CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings.  Remember to include your name within the message as well.

How to store food so it lasts longer!

We often toss produce into crispers together, but apples and some other fruits give off a gas called ethylene that speeds ripening in vegetables. So store them separate, so veggies don't ripen too fast.

Dry kitchen products like flour, cornmeal and other grains can attract bugs that make them unusable. Instead, stash them in the refrigerator or the freezer where they'll be safe from pests.

We tend to keep most of our fruits and veggies in the fridge. But cold temps can actually damage some produce, like squash, tomatoes and oranges.

Chill your bananas!
Most of us keep our bananas on the kitchen counter. But it seems like they spoil almost as soon as they ripen! Instead, store them in your fridge once they're ripe. The skin will turn brown, but the inside lasts a little longer.

That flimsy package from the butcher won't protect your meat from freezer burn. Put in in vacuum-sealed or zip-top bags with the air squeezed out.

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
order: 765-271-9041

Use Watkins highest grade herbs and spices and taste the difference! On my website, click gourmet foods to find all the spices
For any Watkins order placed in Jan. your name will be put in a drawing for a 1972 Betty Crocker cookbook.

Barb I have heard, but never proven, that you should not cut lettuce with a stainless steel knife. You should use plastic or tear it by hand. I found that lettuce just plain turns brown when cut. Sorry I can't be more help.
AnneE from Pa.

Hi, this is for Barb regarding keeping her lettuce from turning brown. I have been buying Debbie Meyer Green Bags and putting all of my fruits and vegetables in them. I really do believe my produce stays fresh a lot longer. At first they were advertised on TV as an infomercial, but I have been able to find them in a couple of specialty stores and also this last week, I found them in my local HEB grocery store.
Susan in New Braunfels

Crescent Apple Quicks
Makes 16

2 cups (2 medium) peeled finely chopped apples
1/3 cup sugar
2 tablespoons all purpose flour
1/3 to 1/2 teaspoon cinnamon
Dash nutmeg if desired.
2 (8 oz.) cans refrigerated crescent dinner rolls

Glaze:
1/2 cup powdered sugar 2 to 3 teaspoons water
Heat oven to 350º. Combine apples, sugar, flour, cinnamon and nutmeg; stir until apples are well coated. Separate crescent dough into 16 triangles.

Spoon about 1 rounded tablespoon apple mixture onto center of each triangle. Fold 3 points of dough over filling, overlapping like an envelope. Place 1 inch apart on ungreased cookie sheets. Bake at 350º for 20 to 25 minutes or til deep golden brown. Remove from pan to cool.

Blend glaze ingredients until smooth; drizzle over warm rolls.
*~Mary Alyce~* from WI

Bacon 'n Eggs Crescent Sandwich
1 tube refrigerated crescent rolls 1/2 cup milk
1 tablespoon onion, chopped 1/2 pound bacon
4 cheddar cheese slices 2 eggs

Cook the bacon crisp; crumble. Heat oven to 375º.
Separate dough into 4 rectangles. Place 2 rectangles in ungreased 8" square pan; press over bottom and 1/2" up sides to form crust, sealing perforations.

Place cheese slices over dough. Sprinkle bacon and onions over evenly. Blend milk and eggs; pour over bacon. Separate remaining dough into triangles; arrange triangles over bacon-egg mix; do not seal. Bake for 30-35 minutes or until golden brown and filling is set.
Tona in Bama
*~Mary Alyce~* from WI

Does anyone have recipes with reduced sugar? I am not interested in artificial sweeteners, just reduced sugar recipes.
Thanks, Mary in Louisiana

I noticed a lot of recent requests for diet/light recipes. In the grocery stores right now, the Jan./Feb. 2008 EVERYDAY FOOD magazine (from Martha Stewart) is a special light edition, with dinners under 400 calories, heart-healthy recipes, no-guilt sweets; 54 fast, easy recipes to get inspired by!
Hope this helps---Susan from Superior, WI

In January 6 Newsletter Barb asks:
Does anyone have a tip for keeping lettuce from turning brown? Any suggestions will be greatly appreciated.

My sister gave me a white, heavy plastic Zyliss knife with a serrated edge which is made specifically for cutting lettuce. When I use this my lettuce does not turn brown even after several days. They are very inexpensive, about $3
I did a search and found them, in several colors, at http://www.cookswarehouse.com/productcart/pc/Zyliss-Lettuce-Knife-113p1772.htm
Mary Alyce from WI

In the January 6, 2008 Newsletter, Barb asked if anyone has a tip for keeping lettuce from turning brown.

I wrap the lettuce in a paper towel or towels depending on the size of the head and place in a Ziploc baggie and store in the produce drawer of the refrigerator. This has worked for both Romaine and ice berg.
Joan in DC

For Sarah,1/6/08, concerning her muffin tops getting too brown on the bottom. I always bake mine in the upper third of the oven and they come out very nice. If they still come out too dark when you try this then try setting the muffin pans on a cookie sheet or a piece of aluminum foil and see if that doesn't take care of it. We love our muffin tops and have tried about all the quick bread mixes this way.
jsham AR

I was wondering if anyone has the Weight Watchers recipes for catsup and barbeque sauce? I'd love to have them! Thanks in advance, and thanks to Nancy, our hero!
Mary in J.C.MO

Comment
Weight Watcher recipes are copyrighted and can not be posted to this newsletter. Non-copyrighted recipes with WW points calculated by using a Weight Watcher calculator can be posted.
Nancy Rogers

For Jan in DE.
The White Christmas Pie was posted September 18, 2007.
gramaj

Hi Nancy, Happy new year to all! For Ro, I have AOL and I have no problem at all getting my newsletter. Have you put the address of the newsletter in your address book? Be sure you do that to ensure you get it.

Here is a really good healthy soup recipe that Bob in Adelaide South Australia sent to me a couple of years ago. It is really good just as is but sometimes I add some cut up chicken breast and use chicken broth instead of vegetable broth. I have also added a pkg of lipton onion-mushroom soup and that was very good. And, I always like to add some diced jalapeno to my bowl when I serve it up!

Chunky Vegetable Soup
2 tbl olive oil
1 tbl margarine
2 med onions chopped
2 med carrots chopped
2 ribs of celery chopped
1 med potato chopped
2 med zucchini chopped
1/2 of a small head of cabbage, shredded (I use red)
4 cups vegetable broth
28oz can diced tomatoes
salt and pepper to taste

Heat the oil and margarine in your soup pot and sauté the onions till soft. Add the carrots, celery and potato, cook stirring 5 min. Stir in the cabbage and the zucchini, the broth and the tomatoes. Add some salt and pepper to taste.
Simmer for 1 1/2 to 2 hours till all is tender and soup is thickened a bit. Adjust the seasoning as needed.
4 to 6 servings.

I thought since so many are in the cold right now that this would help warm you up without adding to all the calories most of consumed over the holidays! I do hope this year will be brighter for all of us!
Enjoy Billie in FL

For Barb - Jan. 6: In keeping lettuce from turning dark, first do not cut with a knife but tear the lettuce. To remove the core from iceberg lettuce without using a knife, hit the core on a hard surface and then twist the core out. Store the lettuce in a stainless steel bowl covered tightly with plastic wrap. Hope this helps.
Susan - NC

Nancy: Please have Pat Collins post her coconut ball recipe.

Another question: What is the JUG used in the Chicken in a Jug recipe from Jan in DE? Is this a casserole, a bean pot, or something else?

Nancy, I hope you and your assistants have a great 2008.
JCM

For Jan in De., the chicken in a jug recipe sounds great, but I do not understand what it is cooked in. You mention the jug, but what kind of jug? For the person you ask about food processors: Since I cook only for two people, I bought a small Magic Chef food processor. It works fine for chopping, grating, etc. I chop most of my nuts etc, in my blender. It is faster than dragging the food processor out. When you have a small kitchen, you have to find places to put all your appliances. I see the kind that Paula uses but I do not have the space for that large a processor. The smaller processor works for smaller uses. Hope this helps. Betty T. Ga.

Broccoli & Cheese Casserole
Makes 8 servings

1 cup uncooked rice
1/4 cup chopped onion
1/4 cup fat free milk
4 oz. Light Velveeta cheese, cubed
2 (10 oz) bags frozen chopped broccoli, thawed
1 (10 oz) can reduced fat Cream of Mushroom Soup
Preheat oven to 350
Combine all ingredients in large bowl.
Stir well. Bake for 45 minutes

137 Calories per serving, 3 grams fat, 19.2 grams carbohydrates, 2.2 grams fiber, 6.6 grams protien, 410 mg. sodium, 160 mg. calcium

Splendid Asparagus Salad
Makes 8 Servings
Weight Watcher Points - 2 Points

2 (15-oz.) cans Green Giant® Extra Long Tender Green Asparagus
Spears, chilled if desired, drained
1/2 cup roasted red bell peppers (from 7.25-oz. jar), cut into
strips
1/2 cup sliced almonds
2 oz. feta cheese, crumbled (1/2 cup)
1 lemon, cut into wedges, if desired

Dressing
2 tablespoons olive oil
2 tablespoons cider vinegar
2 tablespoons lemon juice
1 tablespoon honey

Carefully place asparagus on paper towels; pat dry. Arrange asparagus
on serving platter. Top with roasted bell peppers, almonds and
cheese. In small jar with tight-fitting lid, combine all dressing
ingredients; shake until well blended. Drizzle half of dressing over
salad. Garnish with lemon wedges. Serve with remaining dressing.


Calories 110 Carbohydrate 7g Fiber 2g Fat 8g Cholesterol 5mg Sodium 200mg Protein 2g
Source: http://www.greengiant.com/

Vegetable Delight
Makes 8 (1/2 cup) servings.
Weight Watcher Points - 2 Points

1/2 cup chopped onion
3 tablespoons margarine
2 cups thinly sliced carrots
1 cup peeled sliced apple
2 cups diced beets, cooked
1/8 teaspoon nutmeg
dash salt
dash pepper

In a large skillet, cook and stir onion in margarine until tender. Add carrots and apple slices. Cover, cook over low heat until almost tender, 10 to 15 minutes. Stir in beets, nutmeg, salt and pepper. Cook an additional 5 minutes or until thoroughly heated.

Calories 80 Fat4g Carbohydrate 8g Cholesterol 0g Protein 1g Sodium 100mg Fiber 2g

Carrots and Zucchini
Makes 4 servings
Weight Watcher Points - 1 Point

3 medium carrots, peeled and sliced
1 medium zucchini, sliced
1/2 cup chicken broth
1 teaspoon Italian seasoning

In saucepan cook carrots and zucchini in chicken broth until just tender. Drain and return vegetables to saucepan. Add seasoning and toss gently.

Calories 25g Fat 0g Sodium 112mg Protein 1g Carbohydrate 4g Fiber 1g

For Laure in MD: This sugar cookie recipe is one that a friend of mine gave me. This lady in in her upper 80's and she said she got it from the back of the first bottle of vegetable oil she ever bought. She has no idea how long she has had it. You can change flavorings to suit your taste.

Sugar Cookies
1 cup butter or regular margarine
1 cup sugar
1 cup sifted confectioners sugar
2 eggs
1 cup cooking oil
1 tsp. Vanilla
4 cups sifted flour
1 tsp. Baking soda
1 tsp. Cream of tartar
1/2 tsp. Salt

Cream together butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in oil and vanilla.

Sift together flour, baking soda, cream of tartar and salt. Gradually add dry ingredients to creamed mixture; mix well. Chill dough in refrigerator 8 hours or overnight.

Shape dough in balls the size of walnut. Place balls about 2" apart on ungreased baking sheets. Flatten with bottom of glass dipped in sugar. Bake in 350 oven 10 to 12 min or until done. Remove from baking sheets: cool on racks. Makes about 7 dozen.
Jean in NC

Hi Barb
To keep lettuce from turning brown. I have done this for years. Take the wrapping off the lettuce when you bring it home from the Store. Then wrap the whole head of lettuce with alum foil and put it back in the refrigerator. This lettuce will keep for days!
Fran, Upstate New York

For the lady wanting to buy a food processor, I looked at many before deciding to buy a Hamilton Beach Wide Mouth 14 Cup with 450 watts of power, model #70590 in November this year at Walmart for around $64.00 with tax or less. I forgot the exact price but think the total was about $64.00.
It ground up a Christmas ham for ham salad with ease .
It has a large mouth top that you can fit whole onions, tomatoes, peppers, etc . for slicing.

The main thing in any appliance is the watts of power.
Lois in Va.

I would like to know if anyone has a clone recipe for Tuna Helper? I need the mix recipe that comes with it. Thanks.
Sandy in Illinois

This is for Melody in Nebraska re rice and beans seasonings. Goya is a brand name for a large number of products used in Spanish/Puerto Rican cooking. We had a good sized Puerto Rican population in this area so most of the grocery stores have a section dedicated to the Goya brand. Sofrito is in a jar and looks much like salsa. Sazon is in a box and comes in packets - dry seasoning. I found Adobo in the grocery store spices section and it's not Goya. But I suspect they have their own brand of it. I had never used the seasonings before either and had to go looking. If you have the Goya brand in your grocery stores you should have no trouble finding them.
Lesleigh in PA

Hi Everyone. Sent this a few days ago but it didn't make it thru. It is for Nancyb and marg in Ontario Canada.

Mushroom Crab or Seafood Bake
3 T. butter, divided
2 medium onion, chopped
1 generous tsp. minced garlic
1 pound crab, cleaned, or 1/2 # each crab and cooked chopped shrimp
1 can cream of mushroom soup
1/3 c. fresh parsley, minced
1 c. fresh bread crumbs (not canned) , divided
1 egg

Dash each seasoned pepper (we use Lawrey's) and red Tobasco sauce
1/4 c. canned Parmesan cheese
4 oz. canned sliced mushrooms, well-drained
Paprika

Heat oven to 375. In a large pan, cook onions & garlic in half the butter till yellow; take off heat. Stir in soup, egg, seafood (s), parsley, pepper, & Tabasco; fold in half the crumbs , the drained mushrooms, & the cheese.

Pour into a buttered 1-1/2 qt. baking dish, sprinkle on the rest of the crumbs, and dot with the remaining butter. Dust with just a little paprika. Bake 30 minutes uncovered. Serves 4-6, depending on side dishes. A salad that combines greens & fruit is really good with it. You can use margarine & low fat soup and it's still pretty good, but the texture suffers. Not as creamy anymore.

Thanks so much, Susana in Louisiana, for the red bean info, and Susan in GA for the idea of what to do with my mystery meat ! Y'all , with Nancy, are the greatest!
Marilyn in FL

For Jan in DE in the Jan 6 newsletter looking for the "white Christmas Pie", according to my files it is in the September 19/07 newsletter. Hope this helps.

Also I would like to thank Marilyn in Fl for all the crab "dishes"
marg in Ontario Canada

Hi Nancy: I want to thank you for "My Favorite Cranberry Salad". I made it and it is delicious. I will make it more, too, since it is so easy to make and ingredients are always on hand.
Barb in OKC

Oh wow! In the Jan 4 newsletter, Susie/Indy posted All In One Spaghetti. I made this last night and it was a DEFINITE keeper! I did tweak it a bit though. I added 1/4 C chopped green pepper, swapped the chili powder for Italian seasoning, added about 1 T Mrs Dash tomato, basil, garlic, and used linguine noodles. I think next time I'll add some mushrooms and maybe 2 or 3 diced Roma tomatoes. My hubby even had thirds!!

I'm always looking for great one pot meals when we go camping. This was easy to put together and tastes fabulous! Thanks Susie!
Leasa in Iowa

Breakfast Apple Sausage Ring
2 lbs. loose pork sausage
2 eggs, slightly beaten
1 1/2 c. cracker crumbs or crumbled Saltines
1 c. apple, peeled and finely grated
1/4 c. diced onion
1/4 c. milk

Line a 1-1/2 quart ring mold with foil. Combine all ingredients and mix well. Press mixture firmly into the mold. Chill for several hours, then unmold onto a cookie sheet or jelly roll pan with sides. Bake for 1 hour in a 350 degree oven. Transfer to serving platter and fill the center of the ring with scrambled eggs.

NOTE: I like to make several of these at once and freeze them. When overnight guests arrive, or just for your own family breakfast, it's easy to thaw the night before and warm the sausage ring in the microwave before filling with the eggs.
Tona in Bama

Apple Slaw
2 Apples, thinly sliced
2 tablespoons Lemon Juice
3 cups Shredded Cabbage
1 Stalk Celery, chopped
1 Carrot, grated
1 medium Onion, thinly sliced
1/2 cup Sour Cream
1/4 cup Mayonnaise
3/4 teaspoon Celery Salt

Sprinkle sliced apples with lemon juice. Mix with cabbage, celery, carrot, and onion. Combine sour cream, mayonnaise and celery salt. Toss with apple mixture and serve.
Tona in Bama

Baked Corn
1 (12 oz) can whole-kernel corn
1 (12 oz) can cream-style corn
1 (3 oz) container sour cream
1 cup melted butter or margarine
2 eggs
1 (12 oz) box corn muffing mix

Preheat oven to 350 degrees. Combine the whole-kernel corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs & corn muffin mix. Mix well & pour into one 9x13 inch baking pan. Bake at 350 degrees for 35 to 45 minutes.
Tona in Bama

Hi Nancy and all Nancylanders,
Well in unpredictable Wisconsin we have went from snowstorms to rain LOL.

For Irene in FL who is having trouble printing recipes- I hi light the
recipe I want then hold down the Ctrl key and hit the "P" key. A screen will come up where you can hit "Selection" and then hit print and only the recipe you hi lighted will be printed. I have a HP Deskjet5740 printer so maybe your printer will be different but the key's on your keyboard should be the same. Please try this instead of wasting precious black ink.

Also when I hi light a recipe and I don't want a lot of the chat along with the one recipe I hold my right mouse button down at top of the recipe and then hold down the Ctrl key. Drag right mouse button down over the recipe til you get it all then release both buttons and print. I have to thank all my online friends for helping me with all this info lol.
Dianne in Wisconsin

First of all...THANK YOU EVERYONE who gave me the wonderful appetizer recipes.. I can't wait for Super Bowl to get here now, so I can cook all day!!

Anna, you had a question about the stuffed shrimp: sorry I didn't clarify, I used the frozen precooked shrimp from the grocery store. I did thaw them out and then I just tossed them in a pan for about a minute with some garlic to get ready for stuffing them. So sorry I should have said that ... enjoy.
ohso

Bacon Potato Pie
1 Pound Bacon, thick-sliced and lean
1 Onion
1 Pound Baking potatoes
1/2 Pound Cheddar cheese
8 Eggs

Cut the bacon slices into square pieces. Fry the pieces until well-cooked, then drain on paper towels.

Peel the potatoes, then grate them. To prevent the grated potatoes from discoloring while you prepare the other ingredients, you can put them into a
bowl of cold water. When you're ready to use them, be sure to drain well and
squeeze them dry.

Grate the cheese. Mince the onion. Butter a 9x13 inch shallow baking dish.
Preheat the oven to 350 degrees.

Beat the eggs in a large bowl. Add all the other ingredients and stir. Pour the mixture into the baking dish and bake in the preheated oven for about 45 minutes, or until the eggs are cooked. Serve hot, warm or at room temperature.
Tona in Bama

Hi, in the January 6 newsletter Laure, MD was looking for a good sugar cookie. These are the best I have ever tasted they get very crisp and will be hard if you don't flatten them well. The flatter the better. I got this recipe from an elderly lady at our church who has since passed away.
Sandy in ND

Marie's Sugar Cookies
1/2 cup sugar
1/2 cup oil
1/2 cup white sugar
1/2 cup powdered sugar
1 egg
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/4 teaspoon soda
1 teaspoon vanilla
2 cups flour

Roll in balls and roll in white sugar. place on cookie sheet and flatten with a glass.

Nancy thank you for such a outstanding newsletter with such great recipes and also great information. After going over the recipes that I copied during Christmas I have a question for Debbie, AR 12/28 newsletter. The recipe is Peanut Butter Fudge Candy you didn't mention if you greased the pan before putting in the fudge mixture in or not. Could you please let us know.

Just letting anyone that is wondering how I am doing I stopped using the walker about 6 to 7 weeks ago using just my cane. Then about 2 to 2½ weeks ago I gave up using the cane to walk with using just to go down the steps in the morning because I am awake just about 10 minutes before I go down. I don't feel that I am doing badly at all because it is just 10 weeks since the operation. I am looking forward to traveling again without any pain. Now enough about me. I hope everyone has great health this year.

Everyone have a great day. Nancy and 4 legged associates take care and stay safe.
Susie Indy

Good morning all!
This is for Pat Collins and her peanut butter ball recipe. I was wondering about the peanut butter!!

It sounds easy and yummy, but the most important ingredient was missing! Happiest and Healthiest of New Years to all. On January 22 I will be smoke free for 1 and a half years!!
Jeri Kaufman

Winter Gold Soup
7 slices of chopped bacon
1 . butternut squash
1 . onion, chopped
1 1/2 Tbs. chopped fresh thyme
2-3 Tbs. Mars ala wine
pinch of cayenne pepper
salt and pepper to taste
5 C. chicken broth (can use more if necessary)

Cut squash into pieces and cook in the microwave for 13 minutes or until done. In pan, cook 5 pieces of bacon (chopped into pieces). Add onion (chop the onion first) and thyme and cook until soft. Add squash, chicken broth, cayenne pepper, wine, salt and pepper and cook for 20 minutes. Let cool and put in blender, use liquefy or puree to make the soup smooth. Cook rest of bacon in microwave to top the soup.
McA

I've been a lurker and love the newsletter. Great recipes and even greater people. Thanks, Nancy.

For Irene in FL who has a problem printing recipes and getting a lot of black ink...I highlight the recipe and then paste it into an email. I can send it to myself and have the recipe on my computer and I can print it out.
Linda Bee in Temple Terrace, FL

Chocolate Pudding Cake
1 18.25 ounce package chocolate cake mix
1 3.9 ounce package instant chocolate pudding mix
2 cups sour cream
4 eggs
1 cup water
3/4 cup vegetable oil
6 ounces semisweet chocolate chips
whipped cream or ice cream, optional

In a mixing bowl, combine the first six ingredients. Beat on medium speed for 2 minutes. Stir in chocolate chips. Pour into a 5 quart slow cooker that has been coated with nonstick cooking spray. cover and cook on low for 6 to 7 hours or until a toothpick inserted near the center comes out with moist crumbs.

Serves in bowls with whipped cream or ice cream if desired.

10 to 12 servings.
Bette

Thanks to Barbara and Chris who responded to my request for the recipe for Wurstkabobs. I was unable to find the recipe online, but wrote to the site to see if someone there would send it to me. However, in the meantime I found what I had written down with a photo of myself holding a wurstkabob. This is what I listed. There was one long stick through a Dixie cup lid which was to be held
upright. From bottom to top, these were the ingredients. Dried beef, small slice of pumpernickel, cube of cheese, small slice of pumpernickel, flat type of sausage, slice of apple, cube of cheese, flat type of sausage, small slice of rye bread, cube of cheese, sweet pickle, oblong type of sausage, skinny (?) sausage, large olive on top. What I don't know is the exact types of sausage and how they were cooked! Thanks, again!
Athena in DE
P.S. This was a long time ago and they may have changed them.

Copycat Milky Way Bars
Milky Way Bars

2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup water
2 tablespoons water
1 pinch salt
2 egg whites
35 unwrapped Kraft caramels
1/4 cup semisweet chocolate chips
2 bags milk chocolate chips (12-ounce bags)

In a large saucepan over medium heat, combine the sugar, corn syrup, 1/2 cup of the water, and the salt. Stir often until the mixture begins to boil, then continue to cook, using a candy thermometer to monitor the temperature.

While the candy boils, beat the egg whites until they are stiff and form peaks. Don't use a plastic bowl for this.

When the sugar mixture reaches 270 degrees F, or the soft-crack stage, remove from the heat and pour the mixture in thin streams into the egg whites, blending with a mixer set on low speed. Continue to mix for 20 minutes or so. The mixture will thicken as you mix, until it reaches the consistency of cookie dough. At this point, add the semisweet chocolate chips. Be warned; the mixture will not get any thicker after the chocolate is added, so be sure the candy is very thick and fluffy before adding the chips. When the chocolate chips are completely blended into the candy, press the mixture into a greased 9x9-inch pan and refrigerate until cool, about 30 minutes.

Heat the caramels with the remaining 2 tablespoons water in a small saucepan until thoroughly melted. Pour the caramel over the refrigerated candy.

While the candy cools, melt the milk chocolate chips in the microwave for 2 minutes on medium power. Stir halfway through the heating time. Melt completely, but be careful not to overheat.

When the caramel is set, use a sharp knife to cut down the center of the pan. Then cut the candy across into 7 segments, making a total of 14 bars. Resting a bar on a fork (and using your fingers if needed), dip each bar into the chocolate to coat completely, then tap the fork against the side of the bowl to knock off the excess chocolate. Place each bar on waxed paper and cool until firm at room temperature, 1 to 2 hours.

Makes 14 candy bars.
Bette

In Jan. 6th newsletter, in Mimo's Good Recipe, there is no mention in the directions of what to do with the marshmallows.
ND

Hello Everyone,
Can someone tell me how to forward just one recipe out of the newsletter. I am using windows XP.

I used to be able to do it and now I cant. Any help would be appreciated.
Thank you, Robert's wife in Ohio

In the December 31st newsletter, Nancy in Florida was asking about using an ANGEL FOOD CAKE MIX for the INSIDE OUT CAKE. I have never tried that, but what I do is add a box of Jell-O--any flavor/color I want at the time--to the add-water-only cake mix type. Just mix it up per package directions-and that's it!! It's called COTTON CANDY CAKE. My family always looks forward to it for picnics....wondering what color/flavor I'll be bringing. I'll admit, it is a little sticky, but yummy.
Linda in SE Iowa

I'm looking for T&T soup recipes. Since my hubby had gastric bypass, he enjoys soup for supper, then for his lunch at work the next day. Any recipes would be appreciated. I've gone through my repertoire of recipes and would like some new ideas of even old standbys!
Thanks, Jae, central OK

For Jan in DE.
Would like to try the Chicken in a Jug, sounds yummy. Please let me know what kind of jug you are speaking of.
Thanks in advance.
Scooch in Jacksonville, Florida

Twinkie Delight
1 Large Box Twinkies
1 Large Box Orange Gelatin
20 ounce Can Crushed Pineapple (drained)
1 Small Cool Whip
1 Quart Vanilla Ice Cream (soften)
1 Cup Hot Water

Cut Twinkies in half lengthwise. Line bottom of ungreased 13x9x2 pan with Twinkies (cream side up). Dissolve gelatin in a 1 cup hot water. Add drained pineapple & softened ice cream to gelatin. Mix well by hand. Pour mixture over Twinkies. Refrigerate until set then top with cool whip.
Roseann B

Last evening we were having sweet potatoes for dinner. I sliced the potatoes like French fries, spread them on a cookie sheet I had sprayed with Pam. Then sprayed the potatoes, sprinkled them with brown sugar sweetener, and hillvilla pumpkin pie spice. Baked for 40 min. at 400 degrees.
Margaret, Tulsa

Note: This newsletter is not meant to contain medical information. Any comments on medical conditions are opinions of our recipe family members. Please consult your own physician for any medical information.

Response to Type 2 Diabetes.
My husband was diagnosed as an NIDDM (non isulin dependent diabetes mellitus (type 2) almost 2 years ago. I am a retired med nurse and when I fed him his first meal after diagnosis, the poor man thought he was going to DIE. This is a man that was use to eating all day and all night. He told the doctor I was trying to kill him, and the doctor laughed and told him it was heck having a nurse for a wife. Within 4 months he had lost 20 pounds and with oral medication his sugar level was within normal limits.

He is still on his oral medication twice a day, and eats anything that doesn't eat him first. I am heavy into baking and always have home made bread, cakes, pies or candy in the kitchen. He thrives on his cornbread and biscuits. It is very hard in the beginning because you almost have to become a completely different person in your habits, but if you hang in there the time for you to eat most anything you want (what we call real people food) is just around the corner.

Hang in there Girlfriend, you have my support and prayers.
Sincerely, Scooch in Jacksonville, Florida

For Laure, MD that asked for a good sugar cookie recipe. Here is one you can play around with. I add all kinds of stuff. Sometimes I divide the batter in half and add nuts to one and chocolate chips to the other. I add coconut to some or just the diced cherries.

Sugar Cookies
1 Cup Butter
2 Cups of Sugar
2 Eggs
1/2 tsp Salt
1 tsp. Baking Soda
2 tsp. Baking Powder
4 3/4 Cups Flour
1 cup of Sour Milk
(or add 1 tablespoon of vinegar to milk and let set)
1 tsp Vanilla
Chopped nuts, marching cherries, raisins,
chocolate chips, coconut etc.

Cream Butter and sugar then add Eggs and beat. Add Salt, Soda, and Baking Powder and mix well. Add flour and milk till all is added. Add Vanilla. Now add what ever you like in your cookies. Drop on greased cookie sheet with tablespoons. Sprinkle sugar on top. Bake at 425 degrees for 10 minutes
The cherries and coconut are delicious together.
Sharon H

These two recipes are for Fran Upstate NY from the Jan 4 Newsletter. Making your own breakfast sausage

Malaysian Turkey Sausage
1 Pound of ground turkey
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper or to taste (optional)
Soy sauce and pepper to taste

Combine all ingredients and mix thoroughly Form into 8 to 12 patties and fry in lightly sprayed skillet about 4 minutes per side.
Serves 4 to 6

Breakfast Style Sausage
1 Pound ground pork or ground turkey
1/8 teaspoon nutmeg
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon garlic powder
1/2 teaspoon salt

Mix all and form patties this can be frozen.
Caroline MO

Hi Nancy,
I just read Ginny's request about the food processor. I have had a cuisinart for years and really liked it. Well, I dropped it and broke some of it so it would shock and wobble. lol I bought the 11 cup Cuisinart and really like it. I use it for so many things and always make my pie crust in it. I sliced apples for my pie today and also sliced a big batch of potatoes for frying. Whatever you get, enjoy.
mj-indy

For Ro-
I have AOL and I never have any problems receiving Nancy's Newsletter. Have you tried putting the newsletter address in your address book so that AOL knows you communicate with Nancy? This is what I have in my address book: nrogers@arn.net
Frances in Wesley Chapel

Thanks to Susan for responding re: Wurstkabobs. I'll look for the recipe!
Athena in DE

Abby, I found several sites that have recipes for Pineapple/Coconut Coffee Cake. Cooks.com, Just Cakes.com
Cdkitchen.com

Southern Living Magazine. They all sound good to me, some have more ingredients than others, and some are a little more time consuming. But none are difficult. I did a complete search for the Paula Deen recipe but it seems that even on her own web site they can't find it!? Sorry!
~ Deb~ Indiana

For Carol in Alabama as to why cookies run together in baking, I never grease a cookie sheet unless the recipe absolutely calls for it. I also use parchment paper as a liner for the cookie sheet or sometimes I use the Reynolds Release aluminum foil. Crowding the cookies will cause them to run together sometimes. I hope this gives you a hint or two.
Millie in MO

To Irene in FL, how about copy and paste to wordpad or Word, and then print just that page.
Hudson Valley Kathleen

Nancy here's to you having a very Happy New Year. In which newsletter was the Eggnog cherry nut bread in. This goes for all the Nancylanders, too.
Madelyn of Ar.

For gramaj & Mimi, thank you for the Holy Cannoli recipe date, this is one of the reasons I love Nancy's site everyone is so helpful.
Thanks, Linda in Ks.

To Pat Collins,La. I read where you said you had a recipe for coconut balls. Could you please share that recipe with all of us. I love coconut, and would really love to have the recipe.
Thanks, Louisiana Lady

Baked Peas
2 pkg. frozen peas
1 can cream of mushroom soup, undiluted
1 can (5 oz.) water chestnuts, cut up fine
2 c. bread crumbs
1/2 c. melted margarine

Combine bread crumbs and melted margarine. Set aside. Cook peas until almost tender and add undiluted soup. Add chestnuts (drained and chopped fine). Salt to taste. Pour into a buttered casserole, top with crumbs and bake at 350 degrees for 30 minutes.
Sue

Marinated Vegetables
2 c. cut fresh green beans or 1 (9oz.) pkg. frozen cut green beans or frozen Italian-style beans
1 c. fresh or frozen cauliflower flowerets
1 (2 oz.) jar sliced pimento, drained
1/4 c. reduced-calorie or oil-free
Italian salad dressing

Cook fresh green beans and cauliflower in a small amount of boiling water for 8 to 10 minutes or until crisp tender. (Or cook frozen green beans and cauliflower according to package directions, except omit salt.) Drain vegetables. Place in a mixing bowl. Add pimento and salad dressing. Toss until vegetables are coated. Cover and chill for 4 to 24 hours. Makes 4 servings.
Sue

The recipe in question is one served in a Mexican Restaurant here in my hometown. I also understand they are served in Chinese restaurants. It is cream cheese wontons. I know the wrap is a wonton, and I know it is deep-fried and sprinkled with a sugar and cinnamon mixture. However, I don't know what would be mixed with the cream cheese inside, it is very creamy and sweet.
Judy

Re: Barbara Ann in SE Texas,
Are you Dottie Kennedy's daughter? If so, my mama is Sam's daughter, Mary. Would like to hear from you. Mary Joe

Sorry Mary Joe, I am not Dottie Kennedy's daughter. I am of Italian/Cajun French descent originally from New Orleans now living in SE Texas. The given names you mention sound very much like Italian given names. I did have an Aunt Tina Kennedy (nee Cascio).
Barbara Ann in SE Texas

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