Nancy's-Kitchen is being Updated (Press F5)
I have been updating pages on nancys-kitchen.com. If you have pages bookmarked they may or may not work. For any updated links please refresh the page (F5 Key) before clicking on links on the page. The newsletter index has been updated as well. It will be updated the next several weeks as well. Please use the F5 key to get the latest updates on the pages. When doing a search on the search box on the site please be aware it may take several weeks before the search engines and search directories are updated. The updates are needed to add more recipes to the site.  It will take several weeks to complete this project.
Nancy Rogers

This is for Catherine in Canada about her 'Stuffed Cabbage' being too sour. Making this dish is a labor of love, so if it doesn't turn out well it is sooooo disappointing.

I've made this for years, however, we make it sweet and sour. The sour comes from the sauerkraut and the sweet comes from the brown sugar we add. I've used 'Splenda Brown Sugar' to cut calories. When defrosting the stuffed cabbage from your freezer, simply drain off the liquid when defrosted and try adding some broth and brown sugar to taste. The reheat the stuffed cabbage rolls and hopefully that will do the trick. Happy Holidays to all of you out there.
Judie/So.Calif.

To Fran in Upstate New York (Utica, NY),Every year we make Christmas cookies with anise in them. I just use a teaspoon of anise to my sugar cookie recipe and I also add a teaspoon of anise to the frosting . We can't eat Christmas cookies any other way. Jeanne in Wi.

Has anyone heard of or have a recipe for Pumpkin Crescent Rolls would love to try them. Hope all of Nancy's readers have a very Merry Christmas. Thank you Nancy for such a wonderful site.
Linda from Kansas

Ditto is lonely. A small dog would be great. We lost our beloved shelter dog who was a terrier mix three years ago. She was with us for 12 wonderful years. Love your newsletter. Look forward to reading it.
Linda in Bastrop(TX)

Comment:
Ditto really likes to be the only cat in the house. He has my undivided attention almost 24 hours a day. He is such a wonderful cat and is so much company. It is quite possible I spoil him a bit.

Night before last he woke me up in the middle of the night. He was bellowing out meows very loudly like when he was hurt or had a tummy ache. I jumped out of bed and found him crying in the middle of the living room floor. I checked out his paws and the rest of him to see if he was hurt. He did not seem to be hurt and did not seem to have an upset stomach. Just couldn't figure out why he was still meowing so loudly. It was clear something was wrong. The loud meows wouldn't stop. Then Ditto looked down on the floor at his favorite little mouse toy and picked it up. He loved his toy and always threw it up in the air by it's tail. The toy's mouse's tail had come off. I picked up the toy and put it up, put it on a shelf and went back to bed. Ditto was still continued meowing very loudly. Ditto was clearly upset and  distressed. A couple of minutes later I did the only thing I could. In the middle of the night, I put my glasses on, got out my needle and thread attached the tail back to his favorite mouse. Ditto finally settled down and started throwing his play mouse up in the air by its tail again and I got some sleep. 
Nancy Rogers

Nancy, this was returned to me this morning. Yahoo seems to be going bonkers!

Good morning Nancy! Hope you aren’t in a deep freeze from all the cooler weather north of us! We saw on the Albuquerque and El Paso news last night that we could get flurries out of this storm front coming in. Great for Christmas!

Agnes in the 12/17 newsletter said her 2 ingredient fudge was kind of oily. I just made some this past weekend and mine was fine! Did you use the full fat frosting? The low fat does not work in the fudge. I used the Betty Crocker frosting, too. What did you mix with your frosting to make the fudge? That might have had something to do with it, too. I used the cream cheese frosting and kisses with
cherry cordial inside and it turned out just fine, even though there was extra liquid from the cordial. Perhaps a candy making expert among our “family” has some ideas.
Chris in NM

Dawn/IL, wanting to know if you can freeze eggnog. I wouldn’t freeze it. I know we can freeze milk, but when I did once, it wanted to separate. It was not very good that way! It was certainly cold with ice crystals, but…! Eggnog is similar to cream, thick and I think it would lose it properties when frozen then thawed. If you
did freeze it, I would only use it in cooking or baking.
Chris in NM

I try to make this every Christmas for either us at home, or to take to a potluck. It can be served as a salad or dessert. Yum!

Holiday Ribbon Salad This Is Good!!!!!
1 pkg. (3 oz.) each Jell-o lemon, lime and raspberry gelatin
3 cups boiling water
1 c. miniature or diced marshmallows
1 1/2 c. cold water
2 pkg. (3 oz. each) cream cheese, softened
1/2 c. mayonnaise
1 c. whipped cream
1 c. (1 lb. 4-1/2 oz.) crushed pineapple

Dissolve gelatin flavors separately, using 1 c. boiling water for each. Stir marshmallows into lemon gelatin, set aside. Add 3/4 c. cold water to lime gelatin; pour into a 13 x 9 x 2 pan. Chill until set, but not firm. Add 3/4 c. cold water to raspberry gelatin; set aside at room temperature. Then add cream cheese to lemon mixture; beat until blended. Chill until slightly thickened. Then blend in mayonnaise,
whipped cream, and crushed pineapple. Chill until very thick; spoon gently over lime gelatin. Chill until set, but not firm. Meanwhile, chill raspberry gelatin until thickened. Pour over lemon gelatin. Chill until firm. To serve, cut in squares. Makes about 10 cups. If deeper green and red layers are desired, use 6 oz. pkg. of lime and raspberry gelatins, and 2 c. boiling water and 1 1/2 cups cold water for each
large package. I try to mix some mayonnaise and whipped cream together and spread over the top before cutting and serving.
Chris in NM posted on Nancy’s Kitchen message board

Here is a great cookie recipe for Christmas! Very easy and quick and T & T

Christmas Balls
1 c. butter
2 c. flour
5 tbsp. sugar
2 tsp. vanilla
1-1/2 c. pecans, chopped small

Mix and chill overnight. Roll in real small balls and bake in 325 degree oven for 12 minutes. Roll in powdered sugar when hot and again when cool. For 4 or 5 batches you need 3 pounds powdered sugar.
Source: http://www.abbys-kitchen.com
Chris in NM


This was returned for the 2nd time.
Hi Nancy, I am making this dish for dinner right now. I have never combined rice with a veggie before, and I always steam both. However, this sounded so good I had to make it! I posted it on the message board just now, too. I can just taste it now. Yum!

I am making this for dinner tonight. However I don’t have the special rice, so am using regular rice. I am doubling our usual steamed recipe because of the broccoli. I am doing this in a saucepan. The rice that is. I am baking the fish.

Orange Roughy with Rice T & T
1 package (5.7 ounces) instant creamy chicken-flavored rice and sauce mix – don’t have so will use regular rice and butter
2 cups water
1 tablespoon butter, optional
1 cup fresh broccoli florets
1/4 teaspoon onion salt
1/4 teaspoon pepper
1/8 teaspoon dill weed
1/8 teaspoon paprika
4 fresh or frozen orange roughy fillets (6 ounces each)
1 tablespoon olive oil

In a large saucepan, combine the rice mix, water and butter if desired. Bring to a boil; stir in broccoli. Reduce heat; cover and simmer for 7 minutes or until rice is tender. Meanwhile, combine the onion salt, pepper, dill and paprika; sprinkle over fillets. In a large skillet, cook fillets in oil over medium heat for 4-6 minutes on each
side or until fish flakes easily with a fork. Remove rice from the heat; let stand for 2 minutes. Serve with fish.
Chris in NM

Nancy, a friend of mine just sent me this. It sounds delicious.
Mary in Va

Cranberry Pake (Pie + Cake)

CRUST:
Prepare your favorite pie crust to fit a 9-inch pie pan. Place in pan, flute edges, and
leave unbaked.

CRANBERRY LAYER:
2 cups fresh whole cranberries, rinsed and drained **
1/2 cup sugar
1/2 cup chopped pecans
Mix all ingredients and place in unbaked crust.

CAKE LAYER:
3/4 cup softened butter
1 cup sugar
2 eggs
1 cup flour

Cream together butter and sugar. Add eggs and beat well. Add flour and mix thoroughly. Dollop the mixture by spoonfuls over the cranberry layer and smooth the top with a spatula.

Place the cake on a baking sheet to catch drips while baking. Bake for 1 hour at 350 degrees or until the top is golden brown. Serve warm or at room temperature with ice cream.

**Can use a whole package of cranberries

Updated Pages (last 48 hours)
Our Recipe Message Board
Corn Casserole Recipes
Green Bean Recipes
Eggnog Recipes
Carrot Recipes
Turkey Recipes
Baked Ham Recipes
Ham Glaze
Leftover Ham Recipes
Sweet Potato Recipes
Deviled Egg Recipes
Fudge
Divinity
Candy

Someone was looking for a cheesecake with mini chocolate chips.
I fixed this one for Thanksgiving. It was so good that I am having to fix 2 for Christmas. Merry Christmas to everyone.

Chocolate Lovers Cheesepie
3 8 oz pkgs. cream cheese, softened
3/4 cup sugar
3 eggs
1 tsp vanilla
2 cups(12 oz) Hershey's mini-chips, divided
1 Extra Serving Graham Cracker crust
2 tbsps. Whipping Cream

Heat oven to 450. Beat Cream cheese & sugar in large bowl until well blended. Add eggs & vanilla. Beat well. Stir in 1 2/3 cups mini-chips. Pour into crust. Bake 10 minutes. Without opening oven door, reduce temperature to 250. Continue baking 30 minutes or just until set. Remove from oven to wire rack. Cool completely.
Cover; refrigerate until thoroughly chilled.

Place remaining 1/3 cup mini-chips & whipping cream in small microwave bowl. Heat on high 20-30 seconds or just until chips start to melt and mixture is smooth. Cool slightly. Spread over top of pie. Refrigerate 15 minutes or until topping is set.
Cover & refrigerate any leftovers if you have any. This also freezes well. As a matter of fact, I am making one today for the freezer to have for Christmas.
Deb,AR

Top 100 Recipe Sites 

Hi Nancy and Ditto,
This is for Scarlett in FL, I hope to clear up some confusion. When you buy packaged items like baking chips, powdered sugar, raisins, flour, etc, the ounces or pounds listed on the package are the weight of the contents of the package.

When you pour the some or all of the contents of the package into a measuring cup you are measuring volume. It's apples and oranges. A 12 ounce package of baking chips contains 2 measuring cups (16 ounces by volume, 8 ounces each cup) of chips. I hope I made this understandable.

On a personal note, each year my Mother and I (Loretta in Va.) get together for a cookie baking marathon. Today was our day, I am exhausted, 6 a.m. until 4:30 p.m. But they are all done, about 50 dozen cookies. Tomorrow is candy-making day. This year we made two of Dennis's Prepared Pantry cookie mixes, the chocolate macaroon and raspberry white chocolate. I absolutely love how easy and complete the mixes are, and the cookies are awesome.

Happy holidays to everyone in our group, I love you all. Peace.
Jamaica in Virginia

One of my sons is insisting on fried okra for Christmas dinner. (He's the weird one.) I don't want to be frying at the last minute while my guests are arriving.

Have any of you tried BAKING the frozen, breaded okra? That I might could handle. Looking forward to all your sage advice.
Karen C. in TX

I'm looking for a recipe for cutout cookies that seem kind of like shortbread. The ones I sampled at church were sprinkled with sugar and then baked. They weren't soft like the cutouts I usually make. They were so good. Does anyone have a recipe like that?
Cindy

This is a reply to Ruth the Valley Gal, who asked about what Ezekiel bread is: from the label of this healthy bread is the following info: this bread has NO flour, it is made from "freshly sprouted live grains...", which the manufacturer says is "the best way to release all of the vital nutrients stored in whole grains". It allows the
protein and carbohydrates to be assimilated by the body more efficiently." This bread is low glycemic and happens to taste wonderful toasted (in my opinion).

It gets its name from the Holy Scripture Verse: "Take also unto thee wheat, and barley, and beans, and lentils, and millet, and spelt, and put them in one vessel, and make bread of it..." Ezekiel 4:9. It is a complete protein and has no trans fats. The bread is carried by Whole Foods Market, most health foods stores and Trader Joes, and kept in the freezer as it has no preservatives to keep it from spoiling.
Barb of Bayside, Queens, NYC

Also, for Catharine in Canada: the best way to sweeten up your stuffed cabbage would be to sprinkle on some dark brown sugar (maybe light would do as well) as you warm it up. When I make the roll-ups, I use Splenda light brown sugar, but then I also use fresh cabbage leaves and crumbled ginger snaps with white raisins...you might want to try these additions to sweeten up what you made. The ginger snaps adds a bit of zip and the raisins also add sweetness along with the sugar.

Good luck! I hope this helps as the making of stuffed cabbage is labor intensive: it would be a pity for your hard work not to taste delicious.
Barb of Bayside, Queens, NYC

I am looking for the recipe for Zack's Ginger Crinkle cookies.. What newsletter was it in? Thank You so much.
Gail Minn.

I need some advice on cookies. Back in the 40s we made cookies like ANNA's thin cookies and I can't remember the recipe or how we rolled them out to get them so thin. I have tried one recipe but the cookies fall apart before I can finish them. ANNA'S cookies are made in Canada. Thank you for any suggestions and recipes you might be able to share. Thank you Nancy -You light up many lives and send out much happiness each day. Merry Christmas!!
Jean Cecil VA/FL

Hi Nancy,
In response to the following unnamed query in 16th Dec newsletter i.e:

Re: For Sylvia in the Dec. 15 Newsletter: What size is a 20cm x 30cm baking tin?
The answer is 8" x 12".

I need some suggestions for a brunch at church to serve about 40 people.
Thanks, Connie in TX

Top 100 Recipe Sites

A big Thank You to all who wrote in with ideas on ways to use the Christmas cards we get each year. I loved the idea Kathy Clark in SW Kansas sent in, and there were many others. I liked them all, and while the weather is cold, I hope to get busy working on them.

To Sybil in Sherbrooke, glad the ginger crinkle cookies were a success. I want to emphasize that it's my sister, MJ, Indy, who made them. She has a talent for looking at a recipe and knowing whether it will taste good or not. I wish I had that talent. I gotta taste everything first. :) Unfortunately my sister is so busy cooking, she doesn't send in many recipes, but I can tell you anything she sends in will be wonderful. Maybe after Christmas she won't be so busy.

I want to take a little space here to say Thank You to Nancy, who makes it all happen, and to all who participate. Today I was remembering all the many things I've learned through this newsletter, and the many recipes I've tried. For my grandkids for instance, I've made the Bear Claws, Snowman soup (both big hits) and now I plan to make the edible Christmas tree that Billie in Fl sent in. What a super idea! I also made the poorman's Turtles which are so good! Just to name a few. I fear I wouldn't be such a "cool" grandma without your help. LOL My prayer is that God will bless each one with good health and happiness in the coming year, and that 2009 will be a peaceful year for all.
Doris, S. Indiana

Hello all
Merry Christmas and Happy holidays to all! Please print newsletter date for easy sweet and sour chicken. Thank you.
IG

Hi there everyone! I had a wonderful friend ask me a favor today! She is looking for an amaretto cookie. Yes, I did a search in the newsletters and found 2. Does anyone have a T & T one?
Thanks so much! Chris in NM

Happy Holidays Everyone, My sister in-law is making Chili for X-mas Eve. I am looking for a mildly spicy and hopefully cheesy cornbread to go with the meal. Peggy from Hastings

Mocha Nut Wedges
2 sticks (1 cup) butter, softened
1 cup firmly packed brown sugar
1 large egg yolk
1 1/2 teaspoons vanilla
3 tablespoons instant espresso powder dissolved in 2 tablespoons boiling water
1/2 teaspoon salt
2 cups all-purpose flour
8 oz semisweet chocolate
3/4 cup salted roasted cashews, chopped

Beat till light and fluffy the butter and brown sugar. Beat in the yolk, add the vanilla and the espresso mixture, a little at a time. Add the rest and press into greased pan and top with chocolate and nuts.

Bake 350 until firm (depending on oven). Press center to check firmness. Cool and cut into wedges.
Judy/Buffalo

To Fran in upstate NY
The coconut in the recipe is flakes, sorry.
Where in upstate NY are you from? I am originally from the Hudson Valley. Hopewell Jct to be exact. Hope you enjoy the pie.
Have a wonderful holiday. Jane from NC

Apple Bars
2 1/4 cups flour
1 1/4 cups sugar
1/2 tsp. baking powder
1/2 tsp. salt
1 cup butter or margarine
2 eggs, separated
4 cups sliced apples
1 tsp. cinnamon

Combine 2 cups flour, 1/2 cup sugar, baking powder and salt. Cut in butter. Stir in egg yolks. Divide in half. Press half of mixture in bottom of 9 x 13 ungreased pan. Mix together apples, cinnamon and remaining flour and sugar. Arrange apple mixture over crust. Crumble remaining dough over apples. Brush with beaten egg whites. Bake at 350° for 35-40 minutes. Cool. Drizzle with powdered sugar glaze.
JL in South Jersey

Blueberry Pie
1 unbaked pie shell
4 cups blueberries, fresh or frozen
4 Tbs. flour
2 /3 cup sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup cream

Pour blueberries into shell. Mix remaining ingredients. Pour over berries. Bake at 400° for 35-45 minutes.
JL in South Jersey

This is for Gay in Colorado. I am so sorry that I left the amount of bread off in the French Praline Toast Casserole. I use French bread and cut 10-12 slices about an inch thick. I then just lay them in the casserole dish.
Merry Christmas, Jane Ann in Alabama

Hello Everyone,
I have read all the ideas for old Christmas cards. Here is what i do with mine. I cut around the picture with picking sheers and send them as thank you notes for my Christmas presents. Everyone always comments on them.
Roberts wife in Ohio.

Nancy someone a few days ago was looking for a recipe for a crumb pie that had cream poured over it after it was baked. After much searching I found these two recipes but neither has cream poured over them. I hope the lady can use one of these anyway.

Grandmother’s Old-fashioned Crumb or Gravel Pie
2 cups flour
1/2 cup sugar
4 tablespoons butter
1 teaspoon soda
1/2 cup sour cream
Pastry for 1 (9-inch) crust

Combine sugar, flour, and soda. Cut in butter with knives or pastry blender. Add sour cream. Rub together into coarse crumbs. Put crumbs loosely into an unbaked pie shell. Bake at 375º for 40 minutes. Makes 1 pie. This pie is especially good when dunked in coffee.

Old-Fashioned Crumb Pie
Take 3/4 cup of butter, 1 cup of sugar; mix sugar and butter and sufficient flour to crumb nicely; after it is crumbed by rubbing together with the hands, take about 1/3 of the crumbs, mix the remainder with a cup of buttermilk and 1 teaspoonful of soda, flavor with vanilla or lemon; mix to the consistency of a thin cake dough or a thick batter: have a lower crust prepared in 2 pie plates, put 1/2 of the dough into each plate and sprinkle the remaining crumbs on top; bake in a quick oven.

**On this recipe these were the only instructions given.
Mary S

Do any of you wonderful cooks out there have a recipe for white sauce that you are willing to share? Thanks to all of you, and Merry Christmas.
Debbie, SC

Nancy in the 12/16 newsletter Chis NM sent in the Chocolate Chip Cheesecake. Thank you Chris for sending it in. Now I know why it tasted so rich. Thanks again.

Everyone have a great day and a happy and blessed holiday. Nancy take care and be very careful it you get ice and snow.
Susie

Hi, Nancy,
Hope you have great holidays and that you got your Kitty a new toy. This is for Ruth - the Valley girl, who wanted to know what Ezekiel bread is. It's made by Food for Life and is usually found in the gourmet or health food dept. in larger groceries in their freezer section.

The one I purchase is Ezekiel 4:9 sprouted 100% whole grain bread.
It's a flourless, low glycemic bread that contains 80 calories per slice. It is delicious toasted, either plain with butter or margarine, or toasted in a sandwich. It's a very dense bread. Hope this helps.
Sincerely, Diana from Mattydale, NY

First off, a huge thank you to Nancy for all her efforts and love in doing this newsletter. I am from the old days in Boston of hearing Gus Saunders on the radio with Boston Kitchen, much like this newsletter but on the radio. So I was blessed to find you.

I will probably not try any of the waffle recipes and suggestions will after the holidays settle down..the first of the year. But thank you all for them.

We had a discussion at lunch yesterday at work re: getting a large meal on the table so it is all hot at the same time. I think this would make for a great conversation with ideas from everyone. Especially at holiday time, when our meal times include multiple people.
Nancy in Fl

Just wanted to drop everyone a line and wish all a Merry Xmas and a very Healthy and Happy New Year. Especially, Nancy and her Ditto. Thank you for all you do for this newsletter. It has become a friend to so many. Best wishes.
Judy in Ohio

Thank you Cheryl for the Pasta Weezie recipe. Sounds great and I will try it soon, as this is one of my favorite dishes when dining there.

However, I was trying to find the recipe for the appetizer for the Shrimp Scampi. It is Shrimp sautéed with garlic, white wine, herbs and lemon butter, served with garlic toast for dipping.

If anyone has the recipe it will be greatly appreciated.
Thank you, Barb from Fl.

I knew someone would know about Ezekiel Bread. Thanks to both of you. I will look the recipes over and see if I could find all of the ingredients. Not sure if our city has a place to buy them already made, but I'll check it out.

Merry Christmas from way down in the Rio Grande Valley of Texas
Valley Gal Ruth

Pennsylvania Dutch Crumb Pie

unbaked pie shell, purchased or made from scratch
1 c. brown sugar
2 c. flour
1/2 c. butter
pinch of salt

Mix all ingredients with pastry blender until crumbly. Spoon into pie shell, and pour 3/4 c. evaporated milk over crumb mixture. Bake 350 degree oven for 30-35 minutes.
Susie, Bird In Hand, PA
now in MO.

For Rosemarie in rural Kansas City
My Aunt made what she called

Winter Strawberries
10 cups walnuts, chopped, 1 1/2 cups coconut, 3 pkgs. (3 oz.) strawberries, 1 can sweetened condensed milk, jell-o, 1 tsp. vanilla, green spearmint leaves, 1/2 cups red sugar

Combine first 5 ingredients. Work until smooth. Form into a ball and chill for 1 hour. Shape into strawberries using one tablespoon of the mixture.

Roll into sugar and insert green spearmint leaves. Refrigerate in airtight container. These are real pretty and delicious to eat. My Aunt said that they are time consuming to make.
Emma from Montana

Sylvia
Your husband is smart to check his spam before he deletes it. Your internet service provider ("ISP") (AOL, Yahoo, Cox, AT&T, etc) is usually the one who determines what is and is not spam. I frequently find important emails in my spam mail, and always check it before I delete it. The ISP is a big help, but I want to have the final say.
Doris in Oklahoma City

For Agnes/12/17 issue.I made the 2 ingredient fudge last night and used Duncan Hines creamy home-style frosting and didn't have any problems with it. It set up great.

I used Classic Chocolate, the Hershey cherry cordial kisses and threw in about an half 12 oz bag of semi-sweet chips. WOW is it ever good.

Merry Christmas and Happy New Year to every one. Nancy give Ditto a big hug from me and my cat Smokey.
Brenda/Alabama

Hi,
I have a question. Maybe somebody can answer it. I have been buying the tuna sized can of pineapple sweetened with Splenda at Wal-Mart. I noticed today that they have quit carrying that product. They have the big cans of the crushed, but it only takes one of the small cans to make the bran muffins. Can you freeze crushed pineapple? It would only be used for the muffins.

I'm wondering when Wal-Mart is going to quit carrying everything I buy. They sure are working on it!
Thanks. Sandee in West TN

To Dee in Canada requesting recipe for imitation crab as appetizer.
Once you make this you will be the hit of the party. No mater what appetizer I make, this one is the one they all ask the recipe for. It is always a hit.

Crab Spread
8 oz. pkg. imitation crab (put in chopper and lightly chop, do not overchop)
8 oz. Swiss cheese grated (either put in chopper or grated on large slot of cheese grater)
1 large onion (diced in small pieces)
½ to 1 cup Mayonnaise enough to hold all ingredients together.(Only real mayo, do not use lite or fat free)

Mix all ingredients together.

If you have a small fish mold or put in small cereal bowl and turn upside down on plate.

Put in center of serving dish and surround plate with Ritz crackers only. The buttery taste with the crab spread is delicious. Let me know if you make it and the raves you get on it.
Camille, Commack, L.I., NY

Cowboy Stew
1- 1 1/2 lb. Ground Beef, crumbled
2 cups raw Carrots/1/2 white Onion sliced /2 stalks Celery/4-6 Red Potatoes*
(*a "pot roast" package from grocery store produce dept.)
Black Pepper
1 can Navy or northern beans, drained
Water to taste
1/2 medium bottle Ketchup
Several tablespoons BBQ sauce

Made a good hamburger stew with leftovers. Brown ground beef and drain off grease. In a separate skillet cook carrots, onions, celery and red potatoes in water. Bring to a boil, reduce heat and cook until tender. Pour off water. )To make it cook faster, cut potatoes in thirds.) Combine with ground beef. Add black pepper, water, ketchup, and BBQ sauce. Simmer. Will thicken gradually. Can add additional water at any point. To stretch it the second day, add a drained can of carrots or peas.
Nina in TN

This is for Sandee in W Tenn, here are my calculation on the SF FF Hot chocolate mix

Ingredients - 3 C Nonfat dry milk - 1C Splenda (I use 3/4. otherwise I think it's too sweet) - 1/2 c cocoa - 1 pkg SF FF instant choc. pudding mix (Vanilla can also be used). Combine and store in Airtight container. 1/4 c of mix to 1 cup hot water.

Nutritional Info - Fat: 0.3g - Carbohydrates: 10.4g - Calories:54.4 - Protein: 4.5g

Hope this helps. Merry Christmas to Nancy, Ditto and all the Nancy Landers.
Lila from No Alabama