To Ann/al: Oh my goodness: 4 pints of turkey broth! Hello! WONDERFUL gravy or concentrated broth is the result. Bring it to a boil and reduce to 4 cups. Skim off fat, as much as possible. Use to make gravy or freeze in several baggies for next time concentrated turkey broth is needed. You are so lucky! Best wishes for a happy new year and a wonderful bounty of broth.
Hudson Valley Kathleen.

Diana in RI is looking for Cole Slaw additions. I have used diced fruit and I especially like grapes which I cut in half. Pineapple is good, diced pears, raisins, or raisins, nuts, or veggies, broccoli, water chestnuts, sweet onions, carrots, just about any fruit or vegetable works great. I have also added coarsely shredded cheese but don't let it sit too long or it you don't really notice it. Here's a grape slicing trick for anyone who missed it the last time I sent it in. Put a handful of grapes, or cherry tomatoes, in a small plate, set another plate on top and holding down on the top one slice between the plates with a long bladed knife. Hope this helps. Betty in ME

Top 100 Recipe Sites

Diana in RI asked for cole slaw variations. I make a cole slaw recipe my Mother-in law gave me. I think the combination of vegetables, thinly sliced , fresh lemon juice and the Hellmann's mayonnaise are what makes this so good. My family asks me to make it all the rime!
Margo/Boston

Core a head of cabbage and thinly slice it. (I use a serrated knife for that part). Thinly slice a green pepper, half an onion, and about three stalks of celery. Grate a couple of carrots. Mix with your hands and squeeze it . Squeeze a half a lemon over this, add a couple of tablespoons of vegetable oil , salt and pepper it and add mayonnaise. Mix well. Cover and refrigerate over night for the flavors to mix and stir it up before serving it.

This is to thank Chris in NM, Marie Coulbourn, and Donna.
Thank you ladies for your info. in regards to the Omelet Pan. haven't had a chance to try it out yet- as I'm recouping from that nasty flu bug .
I went to daughters home for Christmas, spent the night there, woke up some time after midnight, the 26 (my birthday) very ill.- have been in the process of shaking it off ever since then-
This is for every one- if your over 55 and haven't had your flu shot- please do not over look it, this bug is a real nasty one.
Praying for all- Pauline in Salem Oregon

I like cole slaw with additions of thinly sliced celery, green onions, and either cilantro or parsley. Sometimes I add sliced radishes or jicama. My theory is more veggies the better. For dressing I use seasoned rice vinegar and mayo sometimes adding a bit of horseradish. Sometimes I just use seasoned rice vinegar as the dressing.

On the same theme one of our favorite salads, especially in summer, is a combination of cottage cheese, sliced green onions, carrots, radishes, celery and lots of shredded cabbage. This needs no dressing and is a great hot weather meal all by itself. I start with a large container of cottage cheese and then just add the other ingredients. This will keep in frig for a few days. The original recipe had a cup of sour cream added to a large container of cottage cheese but I couldn't see that the extra calories added anything to the salad. The original recipe also had green pepper in it but disliking green pepper I leave it out.
Barb in N CA

I am looking for some ideas! My committee at church is looking at doing a tea party where people sponsor tables and each table is decorated differently. Has anyone ever heard of this or done this? I know my sister-in-law goes to a church where they do it, but she belongs to a church with thousands of members and we are just one "tiny" little church in SW Kansas! I would like to do something different for our Women's Mission Tea in June or maybe even have a Christmas tea this year. Any ideas would be immensely appreciated. And I said I didn't even want to think about Christmas for a year!
Kathy Clark in SW Kansas

I want to thank Chris in NM and Roz in Indy for the peanut butter fudge recipes I received in the 1/05/09 news letter. Got my hubby home from being in the hospital for 34 days and he is still bugging me to make him some. So will do this evening. Thanks so much!!!
Judy in Cocoa, FL

Hi Nancy and friends, I hope everyone had a wonderful Christmas and New Years. Normally I give recipes but I need help now. I just built a second home in the mountains and I have no idea how to cook at a high altitude. Does anyone have any fool proof recipes that will work at 5800 ft. I tried Marie Callenders cornbread and did exactly what the back said to do if you live high up and it was awful. How do you bake in the mountains.
Help Chris in California

To Pat in SC
One of my families dinners is , Hamburger Steaks.
I just make a hamburger in the shape of a small loaf, one for each person, and top it with Beef gravy. I add mushrooms and sometimes add onions. Serve with mashed potatoes and a vegetable. Even my picky grand kids like it.

Also steam fish over stewed tomatoes and serve over rice.
Place stewed tomatoes in pan and lay fish on top. Steam until fish is tender.

I hope these help.
We all have our days when we just don't know what to cook. That is when I try something new.

Have a Happy Healthy New Year!
Barbara in Wentzville, MO

For Chrissy in Middle Ga. You asked for TNT breadmachine recipes in the 01/05/09 newsletter.Here are 3 very TNT recipes for the breadmachine. These are for 1 1/2 pound loaves, but I do have the recipes for 1 pound loaves also. Hope these are what you want. I make all of them quite often as they are my husband's very favorites and I also make them to give to friends and coworkers as gifts. I have owned and used a breadmachine since I got my first one in the late eighties.Enjoy.
Claudine in Fort Worth, TX

Onion Soup Bread
by Claudine Bratcher

1 1/2 pound loaf:
1/4 cup milk
1/4 cup water
1 whole egg
1/2 cup sour cream
3 cups bread flour
1 Tablespoon butter or margarine
1 Tablespoon sugar
2 1/2 Tablespoons dry onion soup mix
1 1/2 teaspoons bread machine yeast

Place all ingredients in bread pan according to manufacturers directions.
Select Light Crust setting and press start. After baking cycle ends, remove bread from pan. place on rack and allow to cool 1 hour before slicing.

Jalapeno Cheese Bread
by Claudine Bratcher

1 1/2 pound loaf:
3/4 cup sour cream
1/8 cup water
1 egg
3 cups bread flour
1 1/2 teaspoons salt
2 Tablespoons sugar
1/4 teaspoon baking soda
1 cup shredded sharp Cheddar cheese -- (4 ounces)
3 tablespoons seeded and chopped fresh jalapeno pepper, (about 4 peppers)
1 1/2 teaspoons bread machine yeast

Place all ingredients in bread pan, select a light crust setting, and press "start".
After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

French Bread
by Claudine Bratcher

1 1/2 pound loaf:
1 1/8 cups lukewarm water
1 Tablespoon olive oil
3 cups bread flour
1 1/2 teaspoons sugar
1 teaspoon salt
2 teaspoons bread machine yeast

Place the ingredients in the bread pan in the order listed.
Select French Bread cycle.
Press Start.

Judy(in Alaska), I also made Zach's Ginger Crinkle Cookies and they were good but mine were hard also. Glad to know I wasn't the only one. Thanks for all the great recipes and wishing ALL a joyful 2009. A special Thank You to Nancy and Ditto for making this site possible. Sher in Pa.

Hello all
I want to make some small cakes. I want to fill them. Does anyone have recipes for the fillings for cakes.
Thanks Kathy in Fl    

Gale in LA, I hope these are the recipes you are looking for. The dates above each recipe are the newsletters they were taken from, and the name at the end of the recipe are the ones who sent it in. After the Lemon pie recipes are some more entries about the recipe itself.
Dee in S. IL.

12/14/08
Dreamsicle Mousse
1 box Sugar free orange Jell-O (3 ounce)
1 box Sugar free white chocolate instant pudding (3 ounce)
1 small can mandarin oranges (drained)
1 (8-ounce) container Fat free cool whip
Dissolve Jell-O in 1 cup boiling water. Add 1 cup cold water, mix well. Let set for 5 minutes.

Using an electric mixer, mix the dry pudding into the Jell-O until well blended. Fold in the mandarin oranges and the cool whip. Chill for several hours till firm.

Variations: Strawberry Jell-O with fresh strawberries; lime Jell-O with pineapple; or peach Jell-O with peaches.

This recipe or one very similar to it was also sent in by JoAnn in PA, Doris--Clayton,Oh and Zelda in Grand Prairie, TX


3/14/08
Favorite Lemon Meringue
Total recipe - 2 pts
1- 4 serving size (0.8 oz) Sugar Free COOK & SERVE vanilla pudding
1- 4 serving size (0.3 oz) Sugar Free Lemon jello
2 cups water

Add pudding to water and bring to a boil. Take off heat and add Jell-O. Chill. Top with Cool Whip Free. Variation:
Chocolate Cook & Serve Pudding with cherry jello.

This recipe looks very good, but is it just a pudding or does one put it in a pie shell, or a certain size dish?
Bill In ENC

3/16/08
Regarding the lemon meringue recipe. I made this yesterday and it was fabulous. Put mine into 4 pudding cups and topped it with lite whipped cream and it was fabulous! You probably can bake a pie shell and pour the hot mixture into it and even go for the meringue topping. Really very, very good. It was nice and lemony. This could be my new 'favorite'
Judy/buffalo

3/17/08
In response to the "Lemon Meringue" recipe on the site
When I made this recipe I did NOT use the cook and serve type pudding indicated. I just added sugar free instant vanilla pudding and sugar free lemon Jell-O to 2 cups of boiling water and whisked. Then poured mix into my 4 serving dishes. Texture was excellent and less of a hassle. I would say you can probably use either type. Also, I like it with a dollop of light whipped cream (in the aerosol can) as opposed to Cool Whip.
Judy/Buffalo

3/18/08
I have found more ways to make the original 'lemon meringue' recipe..
All sugar free and only 1 PT on WW
chocolate pudding/cherry Jell-O
chocolate pudding/raspberry Jell-O
pistachio pudding/orange Jell-O
vanilla pudding/lime Jell-O
vanilla pudding/orange Jell-O
banana creme pudding/orange Jell-O/drop coconut extract
anymore ideas let me know.
Judy/Buffalo

Nancy, this is in response to the posting by Diana in RI who in the 5 January 09 Newsletter requested cole slaw recipes. Diana, here are three very different but equally good recipes for cole slaw. The first one I have posted in the past a couple of times and it's a clone for the cole slaw you purchase at KFC (Kentucky
Fried Chicken). Mr. Myron Drinkwater
- Lake Forest, CA

KFC Cole Slaw Copycat/Clone
8 cups very finely chopped cabbage (1 large head)
1/4 cup shredded carrot
1/2 cup granulated sugar
1/2 tsp salt
1/8 tsp ground black pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 Tbsp white vinegar
2 1/2 Tbsp lemon juice

Be sure that the cabbage and carrots are chopped up into very fine pieces
(about the size of rice kernels).
Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice in a large mixing bowl and beat until the consistency is smooth. Add the cabbage and carrots and mix well. Cover and refrigerate for at least 2 hours before serving. Yield: 8 servings.
(The critical part of this cole slaw recipe is the flavor enhancement
period prior to eating. Be absolutely certain that the cole slaw sits in
the refrigerator for at least two hours prior to serving for a great
tasting cole slaw.)

The following two cole slaw recipes; also very good ones, were furnished with a shipment of Hendrickson's Dressing (a product not stocked by local grocery stores or supermarkets in Southern California). These recipes, of course, have Hendrickson's Dressing as one of the ingredients. If you can get it where you live, do so as it is also good in other salads, i.e., potato salads and pasta salads
and also sandwich spreads.

Hendrickson's Cole Slaw
4 cups shredded cabbage
1/4 cup chopped green bell pepper
1/4 cup sliced green onions, with tops
1/2 cup shredded carrot
1/2 cup Hendrickson's Dressing

Place the cabbage, bell pepper, green onions and shredded carrot in a large mixing bowl and toss with hands to blend the ingredients. Pour the Hendrickson's over the slaw and toss again to get everything evenly coated. Serve immediately or cover and refrigerate until ready to serve.
Yield: 6 servings.

Hendrickson's Mayonnaise Cole Slaw
1/2 cup mayonnaise
1/4 cup Hendrickson's Dressing
4 cups shredded green cabbage
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/4 cup chopped onion
1/2 cup shredded carrot

In a small bowl thoroughly combine/mix the mayonnaise and Hendrickson's Dressing until well blended. In a large mixing bowl toss the other ingredients to blend. Add the prepared dressing and mix to coat thoroughly. Serve immediately or cover and refrigerate until ready to serve.
Yield: 4 to 6 servings.

I have a problem lately when I make Banana bread. The middle is always uncooked even when I leave it in the oven a little longer. Is there a way to avoid this?
Judi in Mass.

This is for Pat in SC - Sounds to me like you need to shake it up a bit! I think maybe you are tired of the same ole thing, not with cooking! I get that way, that's why I say this. Try this, pick a country that you would love to learn to cook their cuisine, say real Italian, or Greek or maybe Indian cooking. Something you would like and then get some books just about that country, and start trying
something new each week from them. Or you could select a region of the US, we all know that from coast to coast it all differs greatly. This past summer I got a book on the real cooking from Spain and I have learned some really great recipes from it, some I have shared on here. Hope I have given you some ideas!
Billie in Fl

Hi to all
This is for Liz who asked for the directions for Spatini mix, you lucky gal for finding the mix, it is so good. Here are the directions I have.

For use with
Tomato paste, use 4 teaspoons of mix to 6 oz tomato paste, 1 1/2 cups water, simmer 5 minutes

4 teaspoons of mix to 2 cups of crushed tomatoes, 1/2 cup water, simmer 15 minutes.

For a spicier tomato sauce, 4 teaspoons of mix to a 15 oz. can of tomato sauce, 1/2 cup water, simmer 15 minutes.

For a chunky homestyle spaghetti sauce use 1, 14.5oz can whole tomatoes, cut up and undrained, 1/3 cup water, simmer 15 minutes. Hopes this helps.
Betty in Colorado

Hi Nancy and Ditto! I love your idea of writing only the good things that happen in a day in the journal, I am going to do the same! I'm sure it will have a very positive effect on my time!

Carol in Tx, you were asking about the aero garden, I have the 7 pod gardens. I Love these, they are so easy to maintain, and I keep mine right in the kitchen so I can cut off what ever I want whenever I want! You will not be disappointed with this garden I'm sure. I'm sure whichever size you choose will be great.

C from Oklahoma, low fat GTexpress recipes - I do an omelet for breakfast or lunch that is low fat. I just give the well a spray of Pam, flavored or regular, then I pile in assorted fresh diced veggies such a zucchini, bell peppers, onions, etc. Cover and let them cook about 5 min, then I pour a scrambled egg over ea well. Cover and let cook for a 4 min or so. I add whatever herb I am in the mood for, basil, oregano, tarragon. Season with salt and pepper. When serving I like to top with some fresh diced tomatoes. Hope this helps you!
Billie in Fl

Good morning Nancy and Ditto! I looked out this morning and there is snow on the Sacramento’s just east of us! Pretty, but I am glad it is there and not down here! LOL

Loretta in Va., hope this is the corn soup you were looking for.

Mimi's Cafe Corn Chowder Soup (Copycat/Clone)
4 tbsp butter
3 cups corn
6 tbsp onion, diced
2 tbsp sugar
3/4 cup diced celery
2 tsp salt
2 1/2 cups hot water
pinch of white pepper
1 qt. 1/2 & 1/2
2 cups potato, peeled and cubed
3 tbsp flour

On med. heat, melt butter and simmer onion and celery for 5 minutes until soft but not brown. Add water, potatoes, corn and seasonings. Cover and simmer for 30 minutes or until potatoes are barely tender. Whisk the flour into 1 cup of the half and half and stir into the soup. Add the remaining 3 cups of half and half. Simmer for about 15 minutes until the soup has thickened to a creamy consistency. Adjust the seasoning with additional salt and pepper if needed. Correct the consistency if needed. To make the soup thinner add a little milk. To make the soup thicker simmer another 5-10 minutes. Makes 2-1/2 qts. Linda, Ft. Collins, CO in the 3/17/08 newsletter Chris in NM *Marti in AL also had 2 corn chowder recipes in the 9/29/08 newsletter.

Gail in LA, is this the recipe you are looking for?

Susie's Layered Lemon Pie
2 cups cold milk
2, 4 serving size, pkgs. Jell-O Lemon flavor instant pudding & pie filling can use cooked one
1 tablespoon fresh lemon juice
1 pkg. Dream Whip
1 baked pie crust

Pour milk into a large bowl and add dry pudding mixes and juice. Beat with wire whisk 2 minutes or until well blended. Mixture will be thick. Spread all but 1 cup of pie filling in the crust. Mix the 1 package of Dream Whip as on the package. Take the cup of pie filling and 1 cup of Dream Whip and mix together. Carefully spread the mixture over the first layer. Return to the refrigerator for at least 3 hours or until ready to serve it. With the Dream Whip spread on the pieces and grate some lemon peel if you wish. Return the remainder of the pie to the refrigerator. If you use the cooked pudding and pie filling to cut back on time use the microwave instructions to cut back on time. Before you put this in the pie crust it must be cool or at least room temperature. Susie Indy in the 3/22-3/23/07 newsletter Chris in NM

Diana in RI is looking for coleslaw recipes. Here is the one I make and it is very good! Hubby asks for it all the time!

Creamy Coleslaw
1/2 c. mayonnaise or salad dressing
1/4 c. cup sour cream
1 tbl. tablespoon sugar
2 teaspoons lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 medium head cabbage, finely shredded or chopped (4 cups) - or 1 bag slaw mix
1 small carrot, shredded (1/2 cup)
1 small onion, chopped (1/4 cup)

Mix all ingredients except cabbage, carrot and onion in large glass or plastic bowl. Add remaining ingredients; toss until evenly coated. Cover and refrigerate at least 1 hour to blend flavors. Cover and refrigerate any remaining salad. Posted under salads on our recipe message board.
Chris in NM

Chrissy in Middle Ga (Warner Robins), look on Nancy’s message board under bread machines for lots of great bread machine recipes! That is where I get all of mine! http://whatscookin.proboards4.com/index.cgi?board=RecipesforBreadMachines

Bread Machine Sour Cream and Vanilla Bread T & T
From: http://www.bettycrocker.com

Almost like a pound cake, this bread machine sensation is light, golden and irresistible! This is wonderful! I make it and we use it like a coffee cake or French toast! This is awesome!

1/2 cup water
1 tablespoon vanilla
1/3 cup sour cream
1 egg
1 tablespoon butter or margarine, softened
3 cups Gold Medal® Better for Bread™ bread flour
3 tablespoons sugar
1 1/4 teaspoons salt
2 teaspoons bread machine or quick active dry yeast

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.

Select Sweet or Basic/White cycle. Use Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack.

Total: 3 hr 35 min Prep: 5 min Cycle: 3 hr 30 min

Makes 1 loaf (1 1/2 pounds), 12 slices (Total time will vary with appliance and setting.)
Chris in NM

Hi Nancy, good luck with your web development course, sounds great, too brain taxing for me though. Can I ask, when you say Dennis will be providing the newsletter information, am I right in thinking that there will be no readers' letters/recipes on Mondays?

This is our coldest day so far 11o below. The Lammermoor Hills, which I can see from the study window are completely white. My oldest son is on emergency call-out for road gritting duties and he has been called out for the past 5 mornings at 4am. February has been known as our coldest month for the past 7 years, so we may be in for some new all-time lows.

Pat in SC, I can empathise with you. I have been providing 3 meals a day for almost 43 years, and I used to feel the same way, but that was before I found Nancy. I have two separate files for recipes. The important one is called Pick Me Up Recipes. If I come across a recipe that sounds a little out of the ordinary , that I might want to try, but not this week it goes into the PMUR. When I'm "bored", I go through the file and find a recipe that I have all the ingredients for and get stuck in about it. The recipe is then scored out of 10, then cut and copied in to my TNT file. I am fortunate in that my DH enjoys constantly changing meals too. It may seem a little official, but most of my hobbies are weather orientated and I don't have a lot to do in the really cold months.

Certain trends in presentations of foods come and hopefully go. A meal out should be a well-earned treat I can't stand mountain food that you have to knock down and re-arrange. Make your point, even by letter, even if there is one other person who has voiced their unhappiness, things may change. If they want to survive in today's economic climate, they will have to cater to requirements. Anyway, you'll feel better for it.

I too have raised 3 lads to adulthood, have a look at what you have cared for and nourished all these years and be proud of what you have accomplished. Good luck.
Sylvia <Scotland>

Noodle Pudding
Cook 1 pkg favorite wide noodles (set aside)

In bowl mix:
1 16 oz cottage cheese
1 16 oz sour cream
1/2 cup sugar
1 tbsp vanilla
3 eggs (beaten)
1/2 stick melted butter
Add cooked noodles and stir.
Pour into buttered 9x13 pan

Top with a mix of:
1/2 cup melted butter
1 cup of any cookie crumbs
2 tbsp sugar
1 tsp cinnamon
1 cup chopped almonds/walnuts
1 cup coconut (optional)

Bake 350 until 40-50 minutes depending on oven
Serve warm or cold
Judy/Buffalo

Chris in Florida. Please let me know how making the plugs for the aerogarden work when you make them. I am sure others that have the aerogardens would be interested in your experiment also. maybe you can explain exactly how to do it and the type seeds, etc. Will we be able to use the same little plastic holders that came filled with the original seeds and just fill them with new material and seeds?

What do you think would work for the fertilizer or nutrients? Do you think one can use just regular seeds that you buy in packages? Seeing as I have never done this before as I just got it for Christmas, I guess I am a little confused. By the way I did find another site that shows that someone used 34 Millimeter plastic film canisters to make new plastic seed holders. Thanks for your help.
Roz in Indy
http://i68.photobucket.com/albums/i26/

Hi Nancy and all,
I want to thank Mary Jo/Williamsport,Pa for answering my question about using lite mayo and low fat sour cream in the Spinach Dip.
Brenda/Alabama

For Diana in RI -- from the Monday newsletter

Rosemarie's Own Cole Slaw
1 bag prepared Cole slaw mix
1/3 C dried cranberries (or more)
Small can crushed pineapple, well drained
Any dressing that is a Raspberry or Cranberry vinagrette

Place all above in zip lock bag -- add dressing to your liking - I used less than 1/2 bottle
Marinate over night turning the bag occasionally
When ready to serve, sprinkle top with chopped pecans or walnut

Leftovers keep very well - I place them in a glass jar and seal tightly.

I have also used thinly sliced candied pineapple (leftover from baking) instead of the canned pineapple.

People ask for the recipe and then later tell me how good it was.

Hope you like it too!
Rosemarie in rural Kansas City

Hi Nancy! Your website is one of my most cherished recipe websites. I read it faithfully and copy and paste recipes within my computer recipe file and share with friends and family. I do appreciate all your efforts, stories of Ditto and the wisdom of other terrific cooks out in Nancyland! I am including a recipe for broiled tilapia that has become a favorite at our house! I hope other families enjoy it as much as we do! It takes about 20 minutes from start to finish! I serve it with rice and tomatoes(cooked rice with stewed or diced canned tomatoes over it – I grew up in NC – this was a staple in our diet) and a salad and in less than 30 minutes I have a complete meal! I begin cooking the rice while I am preheating the broiler and mixing up the topping ingredients. If my son is not at home for dinner that night – I cut the recipe in half and just use a pinch of the onion powder and celery salt. I have also substituted other white fish for the tilapia – but cod and haddock are a meatier fish and could require a bit more broiling before adding the topping to the fish!
Jen in WV

Broiled Tilapia Parmesan
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

Preheat your oven's broiler. Line a small cookie sheet or broiler pan with aluminum foil sprayed with non stick cooking spray.

In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to overcook the fish.
Jen in WV

Broccoli Supreme
1 (10 oz.) pkg. frozen chopped broccoli
1 egg, slightly beaten
1 lb. can cream style corn
1 Tbs. chopped onion
1/2 tsp. salt
pepper to taste
3 Tbs. melted butter
1 cup seasoned bread stuffing

Pour boiling water over broccoli and drain once. Mix first six ingredients. Melt butter and add bread stuffing. Reserve ¼ cup butter mixture. Pour remainder over broccoli and toss. Place in greased dish and top with reserved butter mix. Bake at 350° for 30-40 minutes.
JL in South Jersey

Diabetic No Bake Date Drop Cookies
2 eggs, beaten
1/3 cup margarine
1/2 lb. dates, finely cut
1½ cups Rice Krispies
1/2 cup nuts
1 tsp. vanilla

Combine first 3 ingredients over low heat till boiling. Boil 2 minutes. Remove from heat and add remaining ingredients. Cool. Shape into balls.
JL in South Jersey

Jean Cecil, va/fl - I so totally agree with you! This has become an integral part of my life. It's lovely to find old friends from
all over the world. I love hearing from Greece, Australia, Scotland, Alaska and everywhere else.

JL in South Jersey: That recipe was just what I was looking for today so I will make it tomorrow. Thank you.

Rugh, Broadview Heights, Ohio - Make sure to hide a few for yourself if you want any. They are scrumptious.

Nancy, I'm sure you will very much enjoy that web development course. It's a fascinating new world! And I'm very much looking forward to Dennis Weaver's Monday's info. I know I will be learning a lot and thank both you and him for making this letter even more interesting.

I hope Ditto has not fallen off his shelf lately and that he has not started the fire alarm again.

Hugs and prayers for all who need them

Sybil from Sherbrooke
(\__/)
(='.'=)
(")_(")

Nancy, I've noticed everyone talking about recycling greeting cards, Well I put all greeting cards we get at Christmas in a basket and every day take one out and pray for that person or family. So we are praying for a special person or family every day.
Helen in South Mississippi

For jsham AR Italian Wedding Soup
This is a little time consuming to make but well worth it.

Meatball ingredients:
1 pound lean ground beef
1 med. onion minced
1/2 tsp ea. of salt and pepper
1 T parsley
2 cloves garlic minced
1 large egg beaten
1/2 cup milk
1/2 cup unseasoned bread crumbs

add bread crumbs as needed to make your meatballs. if mix is too moist and cannot easily make up your meatballs, then you add a little more bread crumbs. They need to stick together when you are frying them and not fall apart. Make your meatballs small. I use a melon baller to make mine. Cook and drain on paper toweling and set aside. I have my sweetie help me with these LOL He says I CAN HELP.

1 10-oz pkg frozen spinach, you rinse it, drain, dry and chop up, set aside

1 med onion chopped
4 stalks celery chopped
3 med carrots chopped
1 clove garlic minced
1/2 cup olive oil
1/2 tsp celery salt
large can chicken broth- big tall can or 3 small cans
small pasta - 1 cup - I use orzo

Sauté onion, celery, carrots and garlic in olive oil. Season with celery salt. Add broth in kettle and simmer one hour. Add spinach. Add meatballs. Boil for about 20 min. Add 6 chicken bouillon cubes to six cups water. Add more salt and pepper and celery salt to taste. Let it simmer for a little while and take a taste to see if you need more salt or pepper to taste. May not need anything more as the bouillon cubes are salty. Last, add you pasta and cook until pasta is done.

I hope you try it and like it. I make it every Christmas.

And for Pat in SC wanting easy delicious meals. Just look here for every newsletter and past ones. Its all here, whatever you want.
Carolyn, Rochester, New York

Re: One question , what do I do with the four pints of turkey broth? Love this web site. ann/al

Glad it worked for you. I no longer cook a turkey. Living in a retirement apt. with a teeny, tiny oven, and about a 2 square foot kitchen.

Skim the fat off. Then you can use it for gravy, soup, or you can freeze it until you need it.
jeanlock in McLean VA.

Hi Everyone
After reading the answers re the omelet pan I want to go buy one! Where does one find them, what brand are they?

One question tho, one recipe said put all the egg mixture on one side then flip when firmed up, the other said put in both sides. If putting all the mixture in one side do you cook it closed the whole time or open then when firm you close it?

Thanks. Sounds delicious!
Ella in CA

Thanks so much to the gals that sent in the creamed spinach recipes. I will eventually try all three of them.
Barb - La Porte, IN

Thanks, Nancy for all the recipes shared and your informative newsletter. I haven't written but always look forward to your forwards and trying the different recipes and tips shared.

My husband recently had to change his diet, due to high Cholesterol and Triglycerides. We have access to Berkeley Heartsmart Diet Recipes, as his enzyme study was through their program. This weekend, I tried one of their Chocolate Muffin recipes recommended. The recipe is said to satisfy a craving for chocolate.

We found the results to be delicious, and the orange zest gave the chocolate muffins a good taste. These are made with applesauce and brown sugar, and ingredients which are not harmful to cardiac patients. I thought I'd share the recipe with you, in case you wanted to share it with the group.

Our first impression was that these would not be as good as cupcakes or muffins made with white sugar and other ingredients I usually bake with. However, we've enjoyed them even better and I plan to make them again this week. I used a miniature muffin tin by *Pampered Chef, which made 24 small ones, plus a regular tin, which made six additional regular sized muffins. I may try adapting the recipe to a cake, and adding chocolate chips. Here is the recipe below. If anyone has any other recipes using similar ingredients, they would be appreciated.

Heartsmart Chocolate Muffins
2 whole eggs plus 1 egg white
1/2 cup brown sugar
1/3 cup olive oil
1/2 cup unsweetened applesauce
1 tablespoon orange zest
1 1/2 cups all purpose flour
1/3 teaspoon baking soda
1/2 cup cocoa powder (unsweetened)
1/3 cup well-shaken low-fat buttermilk

Preheat oven to 350° F. Lightly oil or spray 9-inch cake pan or muffin tins. Beat the eggs and the sugar with electric mixer until thick and creamy. Gradually add the oil while beating, followed by the applesauce and orange zest.

Sift together the flour, baking soda and cocoa, and lightly fold half of the flour mixture into the batter. Stir in the buttermilk, and then fold in the remain flour mixture, being careful not to over mix.

Spoon into prepared mini muffin pans, and bake for 15-20 minutes for the muffins, or 35-40 minutes for a 9" cake, or until a toothpick inserted in the center comes out clean.

Allow the muffins or cake to cool in the pans for 10 minutes before turning out on a wire rack to cool completely. If you like, dust lightly with powdered sugar before serving.

Tips
Culinary Tip: Do not over mix this batter, or your end product will be tough instead of light and moist.

Quick Tip: Make your batter in advance and keep in the refrigerator. Allow it to come to room temperature before you bake.

Variation: Add 3 or 4 dark chocolate chips or peanut butter chips to each muffin before baking.

Wishes are sent your way for a great new year. We look forward to another year of Nancy's newsletters.
God bless, Jo Ann Kelly

<<I was a lucky one to receive the GT Xpress 101. It did come with a manual, but I would like to know if anyone has any low fat/low calorie type recipes to use with the machine. Would appreciate your help. Thanks!
C from Oklahoma>>

C, you can make egg beater omelets, your choices of fillings from low fat cheeses to all sorts of veggies!
Diana in RI

I do not know if I ca get this note off to you. I have a terrible cold, and my head feels like it is going to fall off. I get dizzy when I stand, and even sitting here trying to type is hard. Sorry for the negative! Talking about sour cream, I find if I turn my sour cream up side down after I open it, it last much longer . I hope a Happy and Blessed New Year to all of Nancy's followers. Betty T. Ga