Boboil Pizza Crust Clone
1 cup water
2 cups flour
1 tsp salt
2 tbsp. olive oil
1 tbsp. sugar
1 tsp. active dry yeast
1 tsp minced garlic
2 tsp. parmesan cheese
1/2 tsp Italian seasoning
parmesan cheese to sprinkle

Add all ingredients except second parmesan cheese to breadmaker in order listed by your manufacturer Put the garlic down inside the flour so it does not slow the yeast. Set breadmaker on dough setting When cycle is done, form 2 crusts on pizza pans, sprinkle with cheese, cover and let rise again. Bake 5 - 10 minutes at 450? until light brown. Cool. You can use one and freeze the other.

Brenda IN

Food & Recipe Tips

Mini and Tootie, I am sure everyone that does anything in the yard, garden and houseass="style35"> will be happy for TNT cures for gardening pests. I surely would. This is such a wonderful way for everyone to be informed about simple, but sure ways of eliminating bad things happening to us. Thanks to Nancy and all you wonderful ladies for your hints.

Also for the sticky Tupperware: Our Tupperware lady told us to wash the plastics in soda water. I have not had the problem. You might try this. Madelyn of Ar.

Recipes have been added today to the Alphabetical Recipe Index for April.

Over 1700 viewers have visited our Recipe Message Board in the last 24 hours.  It has 29,000 + recipes and messages.

To Nancy in MI. I mTo Nancy in MI. I missed the Cinnamon Roll pancakes from Mini's & Tootie's. I'm always looking for something different to serve my husband for breakfast & these sound delicious. Do you remember what day they were posted? Would appreciate knowing.
Thanks, Muriel, Naples

Mimi, could you post the recipe for the pink lemonade muffins? Sounds delicious and unusual!
Thanks, Lori in IL

For Mimi in the 4/25/08 newsletter: Would you please share your Pink Lemonade Muffins recipe and also the Asparagus & Pepper cornbread. They both sound delicious.
Thanks. jsham in AR

Nancy and Nancylanders: I just want to say "Thank You" to all the members who have supplied me with recipes using turnips as the main ingredient. It will take me some time to try all the recipes but I didn't see a one of them that I won't try. Thanks again everyone - this is such a responsive group! I don't know what I did before becoming a member several years ago.
Mr. Myron Drinkwater - Lake Forest, CA

I am catching up on past newsletters, reading them more thoroughly. Wanted to tell Pam in Tibbie Al that I think her idea for a family reunion is fabulous. I didn't request it, but we are hoping to have a family reunion this summer for my DH's side of the family. My husband has downloaded a lot of old family pictures on his laptop to will be easy to print them. I've seen the little tin buckets at craft stores, so even a craft-challenged person like me could put something like that together. Thanks Pam for your idea!
Doris, S. Indiana

For Paula in Orlando (4/25/08 Recipes ):

I have a "miniature cheese cake" recipe I have used for many years from the very old "Fannie Farmer Cookbook". The recipe is for 24 cheesecakes made in small muffin tins. Good Luck
Barbara in AL

Miniature Cheese Cakes

Crust:
3 oz. package cream cheese (easier if at room temperature)
1/4 pound butter (room temperature)
1 cup flour

Filling:
2 Three-oz. pkgs cream cheese (room temperature)
2 Tbsps sugar
1 tsp vanilla
1 egg

Topping:
Sour cream
Raspberry or cherry jam

Crust: Cream together the cream cheese and butter until smooth. Blend in the flour. Divide into 24 small balls. Put one in each of 24 small muffin tins. Press against the sides with your fingers to line each tin evenly.

Filling: Crush the cream cheese, and beat in the sugar, vanilla and egg. Spoon filling into the crusts in the muffin tins. Bake 20 minutes at 350 degrees. Cool.

Topping: Spread each with sour cream and top with a bit of raspberry or cherry jam.Makes 24.

Kathy Clark, I wanted to share with you this interesting idea I read about in a magazine. I can't remember which one, as I get magazines at the library as well as subscribe to a few. However, I thought this was a unique idea and would look nice in a natural setting. The idea was to take a log from a woods, one that had lain awhile but would still hold together. Use a hoe, or some sharp tool to clean out the insides, fill with a little potting soil and plant your flowers or veggies. I have a woods behind my house and since the tornado blew through, we have plenty of downed limbs and rotting logs. I think the nutrients in the log would produce some very healthy flowers. Of course this would not look good in every setting, and is not a long term solution as eventually the log would disintegrate.

Nancy, I read this quote recently and thought I'd share with you and our family. "In a world where celebrity equals talent, and make-believe is called reality, it is most important to have real love, truth and stability in your life" Sometimes I think you provide all three. :)
Doris, S. Indiana

There are new posts to our
Prayer List - Diane C. PA
House Cleaning Tips - Shirley CA, Madelyn of Ar.

Hi Nancy and all landers,
Well, I have just been diagnosed with diabetes. Scared me at first till I decided it wasn't going to control my life. My doctor put me on the Weight Watchers diet immediately. She said she thinks this is the best eating program for diabetics - but please check with your own doctor first. Nancy I just want to thank you for all the Weight Watchers recipes and their pts. I just have one suggestion - when a recipe such as a casserole or salad calls for like 4 servings could you please put in the recipe how much is a serving - 1 cup - 1/2 cup etc.

Knowing me I would take the biggest serving I could and call that right lol. I honestly don't know what I ever did without the Nancyland family. It seems at least one person knows what we are looking for or has been in our situation at one time or another and can offer beneficial advice. Thank you each and everyone for your  wonderful recipes and tips that we all can't live without in this day and age. Dianne in Wisconsin

Comment - If the recipe has the information like the serving size it is included with the recipe.  Many of the recipes are ones I enjoyed and collected. I hand calculated the nutritional values and then  calculated them with a Weight Watcher Calculator.  I am currently not on WW but have been several years in the past.  When I found a recipe I liked I looked up the nutritional values for each ingredient in the recipe. I made a little spread sheet to input the values to figure the fat, fiber and calories. Since I live alone I made it usually 4 or 6 servings.  I cut the recipe into that number of servings and froze the rest of the food I made.  I found if it was cut into the number of servings, already put into containers and stored I wouldn't try and eat a little more (or a lot) than a serving.  Our WW leader always said "If you bite it, write it."  I found if the food in the freezer was already cold when I sat down to eat I would be less apt to bite it and forget to write it. LOL.

When I was on WW I purchased a electronic weight scale that weighed in .2 (2/10) of a pound.  I know we weren't suppose to weigh often but I did anyway.  Every other morning when I got up it was the usual procedure with an electronic scale; tap the scale, let it zero out and step on the scale and write down my weight.  After several months of weighing I noticed Ditto stepping up the the scale. He would tap it with his foot, wait a couple of seconds and step on the scale and look down.  Ditto was so proud of himself and strutted around thinking he was so smart. It made it very hard to weigh myself without laughing.
Nancy Rogers

Apple Slaw
Makes 8 (1/2 cup) servings.
Weight Watcher Points - 1 Point

3 cups shredded green cabbage
1 cup chopped unpeeled red apple
1/4 to 1/2 teaspoon celery seed

Dressing
1 tablespoon sugar
1/4 teaspoon salt
3 tablespoons cider vinegar
1 tablespoon oil

In a medium bowl, combine all slaw ingredients. In a small bowl combine all dressing ingredients and blend well. Pour dressing ingredients over slaw; toss well. Refrigerate two hours before serving.

Calories 40 Total Fat 2g Carbohydrate 5g Cholesterol 0mg
Sodium 70mg Fiber 1g

Onion Chicken
Makes 4 Servings
Weight Watcher Points - 5 points

4 (3 ounce) chicken b r e a s t s (skinless, boneless)
1/4 cup fat free margarine
4 tablespoons Worcestershire Sauce
1 can (2.5 ounces) fried onion rings (crushed)
salt to taste
pepper to taste

Flatten each chicken b r e a s t , season to taste. Combine margarine and Worcestershire sauce. Dredge chicken in margarine mixture, then crushed onion rings. Arrange on baking dish that has been sprayed with nonstick spray. Top with any remaining margarine mixture. Bake at 350 degrees for 45 minutes or until tender. Makes 4 servings.

Calories 228 Total Fat 4g Sodium 432mg Carbohydrate 7g
Protein 29g Cholesterol 73mg Fiber 1g

Ground Beef Casserole
Makes 6 servings.
Weight Watcher Points - 5 Points

1 pound lean ground beef
1 can (16 ounce) whole kernel corn (drained)
1/2 onion, chopped
1 jar (12 ounce) taco sauce
salt to taste
pepper to taste

In large skillet, brown ground beef and onion, add corn and taco sauce. Simmer mixture for 5 minutes. Serve with tortilla chips (4 chips per serving).

Calories 114 Total Fat 9g Carbohydrate 20g Cholesterol 45mg Fiber 2g Sodium 539mg

Hi Family, I am requesting the recipe for the Amish starter bread. I want the one that uses yeast and makes the fruit cake using fruit cocktail.
Thanks, Boots in Va.

I, too, made the recipe for "Dolly's Cabbage" and my family and friends loved it. I will definitely make it again. It was pretty spicy, so I think next time I make it, I will use half Rotel and half regular diced tomatoes. But it was very tasty. Last night, I made the "Oreo Torte" and it was just sinful and delicious. My husband just LOVED it. It's definitely a keeper. I love your recipe site and read it every day. I've gotten a lot of great recipes from it. Keep up the great work. I know that all of us appreciate the hard work and dedication you put into it. Everyone have a wonderful day.
Suzi in Ontario, CA

For Jan in Binghamton - wanting amounts for a meal to feed 120 people.

You will need 2-1/4 lbs. pasta per 25 guests
5 #10 cans green beans (80 cups)
20 cans regular size soup
10 heads lettuce
Grannygirl in Ohio

Tomato Swiss Steak - Microwave
1/4 c. flour
1 tsp. salt
1/4 tsp. pepper
1 1/2 - 2 lb. round steak
2 lg. onions, sliced
1 (10 1/2 oz.) can condensed tomato
soup
1 (8 oz.) can tomato sauce

Combine flour, salt and pepper. Place steak on a board and pound half of the flour mixture into each side of the steak with the back of a heavy knife. Cut meat in 4 pieces and place in an 8" square glass baking dish. Sprinkle any remaining flour mixture over meat. Spread onions over meat. Combine tomato soup, tomato sauce and 1 soup can of water. Pour over steak. Cook, covered on HIGH for 5 minutes. Cook on BAKE for 20 minutes. Turn meat over. Cook, covered, on BAKE for 20 minutes, or until meat is tender. Check meat during last half of cooking time and add more water if needed.
Sue

Good morning all, Judithe in Buenos Aires - I knew my friend, Gina used to make these bars, so she kindly got her guy to post the recipe to me this morning. She is a computer virgin. I'm not a fan of dates. I think I spent too long in Saudi Arabia where the trees
grow like weeds. I hope you enjoy.

Fig and Date Bar

For the FIG & DATE FILLING:
3/4 cup dried figs
2/3 cup dates, pitted
1 tablespoon lemon or orange juice
1 tablespoon heather honey

For the CRUMBLY BASE AND TOPPING:
1 cup pecans
1/2 cup almonds
1/2 cup shredded dried coconut
4 large dates, pitted
1/2 teaspoon cinnamon 1 pinch sea salt

Place first four ingredients in a food processor and blend to a paste. Set aside. Process the pecans, almonds, coconut, cinnamon and salt in a food processor until coarsely ground. Add dates one at a time and process until the mixture starts to stick together.

In a small square baking pan, arrange half of the crumble as a base. Then spread all the fig/date mixture on top, and sprinkle with the remaining crumble on top. Press layers together with the back of a spoon. Cut into squares.
Sylvia <Scotland>

Does anyone have a recipe for chop suey that has molasses in it? My Mom always made it this way and called it Chicago Chop Suey! We loved it. Unfortunately, Mom passed away and being the dumb kid I was I never learned how to make it, just ate it!

Love this web. Keep up the good work. Learn something new daily.
J

Hi, Nancy!
C from Oklahoma was looking for a recipe for loaded potato salad. Following is a recipe I have in my files. I haven't tried it yet, but it sounds like it's a keeper. It was submitted by Jeannie in another site's newsletter. C, I hope this is what you've been looking for.
Norma from PA

Loaded Potato Salad
4 pounds Idaho potatoes, peeled
1 pound bacon, crisply cooked, and chopped into 1/2-inch pieces (fat reserved, if
desired)
4 ounces unsalted butter, softened
1/2 cup chopped green onions
2 cups grated or shredded cheddar cheese
1-1/2 cups sour cream (regular or low-fat)
1 tablespoon black pepper
1 teaspoon salt

Cook whole potatoes in boiling, unsalted water until tender. Refrigerate until chilled, then chop into one-inch pieces. Transfer the potatoes to a large bowl along with the remaining ingredients and thoroughly combine. Add some of the reserved bacon fat if desired. Chill at least 2 hours before serving. Adjust the seasoning prior to serving.
Makes 2 quarts

Old Fashioned Chicken Noodle Soup
16 oz. pkg. frozen egg noodles
1-1/2 lbs. chicken breast or 2 c. (2 - 5 oz. cans) deboned chicken
5-7 chicken bouillon cubes
2 tsp. minced onions
1 1/4 tsp. parsley flakes
1/2 stick butter

In a large saucepan place chicken, 2-1/2 quarts water, onion and parsley. Bring to a boil. Add bouillon cubes and dissolve. Drop in noodles, stirring to separate. Add 1/2 stick butter and stir well. Simmer 50 minutes, if using fresh chicken and 20 minutes if canned. Serves 8.
Karen in TX

Red Hot Salad
2 c. hot water
2 pkg. lemon Jell-O
1 (about 6 oz.) pkg. red hots
2 c. applesauce
1 (8 oz.) cream cheese
1/2 c. chopped celery
1/2 c. chopped nuts
1/2 c. salad dressing

Dissolve red hots in hot water. Add Jell-O and stir until dissolved. Add applesauce. Pour 1/2 Jell-O mixture into mold. Allow to set. Make filling with 1 (8 ounce) cream cheese, celery, chopped nuts and 1/2 cup salad dressing. Spread filling over Jello which has set. Pour remaining Jell-O over filling. Refrigerate until completely set. Unmold.
Karen TX

Apricot Casserole
2 cans apricot halves, drained (s a v e juice)
1/2 stick butter
1/2 c. brown sugar
2 1/2 tbsp. flour
3/4 c. apricot juice
1/2 pkg. Ritz crackers or 1/2 c. oatmeal
Cinnamon

Spread apricots on bottom of casserole or pie pan (glass). Melt 1/2 stick butter, mix with 1/2 cup brown sugar, 2 1/2 tablespoons flour
and 3/4 cup apricot juice. Bring to a boil and thicken. Pour over apricots. Crumble 1/2 package of Ritz crackers or 1/2 cup oatmeal
over top. Sprinkle with cinnamon. Bake at 350 degrees for 30 minutes.
Karen in TX

For Chris in NM:
Thanks for the link however nothing it wasn't what I'm looking for. I have searched many, many sites on-line, I still haven't found what I'm looking for in the Deep Dish Blueberry Cobbler. The 'dumplings' in the one I'm looking for were rolled and cut (not dumplings dropped from a spoon) and may have been left-over crust as the cobbler had a top crust without a bottom crust. The 'dumplings' were mixed in with the berry filling.

I've gotten several family members also trying to rack their brains to see what they remember and can come up with. Thanks for your response.
Oma in LA (Lower Alabama)

really like to bake muffins. They are good for breakfast, as well as, for a snack. I have been trying out different muffin recipes. I have tried these Cinnamon Streusel Muffins and want to pass the TNT recipe.

Cinnamon Streusel Muffins
www.vanilla.com under Desserts
Courtesy of Pat Sinclair

Warm cinnamon aromas drifting from the kitchen will call everyone for breakfast. Prepare the topping like a biscuit dough on these muffins. Cut the cold butter into the flour and sugar. Leave some pea-sized pieces. Lightly grease the muffin cups. **I never use paper baking liners for muffins because the muffins tend to stick to the paper and do not come out cleanly. Without liners muffins have a tender golden crust. Serve these fragrant muffins hot from the oven. They are fabulous served warm with apple butter.

**I use paper baking liners and do not grease the muffin cups.

2 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
I sifted the above dry ingredients together.

3/4 cup milk
1/2 cup butter or margarine, melted (I use butter.)
1-1/2 teaspoons pure vanilla extract
1 egg, beaten.
Add 1/2 cup cinnamon chips, if desired.

The original recipe does not call for the cinnamon chips.

Streusel topping:
1/4 cup all-purpose flour
1/4 cup firmly packed sugar
1 teaspoon cinnamon
3 tablespoons cold butter

Heat oven to 400 degrees F. Place oven rack in center of oven. Lightly grease bottom and slightly up the sides of 12 muffin cups, if not using paper baking liners.

Combine flour, sugar, baking powder, cinnamon and salt in medium bowl. Stir several times until the cinnamon is well mixed in. Make a well in the center.

Beat milk, melted butter, vanilla and egg with a wire whisk in a medium bowl. Mixture doesn?t have to be completely smooth. Pour milk mixture into flour mixture and stir just until flour is moistened. If using cinnamon chips fold in. Do not over mix. Batter can still be slightly lumpy. Divide batter into prepared muffin cups filling about 2/3 full.


Combine flour, sugar and cinnamon for streusel in a small bowl. Add cold butter and cut in with a pastry blender (I used a fork) until mixture is crumbly. Sprinkle 1 tablespoon streusel over each muffin.

Bake 18 to 20 minutes or until golden brown. I baked the muffins 15 minutes. Toothpick inserted in center of a muffin will come out dry when done.
Thanks, Joan San Antonio, Texas

Ohhh - Grannym in IL - What a wonderful sounding dessert. Your Strawberry Shortcut Cake will be on my "Mother's Day Dinner" table. Aiming for an "event" this year. Thanks for the recipe that will probably be everybody's favorite!
Susana in Louisiana

Loaded Baked Potato Salad Recipe
This is my version of LOADED BAKED POTATO SALAD It is awesome!! For C in
OKLAHOMA
Vicky
-
Loaded Baked Potato Salad
SERVES 6
8 potatoes, cubed (half peeled or half with skin)
2 teaspoons salt
6 slices bacon, diced & crisp cooked
6 green onions
2 cups cheddar cheese, shredded
16 ounces sour cream
1/4 teaspoon pepper
1 cup Miracle Whip

Cube and boil potatoes with salt. Drain. Crumble bacon and slice onions (including tops). Combine sour cream, pepper and Miracle Whip. Add to potatoes. Add bacon, onions and cheese (reserve some of each for top). Mix with potatoes. Pour into baking dish. Top with reserved cheese, onions, and bacon. Bake 350 for 10-15 minutes (until cheese melts).

I forgot who ask in today's recipes about fig bars. I think I sent one in sometime ago for someone. If you can't find it, let me know and I will send it again. I make them for my husband who loves Fig Newton's. I make mine using homemade fig preserves.
Betty T. Ga.

Mimi, love to read your recipes and comments but I'm really stumped on this one. :) You mentioned "dusting sugar through a doily". Is that a southern thing? Help! :)
Doris, S. Indiana

For Cheryl in Charlotte i..e. alarm system for car8 My recommendation is to get your mechanic to install a "kill switch". It will disable your vehicle from starting. A friend of mine owns historical, antique type cars in addition to very expensive loaded with goodies trucks, and has never had a problem using this system.
Sabrina from CA