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Tips you can use
For a pie crust that will be baked, choose a glass pie plate or dull metal pan. Using a shiny metal pan will keep crust from browning properly . Use shiny metal pans only for crumb crusts that are not baked.

Cut a drinking straw into short lengths and insert through slits in pie crusts to prevent juice from running over in the oven.
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sunnywatkinsgirl@aol.com
Order: 765-271-9041

Add "fresh from the garden" taste with no peeling, no chopping... and no mincing! Our concentrated, all-natural Liquid Spices have all the flavor of fresh aromatics with the convenience of dried.
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Appleby's Ribs (clone recipe)
2 racks of Baby-Back Pork Ribs, each rack cut in half (about one pound each)
1 cup Ketchup
1/4 cup Cider Vinegar
3 tablespoons Dark Brown Sugar
3 tablespoons Worcestershire Sauce
1 teaspoon Liquid Smoke
1/2 teaspoon Salt
Watkins Pepper

Put ribs in a large pot with water to cover. Bring to a boil, reduce heat, cover and simmer 1 hour or until meat becomes fork-tender. Mix remaining ingredients in a medium saucepan.
Bring to a boil, reduce heat and simmer uncovered, stirring often, 30 minutes or until slightly thickened. Preheat broiler. Line broiler pan with foil for easy cleanup.

Place ribs, meat side down, on broiler-pan rack, brush with 1/2 the sauce and broil 4 - 5 inches from heat source for 6 - 7 minutes.
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www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order 765-271-9041

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Thought for the Day
The best way to get along better in the world is to be just a little kinder than necessary.

For Kim in NC:
Carolyn M

"Better Batter Rabbit" Recipe
1/2 Cup Yogurt
1/2 Cup Buttermilk

Mix well. Soak cut up rabbit at least 1 hour. Remove and flour rabbit. Place in a hot skillet. Containing oil. Over medium heat brown meat on both sides. Also can be baked or broiled.
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To Suzie in NW Michigan regarding 1-15-08 newsletter:

During this upcoming week, I will be starting a lifestyle change plan utilizing Metagenics medical food products (i.e. Ultra Clear Plus...a balanced protein/carb/vitamin powder-mix 2 scoops with cold water). Check out this website for a better idea of what the plan is about:
http://www.metagenics.com/tlc_programs/firstline_therapy.asp

I trust this will help you on your way to a healthy new lifestyle.
Diane in Grafton, WI

Evelyn in South Alabama - I copied this Sour Dough Bread recipe from Nancy's Kitchen site Feb.11, 2004

Sour Dough Bread

For Starter:
3/4 cup sugar
3 Tbsp. instant potatoes
1 cup warm water
Mix well and leave out of refrigerator until sour.

Bread:
6 cups bread flour ( I like to use 5 cups bread flour and 1 cup whole wheat )
1/2 cup sugar ( I use 1/4 cup sugar )
1/2 cup oil
1 1/2 cups warm water
1 Tbsp. salt ( I use 1-1/2 tsp. salt )

Bread: Mix well. Makes a stiff dough. Put in a large greased bowl and turn to grease all sides of dough. Leave in covered bowl overnight to rise. Next morning - Punch dough down. Turn onto floured cloth and divide into 3 parts. Work air bubbles out of dough by kneading a little and put in 3 greased loaf pans. Lightly oil tops of loaves and leave covered on counter all day to rise again. Wax paper or the washed liners from your cereal boxes work well to cover the loafs. Bake at 325 degrees for 30 minutes. Rub margarine on top of crust after baking to soften crust. If making rolls/biscuits, bake at 350.

Starter: Double recipe when sour so you'll have extra starter for the next time. Store in refrigerator after starter is made.
Add to starter every 3 to 5 days - 3/4 c. sugar, 3 Tbsp. instant potatoes, 1 cup warm water.
Stir well and let stand in warm place for several hours ( all day or overnight ). This does not rise, only bubbles.
Stir well and remove 1 cup starter to use in making bread, returning remainder to refrigerator.
Every 3rd feeding, you will have an extra cup of starter to use, give away or throw away. ALWAYS use glass or plastic bowls and stir with plastic or wooden spoons. NEVER use metal containers or spoons.

When I started making sourdough, I got some starter from someone else so have never started my own. Therefore i have no idea how long it takes for the mixture to sour.
I have tweaked my own recipe into this one. I have baked sourdough for years but recently stopped due to moving but froze some of the starter. After freezing it, I found I needed to add a little dry yeast to the starter and it's going great again. I've also found that feeding it once a week or two :) works fine so don't become a slave to it.
Susan-NC

To Evelyn in ala for sour dough bread. I have a recipe for the bread. u make it on 1 day and make bread the next and also feed it. I make hot rolls with. it takes instant pot. flakes sugar etc. but it will take a while to write it down so if u don't get a recipe I will look it up and send it to you. betty from Illinois. the bread or rolls are delicious.
Betty T

To Kim in NC:
Rabbit sounds so good. I grew up on rabbit, pheasant, quail, duck as a child. My dad and brothers were avid hunters. My mom used to make it just like fried chicken. She would dip in flour, egg, back in flour again and fry in Crisco. I would imagine it would cook the same amount of time as poultry. Then she would scrape up all the brown bits in the bottom (yum yums) add flour and chicken broth and wine to make a gravy. My mouth is watering.
Linda in Collegeville, PA

Dear Nancy,
I feel really bad when someone gives me credit for a hint or recipe which was not originally mine. I recently sent in the body lotion recipe for Rose Marie in MO, and gave credit for the recipe to Irma in Iowa, but my message did not make it to the newsletter. Instead, there is the same recipe sent in by Jenny in VA., giving me credit for the recipe. I must have sent it in once before and neglected to give Irma credit at that time, (I have since started including the names with the recipes to avoid that oversight), so I don't blame Jenny. I hope Irma is kind enough to understand how these things happen, and I am giving her credit for the recipe here and now.
Frances in Wesley Chapel

Hello everyone! I love reading the NL so much! Now I need your help! Can anyone tell me how to make Blue punch??? Thanks in advance from
GammiSue in NC

For Billye Frances from Okla now in Ne- I Love the way you spell your name!
Billie in Fl

I can't remember who wanted a recipe for a sauce for bread pudding. This is a recipe that is simply wonderful if you're not afraid of the cream sherry and bourbon in the recipe. This recipe originated in the 1992 Southern Living Annual Recipes Cookbook.
Pat from SC.

Bread Pudding With Whiskey Sauce
1 16 oz. Loaf French Bread
3 cups milk
1 cup cream sherry
3 large eggs, beaten
2 cups sugar
2 Tbs. Butter, melted
2 Tbs. Vanilla extract
1 cup raisins
2 Tbs. Butter or margarine, melted
½ cup honey

Break bread into small chunks, and place in a large bowl. Add milk and sherry; soak 10 minutes. Stir until thoroughly mixed. Combine eggs, sugar, 2 Tbs. Butter and vanilla; add to bread mixture, stirring well. Stir in raisins. Spoon the mixture into a lightly greased 12X8X2 inch baking dish. Combine 2 Tbs. Butter and honey; pour over pudding. Bake at 350 degrees for 45 minutes or until set. Serve with whiskey sauce. Yield: 10-12 servings.

Whiskey Sauce:
1/2 cup butter
1 cup milk
1 cup sugar
2 Tbs. Cornstarch
1/4 cup water
3/4 cup bourbon

Combine butter. Milk and sugar in a heavy saucepan and cook over low heat until butter melts and sugar dissolves. Combine cornstarch and water, stirring well; add to butter mixture. Add bourbon and bring mixture to a boil over medium heat; cook 1 minute: Yield 2-3/4 cups.
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Nancy dried cherries
There was a recent request for recipes that used dried cherries. This is a great recipe. Also try them in your favorite chocolate chip cookie or your favorite muffin recipe.
Robbie In

Cherry-Chocolate Studded Snickerdoodles
Prep Time: 15 minutes Bake Time: 12 minutes
(Makes about 4 dozen cookies)

2 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1-1/2 sticks) butter or margarine, softened
1-1/2 cups plus 3 tablespoons granulated sugar, divided
1 teaspoon vanilla extract
2 large eggs
1 cup Semi-Sweet Chocolate Morsels
2/3 cup white chocolate morsels
1 cup (6 oz.) dried cherries, coarsely chopped
1 1/2 teaspoons ground cinnamon

PREHEAT oven to 350º F. COMBINE flour, cream of tartar, baking soda and salt in medium bowl. Beat butter, 1 1/2 cups sugar and vanilla extract in large mixer bowl until creamy.

Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and cherries.

COMBINE remaining sugar and cinnamon in small bowl. Roll dough into 1 1/4-inch balls and roll in cinnamon-sugar mixture until coated. Place on ungreased baking sheets.

BAKE for 12 to 14 minutes or just until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Note: you can use the semi-sweet chocolate and white swirl morsels if they are available in your area.
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Nancy I have finally finished reading the newsletter for the last 7 days. We were gone for 6 days and by the time we got back and all the other things that you have to do. I know that this first recipe has probably been answered for GrandMAH in Alabama newsletter 2/15 for Depression Soup but this is my recipe that has been handed down for so many years.

Depression Soup
2 teaspoons vegetable oil, I use olive oil
2½ cups peeled and cubed potatoes
1 cup thinly sliced celery
1 medium onion, chopped
6 cups shredded cabbage
*4 cups chicken broth
1 bay leaf
½ teaspoon ground black pepper
1, 15 oz., can pork and beans in tomato sauce

*If you have a ham bone you can make your own ham broth with it or you can make your own chicken broth or you can use chicken broth from a carton.
Heat oil in medium size sauce pan. Add potatoes, celery, and onion, sauté for about 5 minutes. Stir in cabbage, cover and cook over medium heat until cabbage is tender. Add broth, bay leaf, pepper, and pork & beans. Cook until soup is hot and remove the bay leaf.
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I could not find a recipe for Company Rice that Phyllis Knipp Baker, Mt newsletter 2/15 wanted. I have a feeling that is or was a family recipe.

I don't remember the person that wanted a Wilted Lettuce Salad recipe.

McGinnis Family Wilted Lettuce Salad
1 large bowl fresh clean lettuce pieces
8 slices of bacon fried and crumbled
2 to 4 tablespoons of bacon fat
1 small onion, diced small
3 tablespoons vinegar
2 tablespoons water
2 teaspoons sugar

Break lettuce into a large bowl and salt and pepper. Add remaining ingredients to the bacon fat in frying pan. Do not use anymore than 4 tablespoons of bacon fat. Bring this to a boil stirring constantly, pour over the lettuce, tossing lightly with salad fork and spoon until the lettuce is wilted.
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To Helen, Rockport TX newsletter 2/20 wanted Parson's Bread and I have a couple of sites that I relay on when I have trouble finding a recipe to try. The site didn't have this recipe and in my recipe books and I could not find this.

I have made the Jail House Biscuits that Trish in FL newsletter 2/23. This recipe requires kneading and I can't knead now because of my shoulders so I make this with a mixer with dough hooks.

Jail House Biscuits
1 cup mashed potatoes
1 pkg. yeast
½ cup margarine
7 cup flour
1½ teaspoon salt
1 cup sugar
3 eggs
1½ cup warm water

Mix yeast and water; let stand until yeast dissolves. Mix potatoes, margarine, salt, eggs, sugar; blend in flour. Add yeast mixture; blend well. Knead for 4 minutes. Dough can be refrigerated, covered well, for 2 weeks. To make biscuits shape, let rise until double, bake at 300ºF for 30 minutes. To reheat baked biscuits wrap in paper towels and microwave for about 30 seconds.

First mix yeast and water letting it stand until it dissolves. In a mixer add potatoes, margarine, salt, eggs, sugar blending in flour. Add yeast mixture and mix well. Letting the mixer go for about 2 minutes. Follow the recipe above at this point.
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Thank you to Eureka, IL in the 2/19 newsletter for the information.
Someone sent in a recipe to clean titles and shower floor with the Rinse Dry that goes in the dishwasher. Could you tell me the newsletter that it is in or post it again. Nancy sorry this ended up so long but I thought that the people would like different recipes.
Everyone have a great day. Nancy and 4 legged associates take care and stay safe.
Susie Indy

Wanted to share an easy bread machine recipe with you all. I modified this from a quick yeast recipe to a bread-machine recipe.

Ham & Cheese Loaf (bread machine)
4 c. bread flour
3 T. sugar
1/2 t. salt
2 packages (or 2 Tablespoons) yeast
1 c. water
2 T. margarine
Ham
Shredded cheese

Put all ingredients except meat and cheese into bread machine, according to your machine's instructions. Set on dough setting. When dough is "done", remove from bread machine and roll out on greased cookie sheet. Make a rectangle as big as the cookie sheet. Chop ham and sprinkle down center 1/3 of dough. Sprinkle ham with shredded cheese (I use a mixture of cheddar or Colby and mozzarella). Use as much meat and cheese as you want. Using kitchen shears or pizza cutter, make one inch cuts from outer edge of dough to filling. Turn pan and repeat on other side. Bring strips of dough up and over filling, criss-crossing from each side. Cover and proof in warm place for 15 to 20 minutes. Bake at 375 for 15 to 20 minutes or until golden brown. Slice and serve hot with your favorite condiments.

(NOTE: I use this bread with lots of other fillings. We especially like sloppy joe filling (1 pound of hamburger with sloppy joe sauce and cheddar cheese) and sausage filling (1 pound breakfast sausage cooked with a chopped onion and covered with mozzarella cheese.). We have also used a taco filling and a pizza filling.
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Thanks Nancy for doing all the work it takes to let us share recipes. Everyone have a great week!
Eureka, IL

Banana Crunch Muffins
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 1/2 cups mashed ripe bananas (3 bananas)
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, optional

Preheat the oven to 350 degrees F. Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. In a separate bowl combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don’t overmix.

By hand, fold the granola and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Note: I’ve only made this with the large muffins. I’m sure you can use regular size, but I doubt mini would work that great.
Dawn - Cape Cod, MA
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This is for Kasey who is looking a good vinegar based Bar B Q sauce. (2/18/08) I was born and raised in NC. The easiest and best way to make the vinegar sauce is to buy the dry mix packet made by Charlie Mills. (you mix it w/ a gal. of apple cider vinegar)
My dad swore by this stuff. He used to make his own but found this was easier and cheaper!

You can Google the name "Charlie mills seasoning" and it should bring up a website that sells it. Will last a long time. Hope this helps.
Teresa

Rabbit for Kim (NC) 2/23:

Hasenpfeffer (Jugged Hare)
1 (12 lbs.) rabbit pieces
Approx. 3 c. white wine
7 T. butter
1-2 c. red wine
1/2 c. sour cream
1/2 c. raisins
1 T. cold water
2 t. cornstarch
Salt, pepper & sugar to taste

Place rabbit pieces in cold water 24 hours, changing 2-3 times Drain meat. Place in another bowl & cover well w/white wine. After 3 days, remove pieces from wine, remove small bones from meat & pat meat dry. In heavy pot, brown meat well over hi heat in melted butter.

Reduce heat, add 1 c. red wine & simmer 45-50 min. If necessary, add remaining wine. Add sour cream & raisins & continue simmering another 15 min. when meat done, combine cornstarch & water & stir into sauce. continue cooking until thickened. Adjust seasoning to taste w/ salt, pepper & sugar. Serve w/ potato dumplings or buttered noodles & red
wine or beer. Serves 4.
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Fried Rabbit
After rabbit has been dressed & cut in pieces for frying, soak in salt water 8-10 hours. Remove from water, pat dry w/ absorbent paper. Coat pieces w/ flour. Place in hot skillet containing butter, cover & fry to golden brown, turning frequently. Season w/ salt & pepper. To make gravy, remove rabbit when tender to hot platter & stir 1 T flour into fat in skillet. Gradually add 1 c. water stirring constantly, bring to boiling & cook 1-2 min. longer, stirring constantly.
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Athena in DE

With Easter coming soon, would anyone care to send in their recipe for a ham glaze? It would be nice to try something different this year.
Anne

This is for Doris in De in the 2/23 newsletter. I have been making this sloppy Joe recipe for at least 40 years it was given to me my dear friend Connie and I have been ask for this recipe many times. Hope you try it and like it.

Sloppy Joe's
1-1/2 pounds of Ground Beef (Chuck)
2 Onions Chopped
1 -14 oz of Heinz Ketchup (DO NOT USE ANY OTHER BRAND 0f KETCHUP)
1 Tablespoon of Sugar
2 Tablespoons of White Vinegar
1-1/2 teaspoons of yellow mustard (French's)
Fry onions until transparent add ground beef and brown. Drain off Fat

Sauce:
Mix all the remaining ingredient and cook Covered on LOW heat for approx 10 min. Add to browned beef with onion and simmer on LOW for approx 20 min Stirring often Enjoy Dorothy, IL.

I have a request for Liver Pate made with liver sausage instead of chicken livers can anyone help?
Dorothy IL
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Joan's Sloppy Joes
2 pounds ground beef
1 small onion
4 oz. tomato paste
3/4 cup catsup
2 T brown sugar
1/2 t. fry mustard
1/2 t salt
1/2 t black pepper
1 t. vinegar
1/4 cup lemon juice
1 pkg sloppy Joe seasoning

Brown ground beef and onion. Drain. Add other ingredients and bring to a boil. Simmer until ready to serve. Delicious.
Phyllis Knipp
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Danish Apple Pie Squares
2 1/2 cups flour
1 teaspoon salt
1 cup shortening
1 egg (separated)
1 cup cornflakes cereal, crushed
8 cups tart apples, pared and sliced thin
1/2 cup water
1 cup sugar
2 to 3 teaspoons cinnamon

Topping:
1 cup confectioners sugar
3 to 4 teaspoons milk

Combine flour and salt. Cut in shortening. Beat egg yolks with ½ cup water mixing well. Stir egg mixture into flour mixture. Divide into two halves. Roll half dough on floured surface to 17 x 12 inch rectangle. Fit into of 15 1/2 by 10 1/2 inch pan. Sprinkle cornflakes over dough.

Top with apples. Combine sugar and cinnamon. Sprinkle on top. Roll remaining dough to 15 1/2 by 10 1/2 inch rectangle. Place over apples. Seal edges. Cut slits in top. Beat egg whites until frothy. Brush on crust. Bake at 375 for 50 minutes.

Topping, combine confectioners' sugar with milk. Drizzle top. Cut into bars or squares.
Yield 12 servings or 3 dozen bars.
Phyllis Knipp
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Southwest Salad
2 16 oz. can kidney or pinto beans, drained and rinsed
2 cup frozen corn, thawed
3/4 cup each green and red sweet pepper, chopped
2 cup tomato, chopped
1 medium red onion, chopped
1 jalapeno pepper, finely chopped (optional)
6 Tbsp cider (or other) vinegar
1 1/2 Tbsp vegetable oil
1 1/2 tsp chili powder
1/8 tsp sugar or to taste
Dash of salt (optional)

Combine all the vegetables in a medium bowl. In a small bowl, whisk together the vinegar, oil, chili powder, sugar and salt (if using it). Pour over the vegetable mixture. Cover and chill for at least a half hour so the flavors will blend. Can be refrigerated for 1-2 days ahead if desired. Stir before serving. Easily increased, but be careful not to double the hot pepper.
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Macaroni & Cheese
4 (2 lb) boxes macaroni
2 1/2 lb. cheese
2 dozen eggs
1 1/2 gallons milk
6 cans of cream of chicken soup
1 lb. margarine
Salt and pepper

Cook macaroni and drain. Place in baking dish. Grate cheese. Heat milk to boil. Remove from heat. Pour over macaroni and cheese. Add margarine, cream of chicken soup. Add salt and pepper to taste. Bake in 350 for 40 to 50 minutes. Serves 100.
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Macaroni & Cheese
8 lb. elbow macaroni
8 lb. Velveeta cheese
1 1/2 lb. margarine
3 c. flour
2 gal. milk
8 tsp. salt
1 tsp. pepper
3 large pkg. shredded Cheddar cheese

Cook macaroni; rinse and set aside in long shallow pans. Melt margarine and add flour, salt and pepper, also add milk; cook, stirring constantly until smooth. Add Velveeta cheese, stir until well blended. Pour over macaroni; sprinkle with Cheddar cheese and bake for 1 hour at 350. Serves 100
Note: Pans can be lined with foil for easy clean up.
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Seven Layer Salad For A Crowd
4 lettuce heads, cleaned & broken up bit sized pieces
1 bunch celery, diced
6 carrots, shredded
1 large bag frozen peas, thawed
2 green peppers, diced
2 quarts mayonnaise, spread over top & sprinkle with
1 tablespoon sugar
4 cups grated cheddar cheese,
1 pound bacon, fried crisp

Layer veggies evenly between pans, in order given. Spread evenly with mayo and sugar combination. Top with 2 cups shredded cheese on each pan and 8 slices bacon (fried crisp) on each pan. Chill overnight. Makes 2 (20"x10") pans. Serves 50

Very good and one I use all of the time.
Phyllis Knipp Baker, Mt
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Doris in DE was asking for a Sloppy Joe recipe. This one is a favorite of my sons.

Sloppy Joes
Serves 4

1 Tbls canola oil
1/2 cup onion, chopped
1/4 cup green bell pepper, chopped
1/4 cup celery, chopped
1 lb ground beef
1/4 cup cheddar cheese, shredded
8 oz can tomato sauce
1 Tbls cider vinegar
1 Tbls sugar
1-1/2 tsp Worcestershire Sauce
1/4 tsp black pepper
1/2 tsp salt

Sauté onion, bell pepper and celery in oil until tender. Add beef and cook until no longer pink; drain. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer 10 minutes. Serve on hamburger buns.
Bonnie in Delaware
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Dear Nancy,
Hi there! I just found and joined your site, really nice and good energy! I am writing to ask if you would happen to have the recipe for "tortilla soup", I ate this while I was in the Army stationed at Ft. Lewis, WA located in Tacoma, WA. I worked as a nurse at Madigan Medical Center. Honestly, you would know when it was "tortilla soup" day because there would be a line all the way down the hall and wrapped around the corner of soldiers/ workers/ patients and there families lined up to get there share of this delicious soup, if you were lucky, there would be some left for you when you got up to the counter! There probably are a lot of recipes for this type of soup, however, I would really appreciate it if you knew of this particular recipe and how to down size the ingredients for a smaller portion to be made. I know a lot of times when downsizing the portions, you lose some of the original taste due to mistakes. I am a man with little to no experience in cooking, so I would very much appreciate all the help you could provide me.
Thank you, James

Hi there, Greetings from Australia, At my nephews 21st someone brought a dip, that was served in a hollowed out bread loaf. When I asked about it was told it was frozen spinach cooked in French Onion soup and creamed cheese and sour cream added.

Can someone help me with the real recipe. It was a fantastic dip - didn't want to stop. the bread lid and other bread bits used to dip in and eat. Thank you.
Elizabeth, Bendigo, Australia

For Mary
Sizzleburgers recipe is in the Feb 15th newsletter. I tried it and must have done something wrong because I didn't like it.
gramaj

Hey Nancy and Nancylanders,
I was wondering if anyone had a recipe for a Bread bowl? I used to go to a wonderful coffee house in VA that sold Soup Bread bowls. They were wonderful! I would really like to get a recipe for them. Thanks!
Chrissy in GA

Hello Nancy & Gang,
I have been away for a while, and have spent the last couple of days catching up. First, Linda (2/8) thank you for the Cotton Candy Cake recipe-I will try that.
jJae in OK, please post more of your grandmother's recipes, I would like to see them.
For Betty, GA, this is a really tasty dip and chip idea. My hairdresser gave it to me and she is doing the Weight Watcher's program. Nancy or another member might be able to give us the other information on it, but she says it is 1 point for the dip, not sure about the chips.

Ranch Dip & Pita Chips
8 oz fat free or low fat plain yogurt
1 t Hidden Valley Ranch Dressing-dry
dash of black pepper and salt
dash of garlic powder
spritz of fresh lemon juice
2 Pita bread loaves-cut into 8 wedges
Olive Oil Pam

Mix yogurt and next 4 ingredients together well and chill. Cut pitas into wedges and put on a baking sheet in a single layer. Spray chips with Pam and sprinkle on a little salt and pepper or any other desired seasoning. Bake 400* for about 7 minutes or until crisp. Serve with dip.

**We have used Good Season's Italian dressing mix, taco seasoning mix, and dry soup mixes instead of the ranch in this, just omit the salt if using soup mixes. Top pitas with any dry seasoning-Ms Dash varieties are our favorite. She can vary the taste so she won't tire of them easily.
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I collected a lot of awesome recipes while visiting my sis and her family. Many of them family recipes. I will be posting them in the future.
Mimi ^..^

Dear Nancylanders,
Mu "puter decided to give me major problems, so it's headed to the Dr. Not too long ago there was a cake recipe utilizing a white cake mix. Well, I "think" I got everything to put into it but now don't have the recipe as I'm using my daughters computer! Could ya'll help me??
Thanks a bunch. Sue in Fl

Comment
I understand about major problems with the computer.  I went shopping today with Karen.  Turned off my computer that seemed to be working perfectly.  Turned it back on tonight and nothing happened.  Tried and tried to get it to work but it was dead... I called my computer man, John and told him my computer would not turn on at all and all my email for the newsletter was on the computer.  He came down after 9:00pm to fix it.  Now that is a real friend to take time to fix it for me no matter what time it is.

Because of the need to replace the power supply to night I got started very late on the newsletter.  The recipes will be posted for printing tomorrow sometime.  Just come back to this newsletter and the link will be on them.  There are about 30 extra recipes that will not be in the newsletter but will have a link to the page to print.  Still trying to catch up on all the great recipes and messages that have been sent in.  Many recipes with WW points will be posted as well.  Would have loved to do it this evening but am very tired so they will be done tomorrow.  I will have a list of them tonight but they won't be posted until tomorrow on the page.

These recipes will posted tomorrow and a link for them will show up under the recipe as soon as they are posted.

Sunshine Chicken
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Peanut Butter Brittle Bar Cookies
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Strawberry Dream Pie
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Italian Wedding Soup
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Baked Zucchini With Cheese (WW Points included)
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Almond Peach Smoothie (WW Points included)
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Thousand Island Dressing (WW Points included)
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Cherry Pork Chops (WW Points included)
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Fruit-Stuffed Pork Tenderloin (WW Points included)
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Grilled Pork Tenderloin (WW Points included)
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Tortilla Crisp (WW Points included)
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Low Fat Watergate Salad (WW Points included)
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Green Chili Macaroni Bake
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Chocolate Chip Pie
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Green Grasshopper Salad
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Million-Dollar Rice Salad
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Heavenly Rice Salad
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All the recipes that came in about rabbit recipes, made me think of a time when my husband and I had stopped by to see his family. They were just having lunch, and invited us to eat. My husband knew I do not eat anything wild, so he didn't tell me it was Rabbit Stew. I ate it, and afterward ask for the recipe. My husband broke out laughing and told me what I had eaten. I was brought up on squirrel, venison, turkey, and ate it, (or starve) but never liked it. When you are hungry you eat most anything!
Betty T. Ga.

I wanted to send a quick thank you to the person that sent in the Paul Bunyan cookie recipe. I'm making them as we speak and they are delicious. I'm going to make them big and put them each in a ziplock back to give to our swim club to sell at our home meet this Saturday!
Shelley in PA

Nancy, for your eyes only.
Reading all the recipes for cooking rabbit reminded me of a play I saw in NY, once. It was called "Visit to a Small Planet", and someone mentioned that eating rabbit for dinner (or something like that), and the other character recoiled in horror and said, " You mean BUNNY rabbit?

It makes me laugh every time I think of it. I'll try to send a card to Debbie.

Question: When a recipe calls for cake flour such as the Orange Crunch Cake, can regular or unbleached flour be used as a substitute? Thanks to anyone who responds.
Iris in Va.

Nancy, Siggy, Ditto and All Nancylanders: Mickie C, Ruidoso, New Mexico, make a comment in the Monday Feb 25 Newsletter about Hendrickson's Original Sweet Vinegar and Olive Oil dressing. I want to add that here in California I too have to order this product on-line as it is not available in this part of the U. S. I also want to add that it is especially GREAT when used "as is" as a cole slaw dressing.

Added information on this dressing and the company is that
Hendrickson's Inc. is located at 2089 Exchange Drive, St. Charles, MO 63303. Their telephone number is (636) 947-6577 and their web site is: www.hendricksons.com.

I only add this information because I totally agree with Mickie C. that this is indeed a fantastic product. Ingredients for the aforementioned dressing are Vinegar, Sugar, Salt, Olive Oil, Garlic and Spices.

On another food related subject, I want to throw out something for consideration. I recently went to use my NEW Vidalia Chop Wizard for the first time to dice some green bell pepper. I pushed down on the top part and the bottom/container part broke at where the top hinges to the bottom part. Because only the bottom/container part was broken I decided to try to find a replacement for only the broken part. I went on-line to www.ChopWizard.com and clicked on Customer Service and found that I could order replacement parts for a fraction of the cost of the total Chop Wizard. Their telephone number is (203) 852-0024. So if you or someone you know has a broken Chop Wizard or other kitchen appliance, before trashing the whole thing and getting a new one, try going on-line to find a replacement for the part that is no longer functional. I Love This Web-site!! Mr. Myron Drinkwater - Lake Forest, CA

Another way to fix rabbit is to debone and grind it , add seasonings such as sage salt and pepper, and fry as sausage . I done this when we raised rabbits , and it was hard to tell the difference between it and sausage, only a lot leaner, and better for you. Also when we had a number of rabbits i would fix rabbit livers with onion. Yum Yum Yum.
Mary from Newton Falls, Ohio

Nancy, your newsletters are the greatest! So many wonderful cooks out there willing to help with recipes and share some too. Thanks to the ladies for the Orange Blossom Bars recipe that I requested. Joyce in Ky.

Hi Nancy and Nancylanders. We are expecting oodles of snow today and tomorrow, so I guess the groundhog did see his shadow!! Here is a great web site for those who would like recipes and info. on honey. www.honey.com is the address for the National honey board. They also have a newsletter sent monthly with yummy recipes using honey. Just wanted to share this with you all.
Ginny Lee-upstate NY

My husband and I are going to New Orleans for a week on March 17. We were there for a couple of days a few years ago. I have already started planning my days around the places where I want to eat. Does anyone have any other suggestions? My husband actually has to be there on business for the week, so, how can I occupy myself during the day??
Thanks, MaggieB in South Jersey

Just putting my two cents worth in about your "print this recipe". I love using it, but also was always successful using the "3-click and select" method. I think there are a lot of your readers who couldn't use that method on their computers who truly appreciate the ease of your new method. Whatever you decide, please know that all your readers appreciate the fact that you keep trying new ways to accommodate us! You rock, Nancy!
Kathi in Virginia

I need a recipe for a Reuben casserole to take to a church covered dish, anyone have a good recipe for this.
thanks, Sally in Pa

For Granny M in IL looking for Steak Diane. Here is my family's best recipe. My husband will do anything for me when I make this.
Dawn - cape cod, ma

Steak Diane
2 (6 oz) Filet Mignons, thawed
1/8 tsp. Salt
1/8 tsp. Freshly ground pepper
2 Tbsp. Butter
2 tsp. Dijon-style mustard
2 Tbsp. Shallots, minced
2 Tbsp. Butter
1 Tbsp. Lemon juice
1-1/2 tsp. Worcestershire sauce
1 Tbsp. Fresh chives, minced
2-3 tsp. Brandy (depending on preference)
1 Tbsp. Fresh parsley, minced

Season both sides of steak with salt and pepper. Melt 2 tbsp. butter in a heavy skillet; add steaks and cook approximately 4 minutes on each side for medium-rare. Remove steaks to serving plate and keep warm. Add into pan drippings, mustard and shallots. Sauté over medium heat 1 minute. Then 2 Tbsp. butter, lemon juice, Worcestershire sauce and chives. Cook for 2 minutes. Add brandy; pour sauce over steaks.

Sprinkle parsley over the top
Serves 2

Note: I have used sirloin steak on this recipe and its just as good.
Serve with thin crispy French fries
Print this recipe

My family enjoys pancakes, but for such a simple thing to prepare I've never been able to fix really delicious light pancakes. They are usually rather bland unless I dress them up with fruit or nuts etc. I'd love to get some favorite basic pancake recipes from anyone who'd care to share theirs. Any suggestions for variations such as using fruits, oatmeal, other grains or nuts would also be very welcome. Thanks!
Pam in Ohio

Hi family, I am looking for sugar free /diabetic dessert recipes for our monthly pot luck. thanks, Boots in Va.

I will be working in a concession stand and would like to grill the hamburgers and hot dogs in advance. Several months ago numerous tips were posted by readers on storing and keeping these foods warm. I have been searching the archives without success and would appreciate any help in finding these tips.
Thank you so much for this wonderful resource.
Pam in Chickamauga, GA

Hello everyone,
Thank you Eve in Feb. 25 newsletter for a nice memory. My mother used to make the chocolate and graham
cracker pudding all the time in the fifties.
She also made Jello, any kind, diced up some apples,
Added some marshmallows, some chopped up walnuts,
Do not mix up. refrigerate. Today we have cool whip to add on top. Real comfort food. Yummy
Roberts wife in Ohio

In the 2/24/08 newsletter Fran was looking for recipes that would use some of her old jam. I think the recipe to which she referred is Preserve Bread, which is in the 12/5/07 newsletter. The bread uses 1 cup of jam. If she can not find the recipe, I can send it for you to print again.
Robbie IN

Hi Nancy & furry sidekicks - and greetings all!
Grannym from IL was looking for a Steak Diane recipe ... try this link:
http://www.recipezaar.com/19464 (if the hyperlink does not function
for you, copy and paste into your browser).

Let us know what how this turns out for you!
Brian (aka: B-man) / Canada

This is for Kasey who is looking a good vinegar based Bar B Q sauce. I was born and raised in NC. The easiest and best way to make the vinegar sauce is to buy the dry mix packet made by Charlie Mills. (you mix it w/ a gal. of apple cider vinegar) My dad swore by this stuff. He used to make his own but found this was easier and cheaper! You can Google the name "Charlie mills seasoning" and it should bring up a website that sells it.
Will last a long time. Hope this helps.
Teresa