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.

What day was the Paul Bunyan cookies posted. I did see it but failed to copy it. Hope someone can help me.
Gail Minnesota

This is for Judy in Cocoa Florida

Pumpkin Latte
1 Tbsp. canned pumpkin
1 cup milk
Heat these ingredients in a saucepan.

1/4 tsp Watkins Pumpkin Pie Spice #01982
2 T. Watkins Vanilla #01008
Add these ingredients and pour into a blender. Blend 15-20 seconds until thick and foamy.

Add 1/2 cup strong coffee.

Top with a dash of:
Watkins Cinnamon # 60397 or
Watkins Nutmeg #01937
All ingredients can be adjusted til you get it just right for you!!
www.watkinsononline.com/hutto
sunnywatkinsgirl@aol.com
Order: 765-271-9041

Watkins Gold-Medal winning pepper is the most flavorful pepper on the market. It is granulated - not ground. #01141 is on sale.

Try the Target store.. Brenda / Alabama
This is for Cookie in Texas who mentioned cleaning counter tops with GelGloss (1/27) A few months ago several landers told how it cleaned showers and tubs. I have tried in vain to find it around my small town and the next nearest larger town, but can't find it in Lowes or Home Depot. Only place I found was online from Ace Hardware and it's only available online or by catalog. I'd really love to try it on our fiberglass shower. Even looked in the local marine supply stores and they don't carry it either. Any suggestions as to where I might find it? Thanks in advance.
Jan in DE

Homemade Candy Recipes
Casserole Recipes
Easy Potato Recipes
Valentine Recipes

I had some Jiffy cake and cornbread mixes and was searching through my files for recipes to use them. Here are some recipes that are TNT from my files.

Cornbread Pie
1 lb. ground beef
1 can tomato soup
2 c. water
1 c. corn
1 box Jiffy corn bread mix
1 onion
1 tsp. pepper
1 tbsp. chili powder

Brown ground beef  and onions; drain. Add soup, pepper, water and chili powder; simmer 15 minutes. Pour in casserole. Cover with corn and prepared bread mix. Bake at 400 degrees for 20-25 minutes.

Broccoli Casserole
1 box Jiffy cornbread mix
4 eggs, beaten
1 sm. chopped onion
3 c. chopped broccoli (frozen)
1 c. grated Velveeta cheese
1/4 c. milk
1 stick oleo

Mix 1/2 stick oleo and pour in cooking utensils. Mix all other ingredients and pour this cornbread mixture in and top with other 1/2 stick oleo, melted. Bake at 350 degrees for 35 or 40 minutes.

Cherry Dump Cake
1 (20 oz.) can cherry pie filling
1 box Jiffy yellow cake mix
1/2 c. chopped pecans
1 stick margarine

Grease and flour a 7 1/2 x 11 inch baking dish. Pour pie filling into dish, sprinkle dry cake mix over top. Top with pecans and put slices of margarine on top. Bake for 45 minutes in a 350 degree oven. Slice into squares and serve with ice cream, Cool Whip or plain.
Linda NM

Chicken Casserole
1 chicken
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
3/4 can milk
2 boxes Jiffy cornbread mix

Boil, debone and cube chicken. Place in bottom of buttered 9"x13" pan. Heat the soups (with no water) and milk. Saute onion and celery and add to soup. Pour mixture over chicken. Mix cornbread mixes by directions on package and spread on top of soup. Cook until cornbread is done. Preheat oven using the Jiffy mix directions.
Linda NM

Jiffy Dessert
1 white Jiffy cake mix
3 oz. instant vanilla pudding
1/2 c. milk
8 oz. cream cheese
1/2 c. milk
1 can pie filling, flavor desired
8 oz. Cool Whip

Mix and bake Jiffy cake in 9"x13" pan. In bowl mix pudding with 1/2 cup milk, next, mix cream cheese and 1/2 cup milk. Mix together well and put on top of cooled cake. Top with pie filling. Then top with Cool Whip.

Beans and Cornbread Casserole
2 lbs. ground beef
1 lg. diced onion
2 c. cooked pinto beans
1 med. can diced tomatoes
1 can cream of celery soup
1/2 c. chopped jalapeno peppers
1 box Jiffy Cornbread

Brown hamburger and onion. Combine with remaining ingredients. Pour into 9"x13" pan. Make thin cornbread mixture or Jiffy mix and pour on top. Bake at 425 degrees about 1/2 hour or until done.

Official Joann.com Coupons, Promotions & Sales!

Dr. Atkin's Diet;
Any kind of meat in any quantity-except meat with fillers such as sausage, hot dogs, meatballs, most packaged "cold cuts".

Fowl: anything with wings. No stuffing!

Desserts: Gelatin with artificial sweeteners.

Condiments: Salt, pepper, mustard, horseradish, vinegar, vanilla and other extracts, artificial sweeteners, any dry powdered spice that contains no sugar. Drinks: Water, mineral water, Vichy, club soda, beef or chicken broth, bouillon, sugar-free soda, coffee, tea, decaffeinated coffee. Fish: all fish, including canned salmon and tuna; any kind of seafood, including oil-packed and smoked-except oysters, clams, mussels, scallops and pickled fish. Eggs: Any style and with no limitations.

Salads: Two small green salads a day(each less than one cupful, loosely packed) made only of leafy greens, celery or cucumbers and radishes. Dressings with vinegar, oil, salt, dry spices, herbs, grated cheese or anchovies. Or else a sour pickle in place of a salad. Plus..Green olives.

Fats: Butter, margarine, oils,shortening, lard, mayonnaise. Juice: Juice of one lemon or lime. Cheese: Four ounces a day of any hard, aged cheese. No cream cheese or cheese spreads. Heavy Cream: Four teaspoons a day-don't use milk.

Vegetables: Asparagus, avocado, bamboo shoots, bean sprouts, beet greens, broccoli, brussel sprouts, cabbage, cauliflower, chard, Chinese cabbage, eggplant, kale, kohlrabi, mushrooms, okra, onions, peppers, pumpkin, rhubarb, sauerkraut, snow pea pods, spinach, string beans, summer squash, tomatoes, turnips, water chestnuts, wax beans, zucchini squash.

Salad Material: Celery, chicory, Chinese cabbage, chives, cucumber, endive, escarole, fennel, lettuce, olives-green or black, onions, pickles-sour or dill, parsley, peppers, radishes, scallions, watercress. Salad Garnishes; Crumbled crisp bacon, fried pork rinds-instead of croutons, grated cheese, minced hard-boiled egg yolk, minced sautéed mushrooms, sour cream.

Let me know if she wants any recipes from the book-like Diet Revolution Rolls or any other information, like when to add fruit and nuts and what kinds. Hope this helps.
Carolyn in Ky

Rubbermaid.com - SAVE 10% OFF.

Hi Nancy, Re: to the lady wanting a pumpkin flavored drink. I am unable to pull up the entire letter at this time. Newsletter 1-28-08. I have been able to find the following in my recipes:

Pumpkin Pie Coffee Creamer
4 t. ground cinnamon
2 t. ground ginger
2 t. ground nutmeg
1 t. ground cloves
1 t. allspice (optional)
1 C. non dairy creamer

Combine well, Nancyb

http://www.Nancys-kitchen.com/
Hope this helps. Margaret, Tulsa

I checked my Dollar General Store today for the JelGloss. They don't have it. I will check Lowe's and Home Depot the next time we make a run to either of them.

Hi Nancy & Nancylanders,
This is in response to TonaB in MN who requested some help in the January 26th newsletter regarding a Greek recipe & difficulty in working with grammes (grams). Firstly, Tona, here in Greece when we refer to chocolate in cooking, it's dark chocolate, not milk chocolate (unless of course the recipe you have had been 'westernized' somewhere along the line before reaching your son). I can safely say, however, that originally any time we use chocolate in sweets of any sort, it's always your plain dark chocolate. Grammes are easy to convert to ounces. Simply divide the quantity by 28 (rounding it off to 30 is also fine).
160 gr grinded chocolate, almonds & sugar = 5 1/2 ounces of each.

Hope this helps. Oh, by the way, just a tip: it would be wise to use 'caster - fine grained sugar' instead of your thicker grained type. You'll get better results as it dissolves so much easier and fine grained is always what we use here.

All the best, Maria
www.authentic-greek-recipes.com
www.gourmetscouzina.com

To Jan in DC in the January 28th newsletter,
on what to use on shower doors, I just got a hint e-mail on that. They said use W D 40 on glass or plastic shower doors, to remove water spots.
From P T, I'm a winter Texan but live in Lincoln, Nebr.

Paul Bunyon Cookie recipe request
Phoebe W. Atlanta GA, Linda in Kansas

What is Tony's Seasoning?
MM

Does anyone know of a good frozen hamburger patty?
Phyllis C. from Ky.

Spinach Rolls
1 lb. fresh pizza dough (or store bought)
1 lb. fresh spinach, washed, drained and coarsely chopped (frozen spinach wont work; too much water)
1 small onion, chopped
grated cheese to taste
pinch of red pepper
olive oil
1 egg beaten

Roll out pizza dough into thin rectangle and place on greased cookie sheet.

Spread chopped spinach evenly over dough. Sprinkle with chopped onion, cheese and pepper. Drizzle olive oil over, then gently roll dough jellyroll fashion, making sure the seams is on the bottom shape into a crescent.

Using a fork, poke 8 to 10 holes in the dough, so it can breathe and brush roll with beaten egg.

Bake at 350 for 40 minutes. Slice and serve cold or hot.

Tip: you may use chopped broccoli or shredded mozzarella for spinach.
Tona in Bama

I would like to thank J. for the pesto dip recipe. I believe it is just what I was looking for. It is comforting to know that with the large membership to Nancy's Kitchen that there will always be someone out there who has just what is needed and will take the time to help someone out.
Sandy in Iowa

For Jan in DE who is looking for Gel-Gloss. I found mine at a local RV and Marina place.
Anywhere that sells/services boats or RV's. You can also buy it on-line at Amazon.com.
gramaj

Do you know a site for Gluten free recipes? I thought I saw it on here..but can't find it...Would you please let me.. know...
Thanks so much, Patz

Sue from Indiana asked in the January 28, digest the brand of coffee McDonald's uses, in Massachusetts they use Green Mountain Coffee. We can buy Green Mountain
Coffee in all of the supermarkets. They also have a web site.
Sandy in Danvers

Corning Ware question:
I use my large covered casserole in both oven and microwave. It would be handy to put it over low heat on my glasstop electric range to keep food warm until serving. Do any of you members use Corning Ware on the stovetop? Thank you for your advice.
Leah in Florida

Party Stuffed Mushrooms
2 dozen large mushrooms
1 can of drained crabmeat
3/4 to 1 cup mayonnaise
1 egg
2 Tbsp melted butter
1/2 to 1 tsp garlic salt
1 tsp minced onion
1 tsp celery salt

Break stems out of mushrooms, chop fine; add beaten egg and rest of filling.

Stuff caps and bake in pan with just a couple of spoons of water in bottom, at 375 for 20 to 25 minutes.

This is an easy recipe to "play" with and make your own by adding other ingredients (ie. spinach, sausage etc)
Tona in Bama

Doris in S. Indiana: Don't know if Dollar General would carry GelGloss and haven't noticed it at Walmart. Any good hardware store should have it ... it's also good for fiberglass tubs, etc.
Hope the weather up that way has gotten warmer. We are over 75 right now, but a norther is coming in and will drop the temperature slightly.. supposed to be around 40 in the morning. This morning was almost springlike, about 60! We're located half way between San Antonio and Houston, just south of I-10.

Nancy, I really enjoy the recipes and chit chat, especially the antics of your "assistants". I keep my collection of recipes on a Zip Disk, so no danger of a computer crash and losing them. Cookie in Texas

Bev in ND
The recipe for Chili Dog Casserole is in the Jan 26th newsletter. Hope this is the one you wanted.
Jean in Wa.

Nancy thanks so much for all the work you put into this site. I enjoy it so much!


Chili Dog Casserole
2 (15 oz) cans chili with beans
1 (16 oz) pkg. beef franks
10 (8") flour tortillas
1 (8 oz) pkg cheddar cheese shredded

Preheat oven to 425. Spread 1 can of chili in bottom of a 9x13 pan. Roll up franks inside tortillas and place seam side down on top of chili bed. Top with remaining can of chili, and sprinkle with cheese. Cover with foil and bake for 30 min.
Makes 6 servings
Sue

Someone sent in a recipe for No Bake Peanut Butter Cookies in the Saturday, Jan 26th newsletter. It called for canned milk. Is that sweetened condensed or evaporated milk. Sounds good and would like to try. Could someone clarify? There was no name.
Thanks, Laurie~Muskegon,MI

Good morning, Nancy and 'Landers! I've been silent for a while (some people think that would be a blessing) but just have to share this old recipe I just re-discovered among my stuff. Feeds a hungry family and boy, does it ever "stick to the ribs". This was a great cold weather comfort food for us.

Lentil Hamburger Casserole
(for about 6)

1 1/2 cups lentils
1/4 pound bacon
1 large onion, chopped
1 to 1/2 pounds hamburger
1/2 to 1 teaspoon black pepper (to taste)
1 package sliced mushrooms (or use canned bits and pieces, drained)
1 1 pound can of tomatoes (diced or whole, if whole, squeeze them to "cut" them up) do not drain
1 cup parmesan cheese (about)

In a large saucepan, cover lentils with water and bring to boil. Lower heat somewhat and low boil them for about 30 minutes, or until done. Set aside.

In large fry pan, fry bacon until crisp; remove bacon and drain on paper towels. Sauté the onions and mushrooms in the drippings (if you have a LOT of drippings, take some of them out; you want about 2 tablespoons or so). Remove from pan and save. Fry hamburger in same pan, crumbling and browning. Add pepper at this time, to taste.
Preheat oven to 350°.

Put browned hamburger into large casserole dish, mix in onions/mushrooms. Pour tomatoes over top, mix in just a little bit (leave most of the tomatoes on top, but some of their juice can drizzle down into the meat). Top with a nice thick coating of the parmesan cheese (cover whole top). Bake for 45 minutes (uncovered).

You can make this ahead except for the baking. Adjust cooking time accordingly if you've refrigerated it for long. This can be doubled nicely, feeding 12 people, but you need a BIG casserole dish. I don't know why this can't be frozen, I just never have. In which case it would make sense to double recipe and freeze half.
Kathi in Virginia

For Jill in FL asking about the "jug" for the Chicken in a Jug recipe. The jug is a bean pot. You can google "bean pot" and find places to buy them. They are glazed inside and out and are for long, low heat baking . I don't imagine a casserole would be suitable, but you could try it as long as it is deep and the lid fits tight . I had a clay baker at one time...that could maybe be used too, but the bean pot nestles everything together well so the flavors really go thru the chicken with the 3 hour cooking time. Mine, I believe, is the 4 qt. size. The chicken really falls apart.
Hope this helps. Jan in DE

Hello Nancy & Gang,
Karen-love all the hot dog recipes-I am passing them on to my nieces who have small kids, but even us big kids love a hot dog!
Susana-I love your recipes, I have saved a bunch and everyone I have tried has been a winner. Keep 'em coming girl!

Chopstick Coleslaw
Serves 4-6
2 c cooked, diced chicken
16 oz shredded coleslaw mix
1/2 small red onion-thinly sliced
3 T cilantro
1/4 c salted peanuts
1/2 c chow mein noodles
1/2 c Mimi's Ginger Pepper dressing*

In a large bowl, mix all but dressing and noodles. Make dressing as directed and toss to coat. Plate up slaw and sprinkle with noodles. *May substitute cooked shrimp, ham or roast beef chunks for chicken.

Mimi's Ginger Pepper Dressing
3 minced garlic cloves
2 T fresh ginger root-minced
3/4 c olive oil
1/3 c rice wine vinegar
1/2 c soy sauce
3-1/2 T honey
1/4 c water
Red pepper flakes-to your liking

Mix all ingredients into a jar with a tight lid and shake well to blend. Just before serving, pop off the lid and microwave until warm. Replace lid, and shake again. Serve with Chopstick Coleslaw.
Mimi ^..^

Good morning. Wondering if any of your subscribers can help me find some sort of orange pudding. Is there a substitute I can use in recipes. Love orange anything!!
Thanks, Nina in the Pocono's.

Hi Nancy,
I wanted to add my 2 cents worth.

When I lived in San Antonio many, many moons ago, the elementary schools made what they called Frito Pie, and when they had carnivals for fund raisers, served them too. They consisted of the small bag of Fritos with good hot chili poured over the chips and shredded cheese on top. We sold many of them. Simple but good.

Everyone have a great day. Esther

The franchise Kitchen Tune-Up makes a good polish/cleaner for countertops and cupboards.
Athena in DE

Hello Nancy,
A little while ago members were asking about products for cleaning fiberglass showers and multivitamins for those with special needs. I recently was given a site to order these and thought I would pass the information on since I was so satisfied with my purchases. The vitamins are called Nutrilite Daily Free and are free of sugar, wheat, yeast, alfalfa, iron and Vitamin K and a 6 month supply costs $22.60. Go to www.Quixtar.com, under the big picture place your pointer on the green Nutrilite box, then go to multivitamins on the menu and scroll down to see the daily free vitamins.

The bath cleaner (great on fiberglass) and also the kitchen cleaner work as well or better than Greased Lightening but without the heavy fumes! They are concentrated so a little goes a long way and can be found in the home section (under wipes and cleaners) on the same site.

You will need a referral number and key number to purchase from here. The IBO (referral) number would be: 5288359 and the key would be RUE.

Thank you for creating this wonderful newsletter where members can all exchange recipes and information to help each other. It’s the best!
Cooky

Hello Nancylanders,
Does anyone know how to make maple syrup for pancakes when you run out of the store bought kind. My mom used to make it, but I don't remember how. thank you
Roberts wife in Ohio

Hello Nancy, I hope you are doing well. This is in response to VT Maid in PA. I just wanted to thank you for joining soldiers angels. I have been with them almost five years and am involved in a lot of areas. It is a worth while cause, I work two jobs and still find time to do my work with them and read this newsletter. Thanks to everyone for the recipes believe me it saves me many a day
Leslie from TX

Nancy,
Thank you for the beautiful "Thought for the Day" in each wonderful newsletter. I appreciate your faithful effort and want you to know you are such a blessing to me.

In the January 28 newsletter, Susana offered a recipe for "MY OWN HASH BROWN CASSEROLE". She mentioned "Tony's Seasoning". Is this a recipe included in a newsletter that I might have overlooked? I would so appreciate someone posting the ingredients if possible. The recipe sounds delicious. Thanks.
Marie WA State

Hi Nancy, Siggy, Ditto and everyone in Nancyland. In yesterdays newsletter, 1-28-08, Doris, S. Indiana wrote, "Nancy, I wonder if you ever envisioned when you first started how much you were going to be enhancing people's lives. I hope you feel really great about your contribution to the world." When I read what Doris had written to you Nancy, I could not go to bed without saying for the years I have belonged to this wonderful cooking club family, I have read so many nice praises for you Nancy. But never have I heard such deep, thoughtful, powerful words to a human being as the words from Doris. Doris your words to Nancy bought tears to my eyes. Just knowing how much Nancy loves to bring the newsletter to us every day so promptly, even with her medical problems, never complaining and helping us in any way she can just to keep us all happy and brighten our days. I just had to tell Doris what wonderful loving thought went into those words for such a warm human being as our Nancy. It touched me so much and made me realize to be thankful because God knew what he was doing when he sent Nancy to us.
Betty in MD

Barb in OKC, the candy company that is my favorite is Stephen Libs Candy on Vogel Road in Evansville, IN. I am not connected with them in any way except as a fan of their candy. Their chocolate is so smooth and creamy. I have eaten fine chocolates from France, Godiva and Sees Candy in Seattle, to name a few, and none of them even come close. Libs is expensive so it's a special occasion candy for me except when I pop in there and buy just one little package of turtles, which has two. :) I wish I could send everyone a box of their meltaways - my favorite.

My husband has heard me talking about our newsletter family and now he has a request. He is very fond of bread bowls filled with soup. Today at JoJo's restaurant he had a bread bowl with cream of broccoli soup. Now he is wanting me to make some at home. I'm not sure how to make the bread into the bowl shape, or what kind of bread it is. I think maybe sourdough bread. Any ideas and recipes would be appreciated.
Doris, S. Indiana

Hello and thank you to all for this newsletter and all of the wonderful ideas and recipes. Sue in the 1/28 newsletter sent a recipe for Blackberry Cobbler. This sounds good, and I am anxious to try it, but was wondering what size pan you use for this. If it is an 8 or 9 inch square pan, have you ever doubled the recipe for a 9 x 13?
Thanks, Karen, Il

In reply to:
Does anyone have a tip for keeping lettuce from turning brown? Any suggestions will be greatly appreciated.
Thank you, Barb

Barb... I tear my lettuce into leaves and store in an airtight container. Here's the trick. Take a papertowel and wet completely. Lay it over the container before you seal the lid, making sure the edges of the papertowel hang over a little. Re-wet papertowel on a daily basis and your lettuce will last for weeks!!!!!
Good luck!

For Kathy who wanted smoothie recipes. I make this one often.

Peanut Butter Smoothie
1 cup vanilla or chocolate ice cream (or use your imagination)
1/4 cup milk
2 tablespoons of peanut butter.
Blend all ingredients in blender.

NOTE: This is also good if you add a banana.
jackiets from louisiana

Re: Jan. 22, 2008 newsletter, Debbie in ND asking about how to make expensive coffee drinks. I own the Tassimo Coffee Machine that is the greatest piece of equipment I own in my gourmet kitchen! I make everything: Espresso, Cappuccino, Creama, and actual real Starbucks Coffee (just new) by buying the Tassimo Pods. I joined their program when I bought the machine. My shipping is always free if you order $30.00 or more at a time and their prices are exactly the same as in stores. The big plus is they carry about 50 times the selection of pods. I order about $35.00 every two and a half months which is delivered beautifully right to my door. I absolutely love this machine! It always makes the most perfect cup of coffee you could ask for, all at an extremely reasonable price for the pods in my opinion. Also, there is absolutely no cleanup--just throw the pods away.

I have many dinner parties and people love being able to choose between about 15 types of coffee, hot chocolate, or even teas that I own so everyone can have their own special selection. Lastly, each cup takes just 2 minutes or so to make and each cup is pefectly brewed no matter what type.
Anna

The following soup recipe is a favorite of my brother & sister-in-law. They generally make a pot of it every week or two. Supposedly very filling but not too fattening. I'm not much for sausage but my husband loves this with a big chunk of homebaked bread & butter.

Cabbage & Sausage Soup
2 pkgs. Bob Evans sausage - one hot & one mild
head of cabbage - chopped
2 large chopped onions
1 Quart chicken broth
2 T dill seed
diced carrots, optional
diced celery, optional

Brown the sausage lightly and drain. Bring chicken broth to simmer in a large pot and add chopped cabbage, onions and dill. Add the carrots & celery if preferred. When vegetables have cooked for a bit, add the sausage. Simmer until the flavor is blended well. This is good reheated and sometimes I add diced potato for a heartier soup.
Doris, S. Indiana

Dear Nancy's family, this is Boots in Va. I just had to let you all know how my jewelry for the granddaughter went over for Christmas. I used several of the suggestions for displaying/packaging the jewelry. Granddaughter is 20 years old and 2 of her cousins were there, ages 21 and 23. The costume jewelry was the hit of Christmas! I came across an old wooden chest that had been her great grand mothers, that I also used to display the pieces. The pieces were just old costume jewelry. (no gold, or real stones) Many pieces friends gave me when they heard of what I was doing. Some were my mothers, and I knew the story/history behind each piece. She was thrilled and so were the other girls. I intend to give her one piece each holiday, birthday, Easter and etc.
Thank you family. Boots

Pineapple Filled Sweet Potatoes
3 large sweet potatoes
2 T. butter
1/2 t. salt
1/2 t. cinnamon
1/2 C. crushed pineapple drained
1/2 C. pecan pieces
1/2 C. mini marshmallows

Bake sweet potatoes at 450 for 40 minutes or until soft. Split potatoes in half lengthwise and scrape out the pulp. Take care not to break shells, place them on a baking sheet.

In a bowl, mash the sweet potatoes with the butter. Add the pineapple, salt, cinnamon and pecan pieces. Spoon back into the shells and top with mini marshmallows. Bake at 325 for 20 minutes. Serves 6.
Tona in Bama

Creamy Potato Sticks
1/4 cup flour
1/2 teaspoon salt
1 1/2 cup milk
1 can cream of celery soup, undiluted
1/2 pound process American cheese, cubed
5 to 6 large baking potatoes peeled and sliced like French fries
1 cup onion, chopped
paprika

In a saucepan, combine flour and salt, gradually whisk in milk until smooth. Bring to a boil, cook and stir for 2 minutes. Remove from the heat; whisk in soup and cheese until smooth. Set aside.

Cut potatoes into sticks; place in a greased 13x9 in. baking dish. Sprinkle with onion. Top with cheese sauce.

Bake, uncovered at 350 for 55-60 minutes or until potatoes are tender. Sprinkle with paprika.
Tona in Bama

Asparagus Pecan Bake
2 (15-ounce) cans asparagus spears or pieces, reserve liquid
1 can celery soup mixed in 1/3 cup of the asparagus liquid
1 (5-ounce) can water chestnuts, sliced
1/2 cup chopped pecans
2 cups Velveeta cheese, grated
Salt and Pepper to taste

In a baking dish, layer 1/2 asparagus, 1/2 soup, 1/2 water chestnuts,
1/2 pecans, 1/2 cheese. Repeat layers.
Bake in 350 degree oven for 20 minutes.
Tona in Bama

Hi Nancy & Everyone!!!
I just wanted to tell you 'Thank-you!' Nancy for all the weight watcher recipes you've been posting.....they are very helpful...especially with all the pts. info etc...

I also wanted to "Thank" whoever recently sent in the site info for Soldier Angels. I just signed up there and 'adopted' a soldier, and am very excited to be able to support our soldiers in this small way. I know how important mail and care packages are to our soldiers as my husband and myself are both veterans as well as many of our friends. I would encourage anyone who can make the commitment to this wonderful effort!!!

Hope Everyone has a Wonderful day!!!
hugs, Suzie in NW Michigan

Hot Chicken Salad
2 c. cooked chicken breast meat, cubed
1 c. diced celery
1/2 c. slivered almonds
1/2 t. salt
1/2 t. pepper
2 T. fresh lemon juice
1 c. mayonnaise
1 c. grated sharp cheddar cheese
2/3 c. crushed potato chips

Preheat oven to 350º. Spray a 13 by 9 inch baking dish with vegetable oil cooking spray. In a large mixing bowl, combine the chicken, celery, almonds, salt, onion, pepper, lemon juice,
mayonnaise and cheese. Place the mixture in the prepared baking dish. Spread the crushed potato chips on top. Bake for 20 minutes, or until bubbly.

Thanks again to you Nancy for your wonderful recipe site. May you be blessed.
Peggy in Tennessee

Betty in ME in the Januater gave me a source for gluten free recipes for my BIL. Thanks so much. There are a lot of them that look great. I have printed off several for my sister to try. I know she will appreciate them too. Thanks again. It is wonderful to be able to ask for help and get it so promptly.
Marian in ND

Good morning from a snowy, blowy Iowa!! For Carolyn in Rochester, NY, I found the recipe for Marie's Chicken French at www.recipezaar.com The recipe sounds really good, in fact I'm going to make it for supper tomorrow night. It's a tad high on the cholesterol though...pout! I'll post my critique later this week.
Leasa in Iowa

First, thanks so much for your newsletter. I read it every day, sometimes multiple time. My question is this. Wwhen people write in referring to past recipes and that they have tried them, how do you search for this particular past recipe? I cannot find a link to search. For example in today's newsletter there is a reference to a Paul Bunyan cookies and I cannot find that recipe. Also, there is a reference to soldier angels and I do not remember reading that. Could someone please help ... again, thanks so much for your efforts.
Brenda B Watertown, TN

Cincyo suggested walking tacos in the newsletter. We sell these at our baseball concession stand. We also use the small bags of chips, cut an opening on the side of the bag. We have meat in a crock pot to which we have added taco mix. Then chopped lettuce, onion, peppers and topped with shredded cheese and taco sauce. The kids and adults love them. And of course give them a plastic fork to eat with. Num, num!!
Marian in ND

YEA!!! I received the newsletter today. My first one since before Christmas. I have missed everyone.

I notice in today's letter that Dianne with her biting cat, how about a dog. She is just playing, but I still would like to stop her. She bites at my daughter's pug ears, and my nieces - just wanting them to play. She is a Welsh Terrier.
I know "It's the terrier in her", but any suggestion I will try.
Thanks, Vickie in MO

This is answering Sue in Fl. from newsletter 1/26/08 about size bottle of Italian dressing and apricot preserves to use in Apricot Chicken recipe.

16 oz. Italian dressing and 20 oz. jar Apricot preserves.
If you want to make less than 6 chicken breast, just 1/2 the recipe.
Helen in Mississippi

I recently ate at a Chinese buffet where they had fried shrimp. It was the best I've ever eaten! There was no coconut flavor so don't think it was that. It was crispy-no sauce- and the coating was very sweet. I thought I could taste brown sugar but not sure. I have tried Google and most of what are there are coconut or in a sauce. Does anyone have a recipe for it?
Noble in MO

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