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Hi, Y’all: Does anyone have the recipe for cabbage soup that was used several years back as a low/cal soup?

I have filed my recipe so well that I can’t find it!

Also, thanks for the tomato gravy recipes that I requested about two weeks ago!
Catherine in Mobile, AL

For those that haven't checked out the first chapter in Prepared Pantry Companion book for their baking lesson - here is the link to preview it.
http://www.preparedpantry.com/HTBchapter1view.pdf

I was really impressed with it and the information included in the book.

And here I am as usual. I have the meat grinder and have lost the darn recipe for ground bologna salad. Could someone please give me the date the recipe was posted in the newsletter.

Thanks,
Betty Ann and Merlin in TN

Good morning Nancy,
I saw your request for salmon recipes in Thursday's newsletter. By a weird coincidence, my All Recipes ezine came in that morning with an article on salmon with recipes. Below is the link to all of them! I don't know if any are good, because I don't care for salmon so don't fix it.

How are you enjoying Amarillo?
Seafood Recipes
Chris

Nancy years ago I used a tomato sauce that was very good on fish fillets and then I have a couple of other sauce. Hopefully between these sauces you will find one you like.

Susie's Italian Sauce for Fish
1, 8 oz., can plain tomato sauce
2 tablespoons olive oil
1/4 cup onion, chopped finely
1/4 to 1/2 teaspoon garlic, finely chopped
1/2 to 1 teaspoon Italian seasoning

Pour olive oil in a sauce pan along with onion and garlic. Saute until almost done. Then add the tomato sauce and Italian seasoning cooking for about 10 minutes. Pour the sauce over the fish baking at 375ºF until fish is flaky or about 25 to 35 minutes..

Easy Lemon Butter Microwave Sauce
1/3 cup Margarine or butter
1/3 slivered almonds
1 tablespoon parsley flakes
1 teaspoon lemon juice, use fresh juice only

Place all ingredients in 2 cup glass measure. Microwave about 2 minutes on high or until butter is melted. Stir and continue cooking 1 to 1½ minutes on high or until lightly browned. Serve over fish. Times depends on wattage of Microwave.

Easy Lemon Sauce
1/2 cup lemon juice, fresh only
2 tablespoon margarine or butter
1/2 to 1 teaspoon garlic salt
1/4 cup minced onion
salt & pepper to taste
1/4 to 1/2 cup Cheese shredded, optional

Mix together all of the above except for cheese, salt and pepper. Prepare fish for baking by salt and pepper. Baking pour remaining sauce over fish. Continue to brush fish periodically with sauce until done. When fish is just about done add the cheese, if using, to the top. This amount will cover about 4 lbs. fish.

Baked Fish Sauce
1/4 cup melted margarine or butter
2 tablespoons lemon juice, fresh only
1 teaspoon minced onion
dash Tabasco Sauce
1 teaspoon of oregano

Use this while cooking or as a sauce to pour over fish.

Fish Sauce
(This is good with halibut, trout, salmon and perch)

2 tablespoon margarine or butter
1/2 cup sour cream, or no fat
1 teaspoon lemon juice, fresh only
1 teaspoon Worcestershire sauce
1/4 cup cheddar cheese, shredded, optional
salt & pepper to taste
paprika

Mix sour cream and margarine. Add lemon juice, Worcestershire sauce and cheese if using and mix together. Spread on top of fish. Sprinkle with paprika, salt and pepper to taste. Bake at 400ºF for 20 to 30 minutes or until fish is flaky. Do not over cook.

Hopefully Nancy you will try one of these sauces. I am sorry this end up so long. Nancy take care and have a great day. Everyone have a great day.
Susie Indy

Hi Nancy, I am having a heck of a time with my computer today. This is the third time I have written and then I seem to lose it right when I am trying to send it. I looked for it and couldn't find it so hope you only receive one.

I am writing to tell you a way that I recently cooked Salmon for my husband and He really loved it.

I took a couple of "globs" of Orange Marmalade and put them in a bowl, then added a splash of white wine vinegar, a splash of low sodium soy sauce, a splash of Vermouth, (You could also add white wine instead, or apple juice,) and a couple of finely chopped cloves of garlic.

I salted and peppered the salmon and broiled it in the oven. While that was cooking, I whisked together all the sauce ingredients and put them in a small sauce pan and cooked them over the stove until the sauce became a little thick.

Took the salmon out of the oven and poured the sauce through a sieve to remove the chunks and poured it on and around the salmon. My husband loved it, and said I definitely should make it again. And it was actually easy and quick.

Thank you so much for the newsletter. With all you have been through, you have hardly missed a beat!!

Much appreciation, Terri in MN.

To Linda from Louisiana in May 29th. newsletter. Try the Magic Erasers from Mr. Clean. I had a similar problem and tried everything I could think of including Clorox and the tub still looked dirty on the bottom where the nonslip designs are. So I was going to use one on the floor one day and decided to try it on the tub never thinking it would help. Well I was amazed how it cleaned it up and it even took soap scum off the sides that I didn't know was there. I really love them for everything. Good luck. I hope they work for you. Marilyn from Pa.

Way to go Nancy,
I am on Weight Watchers as well. I was never much for Krispy Kremes but I am kinda missing the A & W cheeseburgers. Just hang in there and be an inspiration to the rest of us. We love to cook it so then we need a big taste of it too. I would love to have some T & T recipes for good stuff with the points listed. I still have problems figuring out the point value on from scratch things.
Carole with an "E" in Calgary

The Foodsaver has helped me so much on Weight Watchers.  I freeze any leftover food using the Foodsaver in the right portions amounts and then write on the pouch the date, the item and how many points.. Nancy
The dieter's best friend Use FoodSaver for Portion Control.

FoodSaver Uses and Tips

Hi Nancy,
These recipes are for Donna, who asked for dill pickle recipes as well as a strawberry, raspberry and peach jams in May 30th newsletter.

Peggy's Dill Pickles
This recipe was given to me by my friend Peggy Peever, the year before she passed away from cancer. I have tried other recipes but this one seems to be everyone's favourite. I did have to cut the quantity of pickling salt, for the brine, in half as 1/4 cup made the pickles much too salty. I hope you enjoy these as much as my children and grandchildren.

To each hot sterilized quart ( approx. 4 cup) jar,
ADD:-
1 head of dill
1/2 sweet red pepper, sliced (optional)
2 cloves garlic, sliced
1 teaspoon pickling spice
Pinch of Alum

Bring to boil:-
1 cup white vinegar
2 cups water
approx 1/8 cup pickling salt.

Method:-
Wash cucumbers well. Pack into prepared jars. Fill jars with hot vinegar mixture. Seal. Cool, label and store in dry, dark place.
Makes 2 quarts.

Naturally Fermented Dills

Most times the brine of naturally fermented dills is cloudy as a result of yeast development. This will settle to bottom of jar after fermentation is complete.
For each 4-cup (1-liter) jar:-
Ingredients:-
7 to 9 cucumbers (each 3 to 5-inches long)
2 springs fresh dill
2 tablespoon pickling salt
1 teaspoon pickling spice
1 clove garlic chopped
Soft or distilled water

Method:-
Wash cucumbers well. Place 1 sprig dill in bottom of jar. Pack cucumbers into jar and place sprig of dill on top. Add salt, pickling spice and garlic. Fill jar to top with soft or distilled water.
Screw lid on tightly and turn jar over to distribute salt. Turn right side up and loosen lid about 1/10 a turn. Place in a warm room (68 to 78 degrees F)(20 to 25 degrees C) for 1 to 2 weeks to permit fermentation.**
At intervals of 2 to 3 days during fermentation period, add additional brine (2 tablespoons pickling salt for each 4 cups water) to replace liquid forced out by fermentation. Fermentation is finished when no more gas is produced. At this point, fill the jar completely with brine, seal tightly and store in refrigerator for up to 9 months.
**Fermentation takes 1 to 2 weeks depending on temperature. After that time pickles are ready to eat or store.

The following is from my 1932 Purity Flour cookbook, and I have made them almost every year.

Strawberry OR Raspberry Jam
1 pound raspberries OR strawberries
1 pound white sugar

Pick over berries; mash and bring slowly to boiling point; boil 20 minutes, stirring frequently; then add sugar and cook 15 minutes longer or until thick.
Seal in sterilized jars and seal.

Peach Jam
Blanch fruit; remove skins and stones; chop, measure and place in a preserving kettle. Then add 2/3 cup white sugar to each cup of fruit. Stir well and bring to boiling point slowly. Simmer until thick.
Pour into hot sterilized jars and seal.

OR
Peach Conserve
3 oranges
6 lbs peaches
5 lbs white sugar
1 cup seeded raisins, chopped
1 cup walnuts, chopped (optional)

Wash oranges (do not peel) and slice thinly. Blanch peaches, peel and cut into pieces (discard stone). Place fruit in preserving kettle, add sugar and raisins. Bring slowly to boiling point.
Cook until thick stirring frequently, then add nuts if using.
Pour into hot sterilized jars and seal.

Betty in Canada

Nancy,
This is a recipe that I originally got from Taste of Home, I think, that my husband always uses when we have salmon. It originally called for being grilled, but he adapted it to baking in the oven. Hope you like it.

Grilled Salmon Fillet
1 salmon fillet (about 1 pound)
2 tablespoons lemon juice
2 tablespoons red wine vinegar
2 teaspoons grated lemon peel
1 1/2 teaspoons dried basil
1 teaspoon garlic powder
1 teaspoon soy sauce
4 1/2 teaspoons grated Parmesan cheese
Dash pepper

Place fish, skin side down, in a disposable foil pan. Combine the lemon juice, vinegar, lemon peel, basil, garlic powder and soy sauce; pour over fish. Sprinkle with Parmesan cheese and pepper. Place pan on grill. Cover grill and cook over medium heat for 15 to 20 minutes or until fish flakes easily with a fork. Yield: 4 servings.

My husband lines a 9 x 13 baking pan with foil, then sprays with Pam. He places the fillet in the pan, and pours the sauce over the fish, topping it with the parmesan cheese and pepper. He bakes it at 350 degrees for the 15-20 minutes, or until it flakes easily.

On another note, a friend gave me some Wahoo steaks (a type of fish) and I am looking for some recipes for that. She told me she just broils it, but I am looking for some seasonings to use and maybe another way to make it.

Thank you again for all you do.
Gloria (SC)

Nancy: thanks for a terrific newsletter to which I am addicted! Question: my family doesn't care for nuts, coconut, raisins...the 'add-ins' in many recipes...when can I just leave them out, and when (if ever) do I need to 'make-up' the bulk with something else? (Many recipes call for large amounts of 1/2 or 1 cup...seems that just making them optional would change the balance of ingredients...) thanks in advance! Tina in WA

Hi Nancy, Siggy, Ditto and everyone in Nancyland. I made the most delicious Pineapple Angel Food Cake last night and it only has two ingredients using Betty Crocker Angel Food Cake Mix and one can crushed pineapple. You do not use oil or eggs. I got the recipe from Wanda's Country Home "The Happy Cooker" Recipe of the week. I'm ashamed to say that I had more than one piece of Pineapple Angel Food Cake. http://thehappycooker.com/recipe1.html
Betty in MD

Hello Nancy,Siggy and Ditto,
I have to say that I have not tried these recipes as Iam not a Salmon lover. They were my mothers and they came from a relative who lived in Alaska for over fourty five years and they
both said that they were very, very good.

Salmon Casserole
1 pound cooked and flaked salmon
1/2 cup cooked carrots
1/2 cup cooked onions
1 10-ounce can of cream of celery soup
1 cup cooked macaroni
Combine all ingredients in a 2 quart greased casserole dish and bake at 375° for 30 minutes.

Salmon Loaf
2 cups of fresh salmon, cooked & flaked
2 eggs-separate yolks from the white
3/4 tablespoon salt
1 tablespoon chopped onion
1 cup bread crumbs
1 cup milk
1/2 teaspoon celery salt
1/4 teaspoon pepper
Combine all ingredients except the egg whites in a large bowl. Beat the two egg whites until they stand in peaks, then fold them into the mixture. Turn into a large greased casserole and bake at 350 ° until golden brown. About an hour.

C Williamson from Massachusetts

Hi Nancy, You said you wanted some different salmon recipes. Thought you might like to try this one, from Finer Kitchens.

LACQUERED SALMON WITH A CARAMELIZED BALSAMIC SAUCE
1/3 cup sugar on a plate (you could probably use Splenda for WW)
4 salmon fillets
1/4 cup chicken broth
1/4 cup low-sodium soy sauce

For sauce:
½ cup balsamic vinegar
½ cup low-sodium soy sauce

Cook in saucepan until volume is reduced to 1/3 cup

Dip salmon fillets in sugar (Splenda) one side only and fry sugar side down in very hot pan until caramelized. Turn over in pan, turn down heat and add chicken broth and soy sauce. Cover and let finish cooking-about 5 minutes Put salmon on plate and drizzle with the reduced sauce.

Not really sure if the Splenda will let this caramelize, but the amount of sugar on the salmon is probably negligible, so maybe you could count points for it It probably wouldn’t be more than a half of teaspoon on each piece of salmon.
If you try this, let me know if you like it.


There is some wonderful salmon recipes on Epicurious.com and Recipezaar.com
Just type salmon recipes in the search space.
Harriet/AZ

Nancy, I saw your comment on the Krispy Kreme no longer being open. When my late husband was undergoing treatments at M. D. Anderson Cancer Center in Houston, we found a Krispy Kreme donut shop right down the street from our hotel. When our oldest son came to visit with us, he was so thrilled. He had always heard about them and when he ate them, he fell in love with Krispy Kreme donuts. He even had his little girls excited. He lives in Arkansas and they didn't have one in his town. Well, to make a long story short they closed the shop near our hotel. And when I found out I just didn't have the heart to tell our son. So I called his wonderful mother-in-law and asked her to break the news. I told her that as his mom I just couldn't stand to see him so disappointed. HA!!!! She told him and he called me. I guess he will never have another Krispy Kreme donut again. That is really sad. Ha!
God bless you, Sandi Hutson of Jasper, Texas.

Hi Nancy,
In the May 31st newsletter, Cat from Olean N.Y. asked for a Rhubarb Custard Pie recipe. I'm not sure id this is the one she is looking for or not. My late mother-in-law gave me this years ago after I raved about the taste.
Betty in Canada

Rhubarb Custard Pie
2-1/2 cups cut rhubarb
2 eggs, separated
1 cup sugar
3 tablespoons flour
1 tablespoon butter
1 tablespoon sugar for meringue

Line pie plate with pastry.

Wash the rhubarb and cut into 1/2" pieces, dredge with flour until quite white. Mix sugar, rhubarb and egg yolks together and place in pastry shell. Dot with butter. Bake at 450ºF for 10 minutes and then at 375ºF for 30 minutes. When the filling is set, spread meringue over top.

Meringue:- 2 egg whites beaten stiff and fold in the 1 tablespoon sugar.
Return to oven and brown the meringue at 350ºF for about 8 minutes.

Betty's Place

In the May 31 newsletter (page 2), Lori R. (Topeka) requested Olive Garden's chicken caprese. I have not eaten it nor have I tried this recipe. Hope it is what you are looking for.
carolyn in tx


Olive Garden's Chicken Caprese Copycat or Clone Recipe
I guessed at the cooking time listed as I have not made this yet.
8-10 plum tomatoes, Roma (2 pounds)
30 medium fresh basil leaves
2 teaspoons black pepper
6 boneless skinless chicken breasts or chicken breast fillets
4 tablespoons extra-virgin olive oil, divided
1/2 cup white wine
3 tablespoons garlic, minced, divided
1-1/2 cups heavy cream
3-1/2 teaspoons italian seasoning, divided
1 cup parmesan cheese, grated
1-1/2 teaspoons salt, plus
1 tablespoon salt, divided
1 cup vegetable oil
2 cups mozzarella cheese, shredded
1-1/2 cups flour, plus
1 tablespoon flour, divided
1 lb dry capellini (angel hair)
6 servings
1 hour 30 mins prep

Tomatoes and Basil Preparation....
Core and cut Roma (plum) tomatoes into 1-inch pieces. Chef's Note: To preserve juices and seeds, use a paring knife to remove just the top of the core on each tomato.
Cut basil leaves into 1-inch pieces (no stems).
Combine Roma tomatoes, basil, 2 tablespoons of extra virgin olive oil, 2 tablespoons of minced garlic, 11/2 teaspoons of Italian seasoning and 11/2 teaspoons of salt in a large bowl and blend thoroughly. Cover, set aside and refrigerate for at least 1 hour.

Chicken Preparation....
Preheat oven to 350º F.
Coat a large, non-stick skillet with vegetable oil and heat over medium-high heat.
Combine 11/2 cups of flour, 1 tablespoon of salt, black pepper and 2 teaspoons of Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
Place chicken in skillet and sauté for about two minutes on each side, or until just golden brown. If skillet is not large enough, sauté the chicken in batches.
When finished, transfer chicken to a large baking dish and place in oven to cook for approximately 10 minutes or until chicken is cooked through and the internal temperature reaches 165º F.

Pasta Preparation....
Cook pasta according to package directions.
Drain and set aside until needed.

Sauce Preparation....
While pasta is cooking, heat 2 tablespoons of extra-virgin olive oil in a medium sauce pan over medium heat. Add 1 tablespoon of minced garlic and sauté for approximately 1 minute. Do not brown. Slowly add 1 tablespoon of flour and stir to combine. Add white wine and bring to a boil. Boil for approximately 1 minute.

Remove marinated tomato and basil mixture from refrigerator. Drain tomatoes and basil from liquid and set aside until needed. Add 1/2 cup of the marinade liquid and sauté for approximately 1
minute. Add heavy cream. Lower heat and bring to a simmer. Add grated Parmesan cheese.

Assembling Chicken Caprese....
Preheat broiler.
Remove chicken from baking dish and set aside until needed.
Transfer pasta to baking dish and partly coat with sauce.
Pour desired amount of the remaining sauce on pasta and evenly
distribute tomatoes and basil over pasta.
Place chicken on top of pasta.
Sprinkle shredded mozzarella cheese evenly over chicken.
Place baking dish under broiler for approximately 2-3 minutes or
until mozzarella cheese has melted.

This recipe or one very similar was also sent in by Norma in Pa.

http://www.recipezaar.com/167055
olive garden chicken caprese copycat recipe, I found this one at recipezaar, I don't know if it's good or not but you can give it a shot!
Lynette in NY

Regarding Susi Indy's query in the June 1 newsletter, about making the blender cheesecake with fat free or low fat ingredients, I just did that yesterday and the cheesecake turned out fine. I used fat free cottage cheese and sour cream, Splenda, and Neuchatel instead of regular cream cheese.. I did use real eggs but you could also use Egg Scramblers instead to cut back on cholesterol. That is a great recipe by the way.
Dianne in Houston

My mother used to make cottage pudding and this is a good recipe. Chris in California

COTTAGE PUDDING
1 -/4 cups sifted flour
2 tsp. baking powder
1/2 tsp. salt
1/4 cup shortening
3/4 cup sugar
1 large egg
3/4 cup milk
1 tsp. vanilla

Sift flour, baking powder and salt and add other. ingredients; beat with beater till smooth. Pour in greased 9-inch square pan. Bake 25 to 30 minutes at 350°. Cut into squares and put sauce on the top.

Vanilla, Lemon or Nutmeg Sauce
1 cup sugar
2 Tbsp. cornstarch
2 cup boiling water
4 Tbsp. butter
2 tsp. vanilla or 2 Tbsp. lemon juice with 1 Tbsp.
grated rind or 2 tsp. nutmeg

Mix sugar and cornstarch in a saucepan. Gradually add boiling water; boil 1 minute, stirring constantly. Stir in butter and desired flavoring. Keep hot until served.

This is for Teahag in upstate NY. Cottage pudding, when I was a child, was a simple 2 egg cake, baked in a 9x9 in pan, cut in squares and served with various sauces. Mom made lemon, cinnamon and vanilla sauce, and one with brown sugar instead of white. I'm sure these were simple cornstarch sauces.
Jean, from Ohio

Hi Nancy and furry family, I lost me Mom in April so my girls and I have been going through her recipe boxes; finding all kinds of recipes; wondering about them, why they had this name or that and wouldn't you know it there was one called "Cottage Pudding" and then someone in NY
asks for the recipe:

Cottage Pudding
1/2 C. granulated sugar
a little salt
2 Tbsp. melted shortening
2 tsp. baking powder
1 egg
1/2 C. milk
1 C. flour

Sift together flour, salt and baking powder, set aside. In another bowl beat eggs, sugar, shortening and milk. Then add the then flour mixture to the egg mixture. Place in a 9" cake pan and bake in a quick oven. I'm not sure how hot a quick oven would be and a note says make a dressing seasoned with nutmeg. I hope this is the recipe you are looking for and if anyone knows how it got this name I would like the history. Also found a recipe for Election Cake, and Tipperary Pudding if anyone
is interested I will share these too. Sue in MI.

Nancy: Me, again. www.allrecipes.com has a collection of salmon recipes in today's newsletter. When it rains, it pours!!
Corinne, Murrieta , CA

Hi Nancy,
I wanted to try the Pumpkin Spice cookie recipe from Wed. Are there really only those two ingredients or was something left out?
Thank you, Beth

Betty T, GA Freezing Zucchini Squash
There is no way you can get farm fresh out of your freezer!

With my squashes, I make Ziplock bags, with amounts labeled, and use the large chunks for soups and stews, (they virtually disappear) But the nutrition remains. Dump them into a colander for the ice to melt away, and proceed with your recipe. Then, wash the bag, and save it for this year's crop.

For baking, same method. Use large grate, label bags for amounts, and proceed as above.

Worked for me for 20 years.
Carolynn in CA

Hi Nancy, Here's a recipe for cottage pudding that was requested by Teahag in Upstate NY in the June 1st newsletter.
Barbara in East TN

The recipes here are 1.5(1-1/2), some aren't, i use any recipe and just don't fill up to the top of the ice cream maker because as it starts to freeze the mixture it will rise and come pouring out of the hole on top , i had that happen already! I hope this link helps!
Lynette in NY

Ice Cream Recipes

Daisy White's Strawberry Ice Cream
3 Eggs; slightly beaten
1/2 cup Sugar
1 can Sweetened condensed milk
2 cups Light cream
20 oz Strawberry soda (Big Red)
1 tsp Vanilla
2 packs Frozen strawberries; thawed

Beat eggs; add all other ingredients, including strawberries. Pour into ice cream freezer and freeze as usual.

This is my favorite strawberry ice cream recipe and I have a 1-1/2 qt machine as well, just don't pour the mixture to the top. I hope you like it. This recipe is from
www.astray.com/recipes
You can also try doing a search for ice cream recipes for 1-1/2 qt machines.
Lynette in NY

Does any one have a recipe for the Jazzy Shrimp that Harry's Seafood Bar & Grill serve?
Also a request for the caramel cream cake that Applebee's use to have.
Thanks, JJWS in FL

Hello to all,
I am getting ready to plant a garden and still deciding if I will plant my favorite vegetable Lima Beans. If anyone has any ideas to keep all the birds and bunnies from eating them it would greatly be appreciated.

If anyone out there in Nancy land has any fantastic recipes for fresh Lima Beans that would also be appreciated. If I decide not to plant them I probably will just buy them locally.

Thanks to the nice person that sent me the recipe for spaghetti sauce I will try it. I still would like to have any others just in case the family doesn't like this one, they are picky.

I also would like to that Nancy and everyone that makes this site so fun. I to enjoy getting the news letter daily.

Thanks again! Mary in Ohio

Hi. This is in response to the Newsletter of June 1 - a request from Donna in Merrill regarding a good TNT chicken wing recipe.

Donna, there's nothing to it. I was born and raised in the Buffalo, NY area so I know the real wing thing. Very easy. You can use the whole wing (even the tips - I do). Get your oil in your deep fryer very hot. Rinse and dry off the wings. Cook them in the oil until as crispy as you'd like (we like them extra crispy). In the meantime, put your hot sauce (we use Franks Hot Sauce) in a pot to warm on the stove. Add 1/4 stick of butter for hot, half stick of butter for medium and whole stick of butter for mild wings. You can adjust the intensity of the hot sauce with the butter, which adds to the flavor. Either dip your deep-fried wings in the sauce or put them in a covered plastic container, pour on the sauce and shake to cover the wings. Of course, serve them with blue cheese dressing (not Ranch!), extra plain hot sauce and celery (preferred). Some people serve carrot sticks on the side also. Hope you enjoy.
Terry from Buffalo now in Florida

Nancy,
I have misplaced my mom's recipe for Old-Fashioned Buttermilk Chess Pie. Hopefully, one of our cooks has a recipe that they will share with me.
Thanks CC

Mexiburgers
1 lb. lean ground beef
2 cloves garlic, minced
1 tsp. chili powder
1 tsp. oregano, crushed
1/4 lb. fat-free cheddar cheese, sliced
1 cup salsa
4 lettuce leaves
1/2 onion, sliced
4 Kaiser rolls

Prepare grill or turn on broiler. Combine first 4 ingredients and salt and pepper to taste in a bowl. Mix thoroughly. Divide meat mixture into one 1/2 inch patty per serving. Broil or grill burgers 4-5 minutes per side for medium-done meat. Remove from grill. Place a slice of cheese on each burger. Top with salsa, lettuce and onion. Serve on rolls.

Per serving: calories 427, fat 13.0g, 28% calories from fat, cholesterol 44mg, protein 39.7g, carbohydrates 36.3g, fiber 2.7g, sugar 5.6g, sodium 849mg, diet points 9.6.

Good Family Recipes link for above recipe. Unknown if this is the A&W recipe, but it sure sounds good!

Lynette in NY

For the request for Wings. Made these on Memorial Day and we really like them! Hope you enjoy. HattieMae in Va.

Spicy Chicken Wings With Alabama White Barbecue Sauce

Serves 6 to 8

For the barbecue sauce:

1 cup mayonnaise
½ cup white vinegar
2 tablespoons sugar
1 tablespoon freshly squeezed lemon juice (1 lemon)
1 teaspoon prepared horseradish
1 teaspoon salt
1 teaspoon black pepper

For the rub:
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon garlic powder
1 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
3 tablespoons extra-virgin olive oil

24 chicken wings

In a medium bowl, combine all the ingredients for the barbecue sauce. Cover until ready to use or keep cold in a refrigerator or ice-filled cooler for up to three days. In a small bowl, combine the dry ingredients. Rub the chicken wings with the olive oil then liberally with the spice mixture. Transfer to a resealable freezer bag and keep cold in a refrigerator or ice-filled cooler until ready to use for up to four hours. Grill the wings over medium-high heat until the meat is no longer pink near the bone, about 18 minutes. You'll have to turn the wings a few times toward the end of the cooking to keep them from charring. Serve the wings with a generous helping of Alabama White Barbecue Sauce.

Hi Everyone in Nancy Land....I'm having so much fun with this website, reading recipes and organizing them. I am trying to find the recipe for Evergreens Restaurant, Hot and Sour soup. My niece is crazy about it, and I would like to surprise her with the recipe for it. If anyone out there knows it, or a clone for it I would be very grateful if they would share it .
Thanks...Mary, in Ravenna Ohio

Thanks to everyone who posted PEA SALAD recipes. They were a great help and I plan to try then all.
Shannon in Ohio

Nancy in the 5/31 newsletter I had posted a Salmon Loaf with a Cucumber Sauce. I don't know if you like cucumbers or not but the sauce is good. You said that you got the Salmon from Schwan's? Was it good? You could also use Old Bay Seasoning on it. We get the frozen fruits, no sugar, from them and I also like the broccoli, corn and peas from them also. The sauce recipe is as follows:

Cucumber Sauce
1/2 cup Mayonnaise only
1/2 cup sour cream
1/2 cup cucumber, finely chopped, I use the seedless or I should say less seeds
2 tablespoons onion, finely chopped
1/2 teaspoon dill weed, finely chopped

Combine ingredients; mix well. Refrigerate coup of hours. Makes about 6 to 8 servings.

I am sorry Nancy but I don't have the newsletter date or the persons name but someone wanted Appetizers. This one is good and easy to make and you can make them the week before and freeze them or the day before and just refrigerate.

Spinach Bites and Sauce
1, (10 oz.) boxes of frozen spinach, thoroughly drained
2 cups herbed bread cumbs
1 cup Parmesan Cheese, shredded
1/2 cup butter, melted
4 small green onions, chopped finely
3 large eggs
pinch nutmeg

Mix all ingredients together to form meatballs into cocktail size. You can freeze these for a week or make the day before using and refrigerate them. If frozen 24 hours before wanting put them in the refrigerate to defrost. Before serving place on a baking sheet and bake at 350ºF for about 10 to 15 minutes. Serve warm.

Spinach Bites Sauce
1/2 cup Dijon mustard
1/2 cup honey
1 large egg yolk

Mix honey and mustard, and then add the egg yolk stirring well to mix. Cook over low heat, stirring constantly, until slightly thickened. Cover and chill. Serve at room temperature or just warmed.

Nancy and all have a great day.
Susie Indy

Sylvia in FL. Thanks so much for the Chicken Caprese recipe!! It is exactly what I was looking for. Now I can't wait to try it this weekend. Thank you for taking the time to search for this yummy recipe. Now do you have any idea about making brown sauce for enchiladas??? I think it has some Mexican chocolate in it, but I can't be sure.
Lori R Topeka

Nancy - I don't remember the date the "easy cobbler" was in so here it is again (I've got it memorized).

Easy Cobbler
1/2 stick butter
2/3 c self-rising flour
2/3 c sugar
2/3/cup milk
1 small can fruit - 16 oz(?)

In pyrex dish (7x10?) on stove top melt the butter in dish. Meanwhile mix the flour,sugar and milk. When butter is melted pour in flour mix.DO NOT STIR. Then add the canned fruit with juice and again DO NOT STIR. Bake at 350 for about 40-45 min depending on your oven. This is easy to double and make in the 9x13 dish.In the summer I use fresh peaches that I've peeled,etc., and let set overnight with sugar on them to make the juice.EXCELLENT!
Sue in Fl

Just a couple of microwave recipes to fix in the hotter months. Enjoy.
Lisa-Union Bridge, MD

Golden Potatoes & Onions
4 Servings

1 chicken bouillon cube
1 cup hot water
4 medium potatoes, peeled and shredded
1/4 cup minced onion
1/2 cup shredded Cheddar cheese
Parsley to garnish

Dissolve bouillon in hot water.
Add the potatoes and onion and cover and microwave for 10 minutes stirring occasionally just until tender.
Sprinkle cheese over top and microwave for 30 seconds or more until cheese melts.
Sprinkle parsley over top prior to serving.

Green Bean and Bacon Casserole
4 Servings

4 slices bacon
1/4 cup bread crumbs
1 (10 oz) package frozen green beans (I use 2 cups of canned green beans instead)
1/3 cup Cream of Mushroom Soup

Microwave bacon until crisp. Crumble and set aside. Stir bread crumbs into bacon drippings and microwave fro 2 minutes, stirring once. Drain and set aside. Combine the beans and soup and the bacon in the casserole dish mixing well. Top with the bread crumbs.

Baked Bananas
4 Servings

1/4 cup orange juice
1 Tbsp butter
1/2 tsp grated orange peel
1/2 tsp cinnamon
1/4 tsp clove
1/4 tsp nutmeg
4 bananas peeled and sliced

Combine all ingredients but the bananas in 1-1/2 quart casserole dish. Microwave for 2-3 minutes or until bubbly, stirring twice. Stir in the bananas. Microwave for 1 minute.
Serve warm.

Cheese Pie
6 Servings

9-10 slices of bacon
1 cup shredded Swiss cheese (I have used cheddar also)
1/4 cup minced onion
4 eggs
1 (13 oz) can evaporated milk
3/4 tsp salt
1/4 tsp sugar
1/4 tsp pepper

Microwave bacon until crisp and crumble into a 9 inch glass pie plate.
Sprinkle over the bacon the cheese and onion.
Beat together the remaining ingredients until blended and pour over mixture in pie plate.
Microwave 9-10 minutes stirring every 3 minutes.
Let stand about 10 minutes before serving.

Baked Fish Fillets
4 Servings

1-1/2 lbs fish fillets, thawed
3 Tbsp canola oil
3 Tbsp lemon juice
2 Tbsp grated onion
2 Tbsp Worcestershire Sauce
1/2 tsp salt
1/8 tsp pepper
1 cup crushed corn flakes or very fine bread crumbs

Mix thoroughly the oil, lemon juice, onion, Worcestershire sauce, salt and pepper and spoon over the fish. Marinate for about 30 minutes turning once. Press the fish in the crumbs to coat and arrange in baking dish. Put the thicker edges of the fish towards the outside of the dish. Do not overlap the pieces. Microwave for 7-8 minutes on until fish flakes easily. Let stand about 3 minutes before serving.

For Beth D. in Pennsylvania about her scarves. Try soaking them in a basin filled with baking soda and cold water. Then if any odor still lingers put them in a plastic box with some crumpled newspapers. Lay some tissue paper between the scarves and newspaper to keep any ink from getting on the scarves. Leave the scarves in the box for a couple of days and then check them. You may need to change the paper and leave them for a few more days. Hope this helps.
Kyra in Florida

For Teahag in Upstate NY -
My Mother used to make Cottage Pudding frequently as it was a favorite of Dad's - hers was not lemon though -

Mix together 1/2 cup brown sugar and 1 tablespoon cornstarch. Stir in one cup of boiling water. Add 2 tablespoons butter and a dash of sale - simmer gently for five minutes. Add a dash of rum flavoring and serve warm over squares of either spice or white cake.
Marge in Mo

Here is the Blender Cheesecake that several wanted. It was also in May 10 letter.
Lurinne in Mississippi

Blender Cheesecake
16 oz. cottage cheese
8 oz. cream cheese
8 oz. sour cream
1 cup sugar
1 Tblsp. lemon juice
1 tsp. vanilla
4 eggs
1/2 cup flour

Mix all ingredients in blender in order given starting with cottage cheese and ending with flour. Mix well. Grease a 10 inch deep dish pie plate with butter and pour in cheese mix. Sprinkle with cinnamon and bake at 325 for 40 minutes. Cool and refrigerate. No crust but you wouldn't know it.

This recipe was also sent in by Rosie g in Pa

Re: Blender Cheesecake Recipe
I made this this week and used all fat free products. It turned out well. I also used Splenda.
Lora

To Mari in NY.

Onion Soup Mix
2 Jars; (1/4 oz ea.) instant beef bouillon
1/2 ts Pepper
1 c Dry minced onion
1/4 c Onion powder
1/4 c Parsley flakes
1/8 c (2 TBS) onion salt

Combine and mix well. Use 1/4 cup for each package. Place in individual foil packages and store them in an airtight container. Makes 9 recipes of package soup mix.

Nancy, you sound so much better now that you have moved. You sound so much at ease and more contented. So happy for you. With best wishes.
Elaine from Delaware


Just a comment this time. Seeing all the recipes for rhubarb reminds me of my childhood. We had rhubarb growing along back fence, we didn't plant it, it was there when we moved into the house. Mom would let us pull off a stalk, clean it, and eat it while dipping it in sugar. Oh the sour faces we had if we didn't have enough sugar on a bite. Nice memories. Have a good day everyone.
Knitter in Illinois

Nancy,
So nice to hear that you are finally settling in and getting past your horrible experience. We are so happy and grateful to have you back and knowing that you are settled with your fur babies.

This is for Betty in GA. I grate and freeze zucchini all the time for my sour cream zucchini bread, which I make tons of at Christmas time, a good change from a lot of cookies. I use a four sided hand grater and measure into 2 cup batches, and place in Ziploc sandwich bags, which I then put as many as will fit into a gallon freezer bag. When I am ready to use it, I thaw in the fridge and drain some of the liquid and go on to my recipe. This year, I finally got a food saver, so I will be trying to freeze it in their bags. Hope this is what you were looking for.
Gloria (SC)

This is for Mary in NY, who in the 6/1 newsletter was wanting a recipe for onion soup mix. I believe I got this from an earlier newsletter.
Robbie in Bowling Green, IN

Lipton's Dry Onion Soup (Copycat)
3/4 C. dry minced onion
1/3 C. beef bouillon powder
4 tsp. onion powder
1/4 tsp. crushed celery seed
1/4 tsp. granulated sugar

Combine all ingredients. Store in an airtight container. About 5 tablespoons of mix are equal to 1 (1.25 ounce) package.

I have tried this as have my sisters. I have used the low sodium bouillon, and it comes out good.

Lipton's Dry Onion Soup Mix (Copycat/Clone version)

Combine the following ingredients:
1/4 cup dried minced onion
2 Tbs. instant (granules) beef bouillon
1/2 tsp. onion powder
Makes the equivalent of 1 pkg. soup mix

It can be made in multiple batches and stored in ziploc bags inside of an airtight container.
Barb S in Omaha NE

This is in answer to the May 31, request by Elizabeth from Bendigo, Australia. My daughter lives in Kambah, a cuburb of Camberra ACT. She just received her citizenship and will be starting a new position working in the agriculture, fisheries and forests department for the national government She is quite excited about her new position. Her dad and I are looking forward to she and her husband, Bruce being here in August for her older brother's wedding.

I went looking for a rhubarb relish recipe for you and found the following. I am sure that you can add the curry to get the flavor that you liked so well. Jane, Shingletown, CA.

RHUBARB & ONION RELISH
Yield: 3 pints

8 cups sliced rhubarb
4 onions sliced
4 cups firmly packed light brown sugar
2 teaspoons salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1cup apple difaar vinegar
1-2 cloves garlic, peeled and minced
1 Tablespoon, mixed pickling spice

In a large kettle, combine the fiirst 7 ingredients in order. Tie the garlic and pickling spices in a small cloth bag and add. Bring mixture to the boil, reduce heat and simmer for about 30 minutes or until the rhubarb is tender, not mushy; DO NOT OVERCOOK. Remove the spice bag and pour the relish into sterilized jars and seal.

For Susy in Indy: I have made this cheesecake many times with low fat cream cheese and low fat sour cream. I always use Splenda in it. I have made it for many friends who said they couldn't tell the difference.
AnneE from Pa.

Low Carb Cheesecake
2 lbs cream cheese at room temperature
1-1/3 cup Splenda
4 large eggs at room temperature
1 tbs heavy cream
1 tsp vanilla
Butter

Preheat oven to 350’. Butter a 9” spring form pan and set aside for now. Beat cream cheese until smooth, add the eggs and Slenda and beat well. Add the remaining ingredients and stir to combine until completely mixed. Spread the mixture evenly into buttered cake pan and smooth. Bake for approximately 45. minutes, checking to see if the edges are getting lightly browned. Remove from oven, let cool to room temperature, then place in the refrigerator overnight.

Serves 12 Approx 4 grams of carbs per serving.

I cook for 40 minutes—all ovens are different.

I use a graham cracker crust using the recipe on the box—substituting Slenda for sugar.

I add a thin layer of Cool Whip on the cake before serving.

You can add a sugar free fruit topping before serving.

I don’t add the heavy cream because I never seem to have any when I need it.

I don’t butter the pan. I use Pam and then the graham crackers.

Hi Nancy, I hope all is well with you and your fur babies. I was talking to a friend of mine who asked if I could find him a recipe for cabbage salsa. He said it is wonderful, and would like to make it. I figured if anyone would know about it, this wonderful group would. I have never heard of it but would like to try it too.
Thank you again for all you do and God Bless. Linda

Nancy, My husband is a big fisherman and we get salmon both here on the coast of Oregon and up in Canada each year. One way we cook it is to put slices of lemon under the salmon put a spoon of capers on top and pour just a little of Italian dressing on top. Wrap in foil and either bake or put on Bar-B-Q. Doesn't take long to cook at all. A friend of ours mixes brown sugar and mayo together and Bar-B-Q's the salmon until almost done and then spreads the mixture on top to glaze it. Really good.
Sandra from Oregon

How funny you should mention Schwann because having recently moved to West Lafayette Indiana, I get lost frequently and today I turned wrong going home so pulled into the grocery store parking lot to turn around and there was a Schwann truck with the driver talking on the phone.

I waited and then asked him if I could buy something from him and of course he said yes. You see I bought Schwann products in Arizona and also in Iowa, so was glad to see him. I don't buy too many items but we just have to have the haddock squares, nothing like them at the store. Also maple nut ice cream, never do see that at the store either.

So Nancy it was fun reading about your favorites.
Dee O

In the May 31st newsletter, Carolyn from Loveland, Ohio, listed a Jell-O Poke Cake recipe. I make mine the same except for the “frosting”, no pudding. I mix a carton of cool whip (medium or large, depending on how much you would like on top) with frozen strawberries (adjust size to carton of cool whip) just before serving. It adds a fruity flavor to the already strawberry flavor. Some friends who have tried this say it tastes like a cool strawberry shortcake! Thanks, Carolyn, for reminding me I need to make this!
Linda in Kansas City

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