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This is an old family favorite recipe.

Pizza Casserole
1 pound hamburger
1 small onion

Brown these ingredients
2 tsp Watkins Oregano #01941
1 tsp salt

Sprinkle of Watkins Garlic Salt (#01998)
Add to hamburger mixture
1 large can tomato sauce

Add to above
Cook 1/2 pkg egg noodles until soft; drain

In a deep casserole layer the following:
1/2 the cooked noodles
grated mozzarella cheese
1/2 the hamburger casserole

Sprinkle with parmesan cheese.

Layer again and top with parmesan cheese. Bake 350º 30 minutes. Can be made ahead
www.watkinsonline.com/hutto
email: sunnywatkinsgirl@aol.com
Order: 765-271-9041

Watkins Gourmet Seasoning Blends are on sale
#01989 Fish and Seafood Seasoning
#01976 Meatloaf
#01979 Pizza Seasoning

Does anyone have a recipe for Golden Corral's Bourbon Chicken? I've found 2 different ones online, one with and one without Bourbon and neither one
tasted like there recipe.
Abby

Valentine Ecards -I chose to use these cards because your email address is not shared with another company. You do have to pay a membership free. It includes  your membership as well as two other memberships for friends or family and unlimited send of ecards for the year. For three memberships and no spam mail the $24.95 seems to be a reasonable cost.

Baked Cheese Grits
2 c. boiling water
1/2 c. grits
2/3 tsp. salt
1/2 stick butter
1/3 lb. Velveeta cheese
1 tsp. Tabasco
1 egg

Cook grits about 10 minutes. Add cheese. Take from fire; add egg. Bake 1 hour at 300 degrees.
Tona in Bama

Sausage Muffins
1 lb. hot sausage
1 lb. mild sausage
2 jars Old English Cheddar Cheese
10-12 English muffins

Brown and drain sausage. Mix with cheese and spread on muffin halves. Freeze. Take out 10 minutes before baking.
Bake at 350 for 10-15 minutes. Serve hot!
Tona in Bama

Valentine Recipes -Easy recipes for Valentine's Day.
Candy Recipes

Easy Candy Recipes

January 2008 Alphabetical Index of Recipes

Hi Nancy, This is for Carolyn, Rochester, New York in the Sun. 1/20 newsletter asking about Chicken French. I make Chicken Parisienne and it is so good! My recipe is a little different than the one she made, but we like it very much. It is a lot like Chicken Paprika.

Chicken Parisienne T & T–
don’t know where it came from, probably from Nancy’s Kitchen!
5 med. chicken breasts (I use 8 boneless, skinless tenders)
½ c. dry white wine (I use either Madeira or Marsala)
1 can cream of mushroom soup
4 oz. mushrooms, sliced – you can use more if you wish
1 c. sour cream, mixed with 1/4 c. flour
salt & pepper to taste
paprika

Sprinkle chicken breasts lightly with salt, pepper and paprika. Place chicken in crock pot. Mix white wine, soup and mushrooms until well combined. Pour over chicken. Sprinkle with a little more paprika. Cover and cook on low for 7 – 9 hours or on high 3 to 4 hours. Remove chicken and stir in sour cream mixture during last 30 minutes. Serve sauce over chicken with rice or noodles. *Now, I make this on the stove top in a large skillet. I brown the breast tenders in about 3 tbl. canola/olive oil and then add the wine mixture. Simmer 30 minutes; then remove tenders to a plate. I add the sour cream mixture and combine with the wine mixture. I add the tenders back to the skillet, cover and let simmer 20 minutes. I do serve this over egg noodles with a green veggie on the side. Serves 4 Chris in NM
Here is our favorite way to fix fresh green beans. We try to get fresh green beans whenever we can find good looking fresh ones at the store.

Sautéed Green Beans – T & T
5 slices bacon - cut in 1/4’s
1 lb. fresh green beans
1/4 cup chopped onion
4 tbl. diced Roma tomatoes
1/4 cup butter/canola mixture

Place bacon in a large skillet over medium-high heat. Cook until browned on one side, then turn over to cook on the other side. Add the onions and tomatoes to the skillet at this time, and cook, stirring until light golden brown.
Remove the bacon from the skillet, leaving the bacon drippings. Crumble or chop bacon, and return to the skillet. Melt the butter in with the drippings. Add the green beans; cook and stir until tender, about 8 minutes. Serves 4
Thank you so much for all you do, Nancy!
Chris in NM

Hi Nancy. Thanks so much for this wonderful newsletter!

I have a question. How do you scald milk? I tend to shy away from recipes which include the ingredient “scalded milk.”
Thanks for any help that can be provided!
Cindy – Brandon, FL

Hi Nancy,
There you go again being the wonderful person that you are. Making a special section for low-carb recipes for us. I hope Patricia and others will send them in to you. Thanks to all the recipe givers and to you to Nancy.
bonyfingers

Comment
Robbie sent some in today. I have added the Weight Watcher Points to them because it had the nutritional values added.
Nancy Rogers

Lowfat Sheperds Pie
Makes 6 Servings
Weight Watcher Points - 6 Points

1 tbsp canola oil
1 medium onion, finely chopped
2 large carrots, chopped
1 pound extra-lean ground beef or ground turkey
2 tbsp Worcestershire sauce
2 tbsp no-salt-added tomato paste
2 tsp dried mixed herbs of your choice
1 cup fat-free, reduced sodium beef broth
1 cup frozen peas

For the Topping:
2 pounds Yukon Gold potatoes, peeled and cut into 1 to1-1/2 inch pieces
1/2 cup fat-free milk
1 tbsp light butter

In a large pot, heat canola oil on medium-low heat. Saute onions and carrots until softened. Turn up heat to medium-high and add beef; cook until no longer pink. Add Worcestershire sauce, tomato paste, herbs and broth. Reduce heat and simmer uncovered for 15 minutes. Add peas, then simmer 5 minutes more.

Tip: If sauce seems too watery for your liking, combine 1 tsp of cornstarch into 1/8 cup of water and stir into beef mixture. While sauce is simmering, bring a large pot of water to boil. Add potatoes, reduce heat to a simmer and cook until tender, about 15-20 minutes. Drain water. Add milk and light butter. Mash with a potato masher until smooth. Season if you like.

Pour sauce into an 11-inch by 7-inch baking dish and allow to cool slightly. Top with potato. Optional: sprinkle with 1/3 cup reduced-fat cheese.

Bake in a preheated 400 degree oven for 20-25 minutes. Serves 6.

Per Serving (without cheese): Calories 322, Calories from Fat 67, Total Fat 7.6g (Sat 2.8g), Cholesterol 49mg, Sodium 260mg, Carbohydrate 41.2g, Fiber 5.7g, Protein 22.5g
Robbie Bowling Green, In

Low Fat Crockpot Pork and Sweet Potato Stew
Serves 4.
Weight Watcher Points - 6 Points


1 medium sweet potato, peeled and cut into chunks
1 large onion, chopped
2 stalks celery
1 large Granny Smith Apple, cut into chunks
1 large carrot, sliced
1 pound pork tenderloin, trimmed of fat, and cut into chunks
1/2 cup apple cider
3/4 cup fat-free, low-sodium chicken broth
1/2 tsp rosemary
1/2 tsp sage
Freshly ground black pepper

Spray the inside of a 3-4 quart slow cooker with nonstick cooking spray. Lay vegetables on the bottom of the crockpot, followed by pork. Pour apple cider and chicken broth over the pork and vegetables, and add herbs.

Cover and cook on low for 7-9 hours. To thicken the juices, make a cornstarch slurry from 1/4 cup cornstarch and a 1/4 cup water, and stir into the stew about half an hour before serving.

Per Serving: Calories 321, Calories from Fat 41, Total Fat 4.6g (sat 1.4g), Cholesterol 72mg, Sodium 119mg, Carbohydrate 43.2g, Fiber 6.5g, Protein 26.8g
Robbie Bowling Green, In

Hi everyone in Nancyland. Right after Christmas there was a request for a good sugar cookie. I'm sorry, but I don't remember who it was that requested it. The TNT recipe that I've submitted is one that I cut out of our local newspaper probably 30 years ago. I make this recipe repeatedly because it is so tasty. I hope those of you who like to make cut-out cookies for any occasion will try this recipe. It is wonderful.

The Best Cut-Out Cookies
1 lb. butter
1 cup brown sugar
1 cup white sugar
1 tsp. vanilla
2 eggs
1 tsp. soda mixed with 1 tsp. water
5 cups flour

Cream butter and add sugars. Add the vanilla and beat in the eggs, one at a time. Mix the soda and water and add to mixture. Add 2 cups of flour, using your mixer and add remaining 3 cups manually unless you have a heavy duty mixer or food processor. Roll into a ball and chill for 24 hours. Bake at 375º for 10 minutes. You may want to bake a small batch first to make sure the oven temp and time are correct. It's not down on my recipe card and I'm just guessing. I hope you'll try these. When I make cut-outs at Christmas I always add a tiny drop of cinnamon oil to my frosting. Frost all my cookies white then I drizzle melted green & red chocolate over frosting & some I sprinkle with different toppings. Really pretty and not time consuming. Plus I always use Merckens Chocolate Wafers and not the grocery chocolate. I buy these at a bulk food store and they come in a lot of different colors and taste wonderful. No paraffin is needed. Just melt in a double boiler. I'm surprised that I haven't read of anyone else using these. I make all of my candy with Merckens Chocolates.

Thank you Nancy for the wonderful job you do. I'm going to have to live way beyond 100 to make all the recipes I've printed off from this wonderful site of yours. I haven't tried one that we weren't happy with.
Carolyn in Ohio

Here is another meatless dish for Roz in Indy

Vegetable Lasagna
2 medium carrots, julienned
1 medium zucchini, cut into 1/4-inch slices
1 yellow summer squash, cut into 1/4-inch slices
1 medium onion, sliced
1 cup fresh broccoli florets
1/2 cup sliced celery
1/2 cup julienned sweet red pepper
1/2 cup julienned green pepper
2 garlic cloves, minced
1/2 to 1 teaspoon salt
2 tablespoons vegetable oil
1 jar (28 ounces) spaghetti sauce
14 lasagna noodles, cooked and drained
4 cups (16 ounces) shredded part-skim mozzarella cheese

In a large skillet, stir-fry the vegetables, garlic and salt in oil until crisp-tender.
Spread 3/4 cup spaghetti sauce in the greased 13-in. x 9-in. x 2-in. baking dish. Arrange seven noodles over sauce, overlapping as needed. Layer with half of the vegetables, spaghetti sauce and cheese. Repeat layers.

Cover and bake at 350° for 60-65 minutes or until bubbly. Let stand for 15 minutes before cutting. serves 12.
Billie in Fl

Roz in Indy requested some meatless dishes since she is giving up meat for Lent. Here are a couple of my favorites. One is fish, since you mentioned tuna I assume you will be eating fish.

Cheesy tortilla Lasagna
1 cup of Italian plum tomatoes, chopped, about 3 medium
1 cup of zucchini, cut in julienne cuts
1/3 cup chopped scallions
1-15oz can black beans, drain and rinse
1-10oz jar Enchilada sauce
8oz container of sour cream
8-6" corn tortillas, cut in half
2 cups shredded Monterey jack cheese
1 tbl chopped fresh cilantro

Heat oven to 375. Spray a 13/9 pan with pam.
1) In a bowl combine the tomatoes, zucchini, onions, and the beans. Mix up and set aside.
2) Set aside 1/3 cup of the Enchilada sauce and combine the rest with the sour cream, set aside.
3) Put 2 tbl enchilada sauce mixture in the bottom of the pan. Lay over 8 tortilla pieces, overlapping slightly. Spoon half the bean mixture over. Sprinkle with 2/3 cup of the cheese. Spoon half of the remaining sauce mixture over the cheese. Repeat layers reserving 2/3 cup cheese for the top. Finally top off with the reserved enchilada sauce.
4) Cover with foil and bake 30-35 min. Uncover and bake an additional 5 min. Sprinkle the cilantro over and let stand 10 min before serving.
6 servings.

I serve this with chopped jalapeno for those who want more heat, and also sliced black olives on the side. We like this with cornbread and a good salad. This is quick and easy and very tasty.

Shrimp Scampi with fettuccine
2 lbs large shrimp, peeled and de veined (can use frozen, thawed)
1 med onion, finely chopped
4 cloves garlic chopped
1/2 cup butter, melted
2 tbl lemon juice
1/2 tsp dried tarragon
1/2 tsp steak sauce (I use A1)
1/2 tsp Worcestershire sauce
1/4 tsp hot sauce
Hot cooked Fettuccine

In a large skillet cook onion and garlic in butter over med heat, stir constantly about 4 min. Add the lemon juice and the next 4 ingredients. Bring to a boil and add the shrimp.. cook stirring 4-5 min or till the shrimp turn pink. Pour all over the pasta. Sprinkle with fresh grated parmesan if you like. 4 to 6 servings
Billie in Fl

Hi Nancy, trying this again! Here is my absolute favorite muffin recipe. I have been making this for many years, the kids love it, everyone loves it. I have added nuts, raisins even coconut and its great.

All-Bran Muffins
1-1/2 cups flour, sifted
1 tbl baking powder
1/2 cup sugar (or splenda)
1-1/4 cup All-Bran cereal
1-1/4 milk cup milk
1 egg slightly beaten
1/2 cup vegetable oil (or applesauce)

In a bowl, stir the flour, baking powder and sugar. Set aside. In a larger bowl put the milk and the cereal. Let this stand about 2 min till the cereal is soft. Stir in the oil and the egg. Gradually add the flour mixture and stir just till well blended. At this point add your nuts or whatever you want if you wish. Pour into 12 greased muffin cups (use Pam) or use paper cups, and bake at 400 for 20-25 min.
Enjoy! Billie in Fl

We are invited to a 50th wedding party. What are appropriate gifts to give? We grew up with this couple and know them well.
Lu in Mn

Citrus Shrimp Scampi
3 tablespoons butter or margarine, divided
1 medium onion, halved and thinly sliced
1/8 teaspoon salt
1/8 teaspoon pepper
1 pound medium shrimp, peeled and deveined
2 cloves garlic, finely chopped
1/2 cup Ocean Spray® Craisins® Orange Flavor Sweetened Dried Cranberries
1/4 cup lemon juice

Melt 2 tablespoons butter or margarine over medium-high heat in a large non stick skillet. Add onion, salt and pepper; cook for 5 minutes, stirring occasionally.

Add shrimp and garlic, cook for an additional 7 minutes or until shrimp is cooked throughout and pink in color, stirring occasionally. Stir in sweetened dried cranberries, lemon juice and remaining 1 tablespoon butter; heat through. Serve with linguine or rice.
Makes 4 servings.
Reprinted with permission of Oceanspray

Nancy Rogers

For Roz in Indy:

Cashew Casserole
1 cup chopped celery
1 cup chopped onion
1 can (10-3/4 oz) Golden Mushroom soup
1 soup can of water
1 can mushrooms, drained
1/4 lb cashews
1 can chow mein noodles

Sauté onion and celery in butter until tender. Mix all ingredients together and bake at 325 degrees for 1 hr. Best served immediately before the cashews and chow mein noodles soften too much. Serves eight.
grannym IL

Hi Nancy! This is for Debbie in ND who requests recipes for coffee drinks that she can make at home.

Mocha Coffee
Heat 1 cup of whole milk with 1-2 TB of chocolate syrup like Nestles or Hershey's. Heat the milk until it almost boils. Add 4 ounces of very strong coffee and stir. You can add expresso powder if you really like the stronger flavor. Pour this into individual cups and serve with a sprinkling of cinnamon or cocoa powder.

To make a cold drink, just whip the above recipe ingredients, prepared the same way as above, with several ice cubes in a blender. You can use whole milk. This should serve at least two people depending on the size of your cups. A little whipped cream added before you sprinkle with the topping of your choice just adds to the richness of the drink.
If you want to make your own dry mix, add dried coffee creamer to your favorite instant coffee and add cinnamon or toasted coconut or even a hot chocolate mix. I use 3 TB of dried creamer to 1 TB. of coffee. Its an interesting rainy day experiment. Adding a drop or two of orange extract or mint extract really makes a lovely cup of coffee for those gloomy winter afternoons.
Have fun. Andee In Los Angeles

Phyllis, the Firehouse Chili recipe was sent in by Connie in Texas. It is in the

 It is sooo good and sooo easy to make you won't believe it.
Dianne in Houston

Baked Broccoli and Cheese
3-4 cups broccoli, trimmed

Parboil for 7 minutes, drain and place in buttered casserole.

2 eggs, beaten
1 cup cottage cheese
2 teaspoon minced green onions
1/2 teaspoon Worcestershire sauce
salt and pepper to taste
1/4 cup grated cheddar cheese

Mix and pour over broccoli.

4 tablespoons fresh bread crumbs
1/4 cup grated Cheddar cheese
4 tablespoons butter

Cover casserole with cheese and crumbs and dot with butter. Bake at 350 for 20-30 minutes. Serves 4-6.
Tona in Bama

Hi everyone,
I have a recipe request. Does anyone have a clone recipe for the croutons that Ruby Tuesday's has on their salad bar? I'm pretty sure it's pumpernickel bread and I think they are deep fried. They are so good, crunchy on the outside and chewy on the inside. I know if you time it just right they are still warm when put out on the salad bar. I would love to try to make them at home.
Sandy Miller, Wixom, M I(formerly from Hazel Park)

Hello Nancy & all...I am searching for some new appetizer recipes. We are hosting the Superbowl party at our house this year and am getting tired of the same old finger foods. If anyone has any TNT appetizer recipes they would like to share, I sure would appreciate it.
ohsosweet in STL, MO wrote in January 4, 2008 newsletter

Hi to all in Nancyland,

I have made these a few times in past years and always been a hit. Thought I would pass them along and hope you will enjoy them as much as we have.
Barbara from Detroit

Stuffed Pepperoncini
Prep: 40 minutes Cook: 12 minutes

3 slices bacon, finely chopped
2 shallots, minced (1/4 cup)
1/2 medium red pepper, minced (about 1/3 cup)
1 package (3 ounces) cream cheese, softened
2 teaspoons milk
2 jars (9 to 10 ½ ounces each) Tuscan peppers or Pepperoncini, drained (about 28 peppers)

In non-stick 10-inch skillet, cook bacon over medium-low heat, stirring occasionally, until bacon is browned. With slotted spoon, transfer bacon to paper towels to drain. Discard all but 1 Tablespoon bacon dripping.

Cook shallots and red pepper in bacon drippings over medium heat, stirring frequently, until vegetables are tender, about 5 minutes. Remove skillet from heat.

In small bowl, with mixer at medium speed, beat cream cheese and milk until smooth. Add bacon and shallot mixture and beat just until combined. Spoon cream cheese mixture into heavy weight plastic bag with 1 corner cut to make a 1/4-inch opening.

With small knife, cut a slit lengthwise in each pepper, being careful not to cut all the way through peppers. Squeeze cream cheese mixture into peppers; cover an refrigerate up to 1 day. Makes 28 stuffed peppers.

To serve: Let stand 1 hour at room temperature before serving.

Each stuffed pepper:
About 25 calories 1 g. protein 1 g. carbohydrate 2 g. total fat (1 g. saturated) 4 mg. cholesterol 245 mg. sodium
Good Housekeeping magazine, December, 1997, Page 158

Glazed Kielbasa
1 pound Kielbasa, smoked sausage , etc., sliced into 1/2" chunks
2 liter bottle regular Sprite (Note; I used Vernors ginger ale)

Place sausage chunks in a heavy bottomed pot with the whole bottle of Sprite. Stir to moisten all meat, and cook on low for two hours (do not stir). Watch closely and when it looks glazed, it is done. Most of the soda will cook away, so catch it before it burns. Put sausage chunks in a bowl, and serve as an appetizer with toothpicks nearby.
(Sorry, did not give how many serving)

Note: Found it took longer then two hours but did make more then what the recipe called for too.

Olive Pepper Pinwheels
Prep: 15 minutes Chill: 2 hours
Makes 3 dozen

1 package (ounces) reduced fat cream cheese
1 teaspoon fat free milk
1/3 cup finely chopped sweet green pepper
1/3 cup finely chopped sweet red pepper
1/3 cup finely chopped sweet yellow pepper
1 can (2 ¼ ounces) chopped ripe olives, drained well
6 flour tortillas (6-inches each)

In a mixing bowl, beat cream cheese and milk until smooth; stir in the peppers, olives ad dressing mix. Spread over tortillas. Roll up jelly-roll style; wrap tightly in plastic wrap.
Refrigerate for 2 hours or until firm. Just before serving, cut into 1-inch pieces. Can serve salsa on the side if prefer.

Per serving: One serving (2 pieces)
68 calories 4 g. fat 2 g. protein 6 carbohydrates Trace fiber 7 mg cholesterol
226 mg sodium

Note from Nancy: I calculated this using a Weight Watcher calculator.
Weight Watcher Points - 2 Points

Sue in the January 20th newsletter asked for recipes to use up her extra potato chips. Did you know that you can keep any kind of chips in the refrigerator or freezer for a very long time? I've done this for years and have never thrown any away because they were stale. Doing this has saved me lots of money.
Susie in Arkansas

Tona in Bama's submitted the Quick and Easy Chicken Meal on Jan. 22, are there suppose to be 2 cans of cream of chicken soup listed? Sounds really good but wanted to be sure.
Susan-NC

Not sure where I got this recipe but it is a keeper and very good. Hope it helps the lady who requested some breakfast ideas for her dear husband.
Sara in FL

Breakfast On The Go
About 8 eggs
1/4 cup milk
1 small chopped green peppers, optional
1 small or medium chopped onion
1 cup grated cheddar cheese
About 12 Sausage links cooked & cut up or ground sausage cooked and drained well ( I use the ground sausage)
Salt & Pepper to taste

Mix eggs and milk. Add the rest mixing together. Pour into greased muffin pan, I fill almost all the way. Bake at 350 for 25 min. Makes 12. I make them in advance and put in the refrigerator. So if in a rush in the morning I can throw one in the micro & go. Enjoy!

This is in reply to Linda from Pa. about the mashed potatoes with mayo. In your homemade mashed potatoes just add a heaping tablespoon after you are finished making your mashed potatoes. I use this in instant potatoes (Idahoan are the best). Follow directions for instant potatoes and add 1 heaping tablespoon before serving. This makes instant potatoes taste just like homemade.
Stacy O in Dallas, GA

I think others have asked before where to get the cookbook for the GT Express 101. I didn't save the information as I didn't need it then, but I do now. Would someone please post it again?
Lois in WI

To Anna--who did not want to used canned cream soup--you can make a base, and add spices, mushrooms, etc--recipe follows:

Base
2 cups dry milk powder
3/4 cups corn starch
1/4 C. dry chicken bouillion
2 tsp. dried onion flakes
1/2 tsp. pepper (salt if needed)
1 tsp. EACH of basil and thyme

Take 1/3 cup mix and 11/3 cups water, and cook until thick--add flavorings, etc, to suit the recipe.
Norma

For Dorothy in Texas with the problem of stains on her oak table, here's what I've been doing for years and years and it's always worked for me. If the stains were caused by moisture and left marks or rings, do this -- even tho it sounds a little gross and is a bit smelly when you're doing it:
Mix a paste of mayo and cigar or cigarette ashes (mostly ashes with just enough mayo to moisten into a cream). Dab it onto the stain and rub in. Doesn't matter if it gets on any of the rest of the wood. You will see the stain lift and remove. Use white paper towels for this. Once it's all rubbed in, wipe off with clean paper towels and then use your regular polish. I've never had a "ring" come back with this method. Hope it works for you as well.
Jenny in Virginia

Easy Salsa Chicken Burritos
Makes: 8 burritos

1-1/2 lb chicken breast strips for stir-fry
1 package (1.25 oz) Old El Paso® taco seasoning mix
1 jar (16 oz) Old El Paso® Thick ‘n Chunky salsa
1 package (11.5 oz) Old El Paso® flour tortillas for burritos (8 tortillas)
Shredded lettuce, shredded cheese and bell pepper strips, if desired

In 10-inch nonstick skillet, cook chicken over medium heat, stirring occasionally, until no longer pink in center. Stir in taco seasoning mix and salsa. Cook until hot. Spoon chicken mixture onto tortillas. Top with lettuce, cheese and bell pepper strips. Roll up tortillas.

1 Serving: Calories 260 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 50mg; Sodium 1010mg; Total Carbohydrate 27g (Dietary Fiber 0g, Sugars 1g); Protein 22g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 8%; Iron 10%

Betty Crocker
Reprinted with permission of General Mills.

Note from Nancy: For those wanting the Weight Watcher points, I did calculated it using a Weight Watcher calculator.

Weight Watcher Points - 6 Points

Roasted Pork Chops and Vegetables
Prep Time:20 min Start to Finish:1 hr 20 min
Makes:4 servings

2 teaspoons parsley flakes
1/2 teaspoon dried marjoram leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic salt
1/4 teaspoon coarse ground pepper
4 pork rib chops, 1/2 inch thick (1 pound)
Olive oil-flavored cooking spray
6 new potatoes, cut into fourths (3 cups)
4 ounces mushrooms, cut in half (1 1/2 cups)
1 medium green bell pepper, cut into 1-inch pieces
1 medium onion, cut into thin wedges
1 medium tomato, cut into 8 wedges

Heat oven to 425ºF. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Mix parsley, marjoram, thyme, garlic salt and pepper. Spray both sides of pork chops with cooking spray. Sprinkle with 1 to 1 1/2 teaspoons herb mixture. Place in corners of pan. Mix potatoes, mushrooms, bell pepper and onion in large bowl. Spray vegetables 2 or 3 times with cooking spray; stir. Sprinkle with remaining herb mixture; toss to coat. Spread evenly in center of pan between pork chops. Bake uncovered 45 minutes. Turn pork; stir vegetables. Place tomato wedges over vegetables. Bake uncovered 10 to 15 minutes or until pork is slightly pink when cut near bone and vegetables are tender.

1 Serving: Calories 285 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 2 g); Cholesterol 55 mg; Sodium 170 mg; Total Carbohydrate 31 g (Dietary Fiber 4 g); Protein 24 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 38 %; Calcium 2 %; Iron 14 % Exchanges: 1 Starch; 2 Vegetable; 3 Lean Meat

Betty Crocker.com
Reprinted with permission of General Mills.

Note from Nancy: For those wanting the Weight Watcher points, I did calculated it using a Weight Watcher calculator.

Weight Watcher Points - 5 Points

I found some the items that people had been requesting information on at the store at the Taste of Home website and I thought I would share what I had found:
www.shoptasteshopofhome.com
meatloaf pan $12.99
Non stick oven liner $12.99
Ceramic Bean Pot $19.99

Also, here's a recipe for our favorite Apple Crisp. We never have any leftovers.

Maple Apple Crisp
5 apples, peeled, cored, and sliced
3/4 c real maple syrup
1/2 c all purpose flour
1/2 c rolled oats
1/2 c brown sugar
1 pinch salt
1/2 c butter, softened
Preheat oven to 375*. Place apples and syrup in an 8 x 8 baking pan. Mix flour, oats, sugar, and salt. Cut in butter until crumbly. Sprinkle mixture evenly over apples. Bake for 35 minutes.
Hope you enjoy it.
Lisa (East Texas)

Ham & Eggs Frittata Biscuits for Two
Makes: 2 servings
Prep Time: 15 min ; Start to Finish: 35 min

Fresh herbs enhance the delicate flavors baked in biscuits for two that hold a veggie-packed egg topping.

2 Pillsbury Perfect Portions refrigerated buttermilk biscuits (twin pack from 15.4-oz package)
1 teaspoon Italian seasoning
1 egg or 1/4 cup fat-free egg product
2 tablespoons diced cooked ham
1/3 cup shredded Italian cheese blend
1 tablespoon roasted red bell peppers (from a jar), drained and chopped
2 tablespoons diced seeded plum (Roma) tomatoes
1 tablespoon thinly sliced fresh basil leaves

Heat oven to 375°. Spray cookie sheet with cooking spray. On cookie sheet, place biscuits 3 inches apart. Press each to 4-inch round with 1/4-inch-high rim around outside edge. Sprinkle each with 1/4 teaspoon of the Italian seasoning. In small bowl, beat egg and remaining 1/2 teaspoon Italian seasoning. Reshape biscuits if necessary; carefully spoon egg mixture evenly into indentations in each biscuit. Top with remaining ingredients. Bake 15 to 20 minutes or until biscuits are golden brown and eggs are set.

High Altitude (3500-6500 ft):No change.
TIP: Pillsbury Perfect Portions refrigerated biscuits come in convenient two-biscuit packs--perfect when you're cooking for two.

NUTRITION INFORMATION PER SERVING:
Serving Size: 1 Serving
Calories 300; Calories from Fat 150; Total Fat 16g; Saturated 6g; Trans Fat 4g; Cholesterol 125 mg; Sodium 810 mg;
Total Carbohydrate 25g; Dietary Fiber 0 g; Sugars 5g; Protein 13g
Exchanges: 1 1/2 Starch; 1-1/2 Medium-Fat Meat; 1 1/2 Fat
Carbohydrate Choices: 1-1/2
Mary Alyce from Frigid WI

Cheesy Pull-Apart Party Sticks
1 (11 ounce) can refrigerated soft breadsticks
1 1/2 cups shredded cheese
1/2 teaspoon dried basil or oregano
2 cups prepared marinara sauce
Heat oven to 375º. Put breadsticks on baking sheet lined with parchment paper, but do not separate. Sprinkle cheese down center of dough. Bake for 10 to 15 minutes. Serve with warm marinara sauce.
Tona
Resubmitted by Mary Alyce from Frigid WI

Ham And Cheese Crescent Roll-Ups
makes 8
Prep Time: 10 min Start to Finish: 25 min

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
8 thin slices cooked ham (8 oz)
4 thin slices Cheddar cheese (4 oz), each cut into 4 strips

Heat oven to 350°. Separate dough into 8 triangles. Place 1 piece of ham on each triangle; place 2 strips of cheese down center of ham. Fold in edges of ham to match shape of dough triangle. Roll up each crescent, ending at tip of triangle. Place with tips down on ungreased cookie sheet. Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm
Mary Alyce from Frigid WI

grammyM IL, thanks for the suggestion of using a Nesco oven. I hadn't heard of those and will watch for a sale. I think I would use it often enough to justify the purchase. I confess I have some gadgets that I've never used, like a magic bullet for instance. Still in the box!

This is not a food question but as I was cleaning I thought of asking my newsletter family. Does anyone know of a product that gives a shine to laminated countertops that have become dull looking. Also, I've had laminated flooring installed in the hallways and would like them to have a better gloss too. The installer said not to use floor wax, but I'm hoping there is something to brighten them.
Thanks for any help. Doris, S. Indiana

To Sue in January 18 newsletter:
Yes, you can freeze milk. I buy it when on sale and stick in freezer. It takes2-3 days to thaw out in frig but the taste is the same. Makes for ice cold milk.
BM

To Lisa in East Texas from January 15 on quick breakfast:
Walmart sells, in their freezer section, a stack of precooked sausage patties in 3 flavors (reg., spicy, and maple) and precooked scramble egg patties. Pop one sausage and one egg patty in microwave for 2-3 minutes and serve on English muffins as a sandwich or on a bagel (opened faced) Good with cheese on them also.
Carolyn from Edon

Could someone please tell me what newsletter the Peaches and Cream Cobbler sent in by Tona was in?
Thanks, Sally in Pa, IG, and FB

Hello Nancy & Gang,
Lisa-E TX-the blackberry cobbler pastry is exactly what I am looking for-Mama has senior moments and couldn't remember what all goes in hers. My sisters and I are trying to re create and get every recipe we need down on paper as soon as possible.

Carol Shurr-I don't know if this is what you're looking for, but my friend had these for her son's engagement party and she wrangled the recipe. I don't know what Arby's serves with theirs, but you could leave off the sauce if you wanted.

Victorians with Praline Sauce
4 slices Sara Lee cheesecake-cut each into thirds
2 c buttermilk
2 c cornflake crumbs
Peanut oil
Fresh mint leaves for garnish
Praline Sauce:
1-1/2 c chopped pecans
3 oz Amaretto
3/4 c brown sugar
10 oz heavy cream

Make sauce the last 30 minutes of freezer time. Defrost cheesecake slightly-cut and dip in milk-draining off excess. Roll into crumbs, pressing lightly all over to cover completely. Put on plate and refreeze for 2 hours. Heat pecans in a skillet, add Amaretto and reduce down by half. Add sugar and cream to skillet, mix and cook over medium until reduced by half again. Heat oil in Dutch oven to 350*. Immerse frozen cheesecake in oil for 1 minutes. Serve with Praline sauce and fresh mint.
Mimi ^..^

In the January 21 newsletter Wendy from Perth, Ont asked about getting glue, etc off & Sylvia suggested "sticky stuff remover" - it is available in most hardware stores. I know there is a Canadian Tire and a Home Hardware in Perth that should carry it. We live not far away (in Ottawa) and have a seasonal camping trailer near Perth, it is a beautiful area and I hope you like it there. When I have hardware "problems" I look for Dave (try near the plumbing dept.) of Home Hardware, if you have any questions about the area, he can help you out too.
Fran in Ottawa

I am responding to the Jan. 21 with Marie from Va. About the Kenney Burger. Did you ever find anything that is like it? My dad use to be a manager at a Kenney’s and we loved the burgers from there. I was glad to see the lady that responded with the place in Salem, Va. That sells them. Please if anyone knows how to make this recipe or a good substitute, please share. It really brings back memories.
Karen in Va.

I would just like to thank Barb,fl and Donita/Stayton,OR for the mini muffin tips, I am glad I asked, or I would have cooked them way to long lol..
Lori Grant

I made a bran cookie the other day and it really works , if you know what I mean.

I used one box of fudge mix, 1 egg,, 2 tlb of chocolate chips small or mint chips,1/3 cup of water, 1/3 cup of oil, mix should make a nice dough., Spoon out on to a sprayed cookie sheet about one inch apart and bake at 350 for about 13-14 min's. Let stand a few min's and put on a cooling rake. And they tasted good to.
Marlene Fl.

A cold winter so far in PA. This soup, from www.bettycrocker.com, is a quick and very easy way to warm up. I sometimes substitute frozen tortellini and that way I have all of the ingredients on hand to make a quick bowl of soup. I have substituted other types of tortellini such as spinach or sausage. If you want a little less intense Italian flavor, use one can Progresso tomato basil soup and one can Progresso hearty tomato soup. Still good.
Julia in PA

Tomato Tortellini Soup
2 cans (19 oz. each) Progresso tomato basil soup
9 oz. refrigerated cheese-filled tortellini pasta
Grated Parmesan

Put the soup and tortellini in a large saucepan. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat, cover and simmer 6 to 8 minutes, or until the pasta is cooked to suit you. Serve with Parmesan cheese.

For Debbie in ND, who asked for recipes for the expensive coffees, latté’s, cappuccinos, etc.. Here's a couple sites with recipes..
http://www.e-importz.com/espresso_links
http://www.javaqueen.com/
Mary in Va

I have been trying to drop a few pounds and understand that flank steak is a good lean meat. I would appreciate any ideas on how best to cook this meat, as I have never cooked flank steak before.
Anne

Dear Nancy, Thanks for all you do! Here is a nice, LOW FAT, pasta salad. This one is easy, AND good !!

Seashell Salmon Pasta Salad
8 ounces small shell pasta (cooked and drained)
8 ounces canned salmon (drained and flaked)
1 smalll green pepper, chopped
2/3 cup thinly sliced celery
1/2 cup chopped red onion
1 cup of any good, FAT FREE, Honey Mustard salad dressing.
Combine all and mix lightly. Chill till serving.
Theresa P from Illinois

Here are two TNT recipes that I am including on my Super Bowl Buffet this year. I am also making the peanut butter Bugles dipped in white almond bark and football sprinkles. Those things are addictive! I made a batch last week and everyone grabbed a few every time they walked past the kitchen island. They sure didn't last long!
Hope everyone has a great week
Lisa (East Texas)

These are very simple, but very tasty. Can make in advance and chill until baking time.

Chicken On a Stick
20 skewers, soaked in water for 20 minutes.
20 1 inch chicken strips
1 cup brown sugar
4 t lemon juice
1 t salt
1/2 t cayenne pepper

Preheat oven to 350*. Place each strip of chicken on a skewer. Mix all other ingredients and coat chicken. Place on foil lined cookie sheet and bake for 15 minutes. Turn halfway through cooking.

This can be made well in advance and kept in the fridge until time to bake, that way you don't miss the game, or more importantly, the commercials!

Stuffed Sausage Loaf
1 lb loaf French Bread, cut in half lengthwise
1 lb ground pork sausage
1 medium onion chopped
1 c shredded mozzarella cheese
1/4 c chopped parsley
1 t Dijon mustard
1 egg, lightly beaten
1/4 t salt
1/4 t black pepper
2 T butter
1 garlic clove, minced

Preheat oven to 400 degrees F. Hollow out the center of the bread, leaving shell w/ 1/2 in sides. Set aside shells. Process the leftover bread into crumbs, set aside. In a large skillet, cook sausage and onions until crumbly and brown; drain well. Stir in 1 cup of bread crumbs, cheese, parsley, mustard, egg, salt, and pepper; mix well then spoon into 1 bread shell. Top with other half. In a small pan, heat butter and garlic for about 2 minutes. Brush over the loaf. Wrap loaf in foil, leaving the foil open slightly on top (keeps it from being soggy, crisps up the top). Bake for 25 to 30 minutes. Slice into 1 1/2 inch slices and serve.

Thanks to everybody who offered suggestions regarding our new kitty who didn't want to come out of "her" room. She is doing better. She comes out in the hall now sometimes. While we are gone, she comes out and hides under my husband's recliner. Not a good place for her to be but at least it's a step in the right direction. I know it takes time but I guess I'm just anxious to play with her and have her as a member of our family. Thanks again,
Marilyn in Ohio

Hi all of you great fantastic Nancylanders out there. Here is hoping that this New Year is finding all of you doing well with good health and happiness. I haven't gotten to post in a while but wanted to tell you all how much I appreciate and enjoy all the recipes and just reading all the comments and helps that are sent in.

I have been having trouble with concentrating and putting my thoughts across so am reluctant to post ( afraid of goof ups. As a lot of you know I had a brain tumor scare but they feel that it is a mass of some sort and not a tumor.

Well any hoooo I have tried out a couple of recipes and they were great. One was the Amish Oven baked chicken and it was so easy and so good. I am not sure who sent it in but my 3 Big grandsons really loved it. Also made the Coconut Pecan bunt cake made with the coconut pecan icing and vanilla cake mix. I made the cake and took it to work for the gang there. It also got rave revues.

So I just wanted you all to know that I think all that you do for each other does not go on appreciated. But I think that you should be acknowledged for your acts of love. Especially you Nancy. You are the glue that keeps it all together. Loads of thanks to all of you.
Donna of Altoona Pa.