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Did you know---
If a lock is frozen, squirt some hand sanitizer in the lock. The alcohol in the sanitizer will help free the lock.

My website changed today. Please go to:
www.watkinsonline.com/hutto
for things you did not know your cell phone could do.

sunnywatkinsgirl@aol.com
Order: 765-271-9041

Thought for the Day
A real friend warms you with their presence, trusts you with their secrets, and remembers you in their prayers.

Garlic Chicken
Makes 4 servings
Weight Watcher Points – 3 points*

4 ( 5 ounce) chicken breasts, boneless and skinless
1 clove of garlic
1/2 cup fat-free chicken broth
1 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper

Using nonstick skillet sprayed with cooking spray, slowly sauté garlic over low heat. Add chicken and cook over medium heat, about 10 minutes or until brown on both sides. Add broth and lemon juice.

Heat to boiling and then reduce heat. Cover and simmer 10 to 15 minutes or until chicken is done. Remove chicken and keep warm. Cook on reduce remaining liquid in pan, around 3 minutes. Pour over
chicken and serve.

Calories 153 Fat 3g Fiber 0g Carbohydrate 1g Sodium 432mg
Cholesterol 40mg Protein 31g

*Calculated using a Weight Watcher Calculator
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Bananas Foster
8 servings/Serving size: 1/2 cup ice cream with 1/8 of the banana sauce
Weight Watcher Points - 4 Points*

1/2 cup unsweetened pineapple juice
1/4 teaspoon cinnamon
3 large bananas
1 cup unsweetened sliced pineapple -- drained
1/4 cup rum
1 quart low-calorie -- low-fat ice cream

In a medium skillet, combine the pineapple juice and cinnamon. Peel the bananas and slice in half crosswise; quarter each piece lengthwise. Add the bananas and pineapple slices to juice mixture and cook over medium heat until bananas are soft, basting constantly with
juice. Place rum in a small, long-handled skillet and heat until warm. Ignite the rum with a long match and quickly pour over the fruit. Arrange ice cream in a serving dish, spoon bananas over the ice cream, and serve immediately.

Calories 209 Total Fat 2g Cholesterol- 5mg Sodium 51mg Carbohydrate 43g Fiber 1g
*Calculated using a Weight Watcher Calculator
Print this Recipe

I have a friend that is in the hospital.  Yesterday one of her  kidneys had to be removed due to cancer. Debbie was such  a good friend to me when I lived in Lubbock.  I think it would really cheer her up to get get well cards from all over the US and the world.  When you sign your card remember to include that you are a member of the Recipe Exchange Newsletter. 

Debbie (Carothers) Hanson
UMC Hospital,  Room 324
602 Indiana Avenue
Lubbock, Texas 79415

Braised Cabbage
Serving Size : 6
Weight Watcher Points - 2 Points*

2 tablespoons butter
1/2 chopped onions
1 tablespoon all-purpose flour
1 can tomatoes, canned
1/2 cup water
1 head cabbage -- cored, coarsely chop
2 teaspoons parsley sprigs -- chopped
1/4 cup sour cream
1 tablespoon cornstarch
black pepper

Melt butter in oven-proof pot and saute onion until tender. Stir in flour. Add tomatoes and water and bring to boil, stirring constantly. Add cabbage, parsley, and salt and pepper to taste. Cook five minutes, then cover, and place in preheated 375-degree oven for 40
minutes, basting occasionally. Blend cornstarch into sour cream. Stir 1/2 cup of liquid from cabbage into sour cream/cornstarch mixture. Pour over cabbage and bake,
uncovered, 15 minutes longer.

Per serving: 91 Calories (kcal); 6g Total Fat; (59% calories from fat); 2g Protein; 8g Carbohydrate; 15mg Cholesterol; 198mg Sodium : 1g fiber

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0
Fruit; 1 Fat;
0 Other Carbohydrates

Recipe By :American Diabetes Association
*Calculated using a Weight Watcher Calculator
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Baked Trout
Makes 4 Servings
Weight Watcher Points – 6 Points*

4 trout fillets, rinsed and dried (about 1-1/4 lbs. total)
2 Tbs. lime juice
3/4 medium tomato, chopped
1/4 medium onion, chopped
1/4 tsp. olive oil
2 Tbs. cilantro, chopped
1/8 tsp. salt
1/8 tsp. black pepper

Preheat oven to 350°F. Place fish fillets in baking dish. In separate dish, mix remaining ingredients together. Pour over fish and bake for 15 to 20 minutes or until fish flakes easily with a fork.

Per serving: calories 260, fat 9.0g, 32% calories from fat, cholesterol 198mg, protein 40.1g, carbohydrates 2.5g, fiber 0.5g, sugar 1.4g, sodium 213mg

*Calculated using a Weight Watcher Calculator
Print this Recipe

Hot Fudge Pudding Cake
1 c. all purpose flour
3/4 c. sugar
2 tbsp. cocoa
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 tbsp. margarine, melted
1 c. chopped nuts (opt.)
1 c. brown sugar
1/4 c. cocoa
1-3/4 c. hot water

Grease 9" pan. Preheat oven to 350 degrees. Into a large bowl sift together flour, sugar, 2 tablespoons cocoa, baking powder and salt. Stir in milk and melted margarine. Blend in nuts. Spread into greased pan. Sprinkle brown sugar and 1/4 cup cocoa over entire batter. Bake for 35 to 40 minutes. Let cool before slicing. It makes its own chocolate sauce. Great with vanilla ice cream or whipped cream.
Mary Jo
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Hi Nancy, Made this last night and it was really good, my company ate it all up! I have no leftovers!

Lemon cake
1 yellow cake mix
2 cups cold milk
1 1/4 cups water
2 pkgs instant lemon pudding (4 serving size pkg)
2 Tbl lemon zest
1/3 cup sugar
2 Tbl powdered sugar

Make the cake as directed and pour into a greased 13 x 9 pan. Set aside.

Put milk, water, zest into a large bowl. Add the pudding mix and sugar. Beat with a whisk for 2 minuets. Slowly pour over the cake batter. Place the pan on a cookie sheet, put in a preheated 350 oven and bake 55 minuets to an hour. Done when toothpick comes out clean. Cool for 20 minuets, sprinkle with the powdered sugar and serve warm.
Print this Recipe
Enjoy! Billie in FL

Hello Nancy and fur Babies , I am going to Weight Watchers and truly appreciate all the recipes that you have been printing. I am looking for a pizza crust recipe using wheat flour. Nancy from Louisiana

Hamburger Rolls Recipe
1 lb. hamburger
1 pkg. Lipton Beef Mushroom Soup (dry)
1 can water chestnuts, chopped
4 pkg. crescent rolls

Combine hamburger, soup and water chestnuts. Cut each triangle of rolls in half. Place small amount of meat in center of dough and bring corners together to cover meat. Bake at 425º for 17 minutes. May be prepared in advance, frozen and then baked 20 to 25 minutes.
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*~Mary Alyce~* from WI

Pecan Sweet Roll Rings
SERVINGS 8
PREP 20 min. COOK 15 min. TOTAL 35 min.

2 tubes (8 ounces each) refrigerated crescent rolls
4 tablespoons butter or margarine, melted, divided
1/2 cup chopped pecans
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup confectioners' sugar
2 tablespoons maple syrup

Unroll crescent dough and separate into eight rectangles; seal perforations. Brush with 2 tablespoons butter. Combine the pecans, sugar, cinnamon and nutmeg; mix well. Sprinkle 1 tablespoon over each rectangle; gently press into dough. Roll up jelly-roll style, starting at a long side. Pinch seams to seal. Twist two or three times. Cut six shallow diagonal slits in each roll. Shape each into a ring; pinch ends together. Place on a greased baking sheet; brush with remaining butter. Bake at 375° for 12-14 minutes or until golden brown. Combine confectioners' sugar and syrup until smooth; drizzle over the warm rolls.
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*~Mary Alyce~* from WI

Chocolate Crescents
8 servings

1 (8 ounce) package refrigerated crescent dinner rolls
24 Hershey's Kisses (any type) unwrapped
Powdered sugar

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

Place two chocolate kisses on points up on wide end of each triangle. Place a third chocolate; point down, between the two. Starting at the wide end of the triangle, roll them up. Pinch the edges to seal them.

Place the crescents, pinched side down, on an ungreased cookie sheet and bake at 375º for 10 minutes.

Cool crescents slightly and sprinkle with powdered sugar.

I've substituted 6 or 7 chocolate chips for the Kisses; works fine.
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~Mary Alyce~* from WI

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Nancy & Gang,

Can Do Chicken Salad
2-12 oz cans chicken breast-drained ( I use the Wal-Mart brand-it has a good taste)
6 hard boiled eggs-fine chop
1/4 c grated onion
1/4 c grated celery
salt & pepper to taste
Mayonnaise
Break chicken up with a fork, and add remaining ingredients to it, using just enough mayo to bind salad. You may use more if you like it. Cover and chill 1 hour. I have made it as a spread using 1/2 t onion powder and 1/8 t of celery seed instead of using fresh veggies. I also grind the eggs and chicken-it is great either way.

**TIP-I keep a bag in the freezer for drained juices from chicken, broths, gravies and another for veggies and any leftovers from cooked veggies. This is the best soup base ever! The juices you drain have lots of flavor. I label the bags and date. I made green beans and new potatoes with ham and the leftovers with juice made an awesome veggie soup!
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Mimi ^..^

For FB-have a lot of casserole recipes-these are TNT family favorites.

Chicken Elbow Casserole
1-1/2 c raw elbow macaroni
4 oz pimentos-drain
1 lb bacon-cook and crumble
2 c cooked, cubed chicken
1-1/3 c French fried onions
1 can cream of mushroom soup
8 oz sour cream
10 oz frozen spinach-drain and squeezed
1/4 t garlic powder
8 oz cheddar cheese
salt & pepper to taste
Preheat oven to 375*. Cook pasta until tender-drain and pour back in pot. Add bacon, chicken, and 2/3 cup of onions to pot. In a medium bowl, mix soup, sour cream, spinach, garlic powder, salt, pepper, and 1 c cheese. Spoon half of pasta into a sprayed 13x9 Pyrex and cover with half of the soup mix-repeat layers. Cover and bake 30-40 minutes-uncover, top with cheese and onions and bake 5-7 more minutes.
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Mimi ^..^

Fiesta Casserole
my Mom's recipe.

1 lb ground sausage
1 small onion-diced
14 oz diced tomatoes
1 envelope taco seasoning
2-5 oz packs of yellow rice
4 oz can sliced black olives
1 lb Velveeta cheese-cubed
1 can Rotel tomatoes
10 oz bag corn chips-crushed coarsely
Toppings: Shredded lettuce, tomato, sour cream

Preheat oven 400*. Brown sausage and onion in a skillet, breaking up with a spoon and drain well. Pour in a large bowl and add tomatoes and taco seasoning. Meanwhile, cook rice as directed and add to sausage. Melt cheese in microwave and add to sausage-stir in Rotel and olives. Pour in a sprayed 13x9 dish-sprinkle with chips. Bake 15-17 minutes. Serve with toppings.
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Mimi ^..^

I got a new holiday casserole and I thought it was very good. Wanted to share with all.

Cranberry Casserole
1 can whole cranberry sauce
3 peeled, chopped tart apples
1 cup sugar (I used Splenda)
Mix together and put in greased/sprayed casserole.

1 stick melted butter
1 cup old fashion oats
1/2 cup brown sugar
1/2 cup plain flour
Mix and spoon over cranberry mixture. Bake for 1 hour at 350º.
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Jane Ann in Alabama

Hello, Nancy! I was doing a search for a particular recipe, and came upon your website. I am looking for a "Sour Cream Hash" recipe that my Grandma and cousin, both from Pennsylvania, as is my Pennsylvania Dutch ancestry. I have been doing searches for it, but have not seen it listed anywhere on the Pennsylvania Dutch recipe lists that I have found. I was wondering if you, or anyone you know of, would know what this recipe calls for? The ingredients that I do recall are leftover cutup beef, boiled potatoes, onions, sour cream and vinegar. I just need to know the exact proportions to make this hash. It's been years since I've eaten this and would like to pass it onto my family. Any information would be greatly appreciated.
Sharon!

For Eve in WI:
This is a Cooking Light recipe, which I have yet to try, but I've never made anything from Cooking Light that wasn't wonderful.

Sweet Corn Dutch Baby
1/2 cup all-purpose flour
3/4 cup fresh corn kernels (about 2 ears)
2 tbsp sugar
1/4 tsp salt
3 large eggs
1 tbsp butter
1 tbsp powdered sugar
1/4 tsp ground cinnamon
1 cup applesauce
1/4 cup light sour cream

Preheat oven to 450 degrees. Place a 9" cast-iron skillet in oven for 10 minutes. Combine flour, corn, sugar, milk and salt in a food processor. Process until smooth. Add eggs, pulse 5 times to combine. Add butter to preheated pan, tipping to coat bottom and sides of pan. Pour corn mixture into pan. Bake 14 minutes or until the mixture is set and lightly browned. Sprinkle with powdered sugar and cinnamon. Cut into 4 wedges and serve with applesauce and sour cream.
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grannym IL

Sausage Biscuit Quiche
12 oz breakfast sausage
1/4 cup chopped onion
1/4 cup chopped green pepper
10 eggs, beaten
4 oz shredded cheddar cheese
16.3 oz can Grands biscuits

Heat oven to 375 degrees. In large skillet, brown sausage, onion and green pepper; drain well. Combine eggs, cheese and sausage mixture. Separate dough into 10 biscuits. Press biscuits into bottom of a 9 x 13" glass baking dish. Pour sausage mixture into biscuit-lined dish. Bake 30-35 minutes or until quiche is set and crust is deep golden brown. Let stand 5 minutes before serving.
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grannym IL

Southwestern Broccoli Quiche
This is also a Cooking Light recipe.

1 (11.5 oz) can cornbread twists
1 tsp vegetable oil
1/2 cup chopped onion
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
1/2 cup frozen whole-kernel corn
1/2 cup chopped red bell pepper
1/2 tsp dried oregano
1/2 tsp ground cumin
1/8 tsp ground red pepper
1 10 oz pkg frozen chopped broccoli
1 cup fat-free evaporated milk
3 large egg whites
1 large egg
1/2 tsp salt
3/4 cup reduced-fat cheddar cheese

Preheat oven to 350 degrees. Unroll dough; unfold layers (do not separate into strips). Place layers lengthwise end to end, into an 11 x 7" baking dish coated with cooking spray. Pinch ends in the middle to seal; press dough up the sides of dish. Set aside. Heat oil in a large nonstick skillet over medium-high heat. Add onion, garlic and jalapeno; sauté 3 minutes or until soft. Add corn and the next 5 ingredients (corn through broccoli); sauté for 5 minutes or until vegetables are soft and liquid evaporates. Remove from heat, cool 5 minutes. Combine, milk, egg whites, egg and salt; stir well with a whisk. Sprinkle cheese over dough. Spoon broccoli mixture evenly into pan. Pour milk mixture over broccoli. Place dish on a baking sheet. Bake 45 minutes. Cover and bake an additional 10 minutes.
Serves six.
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grannym IL

For the 200 people reception, we will have a rented hall with a commercial kitchen. OK-so far, pulled pork sandwiches, baked beans and coleslaw. Need some more ideas.
Thanks. Liz

Reading all the "wilted lettuce" recipes brings to mind how my aunt used to make it. Everything pretty much the same except she always added scrambled eggs. Very good. I made it recently using spinach and my family loved it.
Gina

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To Liz and Cheryl
I am new to trying Chinese cooking at home. The few things I have tired don't taste to terrible bad but they don't taste like the take out variety. I am attempting to export you a recipe from my recipe organizer hope it works as this is the first time I have attempted to use the send e-mail option. If it doesn't I will try and figure it out which will be a chore as I am a complete computer dummy. The recipe is for beef and broccoli which i assume you could substitute any meat for the beef. keeping my fingers crossed this works.

Beef & Broccoli
1 pound lean ground beef
4 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon all-purpose flour
1 tablespoon sugar
1 tablespoon seasoned rice vinegar
2 teaspoons grated gingerroot or 1 teaspoon ground ginger
1 pound fresh broccoli stems sliced, tops broken into flowerets (about 6
cups)
1 medium onion sliced crosswise, separated into rings
Dash of hot pepper sauce
Salt and freshly ground pepper
Hot cooked rice
Microwave marinated ground beef mixture, uncovered, on HIGH (100%) 6 minutes or until ground beef is no longer pink, stirring twice during cooking. Drain; keep meat warm. Combine broccoli and onion in microwave-safe casserole dish. Cover with plastic wrap; vent. Microwave on HIGH 5 to 6 minutes or until crisp-tender. Add to meat with hot pepper sauce; mix lightly. Season with salt and pepper to taste. Serve with rice.
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MC

This is to Brenda in North Alabama--I saw some French Vanilla extract flavoring in Wal-Mart yesterday. I think it was McCormick or even Wal-Mart brand-can't remember. You probably could just add it to some Classic White or Creme Cheese Frosting ($1.38)! for French Vanilla
Frosting.
Scarlett

Re: Brown Sauce
The one I have, but haven't tried is
3 to 4 tablespoons of butter
2 teaspoons cornstarch
1 teaspoon of sugar
1/2 cup of water
1-1/2 teaspoons soy sauce.

Mix all ingredients together and cook stirring constantly until thickened.
Print this Recipe
Marie from Hudson

To Debi in NC who wanted tofu recipe, this is our usual tofu dish. It is really easy.

Slid out the tofu into a dish . We use those rectangular ones which are fairly soft. Then slice two large onion (or enough to cover the top of the tofu).

Stir fry the onion in the wok till soft and fragrant. Then add 4 tablespoon of oyster sauce (or more) with equal amount of water into the wok. Stir to combine.

Pour the sauce and onion over the tofu. Place the tofu dish into the microwave oven for about one or two minute to heat the tofu up. The tofu need not have to be those firm types because you don't move it around too much.
Christene (Mom2two) from Malaysia

This is for Lyn in Houston regarding Lunch ideas. My husband takes left-overs in his thermos. He preheats in the microwave and packs in his thermos. Anything from barbecue pork to meatloaf. He'll make them into sandwiches or take an extra thermos with mashed potatoes and plastic bag of raw veggies. Canned & homemade soup...right down to enchiladas and burritos!! Everything stays hot. Sometimes he'll take enough to share with several others so I mash the beans, add salsa and next morning he'll reheat and pour into his thermos. Tortillas are warmed and placed in paper towels then into foil and plastic gallon Ziploc. When its time to eat, his friends gather round to make a burrito or two and I hear they are still nice and hot. Pork roast and veggies get rave reviews too. Someone will run to the store for rolls or bread at break time if they see him with an extra big lunch bag. They know its a share day. So the answer is an excellent thermos and morning re-heats.
Brenda in NC

Brown Color of Noodles
Marie from Hudson in New York
The soy sauce doesn't give it a brownish color? How about using whole wheat noodles or brown rice?
Susana in Louisiana

Hi, this is for Marie asking about browning up the noodles for homemade lo mein. I've tried Kitchen Bouquet, and unless you only put a drop in, you'll end up with the noodles almost black. What I do is boil them first for three minutes, then pan fry them with the ingredients I use, such as bits of pork, onions, mushrooms, pea pods, then add only one drop of Gravy Master or Kitchen Bouquet. It's crucial to only use one drop, it will soak into the veggies and noodles and it's the closest I've ever gotten to true Chinese color. Hope this helps out and to everyone, thanks for all the great recipes, I look forward to them every day.
Diane from Leominster Mass.

Hi all! This is for Jae in Oklahoma. I had a heart attack on January 17th and have been looking for heart healthy recipes. I was intrigued and hopeful when I read about your "Milkless, Eggless and Butterless Cake recipe. In the list of ingredients it mentioned "drippings" Could you please elaborate and let us know what you mean by that?

Great new format with the Print recipe feature Nancy. My only complaint is that when I click on it to save, the header is always the same. Any chance the header could come with the name of the recipe on it?

Take care of your hearts everyone. I never thought at the age of 50 I would have a massive heart attack. Thankfully I quit smoking a year and a half ago, and I have been taking fish oil for years. Now I try to make over all my recipes into lower fat and cholesterol ones.
Warmly Jeri K. from Glen Cove L.I.

this is for Lyn in Houston who was looking for lunch ideas for her working husband. This was in the 2/18 newsletter. I have several suggestions. Have you thought of purchasing a good thermos that would be good for carrying tasty soups? How about some cold pasta dishes that would travel nicely in plastic containers?
Lori in Mass.

Lyn in Houston wants some hot lunch ideas for her husband rather than sandwiches. Lyn, do you have a wide mouthed thermos bottle? You can put lots of hot lunches in there. For example, soups, chow mein, spaghetti, stews, you can even cook a hot dog and attach a string so he can pull it out ( fill the thermos with hot water to keep the hot dog warm). How about slices of hot roast beef with gravy and give him a roll to put it on.? Look through the recipes you've saved from our wonder-woman , Nancy, and you'll find a lot of recipes.
Corinne in Pittsburgh

Vinegary BBQ Sauce for Kasey in 2/18/08 NL. Here is one I use:

1/2 cup butter or margarine
1 cup vinegar
1/2 cup catsup
2 bay leaves (I omit)
2 onions, medium, chopped
1/2 cup brown sugar, packed
3 cloves garlic, minced
1 Tbsp dry mustard
1/4 tsp cayenne pepper
1 tsp black pepper
1 tsp. salt
1 dash Tabasco sauce

Put all ingredients in saucepan and simmer for 12 minutes. Remove bay leaves. Refrigerate until you are ready to use. Sure is good over pulled pork roast!
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Barbara in AL

I have been looking for a cake recipe for many years now called Orange Crunch Cake. My husband and I enjoyed it on several occasions while dining at the Bubble Room in Captiva Island, Florida., and also at the Bubble Room in Orlando, Fl. before it closed several
years ago.

I would be so appreciative if any reader knows of this recipe and would be willing to share it with me.

Thank you Nancy, for this wonderful newsletter.
Linda in Satellite Beach, Fl.

Feb. 18 n/l Sue was asking about a sauce for bread pudding. I copied this lemon sauce recipe from my file which comes from our friend at the Prepared Pantry, Dennis Weaver. I love lemon sauce on my gingerbread as well as bread pudding.
Enjoy! Barb in OKC

Lemon Sauce
1/3 cup lemon juice
1/3 cup water
2/3 cup granulated sugar
zest from two lemons
1 1/2 tablespoon cornstarch
1/4 cup water
4 tablespoons butter

Combine the 1/3 lemon juice, 1/3 cup water, and granulated sugar in a saucepan. Heat and stir until the sugar is dissolved. Add the zest. Mix the cornstarch in a cup with the 1/4
cup water until it is dissolved. Add that the saucepan. Cook until bubbling and thickened. Remove from the heat and add the butter.
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Barb in OKC

For Kasey in Mon., Feb. 18 NL, regarding NC/SC barbecue sauce. I found this in Cooks magazine and will try it the next time I fix pulled pork. I’ve been ordering the original Piggy Park Mustard barbecue sauce from Maurice’s online. I’ve been cooking the Boston butt in my crockpot with ½ cup vinegar, then pour off the liquid after about 12 hours, “pull” the pork apart and reheat with Maurice’s. Here’s the new recipe:

North Carolina Barbecue Sauce
1 cup cider vinegar
3/4 cup ketchup
3 tablespoons dark brown sugar
1-1/2 teaspoons hickory or mesquite liquid smoke
Table salt and ground black pepper
Tabasco sauce for serving

While pork is cooling, pour cooking liquid through strainer into medium saucepan. (You should have 5 to 6 cups.) Using large spoon, skim excess fat from surface. Bring to boil over medium-high heat and cook until liquid is reduced to 1 cup, 30 to 40 minutes. Whisk in vinegar, ketchup, and brown sugar, and simmer for 1 minute. Off heat, stir in liquid smoke. (You will have about 3 cups.)
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Margaret in Hill Country, TX

Here's another for Lyn in Houston

Lorraine’s Club Sandwiches
Tried and found true AND Yumm-O By Susana and Family

For each sandwich:
2 slices bacon, fried and drained
3 slices bread, toasted
2-tbspn mayo
2 leaves lettuce
2-slices deli turkey breast
2-slices tomato

Spread each slice of toast with mayo -- the middle slice should be spread with mayo on both sides. Layer one slice of test, turkey, lettuce leaves, middle slice of toast, bacon and sliced tomatoes.

That's it. Simple and good.
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Susana in Louisiana

For Lyn in Houston - You could make these and send them along to lunch with hubby accompanied by a nice fruit salad and maybe an asparagus, tomato and cucumber salad.

Marinated Shrimp
1 1/2-cups of salad oil
3/4-cup white vinegar
1-1/2 tablespoon salt
2-1/2 tablespoon celery seed
3 tablespoon capers
dash of Tabasco
2-cups sliced red onions (divided into separate rings)
3-quarts water
4 tablespoon salt
2-bags crab boil 2-1/2-lbs peeled, uncooked shrimp

Prepare marinade by combining oil, vinegar, 1 1/2-tbspn salt, celery seed, capers, Tabasco and red onions. Set aside.

Combine water; 4 tablespoon salt and crab boil in a large pot and bring to a fast boil. Add shrimp; let water return to a boil then cook 2 minutes and remove from fire. Reserving liquid, remove shrimp, and place in a colander. Run cold water over shrimp to stop cooking. When liquid has cooled, return shrimp and let soak for 1 hour. Drain shrimp and add to marinade and refrigerate at least 24 hours. Serve on toothpicks.

(Recipe from the Times Picayune Newspaper of New Orleans, LA)
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Susana in Louisiana

This is to Lyn, in Houston. concerning lunch ideals for her husband..
When my husband was working he disliked sandwiches too....so I would use hot or cold thermos bottles (hot water to heat thermos/freezer for cold thermos). I would use beans, taco mixture, hotdogs. the makings in cold thermos. I packed salads/dressing in a small containers.. the list is endless. leftovers from dinner. Try it, I think your hubby will like it too..
Fay S

For Kasey- wants NC or SC BBQ sauce not too tomatoey or sugary.

North Carolina Barbecue Sauce
1 cup cider vinegar
2/3 cup yellow mustard
1/2 cup firmly packed light brown sugar
2 tablespoons butter
1 teaspoon soy sauce
1 teaspoon chili powder
1/4 teaspoon crushed red pepper
1 teaspoon black pepper

In a medium saucepan, combine all the ingredients over medium heat.
Bring to a boil and continue to boil for 5 minutes, or until the
sauce has thickened, stirring constantly.
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Cheryl, Charlotte


Pig Pickin Sauce
by Mean Chef
1 cup cider vinegar
1 tablespoon brown sugar
1 teaspoon salt, to taste
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground black pepper

Mix together and use to sauce pulled pork.
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Cheryl, Charlotte

Barbecued Tennessee Pork Shoulder
5 to 7 pound fresh pork shoulder, or equivalent in other barbecuing pork Place in heavy roasting pan, and cook in 300F oven until well done (3 hours or more). or until it can be removed from bone and easily torn or cut into bite-sized pieces. Remove from pan, and drain off excess fat. Remove skin and any visible fat, and pull or cut into bite sized pieces.

Make a sauce of the following:
1 cup vinegar
1 (8oz) can tomato sauce
1/2 cup water
2 Tbsps Worcestershire sauce
2 to 4 Tbsps brown sugar--to suit taste
1 tsp Tabasco or red hot sauce

Combine these ingredients, and pour into container that pork was cooked in, and with a wooden spoon, scrape browned particles from bottom of pan, and allow to simmer on low about 5 minutes.

Return torn pork to sauce in pan and stir gently to blend. Return to warm oven for about an hour. If you are in a hurry, as I usually am, this can be simmered on top of the stove for a shorter period of time. The trick is to have the meat absorb all the sauce.

Serve on buns with Cole Slaw and Corn-on-the-cob or French Fries.
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Cheryl, Charlotte

Sorry I'm not sure who sent in these or where I copied them from. Haven't tried these. Hope these help.
Cheryl, Charlotte

For Phyllis C. from Ky., the Barefoot Contessa on Food Network recently made a delicious Chicken Salad which I tried and it was very good. I don't know if I'm allowed to put it in the newsletter, so I'll include the web site instead.
Frances in Wesley Chapel, Fl

For Jen wanting Tamale Pie recipe

Crockpot Tamale Pie
Makes 8 servings

3/4 cup cornmeal
1 1/2 cups milk
1 egg, beaten
1 lb. ground beef, browned and drained
1 envelope dry chili seasoning mix
16 oz. can diced tomatoes
16 oz. can corn, drained
1 cup grated cheddar cheese

Combine cornmeal, milk, and egg. Stir in meat, chili seasoning mix, tomatoes, and corn until well blended. Pour into crock-pot. Cover. Cook on High for 1 hour, then on Low for 3hours. Sprinkle with cheese. Cook another 5 minutes until cheese is melted.
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Cheryl

One Step Tamale Pie
1 pound ground beef
1 cup chopped onion
2 cloves garlic, minced

2 8-ounces cans seasoned tomato sauce
1 cup milk
2 slightly beaten eggs
1 12-ounce can whole kernel corn, drained
1/2 cup sliced pitted ripe olives
few dashes bottle hot pepper sauce
3/4 cup yellow corn meal
2-1/2 teaspoons chili powder
2 teaspoons salt
In large skillet, cook ground been, onion and garlic till meat is browned and onion is tender. Stir in remaining ingredients; turn into 11 1/2 x 7 1/2 x 1 1/2 inch baking dish. Bake in moderate oven (350 degrees) 45 minutes or until knife inserted comes out clean. Cut in squares. Makes 8 servings.
Source: Better Homes and Gardens Meals In Minutes

I have not made these, but they sound good.
Cheryl, Charlotte

Also thanks to Jennie in NM and Chris for the RO Water explanation. Going go to Lowes and check it out as our water smells of chlorine.

Quick responses like these and all the others are the reason NancyLanders are the best in the world. Imagine thousands of friends all ready to give a recipe or explain something - even computer stuff. I love this group and the people that contribute. And Nancy we owe it all to you. Hope your friend does better, and don't worry we understand when you need to be away.
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Cheryl

Comment
There have been so many wonderful responses to recipes I am four days behind in getting them posted to the newsletter. I love it when there are more responses than will fit in the newsletter. It means so many more recipes for our recipe family.
Nancy Rogers

In the 16th February newsletter, Jon requested a low-fat Basil Cream Sauce recipe. I've used this one over the years and it is very tasty.

Low-Fat Basil Cream Sauce
1 garlic clove, finely chopped
1 small onion, finely diced
2 teaspoons olive oil
1/2 chicken boullion cube
4 tablespoons hot water
1 small can (7 oz) Light and Creamy evaporated milk
1/4 cup no fat milk
1/3 cup basil leaves, packed
1/4 cup parsley, chopped
1 teaspoon corn flour
extra milk
salt, pepper to taste

Gently fry the garlic in the oil until softened. Add diced onion and fry over gentle heat for 2-3 mins. (I usually soften the onion in the microwave before frying) Add the 1/2 boullion cube dissolved in the hot water. Cook for a further 2 minutes. Add the evaporated milk and the 1/4 cup milk. Bring to a simmer. Add basil leaves torn into small pieces, chopped parsley salt and pepper. Simmer for a further 5 minutes. Mix the cornflour in the extra milk to form a paste and add to the saucepan, stirring constantly until the mixture thickens.
Serves 4
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Brenton Avonsleigh Australia

This is my Mother's recipe for Tamale Pie for Jen in the 2/18 newsletter. Jae, Central OK

Tamale Pie
Make corn meal mush by putting 3/4 C. corn meal and 3/4 tsp. salt in saucepan. Stir in 1 1/2 C. Water. Gradually add one 12 oz. can evaporated milk. Stir and boil until mixture thickens. Cover and let cool. Preheat oven to 375*. Grease 13 X 9 X2 pan. Cook slowly for 5 minutes, 6Tbs. Chopped onions in 2 1/2 Tbs. shortening. Add 3/4 lb. lean ground beef and cook until it looses its red. Then add 3/4 C. canned tomatoes, 3/4 tsp. salt, 1/8 tsp. pepper, 1 tsp. chili powder, and 1 can kidney beans. Stir and cook until well blended. Spread half of corn meal mixture in greased pan. Cover with meat mixture and top with remaining corn meal mixture. Bake until top is lightly browned, 45 minutes.
Jae, Central OK

Tamale Pot Pie (TNT)
Meat mixture:
1 lb. ground beef, browned.

Stir in the following . . .
1 10 oz. pkg. frozen whole corn
1 141/2 oz. canned diced tomatoes, undrained
1 2 1/4 oz. can sliced ripe olives, drained
2 T. Bisquick
1 T. Chili powder
2 t. ground cumin
1/2 t. salt
Heat to boiling, boil and stir 1 minute.

Put into oven proof casserole dish and keep warm until topping is spread over meat mixture.

TOPPING: Mix and spread on meat mixture

1 C. Bisquick
1/2 C. corn meal
1/2 C. corn
1/2 C. milk
1 egg

Bake at 400* for 20 minutes.
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Jae, Central OK

To Sue who wanted a lemon sauce for bread pudding 2/18/08. This one is really tried and true.

Lemon Sauce
1 cup sugar
1 tablespoons corn starch
1/2 teaspoon salt
1 and 1/4 cups boiling water
1 teaspoon lemon rind
3 tablespoons lemon juice
1 tablespoon butter or margarine
Mix sugar, salt, and cornstarch thoroughly in a saucepan. Add boiling water, stirring constantly. Boil five minutes until the sauce is thick and clear. Add butter, rind, and juice; stirring until smooth. I pour into a serving dish and let each person dip onto the bread pudding as desired.
Note: I use bottle lemon juice so I omit the rind.
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Jackiets from louisiana

And to Carolyn B who wanted broccoli salad, this is also TNT.

Broccoli Salad
2 bunches fresh broccoli flowerettes
1 pound bacon, fried crisp and crumbled
1 cup mayonnaise
rasins to taste
cashew nuts to taste

Mix broccoli, crumbed bacon, and mayonnaise. Add raisins. Just before serving add cashew nuts. Note: When I'm making this just for me I just eyeball the ingredients and use purchased bacon bits.
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Jackiets from Louisiana

This is for Abbey in the February 15, 2008 newsletter. This was from a Bush Beans site, I made it (loaf pans) and it was very good.
Joanna from PA.

This is for Peggy in East Tennessee who was asking for a recipe for Eggless, Milkless,Butterless Cake I hope this is what she is looking for.

Eggless, Milkless, Butterless Cake
2 cups sugar
1 cup shortening
2 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
2 cups of raisins that have been boiled in water for 10 minutes and partially drained.

Add 1 tablespoon soda to the raisins and stir, it will foam. Pour over the above dry ingredients. Add 4 cups flour, 1 cup cold water and 1 cup chopped nuts if desired. Put in a greased and floured tube pan. Bake at 325 degrees for 1 hour.

I hope this is the recipe that you are looking for, I have had it for many years and we enjoy it.
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Barbara in Corsicana,TX

To Carolyn B who is looking for a broccoli salad recipe. I make this all the time and everyone loves it.
Barb, Fl.

Broccoli/Pineapple Salad

Custard dressing:
1 egg plus 1 egg yolk, lightly beaten
1/2 cup sugar
1 1/2 tsp cornstarch
1 tsp dry mustard
1/4 cup vinegar
1/4 cup water
3 tablespoon butter, softened
1/2 cup mayo

Salad ingredients:
4 cup fresh broccoli florets, cut into 1'" cuts
1/2 cup golden raisins
2 cup sliced fresh mushrooms
6 slices bacon, cooked and crumbled
1/2 cup slivered almonds, toasted (I use walnuts)
11 oz can pineapple chunks, drained
1/2 red onion, sliced in rings

In top of double boiler, whisk together egg, egg yolk, sugar, cornstarch and mustard. Combine vinegar and water, slowly whisking into egg mixture. Place over hot water and cook, stirring constantly, till mixture thickens. Remove from heat. Stir in butter and mayo. Chill.

Mix salad ingredients. Toss dressing with salad. Don't add dressing until ready to serve. Salad will get watery.
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Hi Nancy, Furbabies and Nancylanders. This is for LaurieL in Wooster, OH.
These are two of the puddings my family makes in their Amish/Mennonite restaurants in Pa.
Susie,MO


Amish Graham Pudding

CRUST
18 graham crackers
1/4 c sugar
1/2 c butter

FILLING
3/4 c milk
3 egg yolks
1 pkg lemon jello
1/2 c sugar
3 egg whites; beaten stiff
1/2 c cream; whipped (1/2 to 3/4)

Crust:
Break or roll crackers. Add butter and sugar. Line a dish with these. Crumbs saving a few to put on top.

Custard Filling:
Bring milk to a boil. Add eggs and sugar. Remove from heat and add jello. Allow to cool and partly set; then fold in egg whites and whipped cream. Pour in dish lined with crumbs. Sprinkle with remaining crumbs and chill.
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Susie,MO

Amish Graham Cracker Pudding
3 egg yolks
1 cup granulated sugar
1 cup finely crushed graham crackers
1/2 cup chopped walnuts
1 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon vanilla
3 egg whites stiffly beaten
Heavy whipping cream, whipped

Beat egg yolks until thick and lemon colored. Gradually add sugar, beating constantly. Fold in graham cracker crumbs, chopped walnuts, baking powder, salt, and vanilla. Fold in beaten egg whites. Bake in a buttered 8-inch square baking pan at 350° for 35 to 45 minutes.
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Susie,MO

Sally in PA. instead of making the chocolate chip cookies make the pan bars instead using the bar recipe on the back of the package too.
Pork in NE.

Nancy, was wondering if any readers would have an old recipe for a bar cookie that was called Orange Blossoms. It was on the back of a Nestles Semi-Sweet Chocolate Chip bag many years ago. They were wonderful!
Thanks, Joyce in Ky.

Hi all! These recipes are for PEANUT BUTTER LOVERS!

Reese's Bars
1 cup peanut butter--nuke 30 sec. to soften
1 c. butter, melted
2 c. powdered sugar

Mix together in bowl. Transfer to 8x8 pan.

Melt 1-1/4 c. chocolate chips and stir till smooth. Spread over top of PB mixture. Chill about an hour and cut. YUM!
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Lori in IL

FOOLPROOF Peanut Butter Pie
EASY and 4 ingredients!

1-16 oz cool whip
2/3 c. creamy peanut butter
1/4 c. mini chocolate chips
1 ready-made graham crust (or chocolate)

Nuke pb 30 seconds to soften. Mix in with cool whip till well blended. Spoon into crust. Top with chips. Chill.
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Lori in IL

Laurie is looking for a cookie recipe that consists of rice krispies, oatmeal, butterscotch chips, nuts.
I'm not sure if this is what she is looking for, but it is very good.

O'Henry Bars
1 stick butter or margarine
1 c. chunky peanut butter
1 c. chocolate chips
1 c. butterscotch chips
1/2 pkg. miniature marshmallows
2 c. Rice Krispies

Melt butter, peanut butter and chips in double boiler.
When melted, put in marshmallows, coat with chocolate.
Then pour in Rice Krispies or cereal.
Put in 9x13" buttered pan.
Cut into bars.
Keep in refrigerator
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Mary Alyce in WI

Lemon Barbecued Chicken
Serving Size : 6
Weight Watcher Points - 5 Points*

2 teaspoons Worcestershire sauce
1 teaspoon grated lemon peel
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon dried oregano
1/2 cup fresh lemon juice
1/2 cup olive oil
1 green onion -- chopped
6 skinless boneless chicken breast halves

Mix the Worcestershire sauce, lemon zest, salt, dry mustard, and oregano in a small bowl. Gradually stir in the lemon juice, followed by the oil and chopped green onions.

Brush the mixture over the chicken pieces, Cover and marinate in the refrigerator for at least 2 hours.

Prepare the grill. Remove the chicken from the marinade and place on the grill. Cook ten minutes on each side.

Source: Recipe By :American Diabetes Association

Per serving: 227 Calories (kcal); 5g Total Fat; (59% calories from fat); 27g Protein; 2g Carbohydrate; 68mg Cholesterol; 449mg Sodium: 0g Fiber

Food Exchanges: 0 Grain (Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat;
0 Other Carbohydrates

*Calculated using a Weight Watcher Calculator
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Mexican Hot Chocolate
1/4 c. unsweetened cocoa
2 tbsp. brown sugar
1 c. boiling water
Dash of ground cloves or nutmeg
1/4 tsp. ground cinnamon
3 c. milk
1 tsp. vanilla
Whipped cream
Whole cinnamon sticks

Combine cocoa and sugar in small saucepan; stir in water. Bring to boil; reduce heat and cook 2 minutes, stirring constantly. Add cloves, cinnamon and milk. Simmer 5 minutes (do not boil). Whisk in vanilla. Pour hot chocolate into mugs; top with whipped cream. Use cinnamon sticks for stirrers.
Yield: 4 (1 cup) servings.
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Paige

Easy Apple Cobbler
1 can apple pie filling
1 pkg. quick cinnamon pecan or orange rolls
Melted butter or margarine

Pour apple pie filling into a 9" pie plate. Dip rolls in butter or margarine; arrange over pie filling. Bake in 375 degree oven for 20 to 25 minutes. Spread the frosting from package over hot rolls. Serve warm with cream.
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Lisa

New Recipes Posted Online
Alcohol Subsitutes (Posted by Chris NM)
City Chicken or Mock Chicken  (Chris NM)

Millionaire Pie
1 (15 oz.) can crush pineapple, strained
1/4 c. lemon juice
1 lg. container Cool Whip
1 c. chopped pecans (save some for garnish)
2 graham cracker pie shells

Mix all ingredients together. Chill in pie shells for 2 hours. Garnish with chopped pecans.
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Sue

Pineapple Pie
1 (8 oz.) Philadelphia cream cheese
1/2 c. powdered sugar
1 can cherry pie filling
1 lg. can chunk pineapple, drained
1 lg. can crushed pineapple, drained
1 graham cracker crust

Beat sugar and cream cheese together until smooth. Add 1/2 of the can of pie filling and the can of crushed pineapple. Fold in Cool Whip. Pour into crust. Use pineapple chunks around the outer rim of the pie to form a circular dam. Pour the other 1/2 of the cherry pie filling in the center. Refrigerate until firm.
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Sue

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