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Cottage Cheese Fruit Salad
1 eight-ounce container of Cool Whip (or another whipped topping)
1 eight-ounce container of cottage cheese
1 three-ounce package of Jello (any flavor you like)
1 regular can of crushed pineapple

Note: Instead of pineapple, fruit cocktail or mandarin oranges also can be used.

Dump the cottage cheese into a mixing bowl. Sprinkle the dry Jello over the cottage cheese and mix thoroughly. Stir in the can of crushed pineapple. Fold in the Cool Whip (or another whipped topping). Refrigerate for an hour or two before serving.

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order Toll Free: 888-865-7070

Au Gratin Carrots
2 lbs. carrots, peeled and sliced
1/2 cup chopped onion
1/4 cup butter, divided
3 T. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 cups milk
4 oz. Cheddar cheese, shredded
2 T. fresh parsley, chopped
2 cups cornflakes, crushed

Cook the carrots until crisp-tender; drain and set aside. In a saucepan over medium heat, sauté onion in 3 T. butter until tender. Stir in flour, salt, and pepper. Gradually add milk; bring to a boil, stirring constantly. Cook for 1 minute or until thickened. Stir in cheese just until melted. Add carrots and parsley. Pour into an 8-inch square baking dish. Melt remaining butter; add cornflakes. Sprinkle over carrots. Bake, uncovered, at 350 for 20-25 minutes or until bubbly. Yield: 8-10 servings.
Tona in Bama

Recent Newsletters

Lemon Cream Pie

Mix in saucepan:
1 c. water
1/2 c. milk
1 1/2 c. sugar
1/4 tsp. salt
1-1/2 tbsp. lemon rind, grated

Bring to a boil. Mix about 7 tablespoons of cornstarch and 1/2 cup cold water together. Add gradually to the boiling mixture to thicken, until it comes off the spoon as a blob. Remove from the heat. Beat 3 egg yolks, then add the yolks to the entire sauce. Add 2 tablespoons butter and juice of a lemon to the sauce. Reheat a little. Cook and beat before adding to pie crust. Top with sweetened whipped cream.
Lisa

Custard Pie
5 eggs, beaten
3 1/2 c. milk
1/3 c. Sugar Twin
Dash of nutmeg
1 tsp. vanilla
9-inch unbaked pie shell

Beat eggs. Add milk, Sugar Twin, dash of nutmeg, and vanilla. Pour into unbaked pie shell. Sprinkle a little nutmeg on top. Bake at 450 degrees for 15 minutes. Turn temperature to 400 degrees and bake 30 minutes longer until knife inserted in middle comes out clean.
Lisa

Millionaire Pie
1 (15 oz.) can crush pineapple, strained
1/4 c. lemon juice
1 lg. container Cool Whip
1 c. chopped pecans (save some for garnish)
2 graham cracker pie shells

Mix all ingredients together. Chill in pie shells for 2 hours. Garnish with chopped pecans.
Lisa

Parmesan Wafers
1/2 cup freshly grated parmesan cheese
1/2 cup butter, room temperature
Big pinch cayenne pepper
1/4 teaspoon salt
1 cup flour, all-purpose

In a mixing bowl, using a fork, work cheese into butter until thoroughly blended. Sprinkle on cayenne pepper and salt, and add flour. Work seasonings and flour into butter-cheese mixture until thoroughly blended. Lightly flour a work surface and on it shape dough into a 2 inch diameter log. Wrap in wax paper and refrigerate until ready to bake (at least 2 hours). When ready to bake , cut into 1/8 inch thick slices and bake on an ungreased cookie sheet about 1 inch apart @ 400 degrees for 7 to 9 minutes until edges have browned. Cool 30 minutes.
Tona in Bama

Chicken and Rice Casserole
Serves 4

4 chicken breasts boned and skinned, and cut into strips
1 can Del Monte Italian style stewed tomatoes
2 c. cooked rice
1 lg. bag shredded Mozzarella cheese
Salt to taste

Place breasts on bottom of oblong baking dish. Salt to taste and bake, uncovered, 30 minutes at 350 degrees. Cook minute rice and slightly pulse in blender, stewed tomatoes. Place tomatoes, then rice and last cheese on chicken and return to oven 20 to 25 minutes longer.
Lisa

Boy it is cold even here, can't imagine what the rest of the country feels like I Plan to try Lara near Parkersburg W Va's Pork Chops in Spaghetti tonite , try to warm up.

Help please, Nancylanders. A friend gave us meat he labeled "2-1/4 # Venison Stew Ham" and then went out of town. I've cooked venison steaks , chops, and lots of burger, but neither DH or I even know what a "Stew Ham" is. Somebody please tell how to cook it, thanks a million. I know somebody will know!

Also, Susana in Louisiana, I know about Tony, we love his seasoning, but what is different about Blue Racer beans from other red beans? Please tell, so we can try this recipe.

Last, to Nancyb, who asked in the 12/29 letter for a creamy crab casserole with Ritz crackers in it, we have several with bread crumbs in or on them, and one with saltine crumbs on top. Will send if you want to try them. The one with saltines is very old, from 1890, but really good. Maybe you could substitute the Ritz, why not?

Thanks everybody. Keep warm.
Marilyn in FL

I am looking for recipes using honey in place of sugar. My husband has cancer and it craves and lives on sugar. He loves to get up in the middle of the night and eat a cookie and drink a glass of milk, so I am looking for cookie, cakes, and muffin recipes using honey. I wish all of you could have seen the beautiful eggs that I took to the Burn Ctr. I printed up a poem that one of you sent to me, I am sure the kids eyes light up when they saw them Christmas morning. The nurses took them in while they were asleep. Happy New Year to all my cooking buddies and especially to Nancy , our gracious host!
Betty T. Ga.

Apricot Upside Down Cake
3 tablespoons butter
3/4 cup brown sugar
Enough apricots, pecans and maraschino cherries to cover bottom of cake
pan
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 cup sugar
1/2 cup butter
2 eggs
3/4 cup milk
1 teaspoon vanilla

Melt butter in bottom of 9x13-inch cake pan. Add brown sugar and cover bottom of pan with apricots (drained), pecans and maraschino cherries. In a large bowl mix butter and sugar, then add eggs and milk. Sift together flour and baking powder, then add to wet ingredients.

Stir until smooth. Spread the cake batter on top of the apricots, cherries and pecans. Bake for thirty minutes at 350 degrees.

While still warm, take cake out of pan so apricots are on top. Serve with whipped cream.

I have used peaches and it turned out fine.
Tona in Bama

Spoon Bread
1 c. water
2 c. cornmeal
2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 tsp. baking soda
2 c. milk
2 eggs

In bowl mix 1 cup water with next 4 ingredients. In 3 quart saucepan over high heat, heat 1 cup water to boiling, reduce to low. Stir in cornmeal mixture. Cook, stirring until thick. Remove from heat. Preheat oven to 350 degrees. Grease 2 quart casserole dish. Into cornmeal mixture gradually add milk, then eggs, beat until smooth. Pour into casserole. Bake 1 hour until set.
Linda NM

Sopapilla Cheesecake
2 cans Crescent Rolls 1 teaspoon Vanilla
2 - 8oz packages Cream Cheese, Softened 1 stick Butter
1 1/2 cup Sugar 1 teaspoon Cinnamon

Preheat oven to 365º (right...like I have a digital oven- try just a little over 350 degrees!). In a mixing bowl or food processor, blend the cream cheese with 3/4 cup of sugar and vanilla until smooth. Keep crescent rolls in the refrigerator until ready to use. Spray the bottom of a 9x13" pan with Pam. Open one roll of the rolls and spread them over the bottom of the pan (not separated). Spread your cream cheese mixture over the crescent roll dough, then open the second roll of the crescent rolls and place them on top of the cream cheese mixture. Melt the butter, the remaining 3/4 cup of sugar and the cinnamon until mixed together and pour over the top of the crescent rolls. Bake for 25-30 minutes until golden brown on top. Great served cold, but I.N.CREDIBLE served hot with Vanilla or Cinnamon ice cream!
Can add can of cherry pie filling before putting top dough on.
*~Mary Alyce~* WI

Nacho Pinwheels
24 appetizers
Prep Time: 15 min ; Start to Finish: 30 min

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
1 pkg. (3 oz) cream cheese, softened
1 1/2 tsp. taco seasoning mix
1/3 c. finely shredded Cheddar cheese
1/4 c. Green Giant Mexicorn whole kernel corn with red and green peppers (from 11-oz can), drained
2 tbsp. finely chopped green onions (2 medium)
Old El Paso Thick 'n Chunky salsa, if desired

Heat oven to 350°. Spray cookie sheet with cooking spray. Unroll dough and separate into 4 rectangles; firmly press perforations to seal. In small bowl, mix cream cheese and taco seasoning mix. Stir in Cheddar cheese, corn and green onions. Spread 2 tablespoons cream cheese mixture over each rectangle to within 1/4 inch of edges. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet. Bake 13 to 17 minutes or until edges are golden brown. Serve warm with salsa.
*~Mary Alyce~* WI

Hush Puppies
2 c. cornmeal
2 c. pancake mix
1 tbsp. sugar
1/4 tsp. salt
2 eggs
1 c. milk

Mix dry ingredients together first. Then add eggs and milk. If more liquid is needed, then add water until you have a thick smooth consistency. Drop by the spoonful into hot cooking oil. Fry until brown.
Linda NM

Cornbread
1 sm. sour cream (sm. carton)
1 sm. can of cream corn
1 c. cornmeal (self-rising)
1/2 c. oil
3 whole eggs

Mix in bowl until blended. Pour into baking pan or cast iron skillet. Add crumbled bacon and scallions. Bake at 350 degrees until done, approximately 25 minutes.
Linda NM

To Fran in Upstate N.Y. I too am in my 50's and have very bad heart trouble and diabetes, so I am also looking forward to Nancy's Weight Watcher's recipes. I also love my sweets isn't it terrible? Here's to a happier and healthier New Year.
Jan in Fl

Sharon in the 1/1 newsletter was looking for a Sour Cream Hash. I didn't come up with an exact recipe but hopefully close enough.

Hash
Cube the beef in small pieces to measure 2½ cups, do the same for the potatoes to measure 1½ cups, chop one medium size leftover onion adding to a big non-stick skillet with a small amount of oil. Cook for a couple 3 to 4 minutes. Then in a small bowl add a ¼ cup beef gravy, 2 tablespoons cream, ¼ cup sour cream cooking just a couple more minutes then then flip it over to brown light on the other side. If it get super dry then add a little sour cream at a time or you can add a tablespoon of vinegar. With hash you have to make sure that it stays in one piece. It should not take all at all to cook.

Sharon you will be able to make the recipe you remember from what I have given you. Everyone have a great day. Nancy and 4 legged associates take care, be safe and know you are in our thoughts and prayers.
Susie Indy

This is a Cherry Cream Pie for Carolyn M Berryville, AR from the 1/1/08 newsletter:

Cherry Cream Pie
4 ounces cream cheese, softened
1-1/2 cups cherry pie filling
2 cups whipped topping
1 graham cracker crust (9 inches)

In a mixing bowl, beat cream cheese until smooth. Fold in the pie filling and whipped topping until blended. Spoon into crust. Cover and freeze for 8 hours or overnight. Remove from the freezer 15 minutes before serving. Yield: 8 servings.
Source: http://recipes.quickcooking.com/

Also here is another one:
http://allrecipes.com/

And:

Cherry-O Cream Cheese Pie from Borden’s
1 (9-inch) crumb crust or
1 (9-inch) baked pastry shell
1 (8-oz.) package Borden’s Cream Cheese or Borden’s Neufchatel Cheese
1 1/3 cups (1 can) Eagle Brand Sweetened Condensed Milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 (1-lb. 6-oz.) can prepared Cherry Pie Filling or Cherry Glaze*

1. Let cheese stand at room temperature until soft; beat until fluffy. 2. Gradually stir in Eagle Brand Sweetened Condensed Milk. 3. Add lemon juice and vanilla extract; stir until blended. 4. Pour into prepared crust. Chill 2 to 3 hours before garnishing top of pie with Cherry Pie Filling or Cherry Glaze. Makes a 9-inch pie or 7 to 8 servings.

*Cherry Glaze (makes 1 cup)
1 cup (1/2 of a 1-lb. can drained, pitted sour cherries)
2 tablespoons sugar
2 teaspoons cornstarch
1/2 cup cherry juice

1. Blend sugar and cornstarch; stir in cherry juice. 2. Cook till thickened and clear, stirring constantly. 3. Stir in few drops red food coloring if desired. Add cherries. 4. Cool. Garnish top of pie.

Oh Nancy, I am going to bake a loaf of sourdough bread today, too, using the mix from Dennis & Mary Ann. Can’t wait!

Take care and have a great new year, everyone!
Chris in NM

Mexican Fudge
4 c. shredded cheddar cheese
4 eggs, beaten
1 can (4 oz.) chopped green chilies
2 tsp. chopped pimientos, well drained
2 strips bacon, fried and crumbled

Combine all ingredients, mixing well. Spread into an ungreased 8 inch square baking dish (Pyrex works best). Bake at 350 degrees for 30 minutes. Cut into squares when slightly cooled. This is good as an hors d'oeuvres or can be cut into larger squares and served for lunch or brunch. Serves 8.
Tona in Bama

I want to say that Mimi has sent me some of the most incredible recipes. These sound very tasty, & I am positive that they will enjoy each & everyone of them. Also, the recipes using the crescent rolls look like winners too, & I will be serving them also.
Thank you once again, Connie in Cincinnati

Thanks for all the weight watcher's recipes. As I cook or prepare different ones I have on hand here I'll post them. I've got to get back on the band wagon and get some pounds off. I make this resolution every year. Thanks Nancy for what you do for all of you. You are a Star!
Bette~Indiana

In the 12/31 newsletter Carol in Alabama asked what makes cookies run together on the cookie sheet while they are baking. This is usually caused by there not being enough flour in the recipe. When I make a cookie recipe for the first time, I mix the dough according to the instructions, then bake only one or two cookies to see if the dough spreads more than I like. If it does, I will add a small amount of flour to get the dough to a stiffer consistency. Increasing the baking temperature can also decrease spreading of the cookies, while they bake. If your recipe called for a temperature of 325 degrees, you could try baking one or two cookies at 350degrees, before you add additional flour to the dough to see if this stops the spreading.
Robbie Bowling Green, In

Orange Dessert
1 small box orange Jell-O
1 (20 oz) can crushed pineapple, drained
1 (11 oz) can mandarin oranges, drained and sliced
1 (8 oz) cool whip
1 (16 oz) carton cottage cheese

Mix all together and refrigerate.
Tona in Bama

Don't know if this is what you are looking for.
Trish in Illinois~

Sour Cream Hash
1 Tbs olive oil
1 medium onion, chopped
2 packages Morningstar Farms® Meal Starters™ Grillers® Recipe Crumbles™
8 medium potatoes peeled cooked and cubed
2 packages Loma Linda® Gravy Quik Mushroom Gravy Mix
1 cup sour cream
1/2 cup shredded Cheddar cheese (optional)

In large saucepan, heat oil. Add onion and MORNINGSTAR FARMS Burger Style Recipe Crumbles and sauté until onion begins to soften. Transfer to large mixing bowl and stir in potatoes. Prepare gravy mix according to package directions. Add to potato mixture and mix well. Let cool to lukewarm. Stir in sour cream. Spoon into 2-quart baking dish. Sprinkle with shredded cheese. Bake at 350° F about 40 minutes or until hot and bubbly.

Popovers
Servings 12
Weight Watcher Points - 1 Point

6 egg whites
1 c. skim milk
2 tbsp. margarine, melted
1 c. bread flour or all-purpose flour
1/4 tsp. Salt
Vegetable cooking spray
(Filling - sugar free preserves)

Beat egg whites at high speed of an electric mixer until foamy. Add milk and margarine; beat at medium speed until well blended. Gradually add flour and salt, beating until mixture is smooth. Pour batter into muffin pans coated with cooking spray, filling 3/4 full. Bake at 375 degrees for 45 minutes. Cut a small slit in the top of each popover, and bake an additional 5 minutes. Serve immediately.
Yield: 1 dozen

69 calories Protein 3.6 Fat 2.3 (Saturated Fat 0.4) Carbohydrate 8.1
Fiber 0 Cholesterol 0 Sodium 109

Lemon Parsley New Potatoes
Serves 4
Weight Watcher Points - 5 Points

15-18 small new potatoes (2 1/4 lb.)
3 tbsp. margarine or butter
1 tbsp. chopped fresh parsley
1 tsp. grated lemon peel
1/4 tsp. Salt
1/8 tsp. Pepper

Pare a strip from the center of each potato. Heat 1 inch water (salted if desired) to boiling in 3 quart saucepan; add potatoes. Cover and heat to boiling; reduce heat. Cook 20 to 25 minutes or until tender; drain. Return potatoes to saucepan. Heat margarine until melted. Stir in remaining ingredients. Pour over potatoes; stir gently to coat.

230 cal., 5 g Protein, 45 g Carbohydrate, 9 g Fat, 0 mg Cholesterol, 250 mg Sodium

Applesauce Cupcakes
Yield: 12 cupcakes, Serving size: 1 cupcake
Weight Watcher Recipes - 4 Points

1/2 c. margarine
1 egg
1/4 c. sugar
1 1/2 c. sifted flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1 1/2 tsp. nutmeg
1 c. unsweetened applesauce
1 tsp. vanilla
1/4 c. chopped walnuts

Preheat oven to 375 degrees. Cream margarine until fluffy. Beat eggs and sugar; add to margarine and blend. Sift together dry ingredients. Add to margarine mixture alternately with applesauce, mixing well after each addition. Stir in vanilla and nuts. Spoon into 12 cupcakes pans sprayed with vegetable pan spray. Bake 15 to 20 minutes.

calories - 177, fat - 4.8 grams, sodium - 207.6 milligrams, fiber - 1 gram, protein - 2.7 grams, carbohydrate - 19.8 grams, potassium - 53.3 milligrams, cholesterol - 23 milligrams.

Turkey Broccoli Casserole
Yield: 6 Servings
Weight Watcher Points – 4 Points

2 10 oz pkg. frozen broccoli
2 c Coarsely diced cooked turkey
1 Cr. Mushroom Soup 10 1/2 oz.
1/2 c Skim milk
1/2 c Grated cheddar cheese (2 oz)

Preheat oven to 375 F. Cook broccoli according to package directions. Layer in 12 x 8 inch baking dish. Spread turkey evenly on top. Combine soup with milk, mix until smooth and pour over turkey. Sprinkle grated cheese on top. Bake for 30 min. Let stand 5 min.

199 calories, 2 med-fat meat, 2 veg * 20.3 gm protein, 9.1 gm fat, 9.3 gm carbohydrate, 534.2 mg sodium, 372.6 * mg potassium, 2.3 gm fiber, 47 mg cholesterol.

Stewed Tomatoes
Yield: 4 Servings
Weight Watcher Points – 2 points

3 cup Canned undrained tomatoes, cut into chunks
1/2 cup Celery; minced
1/2 teaspoon Dried oregano
1/4 teaspoon Dried basil
1 tb Onion flakes; minced
1/2 teaspoons Salt
2 teaspoons Margarine;
2 teaspoons Sugar or sugar substitute
1 ds Pepper

Combine all ingredients in a medium saucepan. Cover and cook over medium-low heat until celery is tender, about 10 minutes. Stir frequently while cooking.

Per serving: 2g protein, 2g fat, 9g carb., 544mg sodium, 0mg chol., 68 calories.

Cherry Cola Salad
Yield: 18 Servings
Weight Watcher Points – 2 Points

1 cn 16 oz. unsweetened red, tart, pitted cherries, drained - reserve juice
5 pk Equal sugar substitute
2 pk 0.35 oz. ea Sugar-Free cherry gelatin
1 can (20 oz.) - unsweetened crushed pineapple - drained and reserve juice
1 c Very cold diet cola
2 tb Finely chopped pecans
1/4 c Finely chopped celery

Place cherries in small bowl; sprinkle with Equal. In saucepan, dissolve gelatin in 2 cups boiling water. Remove from heat and transfer gelatin to large mixing bowl. Allow to cool for 30 minutes to 1 hour until it begins to congeal. Combine reserved cherry and pineapple juices in a 1-cup measure. Add enough water to make 1 cup. Add juice to gelatin. Stir in diet cola, pineapple, pecans, celery and gelatin. Pour into a 9 x 13 glass pan. Refrigerate until firm.

To serve, cut into 18 pieces and place each piece on a lettuce leaf.

EXCHANGES: 1/2 fruit
NUTRITIONAL INFO per serving: Protein 0.79 gm; Carbo 8 gm; Sodium 4 mg; Cholesterol 0; Percent calories from fat 17; dietary fiber 0.85gm, Calories 105

Red Cabbage with Diced Apples
Makes 6 servings
Weight Watcher Points –1 point

4 c Cabbage; thinly sliced
1 Green apple; peeled cored -diced
1/4 c Onion; diced
2 tb Lemon juice
1 Chicken-flavor bouillon cube
1/8 ts Allspice
1 ds Pepper
3/4 c Water
2 pk Sweet 'N Low

Combine all ingredients except water and Sweet 'N Low in large saucepan. Add water. Cover and simmer 20 minutes, or until cabbage is tender. Stir in Sweet 'N Low.

Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/4 FRUIT EXCHANGE?

Serving size (1/2 cup): Cal: 35; Protein 1gm; Car: 8gm; Fat: trace Protein: 1gm; Sod: 175mg

Microwave Green Beans
Makes 4 Servings
Weight Watcher Points – 0 points

4 cups fresh green beans, cut into 1 inch pieces
1 cup water

Place green beans in microwave-safe dish. Add water. Cover and cook on high for 3-4 minutes per cup, or until cooked.

Per serving: calories 34, fat 0.1g, 3% calories from fat, cholesterol 0mg, protein 2.0g, carbohydrates 7.9g, fiber 3.7g, sugar 2.9g, sodium 8mg

Chili Relleno Casserole
Makes 8 servings
Weight Watcher Points – 7 Points

1 lb. ground beef
1 1/2 cups onion, chopped
1/2 lb. green chilies, cut and seeded
1 1/2 cups shredded cheddar cheese
1 cup milk
1/4 cup all purpose flour
4 eggs, beaten

Preheat oven to 350°F. Heat a heavy nonstick skillet over medium high heat. Sauté meat and onions 5-7 minutes, stirring frequently until meat is brown and onion is tender. Drain and discard fat. Season with salt and pepper to taste. Arrange chilies in a 10x6 inch baking dish. Sprinkle with cheese, then top with meat mixture. Combine remaining ingredients in a bowl. Mix thoroughly until smooth. Pour over meat-chili mixture. Bake 40-45 minutes. Let cool 5 minutes before serving. (Alternate: You can also use a smaller dish and layer the chilies, cheese, and meat.)

Per serving: calories 283, fat 10.1g, 60% calories from fat, cholesterol 159mg, protein 20.9g, carbohydrates 9.6g, fiber 0.8g, sugar 4.8g, sodium 214mg,
Source: Meals for You.

Baked Oregano Chicken
Makes 6 servings
Weight Watcher Points – 4 Points

1/4 Cup Dry Bread Crumbs
2 Tablespoons Grated Parmesan Cheese
1/4 teaspoon Dried Oregano
1/8 teaspoon Garlic Salt
1/8 teaspoon Pepper
1/4 Cup Dijon Mustard
6 boneless skinless chicken breast half

Heat oven to 425°F. Spray jelly roll pan with cooking spray. Mix bread crumbs, cheese, oregano, garlic salt and pepper. Spread mustard on all sides of chicken breasts. Cover mustard-coated chicken breasts with bread crumb mixture. Place breasts in pan. Bake uncovered about 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Per serving: 163 Calories 3g Total Fat; 29g Protein; 4g Carbohydrate; 70mg Cholesterol; 314mg Sodium

Onion Rice
Makes 6 servings
Weight Watcher Points - 3 points

1 cup long grain white rice
1/4 cup fat free margarine
1 can onion soup plus 1 can water
1 can (4 ounces) mushrooms

Lightly brown rice in margarine. Add soup, water and mushrooms.
Cover and simmer for about 25 minutes or until liquid is gone. Fluff
and serve.

Calories 133 Fat 1g Fiber 1g Carbohydrate 28g Cholesterol 0mg Sodium 395mg

Pork Stir Fry
Makes 4 servings
Weight Watcher Points - 3 Points

2 pounds Lean Pork Tenderloin (bite-sized pieces)
1 package (9 ounces) frozen carrots
3 cups broccoli florets
1/3 cup sweet and sour sauce
1/4 teaspoon salt
1/8 teaspoon pepper

Cook pork on medium heat in sprayed nonstick skillet, stirring constantly for 4 minutes. Add carrots and cook and stir for 2 minutes. Add broccoli and sauce. Cook, stirring constantly for 3-4 minutes utnil broccoli is crisp tender. Good served over white rice.

Calories 162 Fat 4g Fiber 4g Carbohydrate 11g Cholesterol 45mg Sodium 217mg

Squash Casserole
Makes 8 servings
Weight Watcher Points: 1

2 pounds yellow squash or zucchini
1 large onion
1 tablespoon light margarine
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup low fat mozzarella cheese
1 tomato cubed

Slice sauté squash and onion in margarine in a nonstick skillet until barely tender. Add seasonings and continue to cook until vegetables are soft. Toss with tomato just before serving.

Calories: 57 Fat: 2.2 g Fiber 0g

Corn Pudding
Makes 8 servings
Weight Watcher Points - 2 Points

One 16 ounce bag of frozen corn
1/2 cup egg substitute
1 1/2 cups skim milk
1/4 cup sugar
1/4 teaspoon salt

Pour all ingredients in to blender. Blend until slushy. Poor into a 2 quart casserole dish which has been sprayed with PAM, regular. Bake for about 1-1/4 hours in a pan of hot water or until the corn pudding has the consistency of custard (insert knife in middle of pudding and if it comes out clean it is done.)

Calories: 102 Fat: 1g Cholesterol: 1 Fiber 1g

Happy New Year, everyone. If Donna in NW GA who wrote about her fontina cheese in the 12/18 newsletter hasn't used it all up yet, here's one of my husband's special dishes.

Eggplant & Fontina (or Fontinella is good too)

To serve 2 or 3 :
1 eggplant cut in approx. 3" rounds, about 1/2" thick, size to make 6 slices, 8 max
Salt
3 T. plain olive oil
1 T. lemon juice
1 tsp. minced garlic
1/2 tsp. dried sage
3 slices cheese, either one is good, thickness of your choice
Large round rolls, we prefer potato rolls
Tomato slices
Grilled/broiled purple onion slices, or plain ones; cooked are best

Salt both sides of eggplant and drain between paper towels at least 1 hour; rinse and pat dry.

In a shaker jar combine the other ingredients except cheese and rolls. Broil or grill (I broil, he grills), brushing with marinade and turning once or more till lightly browned on both sides, 7 to 10 minutes; brush with marinade whenever you turn them.

If you are cooking your onion slices at the same time, brush and turn them too. Top half of the slices with the cheese slices and cover with the other eggplant slices; broil/grill about 2 more minutes, or till cheese looks soft at the edges. If you are a cheese lover and have cut your slices very thick, you may need another minute. Serve on the rolls topped with tomato and onion.
This is more food than you would think !
Marilyn in FL

I hope everybody on the NancyLand had a joyful holiday season, particularly all the critters out there. My old southern bones are having a hard time in this Pennsylvania winter weather but I hang on knowing that spring will be spectacular.

My request is for a muffin recipe that freezes well and can be reheated in the microwave on those mornings when a rush is on. Any kind of muffin recipe would be welcome - sweet or savory. Thanks in advance!
Julia in PA

In the Jan. 1 n/l :
I've never been able to make an edible homemade Mac & Cheese and would appreciate any help there. Mine is always dry and not creamy like we like it to be.

Sandy Miller, Wixom, MI (formerly of Hazel Park, MI)
Sandy, I made one recently and we really like it; it will be our macaroni and cheese standard. I would like to share it
with you. Barb in OKC
p.s. This is from allrecipes

Four Cheese Macaroni
1 tb. veg. oil
16-oz pkg. elbow macaroni
9 tb. butter
1/2 c. shredded Muenster cheese
1/2 c. shredded Cheddar cheese
1/2 c. shredded sharp ched. cheese
1/2 c. shredded monterey jack cheese
1 1/2 c. half and half
8 oz. cubed Velveeta
2 eggs, beaten (per reviewer, I left out the eggs and it was nice and creamy)
1/4 tsp salt
1/8 tsp ground black pepper

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain well and return to cooking pot. Melt the 8 tb. butter and stir into macaroni.

Combine the Muenster cheese, mild and sharp cheddar cheeses and Monterey Jack cheeses and mix well. Preheat oven to 350°. In a bowl add half and half, 1 1/2 c. of cheese mixture, cubed Velveeta, and eggs (if using) to macaroni; mix together and season with salt (I didn't use) and fresh ground black pepper. Transfer to a lightly "Pam'd" 2-1/2 qt. deep casserole. Sprinkle with remaining cheese (I used it all in the beginning) and 1 tb. of butter (didn't use, enough fat already). Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve. And Enjoy!

Hello to everyone in Nancyland. I want to wish everyone a Happy New Year. Here is a cheese ball I had over the holidays that I thought everyone would enjoy,

Pepperoni Cheese Ball
2-8oz.blocks of cream cheese
4oz. of pepperoni-chopped up (I put mine in food processor)
1/4 of a small onion, chopped
1 tsp. garlic powder
1 tsp worchire sauce

Mix all together and serve with crackers, yummy
Roberts wife in Ohio

This is for Sandy Miller in MI who is looking for Mom's macaroni and cheese recipe from the bottom of the page. I found it by going to "home page" and then clicking on it.
Sharon in Illinois

Mom's Macaroni & Cheese
Into 6 cups boiling salted water, put 2 cups macaroni. Boil until tender. Drain.
Combine with cheese sauce (recipe follows) and bake at 375ºF for 30-35 minutes, uncovered.

Cheese Sauce:-
Melt 2 tbsp butter or margarine, blend in 2 tbsp flour, pinch dry mustard, a little finely chopped onion (or I sometimes use onion flakes), pinch salt and a little black pepper, then stir in 1 to 1-1/2 cups grated cheddar cheese (I use old cheddar), and 2 cups milk.

Cook for a minute or two to cook off raw flour taste. Stirring constantly. Pour over macaroni which has been placed in a greased 2 qt. casserole. Top with 1/4 to 1/2 cup coarse bread or saltine cracker crumbs ( I prefer the cracker crumbs) combined with 2 tbsp melted butter or margarine. (I add a little grated cheese to these also before sprinkling on top of the casserole).

For Kim in San Antonio, I cooked a pork loin roast today for New Year's and the recipe was very good, so wanted to share it with you and the other friends in Nancyland. I found the recipe on Cooks. com and it is:

Roast pork loin on rack in shallow baking pan, uncovered in slow 325 degree oven for about 2 to 2 2 1/2 hours. I used about a 3 lb or maybe a little bigger roast. I added just a little garlic pepper before I put it in the oven.

Sauce:
1 (12 oz.) jar cherry preserves (I could only find an 11 oz. jar)
2 tbsp. light corn syrup
1/4 c. red wine vinegar
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
3 tbsp. toasted slivered almonds.

Mix all ingredients except almonds and heat to boiling, stirring frequently; reduce heat and simmer 2 minutes. Add toasted almonds. Keep sauce warm.

After roasting pork loin 2 1/2 hours, spoon hot suace over roast to glaze. Return to oven for about 30 minutes or until meat thermometer registers 170 degrees. Baste the roast several times during last 30 minutes. Pass remaining sauce with roast if all was not used to glaze roast.
About 6 - 8 servings.

I feel bad sharing this when I had just asked for recipes to help me lose weight. Oh well, tomorrow is a new day. I was so glad to hear that Nancy was going to share some of her recipes that she is using now while she is back on Weight Watchers. That is also what I am doing.
Susan in New Braunfels

This was a request in the Dec 31st newsletter:
My son asked me to make red beans and rice. The recipe I tried was very dry. Does anyone have a good recipe? Thanks for your help. Laurie from Brooklyn, NY

Laurie, this is my recipe for Red Beans and Rice and it is just the right consistency, not too thick and not too runny.

Barbara's Red Beans and Rice

1 lb red kidney beans (I use the Camellia Brand from Louisiana) http://www.camelliabrand.com/
1 med size onion, chopped
3 toes (cloves) of garlic, chopped
salt and pepper to taste (I use fresh ground black Telecherry pepper)
Meat for seasoning can be smoked sausage (Eckrich, Hillshire Farms,etc) OR ham (best is leftover baked ham bone with meat) OR smoked ham hocks (washed and cleaned real good)
water
flat leaf Italian parsley
2 tblsp Extra Virgin Olive Oil

Sort beans (remove any pebbles or broken beans) and rinse really good. Set aside. Put olive oil in 5 qt or larger pot and turn on med fire. Sauté onions for about 10 mins then add garlic and sauté for another 2 to 3 minutes. I then add red beans and sauté them with the onions and garlic for about 5 to 10 minutes (don't ask me why but this aids in the cooking time of the beans, just something I tried one day and it worked). Add enough water to come up between 1/2 to 2/3 of side of pot. Add which ever 1 of the meats you are going to use, sausage, or hambone with meat, or ham hocks. Turn up heat and bring to a boil and then turn fire to low and let it cook for at least 3 to 4 hours or till beans are soft. When beans are near finished cooking remove 1/2 cup and mash with a fork real good and add back to the pot of beans, this will thicken them some. Add salt (easy on the salt as ham is salty) and pepper and chopped parsley to beans a few minutes before they are finished cooking. NOTE: you may have to add additional water as the beans cook. Cook to the consistency that you want. Be sure and stir the beans occasionally as they cook so they do not stick to bottom of pot. Serve over cooked rice. NOTE: Laurie, we usually serve this with a bottle of Tabasco and/or a bottle of Evangeline Brand Tabasco peppers in vinegar or when I lived in New Orleans we used pickled onions with the juice. We added a few drops of Tabasco or Pepper Vinegar or Pickled onion with a few drops of the juice.

Happy New Year and Blessing on all this coming year.
Barbara Ann in SE Texas

Happy New Year to everybody in Nancyland! The fruitcake recipe using Pillsbury Nut Bread mixes that Barb had in the Dec. 29th newsletter, is the one I have made for years. My daughter wanted to make it this year and couldn't find the mixes at Wal-Mart. She found them at a regular grocery store. The recipe says to bake in a 10 inch tube pan at 350 degrees for 75 to 85 minutes. I would like to make this in a 9 x 12 inch pan. Can anyone tell me how long to bake it in this size pan? I think the reason this fruitcake is so good is because it doesn't have any fruit peels or citron in it. I think they make fruitcakes very bitter. My daughter took hers to the office and told people to just try one bite-if they didn't like it, they could throw it away. They ate the whole cake!
Thanks for any help you can give me.
Carolyn in Ky.

For Chris in New Mexico, that was great to get that Chili Relleno recipe. Lived in El Paso for 32 years and ate at the La Posta Restaurant in old Mesilla, New Mexico so many times. We always used the long green chiles that were grown in Hatch, New Mexico to make our chili rellenos. I think they are the same as the Anaheim chile. I have a hard time finding chili rellenos made from the longs greens here because most of the restaurants make them with the Poblano peppers and they are just not the same. Thanks for the recipe.
Susan in New Braunfels

For Afarmlady2, wanting ideas for her husband's 75th Birthday coming up on the 15th of,I always like to make and eat these! And there is almost no work to making them.

Crockpot Little Smokies
2 packages Cocktail wieners, little smokies
1 bottle (12 ounces) chili sauce
1 cup grape jelly

Combine cocktail wieners or little smokies in Crockpot with chili sauce and grape jelly; cover and cook on LOW for 6 to 8 hours.

Can double or triple recipe.
Brenda/Alabama

For Mary D I noticed that someone sent in a recipe with cooked sausage and cream cheese with the crescent rolls. I have had the same dish but the crescent rolls were rolled individually. They were really good. I am sure that they were baked according to the instructions on the crescent roll package.
Patricia in AL

I want to thank Marie in Pembroke, Ma. for her trying to locate the All in One Spaghetti for me that I used to have from the Gus Sanders Yankee Kitchen Show. He did have several paper cookbooks out and sorry to say it was not in those either- I too have searched on line to no avail- I was hoping that someone like myself who used to listen and write down all of the recipes would have remembered it. Happy New Year to all in Nancyland.
Sue- NH

Agnes of Ottawa..your No Brainer Cookies are amazing. I was clearing up the holiday wreckage, up to here in dishes, decorations and so forth, and needed somehting for drop in company. I had cookies out of the oven before the tea was brewed! thanks!

Also, we had the Holy Cannoli cake for Christmas, and it was deemed a great success by my dear Italian DIL Thanks again
Lois Kingston, WA

In the Dec 31st newsletter Pat Collins, of La sent in a recipe for Peanut Butter Balls but it didn't list peanut butter in her ingredients. How much peanut butter does the recipe take I would really like to make these. Thanks Nancy for putting together the best recipes for us but if I keep using all of them I will be joining Weight Watchers also!

Happy New Year to all and may 2008 be a good year for everyone.
Nad in Mo

Nancy I want to wish you and your furry kids a Happy New Year. Happy New Year to all. Some time ago someone sent in a recipe for antipasto squares. Could they send the date of the newsletter.
Ther was no degrees for the oven.
Kathy from Fl

Could someone please tell me what newsletter the recipe for the Stuffed Cabbage with Cranberry and tomato sauce was in, and hoping that you Nancy and everyone else in Nancyland has a Happy 2008 New Year
thanks, Sally in Pa

Once again, thank you Mimi for the great sounding recipes. Each time I prepare a meal using the recipes that I find on this web-site, the family cannot believe how great they are!

Nancy, I too love this area during the holidays. No matter if you are in private neighborhoods or in the downtown section of Cincinnati, it is so colorful.
Connie in Cincinnati

Comment
I wish I was in Cincinnati, Ohio right now. I could drive up to Middletown to my brother's funeral tomorrow. I hate missing his funeral. Making the trip from Amarillo to Dayton or Cincinnati is not an easy one and is very expensive.
Nancy Rogers

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