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Free Downloadable Publications and Cookbooks
(in pdf format)
Cookbooks to download and Product Samples
How to Bake:  Your Complete Reference.
Baking Essentials Lessons (Easy lessons on Baking)

Hi Ann in AR. My son lives in Jonesboro and they don't go to Little Rock at all. They make the trip to Memphis occasionally. Maybe I should let him know there is a Krispy Kreme in Little Rock and he can look up the possibilities in Memphis. HA!
Thanks, Sandi Hutson in Jasper, TX

I, too, remember this salad dressing that I used when I belonged to Weight Watchers many years ago and it was delicious. If anyone has the recipe, I'd appreciate it, also. I have gone through some of my old Weight Watchers books and cannot find it.
Phyllis Knipp--Baker, mt.

My brother, Joe, is a member of a very small church in Chino Valley, AZ. His church has some extra cookbooks they are selling. I told him I would put the information in the newsletter so all our cookbook addicts would have a chance to get one of them. It is a collection of recipes by the Chino Valley Missionary Baptist Mission. It is a collection of spiral bound recipes (60 pages) by members of the Chino Valley Missionary Baptist Mission. I loved the cookbook because it has easy TNT (tried) recipes. In the back of the cookbook are some helpful reference pages for cooking. Some of the reference pages include cooking tips, baking breads and dessert tips, cooking chart for vegetable and fruits, measurements and substitutions and equivalency chart.

This cookbook would make a great addition to one's library and would make great gifts.
Cookbooks are available while quantities last.

How to order (send check or money order) for
Recipes from the Flock

Chino Valley MBM
P.O. Box 2806
Chino Valley, AZ 86323-2806

The total cost of the book is $10.00 which includes a padded envelope and postage.

Hi,
Here are a couple of simple TNT Salmon Recipes.
Bob in Adelaide South Australia

Marinated salmon steaks
4 servings

4 thick Salmon steaks
1/3 cup Orange juice
1/3 cup Soy sauce
2 TBSPS Parsley
2 TBSPS Vegetable oil
1 clove Garlic, crushed
1/2 tsp Basil

Place fish in shallow baking dish. Combine orange juice, soy sauce, parsley, oil, garlic and basil. Pour over fish.

Let stand at room temperature for 2 hours, turning steaks occasionally. Drain, reserve marinade. Grill over medium coals about 8-minutes or until fish is light brown. Baste with marinade, then turn and grill an additional 8-10-minutes or until fish flakes easily when tested with a fork. Reheat remaining marinade to boiling. Transfer fish to serving platter and drizzle with marinade

Citrus Salmon Steaks
1 fresh or frozen salmon steak, cut 1-inch thick
1 tsp finely shredded lemon or orange peel
1 Tbsp lemon or orange juice
1 clove garlic, minced
1/8 tsp pepper
Non-stick cooking spray
1 Tbsp sliced Shallots
1 medium orange, peeled and sliced crosswise

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. In a small bowl, stir together peel, juice, garlic and pepper.

Coat unheated BBQ with cooking spray. Place fish on plate. Brush with half of the juice mixture. Cook for 5 minutes. Using a wide spatula, carefully turn fish. Brush with the remaining lemon juice mixture. Cook for 3 to 7 minutes more or until fish flakes easily when tested with a fork.

To serve, cut the fish into 2 portions and sprinkle with Shallots. Serve with orange slices.
Makes 2 servings.

Nancy,
One more salmon recipe for you! It was used by the early Finnish settlers to Oulu (near Brule), Wisconsin. Many Finnish descendants still reside in area & pass down many recipes still used today. The only problem with these old recipes is that they are not big on details because assumed everyone was a tried & true cook by the time you turned 15 yrs. old. Sorry I'm guessing on the flour, butter & milk measurements. Probably only put on as much butter as your cholesterol level can stand (I love lots of butter!).

SALT SALMON WITH POTATOES
5 or 6 potatoes
1/2 pound of salt salmon (back when they had to salt fish/meat to preserve it; Schwann's salmon much better substitute)
flour, pepper, butter & milk (about 2 cups)

Pare potatoes & slice & place in layers with the fish into a baking dish that has been buttered well, sprinkle with flour & pepper to taste & dot with butter. Now pour the scalded milk (doesn't say how much; I'm guessing about 1 and one half cups; 1/2 cup butter & 1/2 cup flour???) over the potatoes & fish. Put in a hot oven at 450 degrees for fifteen minutes, then reduce heat to 350 & bake 30 mins. longer.
Susan from Superior, WI.

Hi Nancy, we love salmon, as well as most kinds of fish, so have lots of ways to cook them. It is a pleasure to send something especially for you, and I hope at least one of these will appeal to you.
CCAF's Officer Armstrong's Fish with Sicillian Sauce
(he works for the Fish and Wildlife Service in the state)
Make the sauce:
1 143/4 oz. can diced tomatoes with garlic & oregano
2 T. lemon juice
1 tsp. dried basil
1 T. dried oregano
1/4 c. sliced black olives
Mix, heat, and keep warm.
For the fish, he suggests shark, salmon, blues, tuna, red snapper. We've tried all but blues.
Filet (s)
Mayonnaise, lower fat works too
Dried oregano
Dried Tarragon
Dry commercial Italian bread crumbs
Pre-heat oven to 350; dry filets well; place on an oiled foil lined pan, skin down if any.
Spread with mayo, sprinkle well with herbs and the crumbs.
Bake 20 minutes for 3/4" thick filets, put on plate (s) and top with sauce.

Filets with Bacon Salsa
8 oz. to 1 1/2 lb. filets, dolphin, orange roughy, salmon, even tilapia are good
3/4 to 1 c. diced tomato or mango or part each
1/4 to 1/2 c. minced banana pepper or cubanelle pepper
1/4 to 1/2 c. minced onion
1 large stem parsley, minced
6 slices of partially cooked bacon, 2 of them diced
Olive oil, salt, pepper, and a 1/2 tsp. of minced garlic if you like it (we do)
Line a pan with foil and oil it lightly.
Salt and pepper fish on both sides and lay on foil, skin down if any.
Toss everything else EXCEPT the whole bacon slices together, with a tiny drizzle of oil.
Pile the salsa on the filets and lay the whole pieces of bacon on top in an X .
Bake at 450 for about 20 minutes, or till fish is done,(flakes with a fork when pierced).
Potatoes scalloped in beef broth are really good with this. This amount serves 2 to 3, but the salsa is good on the side too if you have extra. I could eat the whole thing myself.

Filets with Jalapeno-Honey Sauce
Sauce:
2 T. cider vinegar
2 T. minced red onion
1 T. honey
2 leaves minced culantro or parsley (we like the culantro)
1/2 tsp. creole mustard
1 tsp. minced garlic
1 large or 2 small jalapeno peppers, seeded and minced
Good dash each salt and coarse pepper
2 T. olive oil
Combine in a small bowl the vinegar, onion, and salt; let sit 10 minutes, then stir in all else but the oil. Wisk in the oil now, very slowly, just a little at a time. Let sit at room temperature an hour or 2 to blend flavors.
Fish:
Filet (s)
Juice of 1/2 lime
1 to 2 T. butter
Dash each seasoned pepper and garlic powder
1/2 tsp. minced garlic
Melt butter with the seasoned pepper and both garlics (microwave is easiest).
Squeeze lime over fish, salt and pepper lightly on both sides; place on foil skin side up if any.
Pre-heat broiler and set the rack 5" to 6" from the heat.
Pour half of the butter over filets; broil 7 - 8 minutes; turn, drizzle on rest of butter and broil
6 - 7 minutes more, or till done.
Put on plates and divide sauce on top to serve. Serves 1 to 3.

Devilled Filets
For each 1 lb. of fish (adjust accordingly)
1/4 c. chili sauce
1/2 T. worcestershire sauce
1 T. each canola or vegetable oil, horseradish, and regular yellow mustard
2 T. lime (or lemon) juice
Salt and pepper
On foil, squeeze juice over filets and salt and pepper both sides, have them end up skin side down.
Mix all else and spread over fish.
Broil 7 to 14 minutes (depends on thickness of fish) or till fish flakes when pierced; if the edges brown, that is tasty, but don't let them brown all over.
Serves 2 to 3 people per pound.

Butter Pecan Fish
This works best with small thin filets like flounder or whiting , but if you slice your salmon ,grouper, or dolphin in 2 so as to make it thin, it is a delicious blend of flavors.

For each filet:
2 T. butter, divided
Salt and white pepper or pepper
1/8 c. chopped pecans
1 T. minced chives
Juice of 1/2 lemon
A little flour, not much, on a paper plate

On wax paper, lightly salt and pepper fish on both sides; set out rest of ingredients.

Melt half of butter in a skillet large enough to hold fish; melt other half in a small pan. Flour fish lightly and saute' on both sides just till golden; when turning to second side, andd nuts, chives, and juice to the butter in the small pan, swirl well, and take off heat.

Spoon over the fish to serve. Makes amount needed. A great recipe when you are in a hurry or have sudden company.
Best, Marilyn in FL

The May 30th newsletter contained an endorsement by Candy for a tub and shower cleaner. She said that she used Greased Lightning.

A few years ago, when that product was new, my mother told a friend of hers (also an elderly lady in a small North Carolina town) about the product and explained what a wonderful thing it was. The friend went to Wal-Mart and could not find it so she asked an employee where she could find the White Lightning. What a look she got! Thanks for the good memory Candy.
Julia in GA

For Susy in Indy.. I wrote this message that appeared in the May 30th newsletter..

The Blender Cheesecake recipe sounded delicious and easy to make so I thought I'd try to make it with Low Fat and Fat Free ingredients. I used LF cottage cheese, FF sour cream, and neufatchel ( sp?..don't feel like going to the kitchen to see how it's spelled so I guessed LOL! ) cheese. I also used Splenda instead of sugar. I was amazed as to how wonderfully delicious it turned out with the changes I made. I sprinkled the cinnamon on the top as the recipe called for, and when I served myself a slice ( a very small slice ) I topped it with fresh strawberries. Now I can have my cheesecake and eat it, too!!

I also had my daughter put the recipe changes on the Weight Watcher recipe site, and it comes out to be 3 WW points per slice, 12 slices per cheesecake, for those of you on WW that would like to make it and not feel guilty.
Bev in NC

I sometimes have a hard time finding recipes that have been printed in previous newsletters. Will someone please give me the date that the Incredibly Delicious Banana Bread was printed.
Thanks in advance.
Betty in TN

For Doris, S. Indiana, 4 June newsletter: I don't recall where I found the rhubarb info below.
(It could have been from a past newsletter or from an Internet search.) Good luck, and good health!
Angela in N. Alabama

Rhubarb Info, Hints, and Tips:
Rhubarb stalks—both the red and the green varieties—can be found in supermarkets, and sometimes in farmers' markets during the spring season. While there isn't much of a taste difference between the red and the green types, the red types seem to be more popular because of their color. Rhubarb is fairly easy to grow, and rewards home gardeners by being one of the first plants to shoot up in the spring. You can have rhubarb pie before you set your tomato plants out.

Other rhubarb uses:
Rhubarb's earliest uses were medicinal. The root was the important part of the plant for medicine. In China
and Europe, rhubarb root was cultivated for many medical purposes, although most revolved around digestion problems. It has even been used topically to treat burns.

Using/storing rhubarb:
Choose fresh crisp stalks and peel off any stringy covering before use. Refresh the stalks before cooking by
standing them in cold water for an hour or so. The stalks can be stored at about 40°F (5°C) for 2-4 weeks. To prepare rhubarb, discard any leaves and trim the ends. It's not necessary to completely peel rhubarb. It will require some sweetness, though, to minimize the extreme tartness.

Renee in California, there is a recipe for German Chocolate Cake made with a cake and frosting mix in the May 6, 2006 newsletter. Hope this helps. :)
Anna in MO

For Nancy in Central Virginia
You mentioned the Rice Diet in the June 4th newsletter. Is that a simple diet, or a complete lifestyle change? I looked it up, and I could only find links to buy the book. I love rice, so would be willing to try, but if it is something like the Atkins programs that almost call for a complete commitment to a whole new lifestyle, I am not that dedicated.
Thanks, Donna

This is for Doris in Indiana. In the June 5th newsletter, you asked about rhubarb. This plant is also known as "Pie Plant". Before the development of the bright red verities there was only the green stemmed one which only has a bit of red near the bottom of the stalks. The leaves of rhubarb are not to be eaten as they can make you quite sick.

The red rhubarb that you buy in the stores is probably sweeter then the green varieties, but just as tasty. You do not want to peel the stalks, that is where al to of the color and flavor is. Slicing the stalks about 1/2 inch thick is good and no, the smaller stems aren't any better then the larger ones.
The roots are normally available during the springtime bare root planting season. If not at your local nursery , perhaps you can ask them to order some for you or check in the catalogs that come in the mail. The plants are easy to grow, but shouldn't be harvested until the second year. Some varieties to look for if you are in the market for red, red, red rhubarb, are Valentine and Cherry.
I hope this information helps.
Jane , Shingletown, CA.

For Norma in PA, here is an old salad dressing recipe made with tomato juice. It may be the one you are looking for.

Salad Dressing
1 cup tomato juice
2 envelopes instant chicken broth and seasoning mix
4 T. vinegar
1 t. prepared mustard
1 and 1/2 t. Worcestershire sauce
2 t. dehydrated onion flakes
artificial sweetener to equal 1 t. sugar
dash each of garlic powder and cinnamon

Mix in a blender in shake it up in a jar with a tight lid
Dorothy in WA

Hi Nancy and Everyone,
This is for Nancy in Central Virginia.

I also am interested in the Rice Diet. I just checked out on Friday 2 books on the Rice Diet.

They are by Kitty Rosati and Robert Rosati from the Clinic. I have just started reading and look forward to getting started. I would LOVE to hear from you and follow your SUCCESS. Maybe when I get started we could be encouragement to each other. As I read the books I will try to post some of the recipes as I try them. Also I think I will try the Microwaved-Baked fish that was just in the newsletter. Sorry I did not
write down the name of who sent it in. But Thanks.
Laurie SW Michigan

Comment
There is a Diet Buddies section on our message board. It would be great if our members used it to give and get encouragement.
Diet Buddy Section on our message board.

Nancy, I hope you and the "fur-babys" are doing well. I have a request for a recipe. Last year, I'm sorry I can't remember who or what month, someone posted a recipe for Easy Blueberry Cake and I would love to have it reposted. I believe it had lemon pudding, fresh blueberries, flour, sugar, oil. I made it several times, but have lost my copy of the recipe. I also searched through the archives, but had no luck.
Thanks, Lisa

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Free Downloadable Publications and Cookbooks
(in pdf format)
Free Cookbooks and Product Samples
How to Bake:  Your Complete Reference.
Baking Essentials Lessons (Easy lessons on Baking)

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