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Thought for the Day
Contentment is hoping for the best and making the best of what we've got.

To Carolyn B (2/18/08 NL) asking for a Broccoli Salad, here's mine. Quick and Easy.

Broccoli-Cauliflower Salad

Mix:
1 head cauliflower
1 head broccoli
1 small jar green olives, drained
1 package Swiss cheese, cubed

Mix and Toss with:
1 package Hidden Valley dressing
1 cup mayonnaise
1 cup sour cream
Print this recipe

Barbara in AL

Bonnie's Broccoli Salad
1 med head broccoli, cut up
1/2 lb bacon, cooked & crumbled
1 c cheddar cheese, small dice
1 c mayonnaise
2 Tbls cider vinegar
2 Tbls sugar

Toss broccoli, bacon & cheese in a large bowl. Whisk together the remaining ingredients & pour over veggies. Refrigerate at least 1/2 hours before serving.
Print this recipe
Bonnie in Delaware

To ? asking about meringue weeping into pie crusts in 2/18/08 NL. I will pass along tips I have collected over the years. I use them, however I have never conquered the problem fully with any of them.

Meringues don't like humid/rainy weather. Try to make pie when weather is dry.

Refrigeration makes them weep more quickly. If possible cook so they can be left at room temperature in a draft-free spot before serving. (After a few hours you will HAVE to refrigerate it.)

To minimize liquid accumulating between meringue and filling, spread over a hot filling, covering the filling completely. Be sure you spread well to the edge of the crust, touching the crust all the way around. This helps prevent shrinking.

Too much sugar makes them more weepy. (I usually put just a bit over half what a recipe calls for and it doesn't effect the taste that much.)
Good Luck, Barbara in AL

Good Day Nancy and all landers,
Well, it's another snow storm day in Wisconsin lol. It seems like that's all we have lately.

Either snow storm or below zero weather. Spring we are waiting for you. This is for Janet in Hertford,NC - TNT means Tried N True. When I made the Hot Dog Bun Pudding/Custard I used a 9x13 cake pan. You can also use leftover hamburger buns for this recipe. Just squintch(my word lol) them together to fit.
Dianne in Wisconsin

To All:
I tried the Worcestershire sauce and butter (Sizzle Burgers) this weekend and my husband said for me to make the hamburgers this way all the time now. He was really surprised when I told him how I made them.
Diana in KC

This is an old but so good recipe. Easy and no baking bars.
Roz in Indy

Peanut Butter and Marshmallow Bars
Micro, or cook til thick, stirring often:
3 / 4 cup margarine
1 and 1 / 2 cup sugar
2 eggs
Set aside and let cool (must be cool enough so it
won't melt the marshmallows)

Combine in a large bowl:
2-1/2 cup crushed graham crackers
2 cups mini marshmallows

Combine both mixtures and press into a sprayed 9 x 13 pan. Refrigerate for 30 minutes. Then combine and micro till melted:
1 cup choc chips
3 heaping Tablespoons peanut butter

Spread on top of bars. When chocolate is set, cut.
Print this recipe
Roz in Indy

Nancy,
I just want to say that it is very nice for you to take some time off to help your friend that is having chemo treatments.

I had to take chemo for only four months, last year, and it really does drain you. Lucky I have a wonderful husband that stepped up and helped around the house.

Take all the time you need I'm sure the Nancylanders will understand.
Diana in KC

This is for Lyn in Houston, for lunches for her husband. How about lettuce wraps? Take a leaf of lettuce, and put sliced chicken, bell peppers and any other veggie your husband might like. Drizzle a small amount of Italian dressing and wrap lettuce around it. You can also use the same idea with other meats or fish. Best if you can keep it cold with maybe a ice pack or frozen bottle of water. If he likes salads, make a really nice one with all kinds of veggies, then put meat and chopped egg in another container for him to put on top. Again Italian dressing works for a dressing or any other kind you could put in a small container.
Sandra from Oregon

Good morning, Nancy and 'Landers! KASEY asked for vinegar-based BBQ sauce and I have 2 I use pretty frequently, and one crockpot-method that's delish.

Carolina "Q" Sauce #1
(Makes a lot)
1 cup white vinegar
1 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon cayenne (WATCH IT - use to taste)
1 tablespoon hot sauce (ditto)
1 teaspoon salt (sea or kosher best)
1 teaspoon black pepper

Combine everything in a large jar or bottle with tight fitting lid. Refrigerate for 1-2 days before using so flavors will blend. Will keep up to 2 months in fridge, shake it up occasionally. i usually double this.

Sprinkle this over your pulled pork. That full load of cayenne and hot sauce is really spicy, so start small and work your way up.
Print this recipe
Kathi in Virginia

Carolina "Q" Sauce # 2
Smaller amount
1 1/2 cups cider vinegar
1/3 cup brown sugar
1/4 cup ketchup (don't omit, it gives nice body to sauce)
1 tablespoon hot sauce (WATCH IT)
1 teaspoon browning sauce
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce (to taste; you may want a little more)
Stir all together in saucepan; cook over medium heat stirring constantly for 7 minutes or until sugar dissolves.
Cover, cool, then refrigerate.
Print this recipe
Kathi in Virginia

Crockpot "Q"
This cooks for 10-12 hours so plan accordingly!
2 onions, quartered
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons salt
1/2 teaspoon black pepper
1 4-6 pound boneless pork but, shoulder roast or loin (which is leaner)
3/4 cup cider vinegar
4 teaspoons Worcestershire sauce
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons sugar
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder or salt
1/4 teaspoon cayenne

Place onions in crockpot. Combine brown sugar, paprika, salt/pepper and rub over the roast.
Place roast on top of onions.

Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir well to mix. Drizzle about 1/3 of the vinegar mixture over roast. Cover and refrigerate remaining vinegar mix.

Cover crockpot and cook of LOW 10-12 hours.
Abour 1 hour before it's done, add about 1/2 the remaining vinegar mixture to crockpot (you may want to warm it up first so you're not putting cold liquid in, which would slow down the cooking)

Continue cooking until meat is falling apart. Remove meat from crockpot and shred with fork. Return to crockpot to continue heating until you're ready to serve.
Serve on buns with coleslaw on top of the meat. Pass remaining vinegar sauce.
I usually make extra sauce while the pork is cooking.
This recipe is basically so easy! And typing it out has me hungry for "Q"!
Print this recipe
Kathi in Virginia

Lynn, how about trying soup or stew in a wide-mouth thermos for your hubby's lunch?
Dianne in Houston

In response to feb 16 newsletter This is for Betty T. Ga. you serve with whipped as topping when slice it hope his helps and have a good day everyone
June L. in Richmond VA

Cheesecake Factory Key Lime Cheesecake
1-3/4 cups graham cracker crumbs
5 Tbsp. butter, melted
1 cup plus 1 Tbsp. sugar
3 (8oz) pkgs cream cheese, softened
1 tsp. vanilla
1/2 cup fresh lime juice (about 5 limes) If using key limes or juice,
use half as much.
3 eggs
whipped cream

Preheat oven to 350. Combine crumbs, butter and 1 Tbsp. sugar in a bowl. Stir well to to coat all crumbs. Keep it crumbly. Press the crumbs onto the bottom and half way up the sides of an 8" springform pan. Bake crust for 5 mins.and set aside.

In large bowl combine cheese, 1 cup sugar and vanilla. Mix with electric mixer till smooth. Add the lime juice and eggs and continue to beat till smooth and creamy.

Pour filling into crust. Bake for 60 to 70 mins. If top is turning light brown it's done.

Remove from oven and allow to cool till room temperature. Put into fridge. When chilled, remove the pan sides and cut.
Serve with whipped cream.
Print this recipe

The cherry cream cheese cookie recipe that Linda from NM sent on Feb 18 sounds wonderful. Linda is the flour plain or self-rising? Can't wait to try these.
Thanks. omapick

For Carolyn B February 18, 2008
This salad is a hit at pot-luck dinners.
Iva Nell in PA

Tnt Broccoli Salad
1 large bunch broccoli
1 head cauliflower
bacon bits to taste
chopped onions (optional)
shredded cheddar cheese (optional)

Cut broccoli and cauliflower into small pieces.
Mix together-add onions and cheese if desired.

DRESSING
1 cup mayonnaise
1/2 cup sugar (splenda can be used)
1/4 cup vinegar
Mix and pour over veggies...Toss

This dressing is also great for cole slaw
Print this recipe
Iva Nell in PA

I am looking for a cookie recipe that consists of rice krispies, oatmeal, butterscotch chips, nuts. I had this recipe in the 80's that I got from a wonderful lady named Bee Brummett in Portland, OR. It was the best cookie you ever tasted!! Please help if you have one similar.
Thanks, Laurie

Some one tell me where to find the article about Pinto Beans.
Vicki R

In response to Joseph J.'s request in the Sunday newsletter regarding the price of eggs being so high:

It all boils down to the price of corn. Any food products associated with corn have gone up tremendously because of the push for ethanol. The price of a bushel of corn has doubled the past year.

The push by the environmentalists to wean our economy from gasoline to ethanol to decrease our dependency on foreign oil has resulted in the government subsidizing the manufacture of ethanol. It actually cost more to manufacture a gallon of ethanol than a gallon of gasoline. A gallon of gasoline generates more energy than a gallon of ethanol, hence lower mileage when using ethanol.

Welcome to the world of the environmentalist and higher food prices!
Sunshine in South Texas

Shirl in Ohio: This occasionally happens to me. It usually means that I have already signed up for the newsletter and forgotten about it. Try just using the login box with your email address and password.

Joseph J. about higher priced eggs: EVERYthing is going up in price. A lot of it is due to the higher price of the fuel. It's just beginning to filter down to the other consumer areas.
jeanlock in McLean VA

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Thanks Nancy for all your hard work. This is regarding the price of eggs. If you are lucky enough to live in a town that has a Longs drug store check the price of their eggs. I always buy mine there as they are only $1.49 a dozen.
Romona in CA

Sorry ..... I just had to add this to my thoughts on egg prices and why they are so high. So we are making fuel from corn and soy beans, therefore we are creating a shortage of these grains for our food products, thus higher prices . Oh well! at least we won't be giving it all to the greedy oil countries. We will be keeping some of it here. We'll spend less for our fuel, but pay sky high for or food. what's the difference? Sorry folks, I think it just hits a nerve.
Mary, from Newton Fall, Ohio

Comment
We are fortunate to live in a country where we have freedom to buy or not buy the groceries we want (or gas). Although prices have gone up on everything we still live in a great nation with many more freedoms than most countries. I hear everyone talking about how bad things are here. Personally I think we are really very lucky. In the US we can disagree with another and not fear being killed just because we disagree. We can go to the grocery store, church, or to the mall and not fear being blown up by a suicide bomber. My favorite thought for the day is "For every minute of anger we have, we are loosing 60 seconds of happiness." It takes too much wasted energy to be angry all the time at what you can't change. We are in control of our attitudes and our own happiness. My opinion is whether it is the loyalty to company you work,  or our elected government officials we need to stand behind them. We elected our government officials and when it is election time get out and vote for those we think will do a better job. One by one we can make a difference when we vote. If one has traveled overseas it is so wonderful to come home to the United States and appreciate all we have. I am proud to say I am from the USA.
Nancy Rogers

This is a TNT recipe. Shrimp Egg Foo Young. Depending on how many you are cooking for. Cook rice and set aside. If using fresh shrimp, sauté in small amount of butter or oil just until they turn pink. Can shrimp need to be washed and drained. Put on paper towel to dry. Make your gravy. I use a box of Swanson Chicken Broth Low Fat Low Sodium, I add a little ginger powder, soy sauce, pepper and garlic powder. All to taste. Thicken, make a slurry of cornstarch and water. Add to the sauce and continue heating until the consistency you want. I use 3 Jumbo eggs. Beat and set aside. Green onions including tops chop real small, Bean sprouts- I use fresh but you could use a can. If using a can drain and wash. Soy sauce to taste. Do not add salt as soy sauce is salty, Pepper and garlic Powder. Whip eggs until frothy and add rest of ingredients. Heat pan with a little oil. Drop by spoon to make size of pancake. When set on the one side turn and cook the other side. Place rice on plate with your pancakes and top with gravy. This is also good with chicken.
Pat, DE

Hi Nancy, Sue From Alabama wanted some recipes for one or two and I wanted to share a couple ideas that I use for myself. I still cook for the kids a lot, but as a rule most meals are just me. I love lasagna and meatloaf and things like that but I hate to make a big 13x9 pan for one. So what I do is I buy those little aluminum loaf pans that most people only use to make small bread gifts. When I make meatloaf for example I go ahead and make the original recipe, but then divide it up into the little loaf pan, wrap well with foil and freeze till I want to have them.

I bring one out in the morning before work, then when I get home pop one in the oven and bake. Have a fresh meal without all the extra work too! I do this for chicken dishes as well. I do this with a lot of different dishes. I also make my big pots of chicken soups or chili or whatever then I fill Ball freezer quart jars, let cool, cap and freeze. Hope this helps you. We all have our favorite things we love to make, but will put them aside because the recipe we love just makes so much. This way you can enjoy all your favorites and not worry about waste.

And Myron Drinkwater, you brought back some memories! My Daddy had a really large garden when I was a young girl, we always had more lettuce than a person could use! So the wilted lettuce was always a great treat for us and my Mom always put sliced hard boiled egg on top! It has been so long since I had one, seeing all the recipes has got me wanting to make one!
Enjoy all, Billie in FL

Strawberry Banana Whip
1 (3 oz) pkg strawberry gelatin
1 (8 oz) container frozen, whipped topping, thawed
2 bananas, sliced

Prepare gelatin with 3/4 cup boiling water and stir until it dissolves. Chill until partially set. Whip gelatin, fold in whipped topping and blend well. Stir in bananas. Pour into glass bowl, cover and chill until firm.
Print this recipe
Mary

7-UP Meat Loaf
3/4 cup dry bread crumbs
1 (7 oz.) bottle 7-UP
2 pounds ground beef
2 eggs, slightly beaten
1 cup chopped onion
1 clove garlic, crushed
2 teaspoons salt
2 teaspoons dill weed
1/3 cup Worcestershire sauce

Soak bread crumbs in 7-UP. Add meat, eggs, onion, garlic, salt and dill. Mix thoroughly. Pack into a 1-1/2-quart casserole. Brush with
Worcestershire sauce. Bake at 350 degrees for 1 hour.
Print this recipe
Lisa

Hi Nancy, hope all is well! I do hope the furbabies are doing well. My Cookie Girl and I are have loads of fun with my new puppy. Such a change! Have not had a dog in the house for so long. She keeps me on my toes that's for sure! Wanted to share this very simple and very tasty dish I make a lot. Serve it with some hot crusty bread and a nice salad and your good to to. This is even good for company.

Chicken with Tomatoes and Mushrooms
4 to 6 boneless. skinless chicken breast halves (can also use bone in with skin)
2-3 Tbl olive oil
2-3 cloves of garlic chopped real fine ( I use 4 large)
1 pkg of mushroom, whole, cleaned and quartered ( I like to use the baby bellas)
2 cans Italian style stewed tomatoes with juice
2 Tbl good oregano (I use Greek oregano)
Coarse salt and fresh ground black pepper
1/2 cup of Marsala wine (this is optional, but I really like what it does for this dish)

In a Dutch oven that has a tight fitting lid, heat with the oil and brown the chicken, 2-3 min on each side. Remove to a plate. Add the mushrooms to the pan, cover and cook on med about 5 min. Add the tomatoes, the wine, garlic, salt and pepper to taste and the oregano. Put the lid on and cook for about 20 min. Add the chicken back to the pan, pushing down into the sauce, cover and cook about 10 more min. Serve over some hot cooked pasta or rice if you prefer. The sauce is thin, that's why I love to serve with lots of bread for dipping it up!

And remember all, if you see someone in need, put your hand out, they will appreciate all you can do and you will feel wonderful for being there to offer a helping hand. Each and everyone of us has had a time in our lives where we just really needed someone else. Being that someone else is very rewarding.!
Print this recipe
Enjoy! Billie in Fl

Re: Any chance you have a good vinegar-based BBQ sauce? Kasey

I use this sauce almost every week. It is very good. You can make small modifications to suit you own taste. Enjoy
Bill in Eastern NC

North Carolina BBQ Pork Sauce
2 cups cider vinegar
2/3 cup ketchup
1 cup water
1 tablespoon white sugar
salt and pepper to taste
1 teaspoon crushed red pepper
1 teaspoon red pepper flakes

In a sauce pan, combine vinegar, ketchup, water and sugar. Season with salt, black pepper, cayenne pepper and red pepper flakes. Bring to a boil, reduce heat and simmer until sugar is dissolved.

I prefer to use this after it has cooled to room temp. or even out of the refrigerator.
Print this recipe
Bill in Eastern NC

Oriental Marinated Steak
1/2 cup Crisco Oil
1/3 cup soy sauce
3/4 teaspoon ground ginger
1 garlic clove, minced or 1/2 teaspoon dried garlic powder
1 beef boneless top round steak, 3/4 to 1-inch thick
Risotto

Combine Crisco soy sauce, ginger and garlic in a shallow backing dish. Add meat, turning to coat all surfaces. Refrigerate overnight, turning occasionally. Cover.

Prepare grill or heat broiler. Remove meat from marinade. Discard marinade. Grill or broil to desired doneness, turning once. Cut diagonally into very thin slices. Serve with risotto. Great with Stir-Fried Broccoli.

Recipe reprinted by permission of Crisco®. All rights reserved.
Print this recipe
Linda NM

Cabbage Soup
1-1/2 cups tomato juice
3 cups shredded cabbage
1/2 cup onion flakes OR 1 med. onion, chopped
Dash of garlic salt and chili powder
2 Cups water
1/2 cup diced celery
1 tsp. parsley
1 tsp. chicken bouillon
Salt and pepper to taste
1-16-oz. can French-Style green beans
1-16-oz. can sliced mushrooms

Cook all ingredients together except green beans and mushrooms until cabbage is tender. Then add green beans and mushrooms with liquid.
Print this recipe
Lisa
Serves: 8

For Sally in PA ~February 18, 2008
Reuben Casserole, also Bubbly Reuben Sandwich Bake
Iva Nell in PA

Reuben Casserole
1 (32oz) bag sauerkraut, squeeze juice out
1 pound corned beef, chopped
1/2 of (8-oz) bottle Thousand Island dressing
1 pound Swiss cheese, sliced
12 slices buttered rye bread, cut in 1-inch pieces
In a 9x13 casserole dish layer the sauerkraut, corned beef, dressing and cheese. Top with the buttered rye bread cubes. Bake uncovered @350 degrees for 45 minutes. Let cool slightly before eating.
Print this recipe
Iva Nell in PA

Bubbly Reuben Sandwich Bake
6 slices rye bread, cubed
1 (16 oz) can sauerkraut
1# deli sliced corned beef, cut into strips
¾ C thousand island salad dressing
2 C shredded Swiss cheese

Spread bread cubes in the bottom of a 9x13-inch baking dish. Spread sauerkraut evenly over bread cubes, layer beef strips over sauerkraut. Pour dressing over all. Spray aluminum foil with cooking spray and use to cover baking dish with sprayed side down. Bake @400 degrees for 20 minutes; remove cover, sprinkle with cheese, and bake uncovered for another 10 minutes or until cheese is melted and bubbly. Yields 6 servings.
Print this recipe
Iva Nell in PA

Sweet Potato Casserole with Peaches and Cashews
6 medium sweet potatoes
1/2 cup packed brown sugar
1/3 cup coarsely chopped cashews
1/2 tsp. salt
1/4 tsp. ginger
1 can (15 1/4 ounces) sliced peaches, drained
3 Tbsp. butter

Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat. Cover and cook for 30 to 45 minutes or just until tender. Drain and cool slightly. Peel and cut into cubes.

In a small bowl, combine brown sugar, cashews, salt and ginger. Place half of the sweet potatoes in an ungreased 11 x 7 inch baking pan. Top with half of the peaches and brown sugar mixture. Repeat layers and dot with butter.

Cover and bake at 350 degrees for 30 minutes. Uncover and bake 10 minutes longer or until bubbly and heated through.
Print this recipe
Linda NM

These are substitutions I have printed out and posted on the inside of my cabinet. These are ones I use all the time.
Paige

Substitutions
Baking Powder:
1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar can be substituted for 1 teaspoon baking powder.

Buttermilk:
1 tablespoon vinegar plus enough milk to equal 1 cup OR 2/3 cup plain
yogurt plus 1/3 cup milk can be substituted for 1 cup buttermilk.

Chocolate, Semi-Sweet:
3 tablespoons chocolate chips OR 1 square (1-ounce) unsweetened chocolate plus 1 tablespoon sugar can be substituted for 1 square (1-ounce) semi-sweet chocolate. 6 tablespoons unsweetened cocoa powder plus 7 tablespoons sugar plus 1/4 cup fat can be substituted for 6 ounces semi-sweet chocolate.

Flour, Self-Rising:
1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2
teaspoon salt can be substituted for 1 cup self-rising flour.

Flour, Cake:
1 cup minus 2 tablespoons all-purpose flour can be substituted for 1
cup cake flour.

Mustard, Dry:
1 tablespoon prepared mustard can be substituted for 1 teaspoon dry
mustard.

Pumpkin Pie Spice:
1/2 teaspoon cinnamon plus 1/4 teaspoon ginger and 1/8 teaspoon EACH nutmeg and cloves can be substituted for 1 teaspoon pumpkin pie spice.

Sour Cream:
1 cup plain yogurt can be substituted for 1 cup sour cream.
Print these hints/ tips
Paige

Broccoli Salad
3 cups fresh broccoli florets
3/4 cup cheddar cheese
2 T. chopped onion
3/4 mayonnaise
1/3 cup sugar
1 1/2 T. red wine vinegar or cider vinegar
6 bacon strips, cooked and crumbled

In a large bowl, combine the broccoli, cheese, and onion. Combine the mayo, sugar, and vinegar; pour over the broccoli mixture and toss to coat. Refrigerate at least 4 hours. Just before serving, stir in the bacon.
Print this recipe
Heather

Nancy, in the Feb 17 newsletter Susie Indy is looking for the cocoa measurement for 1 square of chocolate. 3 tbsp unsweetened baking cocoa plus 1 tbsp butter, vegetable shortening or margarine or 3 tbsp carob powder plus 2 tbsp water.
Sandy in ND

Bread Machine Bread Bowls (TNT)
1 cup water
2 3/4 cups bread flour
1 tablespoon sugar
1 teaspoon salt
1 1/2 teaspoons bread machine yeast
1 egg yolk
1 tablespoon water

Place all ingredients except egg yolk and 1 tablespoon of water into the bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle.

Grease the outsides of six 10-ounce pyrex custard cups. Place the cups upside down on an ungreased cookie sheet. Divide the dough into 6 equal pieces. Pat or roll each piece into a 7-inch circle on a lightly floured surface. Shape the dough circles over the outsides of the prepared custard cups. Do not allow the dough to curl under the edges of the custard cups. Cover and let rise in a warm place for 15 to 20 minutes or until slightly puffy.

Heat the oven to 375 degrees. Mix the egg yolk and 1 tablespoon of water; brush gently over the bread bowls. Bake for 18 to 22 minutes, or until the bread bowls are golden brown. Carefully lift the bread bowls off the custard cups. Be VERY careful -- both the bread and the custard cups will be very hot. Cool the bread bowls upright on a wire rack. Yields 6 bowls.
Print this recipe
Sandy in ND

Beer Cheese Soup (TNT)
3/4 cup butter
1/2 cup thinly diced celery
1/2 cup flour
5 cups chicken stock
2 tablespoons Parmesan Romano Cheese
1/4 teaspoon Accent (MSG)
1/2 cup thinly diced carrots
1/2 cup thinly diced onion
1/2 teaspoon dry mustard
6 ounces cheddar cheese
1 bottle beer -- (11 oz size)
salt and pepper to taste

Melt butter; sauté vegetables until done but not browned. Blend in flour, dry mustard and MSG. Slowly add chicken stock, bring to a boil; cook, stirring, 5 minutes. Blend in cheddar cheese, Parmesan-Romano cheese, and beer. Let simmer over low heat for 30 minutes. Season with salt and pepper to taste. Serve in bread bowls
Print this recipe
Sandy in ND

For Susie in Indy:
I use 3 Tablespoons cocoa for 1 oz. of chocolate. Hope this helps.
Everyone have a great week!
Eureka, IL

I used to have a wonderful recipe for white bread. I use it for bread, cinnamon rolls and cabbage burgers. Now I have lost it and can't find it. Does anyone have a TNT recipe?
Thanks, Pam

This is for Kasey who was looking for recipes for vinegar based BBQ sauces.

Big Jim's North Carolina Vinegar Based BBQ Sauce
1 cup cider vinegar
1 tablespoon Big Jim's Secret Seasoning*
1/2 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 tablespoon brown sugar

In a small bowl, combine the ingredients. Mix well and allow ingredients to mesh for about 4 to 8 hours before using.
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Big Jim, Jacksonville, Florida

Big Jim’s Secret Seasoning
3 Tbsp. garlic powder
3 Tbsp. onion powder
1 Tbsp. Old Bay Seasoning
1 Tbsp. Hungarian sweet smoked paprika
1 Tsp. fresh ground black pepper

Mix well and store in an airtight container.
Print this recipe
Big Jim, Jacksonville, Florida

Big Jim's Carolina Style BBQ Sauce
1 cup prepared yellow mustard
1/2 cup sugar
1/4 cup light brown sugar
3/4 cup cider vinegar
1/4 cup water
2 tablespoons chili powder
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/8 teaspoon cayenne
1 teaspoon teriyaki sauce
2 tablespoons butter
1 tablespoon liquid smoke (hickory flavoring)
Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes.
Print this recipe
Big Jim, Jacksonville, Florida

Big Jim's Vinegar Pork Sauce
2 cups cider vinegar
3/4 cup ketchup
3/4 cup water
1 1/2 tablespoon sugar
1 1/4 teaspoon kosher salt
1/3 teaspoon red pepper flakes
Mix thoroughly. Place in an airtight container and refrigerate for several days, allowing the flavors to blend.
Print this recipe
Big Jim, Jacksonville, Florida

Nancy: For Marie and Cheryl re Chinese food in the 17th newsletter. Here are three recipes I got from the Kikkoman newsletter. Use as you will. Regards to you and Staff.
Corinne, Murietta

Lucky Sweet & Sour Pork
1 pound boneless pork sirloin, cut into 3/4-inch cubes
1/4 cup cornstarch
2 tablespoons Kikkoman Teriyaki Marinade & Sauce
3 tablespoons vegetable oil, divided
1 tablespoon minced fresh ginger
1 green bell pepper, cut into 1-inch squares
3/4 cup Kikkoman Sweet & Sour Sauce
1/2 onion, cut into 1-inch chunks
3 tablespoons packed brown sugar
1 can (8 oz.) pineapple chunks, drained
2 tablespoons syrup from jar of maraschino cherries
1/2 cup maraschino cherries, stemmed
1 tablespoon Kikkoman Soy Sauce

Combine pork, teriyaki sauce and ginger; let stand 15 minutes. Meanwhile, blend together next 4 ingredients; set aside. Coat pork with cornstarch. Heat 2 Tbsp. oil in large nonstick skillet over medium-high heat. Add pork in single layer. Cook 4 minutes, or until golden brown, stirring to separate pieces. Remove pork. Heat remaining 1 Tbsp. oil in same pan. Add bell pepper and onion; stir-fry 2 minutes. Add pork, pineapple, cherries and sweet & sour sauce mixture; cook, stirring, until sauce boils.
Makes 4 to 6 servings
Print this recipe
Corinne, Murietta

Classic Sweet & Sour Pork
1 tablespoon cornstarch
1 onion, chunked
1 tablespoon Kikkoman Soy Sauce
1 green bell pepper, chunked
1 pound boneless pork, cut into 1-inch cubes
1 cup Kikkoman Sweet & Sour Sauce
2 tablespoons vegetable oil
1 can (8 oz.) pineapple chunks, drained
2 carrots, thinly sliced

Blend cornstarch and soy sauce in small bowl; stir in pork until well coated. Brown pork in hot oil in Dutch oven or large skillet over medium-high heat. Stir in 1/4 cup water. Cover and simmer 20 minutes, stirring occasionally. Stir carrots, onion, bell pepper and sweet & sour sauce into pork mixture. Simmer, covered, 10 minutes longer, stirring frequently. Add pineapple; cook and stir only until chunks are heated through. Makes 4 servings
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Corinne, Murietta

Classic Chinese Pepper Steak
1 pound boneless beef sirloin or round steak 2 tablespoons vegetable oil, divided
1 tablespoon plus 1/4 cup 2 medium bell peppers, cut into 1-inch squares
Kikkoman Stir-Fry Sauce, divided 2 medium onions, cut into 1-inch squares

Cut steak across grain into thin strips, then into 1-inch squares; coat with 1 Tbsp. stir-fry sauce. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add beef and stir-fry about 1 minute; remove. Heat remaining 1 Tbsp. oil in same pan. Add peppers and onions; stir-fry 5 minutes. Stir in beef and remaining 1/4 cup stir-fry sauce; cook and stir just until beef and vegetables are coated with sauce. Serve immediately.
Makes 4 servings
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Corinne, Murietta

February 18 newsletter;
For Lyn in Houston who needs ideas for lunches for her husband who works outdoors;

You could get a Stanley food thermos which has a wider mouth and give him soup or stew. Also, a reusable container ( I am against wasting plastic baggies), filled with cheese chunks and ring bologna and some crackers is a nice change. Throw in some fruit and it's filling and good for you too! Lunches don't have to be the stock sandwiches.... just take enough to fill you up of whatever you feel like taking. Fruit, cheese, salad, nuts, etc.
Susan Mohnton, PA

Does anyone have any favorite homemade steak sauce recipes?
Thanks. Eleanor, Charlotte, NC

Lemon Brussels Sprouts
Makes 4 Servings
Weight Watcher Points - 3 Points*

1 package frozen brussel sprouts
1/4 cup fat free margarine
1/8 teaspoon salt
1/8 teaspoon pepper
2 teaspoons lemon juice

Cook Brussels sprouts according to package directions. Drain and
place in serving bowl. In small saucepan melt margarine, lemon
juice, salt and pepper. Heat to boil. Pour over brussel sprouts.
Makes 4 servings

Calories 34 Fat 0g Sodium 97mg Protein 3g Carbohydrate 6g
Cholesterol 0g Fiber 3g

Weight Watcher Points - 3 Points*
Calculated using a Weight Watcher Calculator.
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Lime Chicken
4 (5 ounce) boneless, skinless chicken breasts
2 Tablespoons chopped garlic
2 cups mushrooms
1/8 teaspoon salt
pinch of pepper
Juice of 3 limes

Slice chicken into strips and saute with chopped garlic in lime juice
until chicken is tender. Add the mushrooms and cook until browned.
Makes 4 servings

Calories 175 Fat 3g Sodium 242mg Protein 33g Carbohydrate
6g Cholesterol 40mg Fiber 1g

Weight Watcher Points - 4 Points*
Calculated using a Weight Watcher Calculator.
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Baked Fish
Makes 4 servings
Weight Watcher Points - 3 Points*

1 pound fish fillets
1 teaspoon parsley flakes
1/3 cup Cheez-It Crackers
1/8 teaspoon salt
pinch of pepper
1/2 cup lowfat Catalina salad dressing

Mix the finely crushed Cheez-It crackers and parsley together. Brush both sides of fish with Catalina dressing and coat fish with crackers mixture. Spray large casserole dish with nonstick cooking spray. Place fish in casserole dish and bake in a preheated 400 degree oven for 10-15 minutes. Do not cover casserole dish. Fish if done with it flakes easily with a fork.
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Makes 4 servings

Peanut Butter Pie
1 graham cracker crust (9 or 10 inch)
8 oz. cream cheese, softened
14 oz. sweetened condensed milk
3/4 c. peanut butter
2 tbsp. lemon juice from concentrate
1 tsp. vanilla
4 oz. frozen non dairy whipped topping
Chocolate fudge ice cream topping

In large bowl, beat cheese until fluffy. Gradually beat in condensed milk then peanut butter until smooth. Stir in lemon juice and vanilla.
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Sue

Easy Lemon Pie
2 cans sweetened condensed milk
4 lemons, juiced
1 ready made pie shell

Pour milk into a large bowl, add lemon juice and mix it all together.
Pour into pie shell and bake at 350 degrees for 20 minutes. Do not
use lemon peelings or the seeds just the lemon juice with the milk
and mix it up with mixer on low speed for 30 seconds.
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Sue

Glazed Pineapple Chops
3/4 cup BULL'S EYE Sweet Homestyle Blend
1 can (8 oz.) crushed pineapple, undrained
1/2 tsp. each: ground cinnamon and dry mustard
4 bone-in or boneless pork chops (4 oz. each), 1/2 inch thick

PREHEAT grill to medium heat. Mix barbecue sauce, pineapple with its liquid, the cinnamon and dry mustard until well blended. Remove 1/2 cup of the barbecue sauce mixture; set aside for later use. GRILL chops 5 min. on each side. Continue grilling until cooked through (160°F), turning occasionally and brushing with the remaining barbecue sauce mixture. SERVE with the reserved 1/2 cup barbecue sauce mixture.

Calories 280 Total fat 8g Saturated fat 2.5g Cholesterol 60mg Sodium 710mg Carbohydrate 30g Dietary fiber 1g Sugars 24g

Weight Watcher Points - 6 Points*
Calculated using a Weight Watcher Calculator.
Source: http://www.kraftfoods.com
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