for French Onion Soup and Crab Dip.
Thanks, Lauren - MD.

This is for Mary in Louisiana in the 2/1/08 Newsletter:

Corn Fritters
1 can corn
1 tsp. salt
1 cup flour
1/4 tsp. paprika
1 tsp baking powder
2 eggs
1 tsp. sugar

Sift flour, baking powder, salt and sugar. Stir in can of corn. Add eggs beaten whole. Drop tablespoon at a time into hot fat in deep frying pan and cook until golden brown. Drain on paper and serve hot with butter and maple syrup.

This is taken from a 1930's Home Comfort cook book, so the directions aren't as complete as we use today. But I can attest they are delicious, my mother made them often.
jsham in AR

To Betty T.Ga. in the Feb 1 newsletter,
Just remember when drinking your smoothies. do NOT use a straw. The sucking motion can form air bubbles in the gum. Can cause lots of trouble.
BB in In.

For Susan who requested a chicken and dumplings recipe. I have used the Pillsbury Bakeoff California Casserole recipe for years and think the seasoned dumplings are delicious.

The recipe calls for veal but works very well with chicken or turkey. Instead of dipping the dumplings in the crumbs, which is quite messy, I drop the dumplings on top of the casserole and then sprinkle thickly with crumbs. They come out perfect.

http://food.yahoo.com/recipes/pillsbury-bakeoff/

For Betty T. in Georgia....
I had to have all of my teeth pulled a couple of years ago. It was not a fun experience. (Everyone, good care of your teeth) Anyway, I couldn't eat anything solid for a long time. After a while, I used my emersion , hand held blender and used it on cheeseburgers, Mexican food, etc. I know this sounds so yucky, but I was so hungry for some real savory food.
Ann in TX

Boots in Va. wanting recipes for Frito pies. Just use your favorite chili recipe or use canned chili. I think it works better when it is not too thick. The little bags of Fritos are hard to find, but can use bowls and add Fritos to the bottom, add the chili and then add the toppings, which can be: sour cream, cheese, guacamole, shredded cheese, chopped onion, chopped tomato and of course chopped jalapeño.

I have made these since my kids were small (youngest is now 40) and they love them. When the grandkids come they want Frito pies. I know they will be a hit at your church supper.
Roz in Indy

Budget Recipes Using Spam
I went looking at the dollar stores to see what different items they had that might make frugal dishes.  Found Spam is one of them.  Today are ways to use Spam for meals.  Tomorrow I will be tuna.
Nancy Rogers

Spam and Potatoes
1 can cream of mushroom soup
1 can milk (soup can)
1/2 lb. Velveeta cheese
1 can Spam
1-1/2 lbs. French fries

Mix together 1 can cream of mushroom soup with 1 can milk and 1/2 pound Velveeta cheese. Heat over medium heat until cheese melts. Add 1 can of Spam (ham). Cut in cubes. Add 1-1/2 pounds of French fries. Bake at 350 degrees for 1 hour. Stir occasionally.

Note: I tried this with hashbrowns and it was very good.  My favorite way was with tator tots.  I didn't have cream of mushroom soup one time so I used cream of celery and liked it even better. I did use salt and pepper with this dish and it improved the flavor.

Macaroni and Spam Casserole
17 oz. pkg. macaroni (2 c. before
cooked)
2 tbsp. margarine
1/2 c. chopped onion
2 tbsp. flour
1 tsp. wet mustard
1/4 tsp. pepper
2 c. milk
1 c. shredded Swiss cheese
1 (12 oz.) can Spam
1 c. frozen peas & carrots
Buttered bread crumbs

Cook macaroni as directed; drain. Melt margarine. Add onion, cook until tender. Stir in flour, mustard and pepper. Blend in milk, cook, stirring constantly, until thickened. Add cheese. Combine with macaroni, Spam and vegetables. Pour into casserole. Top with bread crumbs. Bake at 350 degrees for 30 minutes.

Ham and Potatoes Casserole
7 pared, sliced potatoes
1 onion, chopped
1 green pepper, chopped
1 can Spam or cooked ham, julienne
sliced
Salt & pepper to taste
2 eggs, beaten
1 c. grated cheese

Layer: 1/2 of sliced potatoes in lightly greased electric fry pan 1/2 onion 1/2 green pepper 1/2 Spam/ham slices in spoke fashion Salt & pepper Add remaining 4 ingredients in same order. Cook 20 minutes at 350 degrees, covered or until potatoes are tender. Add egg mixture. Cook 10 minutes. Add cheese. Cook until cheese is melted. Serve immediately. Cut in wedges.

Spam and Macaroni Casserole
1 can Spam (cubed)
1 can cream of mushroom soup
6 oz. cheese
1/2 c. onion, chopped
1 pkg. super lg. shell macaroni,
cooked
1 soup can milk
1/2 c. bell pepper, chopped

Mix together and bake in casserole dish at 350 degrees for 20 minutes or until cheese melts.

Spam and Noodle Casserole
2-1/2 c. egg noodles
1 can whole kernel corn, drained
1 can cream of vegetable soup
3/4 c. milk
1 tsp. salt
1 can Spam, cubed
Sharp cheese, grated or shaved paprika

Cook noodles in 2 quarts boiling water for 10 minutes. Drain and pour into deep 9 inch casserole. Mix in corn, soup, milk, salt and Spam. Top with cheese and paprika. Bake at 350 degrees for 30 minutes.

Ham and Corn Casserole
1 c. Spam, cubed
1 tbsp. can cream style corn
1/2 tbsp. pepper
1/2 tsp. salt
1 tbsp. oleo, softened
2 eggs, beaten
1/2 c. milk

Mix together and place in greased bread loaf pan or 8x8 inch dish. Spread 1 cup buttered bread crumbs over top and bake at 350 degrees for 40 minutes.

Spam and Veggie Casserole
1 can Green Giant Niblet corn
1 can Spam
1/4 c. canned milk
1 can English peas
1 can corn beef
Shredded cheese
1/4 c. homogenized milk

In loaf pan layer corn, Spam, peas, cheese, corn beef. Continue to layer until full, reserving some cheese for the top. Add milk; last top with cheese. Place in 300 degree oven for 20-30 minutes. Serves 4-6

Green Chili Spam Casserole
1 (12 oz.) bag macaroni
1 (12 oz.) can Spam, grated
1 (4 oz.) can chopped green chili
1 1/2 c. shredded cheddar cheese

Cook macaroni until done; drain. Mix with the Spam, green chili and one cup of cheese. Put in a 9x13 baking dish and sprinkle rest of cheese over top. Bake at 350 degrees until cheese has melted and set up, approximately 30 minutes. Serves 6-8.

Spam Melts
1 lb. Velveeta cheese
1 can Spam
1 onion

Grind up these 3 ingredients. Add: Mix all together and put on buns. Broil until cheese melts and lightly browns.

Fried Cabbage and Spam
1/2 can Spam, cut into bite sized pieces
1/2 med. onion, chopped (optional)
1 head cabbage (washed and chopped)
3/4 stick margarine

Sauté onions and meat in the margarine. Add the cabbage, cover and lower the heat. Cook slowly until the cabbage is tender. Add salt and pepper.

Spam and Cabbage
1 lg. head green cabbage
3 or 4 good sized potatoes
Salt & pepper
1 can spam
Catsup

Cook potatoes, until nearly done. Add cabbage. When tender, add Spam, salt and pepper. When cooked to doneness, add enough catsup to give slight tinge, or to taste.

Spam Stuffed Peppers
2 lg. green peppers
1 can Spam
1 sm. onion
1 med. potato, boiled
1 can tomato sauce

Mash Spam well and add mashed potatoes and chopped onion. Mix well.; add 1/2 can tomato sauce and mix well. Cut green peppers in half and remove seeds. Fill them with stuffing and cover with the remaining tomato sauce. Place in greased pie plate. Bake at 350 degrees until peppers are tender.

Spam Burgers
1/2 lb. American cheese
1 c. Spam, ground
1 onion
3 tbsp. catsup
3 tbsp. milk
Buns (makes 6)

Mix cheese and Spam together. Add other ingredients - add relish 1 teaspoon for added flavor.

Spam Broccoli Pie
8-1/2 oz. pkg. cornbread mix (not sweet like Jiffy)
12 oz. can Spam, cubed 1/2"
10 oz. frozen broccoli spears, thawed
& drained
1-1/2 c. shredded cheddar cheese

Heat oven to 400 degrees. Prepare cornbread according to package direction. Stir in Spam. Spread into greased 9" pie plate. Bake for 15 to 20 minutes or until cornbread is almost done. Arrange broccoli spears on top of cornbread; sprinkle with cheese. Return to oven for 5 to 10 minutes or cheese is melted.

Spam Barbecue Sandwiches
1 can Spam
1 can Hunts tomato sauce
1/4 can water
2 tbsp. brown sugar
1 tbsp. onion, finely grated
1/4 tsp. Worcestershire sauce

Cut meat lengthwise, not quite through, into slices. Place in greased shallow baking dish. Mix tomato sauce and rest of ingredients. Pour over meat. Bake at 425 degrees for 30 minutes, basting occasionally.

Spam and Bean Casserole
1 can Spam
1 can pineapple rings
1 can baked beans

Take a casserole dish. Cut Spam in thin slices, put on bottom of dish. Layer pineapple on this, then beans, another layer of Spam, etc. and so on until dish is full. Bake about 45 minutes or until hot all the way through.

Spam and Sauerkraut Foil Packets
1 can Spam
1 lb. sauerkraut, well drained
1 can prepared apple pie filling

Tear off 4 generous squares of HEAVY DUTY aluminum foil. Cut the Spam into 4 equal slices and place in the center of foil squares. Top each with a fourth of the kraut, then the pie filling. Bring up sides of foil to form well sealed packages. Place bombs on grill, Spam side down, over hot coals. Grill until Spam is browned and heated through. Can be eaten right from the foil. Adapts to oven cooking as well.  Bake in oven about 30 minutes or heated through. Makes 4 servings.

Note: I tried this and found it works well baked in an oven and can be placed in a casserole dish without the aluminum foil.  Just grease the casserole dish make stacks of spam, sauerkraut and apple pie filling into serving sized.  Found it made four large servings.  Think it could be done with 6 stacks instead of four.

Spam Chili Burgers
1 can Spam, shredded
1 can chili without beans
1/2 lb. shredded cheese
1 onion, chopped

Mix all together and broil on open faced buns. Makes 6-8 sandwiches.

Spam and Green Bean Dinner
1 (16 oz.) can French green beans (I like frozen better)
8 slices Spam, cut into thin slices
1 can cream of celery soup
1/4 c. mayonnaise
1 tsp. mustard
5 slices process sharp American cheese
1/4 c. dry crumbs
1 tbsp. butter, melted

Heat oven to 350 degrees. Place beans in ungreased 1 1/2 quart casserole, top with slices of meat. Mix soup, mayonnaise and mustard, pour over meat and green beans. Top with cheese. Toss bread crumbs in melted butter and put over cheese and bake, uncovered 30 minutes.

Spam Dish
2 cans Spam
2 cans whole potatoes
2 cans cut green beans

Cube Spam, drain potatoes. Do NOT drain beans. Put together, heat and serve. Serves 4-6 people.

Hot Spam Salad Sandwiches
1 lg. can Spam
4 or 5 hard-boiled eggs
1 bell pepper
1 sm. to med. onion
Salt & pepper to taste
Mayonnaise to moisten

Grate all ingredients into bowl. Add salt, pepper and mayonnaise to moisten. Make open face sandwiches and cut in 4 pieces, triangle shaped.

Oatmeal-Blueberry Muffins
1 Cup plus 2 tablespoons flour
3 packs instant oatmeal any flavor
2/3 cup Splenda
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/3 cup applesauce
1 cup blueberries

Combine all ingredients and stir in the blueberries last. Bake at 400º for 20 minutes and remove from pan immediately.
2 weight watcher points
Bette~Indiana

For all the ladies out there that love the mint girl scout cookies, Keebler as new 100 calorie right bites cookie, it is called Fudge shoppe grasshopper mint, it is just like eating the mint girl scout cookie.
Marlene Fl.

Feb. 1, 2008 newsletter
Hi Nancy, was hoping someone might have an easy, butter cookie recipe that they might share.
Thanks, Joyce in Ky.

This is a good butter cookie recipe, but it is for cutouts. It is also TNT. It is one of my favorites. I was just thinking of using this recipe for Valentine’s Day.

Cut-Out Sugar Cookies
You have to be very careful not to over bake these. Remove them when they look like they are just starting to brown. This is another recipe where a baking stone is a must.

3 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 c. butter ( cannot use margarine for this recipe. Must be real butter.)
2 eggs
1 c. sugar

Mix flour, baking powder, and soda. Cut in butter. In separate bowl, beat eggs, add sugar and beat well. Blend egg mixture into flour thoroughly. Chill dough 4-5 hours or over night. Roll out dough on floured surface using cookie cutters to cut out in various shapes. Bake on ungreased cookie sheet at 375 degrees for 6-8 minutes.
Angie in Ohio

To Sue who is looking for the Pretzel Crisps. I don't know where you live, but her in Fl. they sell them at Publix Supermarket.
Barb, Fl.

WOW,
Thanks for all your recipes for making maple syrup. I knew someone would help me, just never expected so many. My granddaughter was teaching my grandson how to make pancakes, and realized after they were done, she had no syrup.

She had to put them in oven and go to store [10 mins. away] before they could eat them. She is going to make them all over time to see which one they like.
Roberts wife in Ohio

Feb 2, 2008
I am in search of a recipe for my mother. It is made with Frito’s Scoops. I’ve gone to the Frito’s website and can’t find what she is describing. There are Frito’s Scoops in the bottom of a 9x13 pan drizzled with chocolate, peanut butter and caramel. Does anyone out there have this recipe? My mother ate it at a pot luck.
Thank you in advance, Angie in Ohio

Sue in Fl wants recipes for 8
This is one of my all time favorites. I've had to cook for many on a very low budget for very many years.

You need:
Chicken - thighs, legs, the cheaper the better. I have used as few as 2 thighs for 5 people but you can use as much chicken as your budget allows. even a whole chicken if you are truly rich lol
some potatoes
some carrots if you wish

One onion, some celery stalks (or celery salt/pepper)

Put chicken in pot with onion and celery stalks if used. bring to gentle boil and cook until done.
I usually strain the bouillon after taking out the chicken since my kids did not like them. take out the bones and put aside.

Cook potatoes/carrots in bouillon from the chicken. when cooked but firm, take out and put with chicken pieces.

In a heavy saucepan, melt about 2 to 4 tablespoons of butter/margarine on low heat. when melted, add same quantity of cornstarch (or flour) all at once and stir with a WOODEN spoon until the cornstarch has cooked for a couple of minutes. Very slowly add about 1/4 cup milk stirring constantly with wooden spoon. then continue adding the bouillon in which the chicken and potatoes have cooked. when it's the right consistency, add in the chicken and veggies.

You can serve as is or on/with toast triangles or on puff pastry.

If the taste is not quite to your liking, you can add any of: chicken bouillon cubes or chicken bovril which will also add salt. a can of cream of chicken or mushroom will stretch it out, and if the bechamelle is not quite thick enough to your liking, just mix a bit of cornstarch/flour with some cold water and add to sauce to thicken it.

Sybil from Sherbrooke where it is snowing, snowing, snowing!

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.

Hi Sue,
Your request for Pretzel Crisps. My sister-in-law turned me on to them. I have found them at my local Walmart, IGA and Kroger stores. Which ever one I happen to be in, I have found them on endcaps and displays. Try the deli sections. I have found them there too. They now come in flavors such as Honey Mustard, Buffalo, garlic, salt and something called everything with onions, garlic, sesame and poppy seed. Those are
my favorites.
Hope this helps, Carol

These recipes are to help out Sue in Florida with her expanding family - Hope they help, Sue. You're an angel, you know!
Susana in Louisiana

Applesauce Pork Loin
2-tbspn all-purpose flour
1 1/2-tspn salt
1-tspn dry mustard
1/2-tspn white sugar
1/4-tspn black pepper
1/4-tspn rosemary
4-5-lb pork loin roast
1 1/2-cups prepared applesauce
1/2-cup brown sugar

Preheat oven to 325 °. In a small bowl combine flour, 1 1/2-tspn salt, mustard, sugar, pepper and rosemary. (You don’t have to measure this exactly. I don’t. Eyeball it and use what your family will prefer.) Rub over roast. Cover and let stand for 30 minutes. Place in a greased roasting pan and bake, uncovered for one hour. Combine applesauce, brown sugar, and remaining salt, mixing well. Spread over roast. Cook one hour longer. Let stand 15 minutes before slicing.

Buffalo Chicken Strips
1/2 cup all-purpose flour
1/4 tsp paprika
1/4 tsp salt
1/4 tsp pepper
1 Tbsp margarine or butter
1/4 cup frank's buffalo red hot sauce
1/4 cup Worcestershire sauce
1/4 tsp garlic powder
about 2 lbs chicken
vegetable oil or olive oil

Preheat oven to 350 degrees F. Mix the flour, paprika, salt, and pepper in a medium bowl to make the breading. Stir the margarine or butter, hot sauce, Worcestershire sauce, and garlic powder in another medium bowl to make sauce. Cut the chicken into strips (desired size). Preheat oil in a frying pan on the stove at medium. Thoroughly coat the chicken strips in the flour mixture. Fry chicken evenly on all sides until golden brown and still slightly pink in the middle. Dip chicken in sauce and place on baking sheet (pour leftover sauce on chicken if desired). Bake chicken for 10-15 minutes in the oven.

Cheddar Macaroni Beef Casserole
1-Kraft Macaroni and Cheese Dinner
1-lb. ground beef
1-(14.50-oz)can, Hunts petite diced tomatoes, undrained
1/2-tspn dried basil leaves
1-cup freshly shredded mild cheddar cheese

Prepare “Dinner” as directed on package, omitting butter. Meanwhile preheat oven to 400E and brown down the ground beef in a skillet; drain. Add tomatoes and basil and bring back to a low simmer for about 10 minutes. Mix the meat mixture with the mac and cheese put into a casserole dish. Sprinkle the shredded cheese over the top and bake in preheated oven for 10 minutes.

Ginger Baked Chicken Breasts
1/2-cup honey
1-tspn lemon juice
1/2-cup catsup
3-tbspn soy sauce
1-tbspn margarine
1-tspn ground ginger
6 boneless, skinless chicken breasts

Combine all ingredients in sauce pan and bring to a boil. Place chicken in ovenproof casserole. Pour sauce over chicken and bake, uncovered, at 375 degrees for 45 minutes. Turn off oven and allow to sit in oven for additional 10 minutes.

Comment
I would love more recipes like these for the newsletter. I want to start a section for Frugal Cooking. If others have frugal recipes please send them in to the newsletter. Saving money is important to all of us.
Nancy Rogers

Hot Chipped Ham Sandwiches
1/2 lb. chipped ham
1/2 lb. Velveeta cheese (melt with 1 tbsp. milk)
1/2 c. mayonnaise
4 tbsp. vinegar
4 tbsp. white sugar
1/2 med. onion, grated
2 stalks celery, diced fine

Mix all ingredients. Spread on sandwich buns and wrap individually in aluminum foil. Bake at 375 degrees for 10-15 minutes if not frozen and 20 minutes if frozen.
Tona in Bama

Crabmeat Stuffed Bell Peppers
1 lb. crab meat
1 c. celery, chopped
1/2 c. onion, chopped
1 c. Pepperidge Farm herb stuffing
1 tsp. Morton's Nature Seasoning
3/4 c. (Kraft) mayonnaise
1 egg, slightly beaten
5 bell peppers, med. halved
Turmeric (optional)

Boil bell peppers 5 minutes; drain and cool. Mix all ingredients in order. Stuff peppers; arrange in baking dish. Bake in 375 degree oven 15 minutes or until brown. Sprinkle with turmeric.
Tona in Bama

Zesty Italian Chicken
1 cup up skinned chicken
1/2 bottle Italian dressing
1 pkg. Lipton onion soup mix
Apricot preserves

Place chicken in baking dish. Sprinkle package of onion soup mix over chicken. Pour Italian dressing over all. Spoon blobs of apricot preserves over mixture. Bake uncovered for 45 minutes at 325 degrees.
Tona in Bama

Hi Nancy,
I really look forward to your newsletter. It's always has some great recipes in it.

I'm looking for a recipe for Flat Bread like you get at Smokey Bones & they use to make Quizo's Sammies. I can't find small ones in the grocery stores.

I sure hope someone in Nancyland has a recipe & will share.
Vicky in E.Tn.

Re; Scuff Marks On Hardwood Floors
CAROLYN in West Tennessee

Tell Carolyn to try WD-40--it works on mine!
Love your newsletter-look forward to receiving it!
Scarlett in Florida

Nancy we are backing from our trip and boy it is cold compared to the temperatures in Florida. We will be home for a while now. In 2/1 newsletter, sorry I don't have the name, but someone was wanting the Paul Bunyan Cookies and I have a TNT recipe that I have used and used to make cookies for Bake Sales and Church Cookie Sales and not 1 cookie is left.

Paul Bunyan Cookies
2-1/4 cup white sugar
2-1/4 cup dark brown sugar
2-1/4 Crisco shortening
5 eggs
2 teaspoon vanilla
1 teaspoon butter flavor extract
4-1/2 cups flour
2-1/4 teaspoons baking soda
1-1/8 teaspoon salt
4-1/2 cups quick oatmeal
1, 12 oz., pkg. mini chocolate chips or butterscotch chips or a combine of both 2 6 oz. bags
1 cup walnut nuts, chopped

Preheat oven to 350ºF. Grease cookie sheet. Cream sugar and shortening. Add eggs. Beat well and add vanilla. Mix together flour, soda, salt and oatmeal. Combine with creamed mixture. Stir in chocolate/butterscotch chips and nuts. Drop on prepared sheet. Bake 10 to 12 minutes. Can use ice cream scoop making "big" cookies baking them for 15 minutes.

In the 2/1 newsletter Mary in Louisiana was wanting a Corn Fritter recipe. These 2 I make when we want them ourselves. I make the first one when we can get fresh corn. The 2nd one I make when I have not planned to make them and have canned corn on hand.

Homemade Corn Fritters
1 cup corn cut from cob or 1 cup frozen or canned corn kernels
1 egg
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup milk
1/4 cup flour

Mix all the ingredients together. Blend. Drop batter by spoonful into skillet containing ½" of hot oil. Fry until golden brown on both sides. Makes 12 fritters. Pour can pour maple syrup over them for a treat or with a meal. This recipe I use when corn is in season.

Quick Corn Fritters
1 egg
1/4 cup milk
1/2 cup flour
1/2 teaspoon salt
1 can corn, drained well and can size depends how much corn you want, I use 8 oz. can
1/2 teaspoon baking powder

Put all ingredients into a blender container. Cover and blend 15 seconds. Drop from tablespoon into deep hot fat. Fry at 375ºI until crisp and brown. Yield 1 dozen small fritters.

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

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