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Thought for the Day
Catch someone doing something right.

This is a very good sloppy joe recipe. I have made it several times. I posted this a few months ago.

Sloppy Joes
1 lb. ground beef
2 stalks celery, chopped
1 small onion, chopped
1 (8 oz) can tomato sauce
¼ cup Ketchup ( I always use Brooks Tangy Catsup)
¼ cup barbecue sauce ( your favorite )
1 Tbsp firmly packed brown sugar
1 tsp Watkins dry mustard
salt
dash of Watkins Pepper
1 Tbsp Worcestershire sauce
1 Tbsp vinegar

Brown the ground beef, celery and onion, and drain the fat. Stir in remaining ingredients, simmer covered 15-20 minutes, stirring occasionally. If mixture seems too loose, leave cover off and let moisture evaporate.
Cook until it's the consistency you like for serving on toasted buns.
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www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order: 765-271-9041

Watkins Barbecue Sauce Concentrate - each bottle makes over a quart of fantastic sauce.
#01164 Original - classic, hearth flavor
#01166 Honey - just the right amount of sweetness
#01167 Mesquite - smoky Southwestern taste

Salmon With Cucumber Sauce
Makes 4 servings
Weight Watcher Points - 4 Points*

1/2 pound salmon fillets
1 cup plain yogurt
1 tablespoon all purpose flour
1 tablespoon chopped fresh or 1 teaspoon dried dill weed
1 teaspoon prepared horseradish
1 cup chopped seeded unpeeled cucumbers (1 about 1 medium)
1 cup medium seashell macaroni
Place salmon fillets in 2-quart saucepan; add enough water to cover.
Heat to boiling; reduce heat. Simmer uncovered 6 to 8 minutes or
until fish flakes easily with fork. Remove fish with slotted
spatula; drain. Remove any skin. Flake fish into bite-sized pieces;
keep warm.

Mix yogurt and flour in same 2-quart saucepan. Stir in dill weed and horseradish. Heat over low heat until hot (do not boil.) Stir in cucumber and fish. Server sauce over macaroni. Garnish with thinly sliced cucumber, if desired.

Calories 225 Fat 4g Fiber 1g Carbohydrate 29g Cholesterol 20mg Sodium 310mg

*Calculated with a Weight Watcher calculator
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Green Beans and Almonds
Makes 8 Servings
Weight Watcher Points – 1 Point*

1-1/2 pounds fresh green beans cut into 1-inch pieces (6 cups)
3 teaspoons lemon juice
2 teaspoons margarine, melted
1/4 cup sliced almonds
1/8 teaspoon salt
1/8 teaspoon pepper

Cook fresh green beans in a saucepan, covered, in a small amount of boiling water for 12 to 15 minutes or until crisp-tender. Drain well.

Meanwhile, stir together lemon juice and melted margarine in a small bowl. Toast almonds in a small skillet over medium heat until golden, 5 to 7 minutes, stirring constantly. Pour lemon mixture over green beans; toss to coat. Gently stir in toasted almonds. Serve immediately.

Make-Ahead Tip: Up to three days ahead, toast nuts

calories: 56 , total fat: 3g , saturated fat: 0g , cholesterol: 0mg ,
sodium: 14mg , carbohydrate: 7g , fiber: 2g , protein: 2g

*Calculated using a Weight Watcher Calculator.
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Green Beans with Mushrooms
Serves 6
Weight Watcher Points - 1 Points*

2 pound fresh green beans
4-5 teaspoons water
1 cup fresh mushrooms, quartered
1 teaspoon garlic
2 teaspoons olive oil

In a frying pan or sauté pan, add 4-5 teaspoon water. Bring to boil.
Add Green Beans and lower heat to medium-high and cover. When Green
Beans are fork-tender, take off heat and drain water. In another fry
pan or sauté pan, on medium high heat, sauté olive oil, garlic and
mushrooms for about 5-7 minutes. Add Green Beans and toss. Serve Hot.

Calories: 50 Protein: 2 g Fat: 5 g Carbohydrates: 5 g Exchanges: 1 Vegetable; 1 Fat 2 g fiber
*Calculated with a Weight Watcher calculator
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Grilled Chicken with Mustard Sauce
Yield: 6 servings
Weight Watcher Points - 4 Points*

6 boneless chicken breast halves
3 tablespoons Dijon mustard
3 tablespoons dried tarragon
Juice 3 large lemons
1/8 teaspoon salt
1/8 teaspoon pepper

With mallet, pound chicken breasts between sheets of plastic wrap. In small bowl, combine mustard, tarragon and lime juice and mix well with fork. Brush mustard-tarragon mixture on each chicken cutlet. Grill chicken until done, about 4 minutes on each side. Do not overcook.

Each serving contains about 179 calories; 90 milligrams sodium; 73 milligrams cholesterol; 3 grams fat; 2 grams carbohydrate; 28 grams protein; trace fiber; 15 percent calories from fat, fiber 0g


Calculated with a Weight Watcher calculator
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Cornflake Oven Fried Chicken
Yield: 6 servings
Weight Watcher Points - 4 Points*

1-1/4 cups corn flake crumbs
1/4 cup all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon paprika
1/4 teaspoon black pepper
Pinch of cayenne
1 cup cold reduced fat buttermilk
6 chicken breasts, on the bone, skin
removed, approximately 8 ounces each

Preheat oven to 475 degrees F.

Combine the dry ingredients in a shallow pan. Remove any extra fat from the breasts and pat them dry with a paper towel. Soak the chicken in the buttermilk for 15-20 minutes then coat with the crumb mixture. Spray the crust with nonstick spray (or oil mister) and roast in a preheated 475 degrees F oven for 40 minutes until the internal temperature reaches 155F. Turn the oven to warm and hold until serving.

Per serving (7 oz): Calories 189; Fat 6g; Saturated Fat 2g; Cholesterol 117 mg; Sodium 774 mg; Carbohydrate 11g; Dietary Fiber 1 g; Sugar 2g; Protein 45g;

Calculated with a Weight Watcher calculator
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Sirloin Tip Roast with Bacon
Yield: 4 servings
Weight Watcher Points - 2 Points*

3 pounds tied sirloin tip roast
1/2 teaspoon dried thyme leaves
2 cloves garlic, slivered
6 slices bacon
2 tablespoons Dijon mustard

Bone and tie the beef roast. Cut slits into the roast and insert the slivered garlic, placing the pieces evenly around the roast. Rub the roast with 1 tablespoon of the mustard, and sprinkle it with the thyme.

Place the roast on a roasting rack. Top the roast with the bacon, with the ends covering the sides. Insert a meat thermometer into the thickest portion of the meat and roast at 325 degrees F until the thermometer registers 145 degrees F for rare, or 160 degrees F for
medium to well-done.

Transfer the meat to a serving board or platter. Remove the bacon and string, then replace the bacon. Pour the pan drippings into a small skillet and whisk in the remaining mustard. Heat to boiling. Continue boiling until the drippings are shiny and thickened. Spoon the sauce
over the roast and slice it. Serve immediately.

Per Serving: 62; Cal, 3g Protein, 5g Tot Fat; 1g Carb; 0 g Fiber; 13 mg Calcium; 1 mg Iron; 239 mg Sodium; 8 mg Cholesterol

*Calculated with a Weight Watcher calculator
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Salmon with Dill
Makes 2 servings
Weight Watcher Points - 4 Points*

3 salmon fillets or 1 can (6 3/4 ounces) boneless pink salmon, flaked and drained)
1 tablespoon Dijon Mustard
1 teaspoon dill weed
1 1/2 teaspoons fat-free mayonnaise
Place salmon fillets skin down in a sprayed nonstick baking dish.
Coat top of fillets with mustard, then dill, then mayonnaise. Bake
at 400 degrees for 25 minutes until golden brown.

Calories 198 Fat 6g Fiber 0g Carbohydrate 3g Cholesterol 111mg Sodium 394mg

*Calculated with a Weight Watcher calculator
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Pink Pears with Grated Chocolate
6 med. pears
1-1/2 c. water
1/2 c. Burgundy or other dry red wine
Grated semi-sweet chocolate
1 (3 inch) stick cinnamon
3/4 c. sugar
1-1/2 c. rose wine
1 tsp. lemon juice
4 whole cloves

Peel pears, removing core from bottom end and cutting to, but not through, the stem end. Slice 1/4 inch from bottom of each pear to make a flat base. Set pears aside. Combine sugar and next 6 ingredients in a 5-quart Dutch oven; bring to a boil over medium heat, stirring until sugar dissolves. Place pears in Dutch oven in an upright position; spoon syrup over pears. Cover and simmer 20 minutes. Transfer pears to a large bowl. Strain syrup and pour over pears, discarding spices. Cover and refrigerate pears 2-3 hours, basting occasionally with syrup.
Mary Jo
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Blueberry Muffins
1 egg
1 c. vanilla yogurt
3 tbsp. butter, melted
2-1/2 c. Bisquick
1 c. blueberries

In medium bowl, beat egg. Blend in yogurt and butter. Add biscuit mix, stir until just moistened. Stir in blueberries. Fill 12 greased or paper-lined muffin cups 2/3 full. Bake at 400 degrees for 15 minutes. Remove to wire rack immediately. Serve warm.
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Paige

Pecan Chicken
4 to 6 chicken breasts
1 c. Bisquick
1 tsp. salt
1 tsp. paprika
1/2 tsp. poultry seasoning
1/2 c. pecans, finely chopped
1/2 c. evaporated milk
1 stick margarine, melted

Skin chicken and set aside. Combine dry ingredients. Dip chicken in evaporated milk and roll in dry mixture. Place chicken in baking dish so that pieces do not touch. Pour melted margarine over top. Bake at 350 degrees for 1-/2 hours or until chicken is tender.
Sue
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From the 2/23 newsletter for Kim in NC, you might try www.recipecottage.com for rabbit & other "wild game" recipes.
Carolyn in GA.

Sloppy Joe's
Cook a chuck roast (or cook hamburger in skillet). I cook my roast overnight in crock pot and then shred it, After meat is cooked and in crock pot add:
dehydrated onion to taste
1-2 tsp. mustard, depending on the amount of meat.
1-2 tsp. brown sugar

sprinkle with Worcestershire ( maybe a tsp or so) sauce and put in ketchup to the desired consistency. I usually add a bit more than necessary and let it cook down in the crock pot. You can also do this on the stove. Very simple recipe, but really good.
Thanks, Kim in MO
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To Doris regarding Sloppy Joe recipe, this was on Nancy's e-mail a while ago. I tried it and it was great!
Here it is:

Sloppy Joes
1 lb. ground beef
2 stalks celery, chopped
1 small onion, chopped
1 (8 oz) can tomato sauce
¼ cup Ketchup
¼ cup barbecue sauce ( your favorite )
1 Tbsp firmly packed brown sugar
1 tsp
salt
dash of Pepper
1 Tbsp Worcestershire sauce
1 Tbsp vinegar

Brown the ground beef, celery and onion, and drain the fat. Stir in remaining ingredients, simmer covered 15-20 minutes, stirring occasionally. If mixture seems too loose, leave cover off and let moisture evaporate. Cook until it's the consistency you like for serving on toasted buns.
IM2
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For Doris in DE: This is the recipe I have used since my children were very young (now 44 & 38). I have never served these to anyone that did not ask for the recipe. I do hope you enjoy them.
Sara in FL

Sloppy Joe's
1 Pound Ground Beef Or Turkey
1/4 Cup Brown Sugar
1 Tablespoon Worcestershire Sauce
1/2 Cup Water
1/2 Cup Ketchup
4 Dashes Garlic Salt
1/4 Teaspoon Salt
1/4 Teaspoon Pepper

Cook meat and drain off fat. Add remaining ingredients and cook on high heat until it reaches a fast boiling point - constantly stirring. Turn to low heat to simmer--stirring occasionally. Simmer for 30-45 minutes or until the sauce is cooked into the meat. To serve, I like to put mayonnaise and lettuce on a hamburger bun.
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Hello
Growing up I remember that my neighbor use to make the most delicious Pineapple Cookies that were so soft and with confectionary sugar on them. Does anyone have a great TNT recipe to share?
Thanks, Fran, Upstate New York

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 Tammy in Pensacola, I live in Hope Hull, AL just a little south and west of Montgomery. I have read a number of times about cooking ground beef in the manner you describe and everyone says it does just great. I just may have to try it that way in the future as I, too, do not like to thaw in the microwave for the same reasons you stated and I usually do not remember to put it out to thaw until right before I need it. By the way, what is your medical condition right now? I pray that you are cancer free.
Dixie in AL

Hi Nancy I am looking for a recipe for homemade easter eggs, made with cream cheese. Also the portions of chocolate and wax to coat eggs
Thanks Joyce Pa.

Hi Nancy! I was wondering if anyone has recipes for rabbit? A friend went hunting and some of us were blessed with meat we are not quite sure how to prepare! Thanks for any and all help! Kim in NC

Kim, If you don't like the wild taste, soak in salt water for a couple of hours.
Then cook as you would chicken. De bone, dredge in flour, egg mixture, more flour and fry. we love it fried, and served with gravy and biscuit. Just like a country girl !
Brenda from north Alabama

In Wed. Feb. 13th Newsletter there was a link In Siggy and Dittos corner for Kitchen store. I think I found something on pg 2 that Lyn in Houston might be interested in. It's the Zojirushi Mr. Bento Stainless-Steel Lined lunch Jar, Silver. $ 36.68
Amazon Sales Rank: #43 in Kitchen & Housewares
Color: Silver Brand: Zojirushi Model: SL-JAE14 Dimensions: 6.00" h x 6.00" w x 10.00" l, 3.00 pounds
Features Round jar with 4 food bowls for hot or cold lunch storage
Vacuum-insulated stainless-steel construction keeps food warm
Microwaveable bowls measure 15.2, 10.1, 9.5, and 6.8 ounces
Easy-to-clean container washes quickly Includes convenient carrying bag for transport

This way she has 4 containers to put food in Hot or cold both. Like cut meat in one, potatoes or rice w/ gravy in # 2, maybe beans or salad in # 3 and dessert in # 4. Now Hubby can have a meal rather than sandwiches and its all neat and portable.

Almost wish I worked so I could get one too. Love that link, spent hours on it looking and Finding stuff I want LOL.
Cheryl, Charlotte

Respond to Kim in N.C. for rabbit recipes:
This takes me back way back when the men in our family would go hunting. Mom will fry rabbit just like chicken. Wash and clean it then roll in flour, salt and pepper. Fry in a skillet of hot Crisco or oil. Don't be skim-my with the shorting. Fry nice and brown then put into a casserole with lid add some water not a whole lot but enough to steam it good about 1/2 cup. Put in oven and bake 350 about 45 to 60 minutes. Check to see it is nice and tender. Good eating.

Domestic rabbit you fry the same way then stick in crock pot till nice and tender.
Mom never fix domestic rabbit my friend did and this is how she did it and it was delicious.
Faye

Hi Nancy, To Kim in NC requesting recipes for rabbit in the February 23, 2008 Newsletter.

This recipe for rabbit is very old. I’m going to type it just as it says in the book. The cook book is called “Bull Cook and Authentic Historical Recipes and Practices.” As far as the amount of servings it does not say.

Belgian Jack Rabbit or Snow Shoe Rabbit
Jack rabbits and snow shoe rabbits have a wonderful meat and there are dozens of really wonderful ways to serve them. This 200 year old recipe is awfully good and different. Every so often I just have to go out and get a jack rabbit and fix it this way.

Cut up a jack rabbit or snow shoe rabbit in serving pieces and salt and pepper it to taste. Melt a generous amount of butter in a large frying pan and brown all sides of the rabbit pieces well. Remove the rabbit meat from the pan and put them in a baking pan with a cover. In the melted butter add one-half teaspoon of nutmeg, one-half teaspoon of cinnamon and one teaspoon of powdered or two teaspoons of fresh horse radish. Stir well and then pour on top of the rabbit pieces. Add one-half cup of water.

Now put in your oven at 350 degrees and bake for one hour.

Take one tablespoon of flour and mix with 3 tablespoons of cold water and mix until there are no lumps in it. Remove the rabbit pieces from the baking pan. Add the flour mixture to the liquid left in the pan and stir in well. Boil gently for a few minutes until the mixture thickens, to make the gravy. Serve the rabbit pieces with gravy and potatoes.

A dear friend of my family, B.J. made this one time. This cookbook when he passed away was given to me. I’ve never made this rabbit recipe, but B.J. did and it was actually pretty good after us kids got over the idea we were eating a pretty white bunny rabbit. This old cookbook has got some really funny and unusual recipes in it. Some of the names are enough to make one crack up laughing. I’ve only read the cookbook from front to back. And laughed through the biggest share of the recipes. Some of them are really strange.
Good Luck with your rabbit,
Renata in KS

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!

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.
Enjoy! Lori in IL
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Does anyone have a TNT Sour Dough Bread Starter recipe that has potato flakes. I think  it takes three days then the Bread recipe also.
Evelyn in South Alabama

For Rose Marie looking for the homemade Body Lotion, this was originally sent in by Frances in Wesley Chapel, Fl:

Body Lotion
1 -15 Oz. bottle of Baby Lotion
2 - 4 Oz. jars of Vitamin E Cream [purchased at Dollar General they cost $1.00 each.]
1- 7.5 oz. Vaseline
Put all three ingredients in the large mixing bowl, and blend well with the mixer, using the rubber scraper to assist. When well blended, fill jars with screw-on lids, label, wrap and enjoy! The baby lotion helps give it the lovely fragrance, and remember that Vaseline also contains Aloe.

Hope this helps, Rose Marie
Jenny in Va
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To Eve, with six new inches of white stuff in WI

I LOVE my salad shooter, and if I could only have one small appliance in my kitchen, it would be a toss-up between this or the toaster! I do everything with it! I grate cheese, slice tomatoes, onions, cucumbers, and have done firm heads of lettuce or cabbage. I even have a spare put away in case this one dies on me; they are so hard to find these days. There is no limit to what you can do with this little jewel, but your imagination. I made sure both of my children have them in their kitchens (I may have to feed the grandkids someday)!
Mary in Oregon (I think spring is not far away now, thank goodness!)

Does anyone in Nancy Land remember the address in Florida for the "sort of food bank" for folks. I remember reading about this in one of the newsletters some time ago. My husband and I are retired and staying in sunny Florida for the winter and I'd love some further information.
Many thanks. Annie

This is for Lyn in Houston
My chicken salad recipe ha been printed before - but, in case you missed it-

Chicken Salad
4 chopped boiled chicken breasts
1/2-small jar each sweet pickle and dill pickle relish
1/8-tspn dill weed
mayo, as needed
4 chopped boiled eggs
Lowrey seasoned salt (to taste)
two pinches ground mustard

This is great with Townhouse crackers and a sliced tomato and cuc salad. No heating needed but a really delicious lunch. Also makes good sandwiches.
Susana in Louisiana
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For Gail in Minn. re: Chicken in a Jug.
My improved recipe is in the Jan. 6, 2008 Newsletter and it is also posted on the new 123-Free-Recipes.com from this site.
Jan in DE

For Carolyn B. in the 2/18 newsletter wanting a broccoli salad. This is a T&T recipe that was a favorite at my school for the teacher's pot luck.
Jae, Central OK

Lynne's Nutty Ramen Broccoli Salad

Dressing:
Mix together, well.
1/4 C. oil
1/3 C. white wine vinegar
1 chicken Ramen noodle seasoning packet

Salad:
Mix together in large bowl.
1 bunch chopped green onions
1 c. cashews
1/2 -1 C. sunflower seeds
1 pkg. coarsely broken, Ramen noodles (raw)
1 package broccoli slaw or 2 bunches fresh broccoli, cut in bite size pieces. I don't use much of the stem!

Pour dressing over salad and let stand at least 2 hours in refrigerator before serving. Toss thoroughly. (I have also used Kraft red wine vinaigrette for the oil and vinegar which was good).
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Elsa Hernandez from Raymondville, Texas requested a tarter sauce without horseradish. I really don't have a recipe, but I use mayonnaise, chopped onion and chopped bread and butter pickles as well as dill pickles and some paprika. All of the ingredients can be added according to taste. I get so many compliments on this.
Susie in Arkansas

In the 2/15/08 newsletter Lisa was looking for a recipe for Orange Dream Sickle Pie. I am not sure if this is the recipe that she needs, but thought I would send it in for her to review. I do have a Strawberry Dream Sickle Pie, which may be more like what she wants. I think she could easily substitute orange jello for the strawberry jello and oranges for the strawberries in the recipe. Let me know, if you would like for me to send it in to the newsletter.
Robbie In

Orangesicle Pie
1 (14 ounce) can sweetened condensed milk
4 egg yolks
1/2 cup orange juice
1 tablespoon grated orange peel
1 (6 ounce) prepared graham cracker crumb pie crust
3 ounces cream cheese, softened
1/3 cup confectioners sugar
1/4 cup sour cream
1/4 teaspoon vanilla extract
1 (11 ounce) can mandarin oranges, drained

Heat oven to 325 degrees F. In a large bowl, combine sweetened condensed milk, egg yolks, orange juice and peel; mix well (it will be thin). Turn into crust.

Bake 35 minutes or until a knife inserted near the center comes out clean. Meanwhile, in a small mixing bowl, combine cream cheese, confectioners sugar, sour cream and vanilla. Beat until smooth and well blended. Fold in mandarin oranges. Spread mixture evenly on top of pie. Bake 10 more minutes. Cool; chill thoroughly before serving.
Makes 6 to 8 servings.
Source: Women's Circle for Cooks on the Go
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Don't know who sent this in but it was in 2/18 issue. Make sure your meringue is spread all the way out to the edge of the crust and has no gaps in it all the way around. I even spread mine over the edge of the crust to make sure it don't weep and it is called.
Brenda/Alabama

Lemon Meringue Pie
What's the trick to keep the meringue from bleeding into the pie crust? I usually double the amount of egg whites and bake it until it's brown but as it cools it soaks the pie crust with liquid. I hate soggy pie crust!
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Hi Nancy and all.
Carolyn B in 2/18 ask for a Broccoli Salad recipe. Here is the one I use and it is delicious.
Brenda/Alabama

Broccoli Salad
1 bunch broccoli, cut in small pieces
8 slices crisp cooked bacon crumbled
1 c. diced celery
1 c. chopped pecans
1/2 c. chopped onion
1 c. light raisins
1 c. mayonnaise
1/2 c. sugar
1/4 c. white vinegar

Combine first 6 ingredients and mix well.
Mix mayonnaise, sugar and vinegar, blend well. Pour over first mixture. Mix well. Chill in fridge. This will keep for days in fridge
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Hi Nancy,
Welcome Janet/Hertford,NC
In 2/18 issue you ask what TNT means it means Tried and Tested . Also in the Hot Dog Bun Pudding recipe, I used 9x13 dish to make mine in.
Brenda/Alabama

Hi, this to send Betty in Canada a huge hug and a million thanks for her recipe called White Bread for 1-1/2lb or 2 lb. machine. Betty, I made this today and can't say enough how delicious a bread this is. From now on, this is the ONLY white bread recipe I'll be using. Thank you so, so much!
Jenny in Va

Judith in Piedmont was looking for a banana cream pie recipe without the meringue. This is my all time favorite one. Instead of putting the bananas in the crust, you mix them up in the filling so you get bananas in every bite! It's a little time consuming but ell worth it. This is definitely TNT.
Kathy in Damascus, OR

Banana Cream Pie
1 cup sugar
1/2 cup plus 2 Tbsp flour
1/4 tsp salt
1-1/2 cups milk (I use 1 %)
1-1/2 cups canned evaporated milk (not sweetened condensed)
1 whole egg
2 egg yolks ( sometimes I just add another whole egg)
3 tbsp butter
2 tsp vanilla
1 9" baked pie crust
3 bananas, halved lengthwise then sliced
whipped cream or dream whip for topping

For filling, in medium saucepan combine sugar, flour and salt; gradually stir in milks. Cook and stir over medium heat until thickened and bubbly. Reduce heat, cook and stir 2 minutes more. Remove from heat. Beat eggs slightly. Gradually stir 1 cup of the hot mixture into the eggs. Return the egg mixture to saucepan; bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in butter and vanilla. Fold bananas into warm filling, cool slightly. Pour into pie crust and chill. Serve with whipped topping.
Kathy in Damascus, OR
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Peggy in East Tennessee Request for Italian Wedding soup. We love this recipe. I have to take it to my kids that are no longer living at home. I will usually take a couple of chicken breast and use to make my own Chicken broth and then use some of the chicken finely diced in the soup also.
Mary Jo in MD

Stracciatelli with Tiny Meatballs

Meatball Mixture:
8 ounces. lean ground beef
1 small onion, chopped fine (about 1/3 cup)
1 large egg
2 teaspoons packaged seasoned dry bread crumbs
2 teaspoons chopped fresh parsley
1 teaspoon grated Parmesan cheese

Soup Ingredients:
6 cups chicken broth
8 ounces. fresh spinach, washed, drained, tough stems removed and leaves cut in thin strips (4 loosely packed cups) or 1 package. (10 ounces.) frozen chopped spinach, thawed and squeezed dry
1 medium size carrot, shredded
1/4 cup egg pastina or any small soup pasta
2 large eggs, slightly beaten
1 teaspoon chopped fresh parsley
grated Parmesan cheese
.
Mix all meatball ingredients in a medium-size bowl until blended. Shape rounded teaspoonfuls into 3/4 inch balls. Put all soup ingredients except 2 eggs in a large saucepan and bring to a boil over high heat. Reduce heat; cover and simmer 5 minutes. Drop meatballs into simmering soup. Cook, uncovered, 8-10 minutes until meatballs are
no longer pink in center. Using a wooden spoon, stir soup while slowly pouring in beaten eggs. Remove from heat; cover and let stand 2 minutes until eggs are set. Serve with Parmesan cheese.

Stracciatelli means torn rags, which is what the eggs look like when you drop them in the hot broth.
Mary Jo in MD
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Good morning Nancy, I am responding to the 2/18 newsletter. Janet from Hertford, NC wants to know what TNT/T & T means. Janet, it simply means that the recipe has been “tried and tested” and is well liked. In other words the dish has been made time and again and is a favorite. The size baking pan needed for the "Hot Dog Bun Pudding/Custard TNT" is a 9 x 13 x 2 pan.

Now for Kasey who wants a vinegar based BBQ sauce. I make the Applebee’s clone. It is so good! I use this recipe for all types of pork ribs. Yum!

Applebee's Honey Barbecue Riblets
Barbecue Sauce
1 cup ketchup
1/4 cup water
1/2 cup honey
1/2 cup corn syrup
1/4 cup apple cider vinegar
2 teaspoons garlic powder
1 teaspoon onion powder
2 tablespoons molasses
2 teaspoons dry mustard
1 teaspoon chili powder
1/4 teaspoon liquid smoke flavor

Combine all ingredients in saucepan and simmer for 20 minutes. Riblet (Rib) Preparation: For rib tips ("riblets") and full racks, first season ribs with salt, pepper and garlic to taste. Then, sear the ribs on the grill/broiler until both sides are mahogany in color and the meat has begun to pull away from the bone (155 degrees F internal temperature). Place ribs on rack in deep pan/roaster. Cover bottom of pan with mixture of water and liquid smoke flavoring (4:1 ratio of water to liquid smoke) without mixture touching the ribs (it will make them bitter). Seal tightly with two layers of foil wrap to cover. Slow cook in 275 degree F oven until meat is tender. Time varies with how many ribs are being cooked, pan used and your oven temperature. Plan on anywhere from two to five hours, but check to be sure. The slower the better for this process. Just make sure an internal food temperature of 155°F is maintained. (To moderate cooking for small amounts of ribs, try covering ribs with chopped onions, peppers and tomatoes. This also keeps them moist and adds a nice flavor). When ribs are fully cooked and tender, remove from oven and finish off on grill/broiler until marrow in the bone tips "sizzles." Brush with Honey Barbecue Sauce just before removing for service. Serve with your favorite side dishes. Applebee's serves their ribs with French fries, coleslaw and their special honey barbecue baked beans.
http://whatscookin.proboards4.com/
Chris in NM
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Macadamia Nut French Toast
Serving Size: 6

4 lg Eggs, lightly beaten
1/4 c Sugar
1/4 tsp Ground nutmeg
2/3 c Orange juice
1/3 c Milk
1/2 tsp Vanilla extract
1 (16-oz) loaf Italian bread, cut into 1-inch slices
2/3 c Butter or margarine, melted
1/2 c Macadamia nuts, chopped
Garnishes: powdered sugar, ground nutmeg

Combine eggs and next 5 ingredients, stirring well. Fit bread slices in a single layer into a lightly greased 13x9x2-inch baking dish. Pour egg mixture over bread slices; cover and refrigerate hours or overnight, turning bread once. Pour butter in a 15x10x2-inch jellyroll pan; place bread slices in a single layer in pan. Bake at 400 degrees for 10 minutes; sprinkle with nuts. Bake 10 additional minutes. Garnish, if desired, and serve immediately with maple syrup.

Nancy, I made the best casserole the other evening. In fact we are having leftovers tonight. I have no idea where I found it, but most likely from Nancy’s Kitchen! LOL
Chris in NM
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Potato Stroganoff Casserole
1 1/3 c. water
2 tbl. Butter
½ c. milk
1 ½ c. instant mashed potato flakes
1 to ½ lb. ground beef
1/3 c. chopped onion
1 (8 oz. pkg.) brown gravy mix
½ c. water
1 – 2 (5 oz.) jar(s) sliced mushrooms, drained
1 c. sour cream
¼ tsp. dill week
paprika to taste

Heat oven to 350 ºF. In medium saucepan, combine 1 1/3 c. water and butter. Bring to a boil. Remove from heat. Add milk and potato flakes. Stir and set aside. In large skillet, brown beef and onion. Drain. Add gravy mix, 1.2 c. water and mushrooms. Cook and stir until thickened. Remove from heat. Stir in sour cream and dill weed/ Spoon into ungreased 1 ½ qt. casserole. Top with mashed potatoes and sprinkle with paprika. Bake at 350 ºF for 15 to 20 minutes or until thoroughly heated. Chris in NM

Nancy, sorry this is long, but I wanted to answer a few questions and send this great recipe for comfort food! I served steamed broccoli with this casserole.
Take care! Chris in NM
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For Jen wanting a TAMALE PIE recipe:

This one is my mother's recipe of at least 60 years ago-- I have also made it many times for my large family who are now all married and gone. It was the only thing I knew how to cook when I left home for college. My roommates loved it and I hope you will too!

Tamale Pie
1 lb. lean ground beef
1 medium onion, chopped
1/2 C. chopped green pepper
1 (1 lb.) can whole kernel corn, drained
1 (8 oz.) can tomato sauce
2/3 C. corn meal
1/2 C. milk
2 beaten eggs
1 T. good chili powder
1/2 C. sliced black olives
salt and pepper to taste
grated cheddar cheese
Brown beef with onion & pepper; drain fat. Add remaining ingredients except cheese. Place in casserole and bake at 350 for 45 minutes. Cover generously with cheese and bake until melted.

Noticing the recipes using pinto beans reminded me of another pinto bean recipe I hadn't made for many years: (A good way to add a little protein and fiber and you can't taste the pinto beans!)
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Pinto Bean Fudge
6 squares unsweetened chocolate
1 C. butter
1 tsp. vanilla
1 (1 lb.) can vegetarian refried beans
2 lbs. powdered sugar
1 C. chopped walnuts
Melt chocolate with butter. Add beans and vanilla and mix well. Beat in powdered sugar and nuts and spread in 9 x 13 pan. Chill and cut.
Sandy in Bountiful, Utah
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Hi Nancy, it's nice your going to stay with a friend to help out. People should always help each other during any crisis. I want to thank Barbara of Corsicana, Tx for the Home made Rice-a-Roni recipe. I need help again, There was a cookie recipe that used jelly for the sugar and she used old jellies. I canned a lot of jellies and need to use them up. I know you gals will remember that for me.

By the way, I sign myself as Fran at the first of the letter and Billye at the last. To make a long story short my name is Billye Frances originally from Okla. City but retired in Ne.
Fran

Pam wanted a recipe for bread. I have one that I have been using for years' it make four loaves, very good one too.
Don

Bread
4 & 1 scant cups of warm water in a dishpan
2 tbs salt
6 tbs sugar
4 tbs cooking oil
5 lbs flour less one cup. You will cut ½ cup in at the board
2 ounce cake of yeast. Dry yeast not good enough.

Use flour with high gluten content, King Arthur, or Robin hood. A regular all purpose flour will not do. Now you have the warm water, not hot, in the dishpan, put in the salt, sugar, oil, and yeast. Stir till all ingredients are dissolved, Now dump in the flour, all of it, save out one cup. Mix as well as you can till all the water is taken up, put some of the cup ful of flour on the board and dump the mixture on the board. Flour your hands well, and start to knead. You will have to add some of the flour, now and then, and knead until it is tacky but not sticky . This will take about 20 mins. Wash out the dishpan, spray some oil in it and put the dough in and cover, let rise til it is double, about 2 hours. Take out, knock down, knead a bit, and divide into four equal loaves. Put each loaf into it's own bread pan and allow to rise for two hours or so. You can tell when it's ready, it's just beautiful. Bake in a 370° oven for thirty mins. As soon as it's cool enough to handle I put each one in a two gal plastic bag and freeze. When you are ready to use it, take it out of the freezer, set it on the counter, do not remove it from the bag, wait til it thaws, a couple
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