Make your own unique Jell-O flavor! I made grape the other day.

Homemade Jello Recipe
1 envelope Knox gelatin ( or 1 Tbsp.)
1 cup boiling water
1 cup cold water
1/2 cup sugar (begin with less, and taste)
1/2 package Kool-aid

Put 1 cup water on to boil. Sprinkle gelatin into 1 cup cold water. Mix in sugar or sweetener and Kool-aid powder. Stir until dissolved and add boiling water. Adjust amount of sugar and Kool-aid to taste. Cool until firm.
Blend in a blender, and after it jells you will have 2 layers, a foamy layer and a clear layer.

This type gelatin seems to hold up better in a lunch box than Jello.
You can sweeten with fruit juice, but don't use apple as it is ugly brown.

You can make jigglers. Use 1 Tbsp gelatin to 1 cup liquid. Try lemonade for the juice.
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order toll free: 888-965-7070

Mix Watkins Cucumber & Dill Seasoning Mix #02055 or Garlic & Dill #02057 with buttermilk and mayonnaise for a creamy salad dressing.

Okra may be an acquired taste, I'm not sure. Being from the South, I have eaten it all my life. I will tell you that IF you DO need to acquire a taste for it to enjoy it -- it IS worth the effort.


Okra Etouff? Recipe
4-cups sliced fresh okra (frozen may be substitute if fresh is unavailable)
1/4-cup olive oil
1(20-oz)can Rotel tomatoes with green chiles, drained
1 onion, chopped
1 green bell pepper, chopped
3/4-tspn salt
1/4-tspn pepper
3/4-cup crushed potato chips
1/4-cup bread crumbs

Preheat oven to 400?. Place okra in a lightly greased 1 1/2-quart casserole dish; drizzle with olive oil. Tope with tomatoes, onion and bell pepper. Sprinkle with salt and pepper. Over loosely with aluminum foil and bake in preheated oven, stirring occasionally, for one hour. Stir potato chips and bread crumbs together and sprinkle over casserole. Bake uncovered 15 more minutes or until lightly browned. Serve as is but is also good served over rice. Your choice.
Susana in Louisiana

Free Baking Books - all is needed is your email so the link can be sent to you.  Your email is never shared with another person, company or group.
How to Bake: Your Complete Reference Book (250 Pages)
Full listing of free baking guides from Prepared Pantry.

Tooraloo - A "brown-bagger" in a person who chooses to bring their lunch to work rather than eat out. It is often brought in a brown bag - thus the name.

Thank you M for the ideas for our brown bagging endeavors. I will certainly keep all your tips in mind - especially about eating in the park. ANYTHING would taste better out in the fresh air.
Susana in Louisiana

New Sections added to today's newsletter
To free up space in the newsletter several new pages have been made. The most recent messages will be listed at the top of the page.  These pages will be added to each day there are new messages for that section.

There were so many questions and answers about Bugs and Other Little Critters that a separate page was created for those messages.

A page was also created for House Cleaning Tips and Information

A page was created for Places to Visit in Nashville and Memphis, TN

Onion Crescent Crunch Sticks Recipe
2 eggs, slightly beaten
2 tablespoons butter or margarine, melted
1 teaspoon flour
1/2 teaspoon garlic salt
1/2 teaspoon parsley flakes
1/4 teaspoon onion salt
1 (8 ounce) can crescent dinner rolls
2 (3 ounce) cans French-fried onions, crushed

Heat oven to 375. In medium bowl, combine eggs, butter or margarine, flour, garlic salt, parsley flakes and onion salt (not rolls or onions). Separate crescent dough into 4 rectangles; firmly press perforations to seal. Cut each rectangle crosswise into 8 strips. Dip each strip in egg mixture; coat with crushed onions. Place on ungreased cookie sheets. Bake in for 8 to 12 minutes until golden brown. Immediately remove from cookie sheets. Makes 32 sticks.
Tona in Bama

For BG regarding pie crust for fruit pies.
On a TV cooking show, they "painted" the pie crust with beaten egg-white before adding the fruit filling to keep the piecrust from getting soggy.
Donna/Buffalo

Thank you Bobbie IL for all your suggestions regarding my "soggy" pie crust. I have not been chilling the crust before I add the fruit so that is going to be the first thing I try. I KNEW someone would have a solution. Everyone have a wonderful week-end, I think spring has finally came to Indy.
BG

Hi Family, I need the recipe for the Starter Cake, the beginning starter, the one that uses yeast.
Thanks, Boots in Va.

Hullo Everyone, I'm not too sure about the time differences, but good morning or good evening to you all. I have spent the last 45 mins trying to find the cheese cake recipe for Susie Indy, but no luck. Is there a way we could mark or find items easily? I do save the recipes that I fancy, but it would be nice to organise some kind of index, probably already done by someone ?

Thanks Susie for the info on Graham crackers, we treat all crackers as savoury for cheeses and pates. I think our digestive biscuits may be suitable subs. Fortunately I have never experienced an earthquake, there was quite a hefty one in Wiltshire, England a few months ago, my widow friend Barbara only knew because the dust around her ornaments had been disturbed, (she does take medication to help her sleep) thankfully no-one was injured. I will copy my cheese cake recipe for you.

Poor Nancy, she will probably have to get out her magic wand again. I believe you enjoy pulling all of our ramblings together, in my case you must be a glutton for punishment, but it would be great to find out Why a single spaced recipe from my recipes turns into double in the newsletter.

Linda OR I use Maldon Crystal sea salt appproved as an organic food. If you are a margarita lover (We had a few in California) you will have to grind it down a little for the glass rims. Ron (H), I hate saying my Husband, Hubbie etc.

I sound like the Queen, (My Husband and I) likes a disturbing amount of salt, so I decided to make sure it's the best, more expensive than ordinary sea salt, if you can't find it give Nancy your address and I'll send you a pack, you'll never go back to ordinary seal salt one you have tasted Maldon. Alternately if you are getting any UK visitors soon send them your wish list.

Has anyone else gone to the extent of finding a really good pepper, I won't sing it's praises just visit www.paraspepper.com) it is an Indian peppercorn.

Haven't heard recently from Maria or Billie? I had planned to share my Garlic, chilli and red wine VINEGAR recipe, but I think Susie would appreciate this more and save space for someone elses treasures:

Sour Cream Cheese Cake
2 large eggs
1/2 cup sugar
2 tsp vanilla (Watkins #01008), Just used my own.
1-1/2 cups soup cream
1 wide strip orange rind, cut up (from fridge)
1 narrow strip lemon rind, cut up (from fridge)
1 pound 2 x (8 ounce) packages soft cream cheese
2 tbsp. melted butter
Put the eggs, sugar, vanilla, sour cream and orange and lemon rinds into the blender container, remember cover

Press button 14 for 15 seconds. With motor still running, gradually add pieces of cream cheese, and melted butter. Blend until smooth. Stop motor to push down with spatula if necessary.

Pour cheese mixture into crumb crust (You will need a graham cracker crust for a 9 inch round by 2 inch high cake pan. Spring form is best.) better still use a shop bought.

Bake in preheated oven 325?F/180C for 35 minutes or until set in the centre Turn off heat and leave in oven for another 15 minutes. Remove and let cool on rack. When cool, place in refrigerator for 2 hours before serving. The cake is even better when it is allowed to chill overnight before serving. I topped with mandarin segments, I'm going to use tinned mango slices next time.

This recipe was submitted by another reader - thank you it was a great success!

There may be a few little changes, I did pass it on to one of my friends,
Sylvia <Scotland>

And about the vinegar, I don't know what white vinegar is made of but it isn't natural like the dark vinegar, it is all made from apples. Dark vinegar is good for you but white vinegar wont do a thing for you. We used to make Jogging in a Jog, but it had to be with the dark vinegar.
Have a good day, Tennesseyanky

This in response to Mary Lamson in the April 22 newsletter asking about large cake pans. I bake 12"x18" cakes regularly. I use 3 cake mixes per cake. I also always bake at 300 degrees as the cakes bake more evenly that way, less hump in the middle. White mixes bake about an hour. Chocolate usually take a bit longer. It seems different from time to time. I let these cool in the pan about 15 to 20 minutes then take them out and cover immediately with plastic wrap. Keeps them very moist. You can buy cardboard cake boards made by Wilton. I get them at Walmart in a package of several. Very inexpensive and much easier than using wooden boards, cutting your own, etc. Hope this helps.
Nina, Chrisman, IL

Nancy and Nancylanders: I want to thank Billie in FL for the recipe for Turnip Apple Salad and Chris in NM for the Turnip Slaw from Taste of Home that were posted in the Wednesday 23 Apr Recipes . I'll certainly be giving both recipes a try in the next few days and will let you know how they were accepted. Also want to say that the comments on the 'Duke's Mayonnaise' prompted me to check it out on-line and from the www.dukesmayo.com web site I ordered 4 quarts. Hopefully it will be as good as others have stated and will be a welcome from the 'New and Improved' NOT Miracle Whip that I've been using for over 20 years.

For Mary D

Chicken Crescent Wreath Recipe
2 tubes (8 oz each) crescent rolls
1 cup shredded co-jack cheese
2/3 cup cream of chicken soup
1/2 cup chopped broccoli
1/2 cup sweet red pepper
1 can (5 oz) white chicken or ? cup cooked chicken
2 T chopped onion

Arrange crescent rolls on a 12 inch lightly greased pizza pan, forming a ring with the pointed ends facing the outer edge of the pan and wide ends overlapping. Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over the filling and tuck under the wide ends. (Filling will be visible.) Bake at 375? for 20-25 minutes or until golden brown.
Patricia in AL

This is for Chrissy who sent in the Asian Chicken Roll Ups. There were soooo yummy. I loved it so much it went on my cooking blog (the recipe got modified a bit though). You can read the blog at http://vanillakitchen.blogspot.com/
Thank you for sharing!
Dawn, Cape Cod, MA

I am hosting a meeting for about 20 women next month at 9:30 a.m. I need some ideas for small bite sized, or finger foods that would go with coffee and/or juice at that time of day. Thank you!
Pat in Idaho

Mexican Munch Recipe
Here is a crunchy party mix with a different twist. Adjust the heat level by the amount of seasoning added.

1 14 oz. can of shoestring potato sticks
1 3 oz. can of French- fried onions
2 cups bite-sized square corn cereal
1 cup round toasted oat cereal
1 cup chow mien noodles (canned
3/4 cup raw peanuts or you can use roasted, just add them towards the end.
1/3 cup slivered almonds
1/4 to 1/3 package taco seasoning
1/4 cup melted butter.

Combine all the ingredients, except the butter in a large bowl. Toss to mix. Add the melted butter and toss again to coat. Spread mixture in a 9 X 13 pan. Bake for 30 minutes, stirring every 10 minutes.
Yields: 8 cups

Nell in VA. Quinoa pronounced KEEN-WA is yummy. It is important to rinse it well before cooking. We like it after it is cooled mixed with finely diced raw vegetables dressed with a light dressing. Add those herbs etc that you like, Feta cheese crumbled, little cubes of any cheese, diced green onions are all great. Even better the next day.
Jane, No. Calif.

Nancy thank you so much for a great newsletter. In the 4/23 newsletter Chris in and someone else in the same newsletter posted the link that I needed to get the Fish Sticks. I should say Salmon Sticks. Thank you for the posting.

Next in the 4/23 Sylvia in FL at one time lived in Indiana and she felt the quake in 1970's. We felt that one and also the one in late 80's or early 90's. We first lived on the far East side of Indianapolis. No we live just outside of Indianapolis in a small town. Our town is not that well known so that is why I use Indy. We hope live just about 1 to 1-1/2 miles from Indianapolis. We moved here in the fall of 1969 and have lived in Indy and around Indy.

I have a question and hopefully someone has the recipe. I was wanting a recipe for Flatbread for making Pizza. Some restaurants and Sub shops, that have pizza, are making Flatbread Pizza. They have a very thin crust, looking good and not so filling. The ad that I have seen it has chopped tomatoes, cheese, meat and then spices. I have gotten tired of having pizza and have all that crust. Thanks for anyone's help.

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

Hi All, I have 2 half sheet graduation cakes to make and I need some of your Good TNT Buttercream frostings. Thanks for everyone that sends them my way. Love to all,
Laurie~ Muskegon,MI

Hi All!
Would like a recipe for a strawberry cake made from scratch! Would love to use fresh strawberries. Thanks.
Christine in Arkansas

Apple Peanut Butter Fudge Recipe
1 cup chocolate chips
1 cup marshmallow creme
1/2 cup peanut butter
1 tsp. vanilla
2 cups sugar
2/3 cup apple juice

In a large bowl, combine the chocolate chips, marshmallow creme, peanut butter and vanilla. Butter sides of a heavy 2 quart saucepan. Combine apple juice and sugar, and cook and stir over medium heat, until mixture comes to a boil. Cook to soft ball stage (240?) without stirring. Remove from heat and quickly add to chocolate peanut butter mixture and stir just till blended together. Pour into foil-lined 9-inch square pan.
Refrigerate and cut into small squares when firm. Can top each square with chopped peanuts, if desired. I really like this recipe, as you don't have to worry about it burning,
and can cook to soft ball stage without having to constantly stirring it. I always double the recipe with great results, and for a double recipe, I used a 9 x 13 inch pan.
Judy (in Alaska)

Cherry Recipes      Banana Recipes     
Blueberry/Blackberry Recipes

From the April 23 newsletter:
To Marlene in Fl, here's a recipe for cold salad that is different and very tasty:

Cherry Coke Salad Recipe
1 can (20 oz.) crushed pineapple
1/2 cup water
2 pkgs. (3 oz. each) cherry gelatin
1 can (21 oz.) cherry pie filling
3/4 cup cola

Drain pineapple, reserving juice; set pineapple aside. In a saucepan or microwave, bring pineapple juice and water to a boil. Add gelatin; stir until dissolved. Stir in pie filling and cola. Pour into serving bowl. Refrigerate until slightly thickened. Fold in reserved pineapple. Refrigerate until firm. 10-12 servings
Joan from Oklahoma

Our Alphabetical Index of Recipes for April has been updated and will be updated again tomorrow.

Thanks to everyone who responded to my question about the topsy-turvy tomato planters. Guess I will just use a large planter.
Pat in Texas

For Judithe in Buenos Aires,
Thanks for your reply to my request for the Meringue dessert but I am more confused now. I am pretty sure that what you describe is what I am looking for but the presentation was totally different in all 3 of the restaurants where I ate it. The ?meringue? I am referring to was made in a large ring mold of some sort (perhaps an angel food cake pan or a bundt pan. The meringue in your Floating Island is not cooked at all?? That would make sense to me based on the taste of the dessert I am looking for. Are uncooked egg whites safe?
Thanks, Noel

Here is a recipe for Marlene in Florida who requested cold salads on April 23

Chinese Chicken Salad Recipe
1/2 head of cabbage, chopped coarsely
3-4 chicken breasts, cooked and diced
1 Cup slivered almonds
2 Packages Ramel Oriental Noodle Soup, chicken flavor
1/2 cup vegetable oil
1/2 cup water
4 T sugar
6 T wine vinegar
1 flavor packet from soup
salt and pepper to taste
Crumble noodles from soup packs into small chunks, mix with cabbage, chicken and almonds. Mix other ingredients together and pour over. Mix well and refrigerate 4-6 hours.
Shirley in Virginia

I have a request for an old-time Deep Dish Blueberry Cobbler like my grandmother used to make in the '50s. I know it was a very old recipe because my grandmother was born in 1878! The pan she used was an aluminum pan about 4 - 5-inches deep and the cobbler had no bottom crust. I could probably come up with the filling part but hers also had some sort of 'dumplings' in with the berries. I don't know if it was real dumplings or pieces of pie crust. The cobbler then had a regular crust on top. If anyone has a recipe like this or that is similar, I would appreciate it.

It looks like Spring is in full bloom here in Lower Southeast Alabama. Temps today were in the 80s, with a nice breeze blowing almost all day. It is great to have days like this when we can open the doors and windows and let the Spring breezes blow the winter out of the house. It makes everything seem so fresh! Everyone have a great day.
Oma in LA (Lower Alabama)

I have a question for Don in Colorado re salting the meat. Do you think this could be done on fresh pork before I freeze it?? We butcher out quite a few hogs during the year and I'm really tired of having smoked pork but, unless I cook it in the crockpot, it's always tough and/or dry.
Sue in Fl

Thought I would share the recipe I have for pickles.

Sweet Hot Pickles Recipe
1 gallon Dill pickles
1 bottle Tabasco sauce
4 lbs Sugar

Take the pickles and slice them drain all the vinegar off the pickles. Layer them back in the jar with the sugar. Then pour the tobacco sauce over them and let them set for seven days. Turn them upside down everyday so that the sugar will coat all the pickles.
They will be ready to eat on the seventh day.
The amount of Tabasco may be adjust to taste.
Reeva in Tx

Re: Molasses or gingerbread cake and any recipes for use of sausage. I have included these:

These are very old and used a lot recipes: One of them comes from the Lake High School Band Cook book of 1970 from Hartville ,OH. for the Molasses Cake. I have made this so many times and people rave about it. The sausage Pilaf I had received from a quilting Bee that I attended in Hartville, OH and many Mennonite cooks were there and we all brought casseroles and different dishes to share for lunch. Enjoy.
Judith (Smith) Dennis

Molasses Cake Recipe
2 1/2 c. sifted flour
1 1/2 t. soda
1 t. cinnamon
1 t. salt
1/2 t. cloves
1 t. ginger
1/2 c. sugar
1 c. molasses
1/2 c. melted shortening
2 eggs, well beaten
1 c. boiling water added last.

Mix together and pour in long loaf pan or 13 by 9 or 11 by 9 or layer or muffin tins. Bake 375 for 30 min. Excellent and moist serve with whipped cream or cool whip.

Sausage Pilaf Recipe
2 lbs. bulk sausage
2 1/2 c. milk
2 c. chopped celery
1 c. chopped onion
2 c. rice, uncooked
1 c. chopped green pepper
2 TBsp. poultry seasoning
1/4 tsp. salt
I use some cracked black pepper
2 cans mushroom soup or 1 celery and 1 chicken whatever you have sometimes
I have to improvise when supplies are low. And some people use the instant rice which is alright but I used the regular. Brown sausage and drain off excess fat. Add celery, onion and green peppers. Stir in mild, soup, rice and seasoning. Bake for 50 minutes, covered, and 30 minutes, uncovered. In 350 oven. I have added a little more milk with the regular rice about 1/2 to 1 c. it is a matter of the rice. Some takes more liquid and other brands do not.

Sauerkraut Balls Recipe
1 #2 can sauerkraut (drained)
1 lb bulk sausage
3/4 lb hamburger
1/2 c. finely chopped onion
3 TBsp. parsley
1/2 t. dry mustard
1 t. Worcestershire sauce
1 t. salt
1/8 t. pepper
1 t. sugar
1 egg

3/4 c. dried bread crumbs coating:
2 eggs, 1/4 c. milk, dried bread crumbs

Chop the kraut, mix with sausage, ground beef, onion, parsley, seasonings and sugar. Cook mixture until meat is well browned. Remove from heat, stir in 3/4 c. bread crumbs. Beat slightly 1 egg and blend well into the sauerkraut mixture. Form into balls the size of an acorn. For the Coating: beat together the remaining 2 eggs and the 1/4 c. milk. Dip the balls first into the egg and milk mixture and then into the remaining bread crumbs. Place the balls on cookie tins and broil approximately 2 to 3 inches beneath broiler heat (in electric oven about 1 min. Turn and broil the other side until golden brown. Makes 6 doz. These balls may be frozen before broiling. Take from freezer, thaw slightly and process as aforementioned.
The amount of Tabasco may be adjust to taste.
Reeva in Tx

Easy Chicken Curry Recipe
1 1/2 tbsp green curry paste
1 can coconut milk
2 cups water
1 cube chicken base
1 small can bamboo shoots
8 fresh basil leaves (torn in half length ways)
2 large chicken breasts (cooked and thinly sliced)
4-5 Thai eggplant (cut in fourths)
salt, to taste (about 1/2 tsp)

Begin by boiling coconut milk and curry paste in a large sauce pan for 5 minutes. Add water, chicken base, and basil. Bring back to a boil and cook until basil is tender
(3-5 minutes). Add bamboo shoots and eggplant.

Lower heat and simmer until eggplant is tender (12 minutes). Add cooked chicken. Cook until chicken is heated through (2 minutes), then serve with rice or rice vermicelli. Serves 4 large portions or 6 smaller portions.
Tona in Bama

Here is a link to a recipe for Mock Apple Pie Recipe. I have mad this many times and no one ever believes it is made from Ritz Crackers. Hope you enjoy it.
http://www.kraftfoods.com/kf/recipes/
Gail H. Chattanooga

Salmon Croquettes Recipe Recipe
1 can (1 lb.) salmon
Milk
? cup butter or margarine
2 tbsp. minced onion
1/3 cup flour
? tsp. salt
? tsp. tabasco
1 tbsp. lemon juice
1 cup corn flake crumbs

Drain liquid from salmon into measuring cup; add milk to make one cup liquid. Melt butter in saucepan; add onion & cook until tender but not brown. Blend in flour, salt & tabasco. Add milk mixture & cook, stirring constantly, until thickened. Flake salmon & add to sauce with lemon juice. Stir in ? cup corn flake crumbs. Refrigerate until chilled. Divide into 8 or 10 portions & shape into cones. Roll in remaining corn flake crumbs to coat well. Place on greased baking sheet & bake in hot oven (400?) 20 to 25 minutes until golden brown. I shape into flat patties & bake about 15 minutes.
Mary in MO

How to Cook Lobster Tails

Frozen Lobster Tails Recipe
6 oz=9 minutes
8 oz=12 minutes
10 oz=15 minutes

Thawed Lobster Tails
6 oz=6 minutes
8 oz=8 minutes
10 oz=10 minutes

Bring water to boil, add 1 tsp salt. Add tails, bring to boil again and cook as shown above. Remove from heat and drench with cold water.
Tona in Bama

Cajun Style Blackened Halibut Recipe
1 tsp. salt
1 tsp. minced fresh thyme
1/2 tsp. each: dried oregano, Cayenne pepper, sweet paprika, ground
pepper and Fennel seeds, crushed
4 6-oz halibut fillets
2 Tbsp. olive oil
4 tsp. butter

Preheat oven to 400. Mix first 7 ingredients in small bowl. Place fillets on baking sheet. Brush on both sides with 1 tbsp oil. Sprinkle top of each with seasoning.

Heat heavy large skillet (preferably cast-iron) over high heat until very hot. Add remaining 1 tbsp oil; swirl to coat. Place fillets, seasoned side down, in skillet. Cook until very brown on bottom, 1 minute.

Return fillets, browned side up, to baking sheet. Place in oven; Bake until just opaque in center, about 8 minutes. Top each with 1 tsp. butter.
Tona in Bama

Caramel Apple Pie Recipe
1/2 package caramels (about 24)
1 tablespoon milk
1 (6-oz) graham cracker pie crust
1/3 cup chopped nuts
1 (8-oz) cream cheese, softened
1/2 cup sour cream
2 tablespoons sugar
1/2 cup chunky apples
2 teaspoons vanilla
1/2 teaspoon cinnamon
1 (8 oz) Cool Whip

Melt caramels with milk in microwave on high for one minute. Pour over crust, sprinkle with nuts. Cool. Beat cream cheese, sour cream and sugar until smooth, stir in apples, vanilla and cinnamon. Fold in half of the whipped topping. Spread over caramels. Chill for 4-hours. Garnish with remaining whipped topping.
Tona in Bama

Ham And Cheese Crescent Roll-Ups  Recipe
makes 8

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 WI

Roast Beef & Swiss Tortilla Roll-ups Recipe
2 tbs prepared Caesar ranch salad dressing
2 (7 to 8") flour tortillas
2 large lettuce leaves, torn to fit tortillas
4 oz. thinly sliced deli roast beef
4 (3/4 oz.) slices pasteurized process Swiss cheese
2 tsp diced red onion
Spread 1 tablespoon salad dressing on each tortilla, covering entire surface.

Top each with lettuce leaf and half of roast beef, cheese and onion. Roll up each tortilla tightly. To serve, cut roll-ups into 1" slices. Insert toothpick into each to secure. Makes 16 appetizers.
Tona

I'd like to share one of my favorite cooking tips that I learned about 2 years ago. It came from an older friend who has been cooking much longer than I have. Lots of recipes call for 1 lb. (or more) of ground beef, cooked and crumbled. For years, I simply put the meat in a skillet, cooked it and drained it, then crumbled it well with an
old-fashioned potato masher. This friend suggested a healthier way to cook it. Put the ground beef in the skillet as usual, pressing it out to cover the bottom of the skillet. Add tap water to skillet, just enough to cover the meat. Bring to a boil on high heat, then lower heat and cook for about 8-10 min.; drain off the hot water. (I have a really neat pot with a special lid with holes in it that making this task easy.) Crumble with potato masher as usual and continue with the recipe. Many recipes instruct you to brown the meat with chopped onion, etc., so what I do now is boil the meat/ drain/crumble as outlined above; then I add the onion, etc., put a lid on pot, lower heat and saut?till onion is clear. There is usually enough moisture still in the meat that it's not necessary to add any oil. If I do need to add some oil, I drizzle in just a bit of olive oil.

I'm sure this method is a lot healthier since most of the fat/cholesterol are drained off. I can't tell a bit of difference in the taste, plus it's a lot faster to get the meat cooked since it's surrounded by boiling water. I love to cook, but I don't want to spend my LIFE in the kitchen!
:) Becky in MagTown Arkansas

Carolina Pulled Chicken Recipe
Yield: 6 Servings

1 Cup onions, chopped
1/4 cup cider vinegar (for chicken)
3 garlic cloves, crushed through a press
1 tablespoon brown sugar
1/3 cup whole grain mustard (for chicken)
4-1/2 to 5 Lbs whole chickens, skin and wing tips removed
1 tablespoon cider vinegar (for dressing)
1/4 cup yellow mustard (for dressing)
2 tablespoons parsley, chopped
1/2 teaspoon salt
1/2 teaspoon pepper

Stir onion, vinegar, garlic, and brown sugar together in 6 quart slow-cooker. Spread whole grain mustard over all chicken pieces. Place chicken, breast-side down, in slow-cooker. Cover and cook on low for 5-6 hours, until chicken is fork tender. Remove chicken from slow-cooker and let cool for 5 minutes. Pour braising liquid through sieve. Transfer onion solids and ? cup of the liquid to a large bowl. Add dressing ingredients (vinegar, yellow mustard, parsley, salt and pepper) to the onion mixture nd whisk together. Shred chicken in large pieces and toss with dressing. Serve on toasted buns with coleslaw.
Oma

Pulled Chicken Sandwiches Recipe
1 whole chicken, cut up
1 onion, chopped
1 can of Coke
1/2 cup ketchup
3 tablespoons brown sugar
Salt and pepper to taste

This is a simple solution to making barbecue chicken sandwiches and popular alternative to pulled pork. Because it's prepared in a slow cooker instead of a smoker it is much easier to make.

Combine all ingredients in a slow cooker or crock-pot over low heat. Stir and let cook for 8 hours. Remove chicken from slow cooker. Remove skin and bones and shred. Serve on buns or rolls. Good served with cole slaw right on the sandwich.
Oma

Billionaire Pie Recipe
1 can sweetened condensed milk
1 large carton nondairy whipped topping
1 (20 ounce) can crushed pineapple, drained
1 can cherry pie filling
1/2 cup chopped pecans
2 graham cracker crusts

Blend condensed milk and whipped topping together. Add drained pineapple, cherry pie filling and pecans. Mix well. Pour into pie crusts and refrigerate until completely chilled. May be topped with whipped cream and cherries. Makes two pies.
Lois/Fl.

Buttermilk Coconut Pecan Pie Recipe
2 cups sugar
3 tablespoons self-rising flour
4 eggs, beaten
1 stick butter, melted
1 cup chopped pecans
1/2cup flaked coconut
1-1/2 teaspoons vanilla extract
1/2 cup buttermilk

Preheat oven to 325 degrees. Blend sugar, flour and beaten eggs until smooth. Add butter, pecans, optional coconut and vanilla extract. Mix well. Add buttermilk, and stir to combine. Pour into unbaked pie shell. Bake for 45 minutes. Let cool completely before cutting.
Donna in Southern CA

Fried Pies Recipe
20 canned biscuits
21 oz. can pie filling (apple, peach, cherry, etc.)

Roll each biscuit very thin. Put 1 to 1-1/2 tablespoons pie filling in center. Place second flattened biscuit on top and seal with a fork. Fry on high (375?) in skillet until golden. Remove and drain. Roll in sugar or glaze. Can also be eaten plain.
Chelsea #42

Mexican Chicken Breasts Recipe
Makes 4 servings
Weight Watcher Points - 4 Points

1 Package Taco Seasoning
4 - 4oz. Chicken Breasts
1 Cup Salsa
1/4 Cup Non-Fat Sour Cream

Put chicken and taco seasoning in a plastic bag; shake and coat well. Place in sprayed (non-stick cooking spray) casserole dish. Bake 30 minutes in a 375? oven. Top with salsa 5 minutes before done. Top with sour cream, serve.
Sarah