Email Address to respond to replies, requests and tips. Please include the date of the recipe, name of recipe and number of servings.  Remember to include your name within the message as well.

Disclaimer: information posted here is provided as general information only and should not be a substitute to your medical doctor. This board owner is not responsible for the use or misuse or results of any action taken on behalf of the information presented here.

My husband and I made this last Sunday afternoon for a treat, and it is really good!

Lemon Sherbet
1 cup sugar
3 T lemon juice (I used fresh)
2 tsp grated lemon rind
1 pint light cream ( I sued half and half)
2 drops yellow food color.
few drops of Watkins Lemon Extract#21395

Mix together and freeze. I have a 1 quart Rival that I bought at a garage sale 2 years ago for
$1.00. With this one you keep the tub in the freezer.

I have a recipe for frozen yogurt like TCBY. I will try it in a few days.

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order toll free: 888-965-7070

Watkins Gourmet Salad Seasonings:
#01987 Coleslaw Seasoning
#01982 Potato Salad Seasoning

I thought I would add my .02 cents regarding the Kraft Mac & Cheese. I do make this from time to time, but I always feel as though they hardly give us enough cheese. So, I add about 2 TB of
mayo along with 3/4 - 1 cup of shredded cheddar to it, along with a couple splashes of milk, if needed. (I like mine very thick). And it comes out soooo creamy and cheesy.
Dawn -cape cod, ma

Thank you for the foil and plastic wrap box tab trick. Even those of us who read labels on food products to determine sugar, fats or sodium, don't think we need to read the packaging on these types of products. Here's another hint: The box also tells you not to put foil wrap on the bottom of your oven to keep your oven clean. I had done this for years with no problem at all. Then one day the foil was vacuum sucked to the bottom of my oven. Not even oven cleaning took it all off. The oven works fine, but it is a constant reminder of the mistake I made. I hope all of you are having a great day.
Sandy in Iowa

For everyone who felt silly not knowing about the "tabs" on the ends of foil & plastic wrap. I checked mine and one roll didn't have any (from a dollar store) and another one did. So maybe it's a little more hit & miss.
Fran in Ottawa

Comment
The statement was made about Reynolds' Foil and Saran Wrap. I went and looked at the Dollar Store and found both there. Neither had the tabs. It may be like their toothpaste -- not really the brand you think you are getting.
Nancy Rogers

Hi Nancy and friends:
My intentions were to send in a different recipe every week, but the best laid plans------. Will try to do better soon. But today I have a request. My son is home from college and has decided he loves Philly cheese steak sandwiches. Can someone help with a recipe or at least what to include. I'm not sure what kind of meat to use. All help will be appreciated.

Nancy, thanks so much and everyone have a great week.
Eureka, IL

Links for our recipe group.

Recipes Archive Index
http://www.nancys-kitchen.com/newsletter-index.htm

Our recipe Message Board (New messages added today.)
http://whatscookin.proboards4.com/

Alphabetical Index of Recipes by Month
http://www.abbyskitchen.co.uk/ 
(Please note this is corrected link.  It was incorrect in a previous newsletter.

New categories have been added to Abby's Kitchen
http://www.abbyskitchen.co.uk/

New cake recipes have been added to Old Fashioned Recipes
http://www.old-fashioned-recipes.com/cake-recipes.html

The Meatloaf Page has been updated.
http://www.nancyskitchen.com/meatloaf_recipes.htm

The Tomato Page has been updated.
http://www.nancyskitchen.com/tomato_recipes.htm

To Tammy in Jamestown, NY, thanks for the info on your Kitchenaid mixer, especially about the color, that's a good idea.
Frances in Wesley Chapel, FL

April 19,2008
Hi Nancy I am sending this wonderful Shrimp recipe to Mary G. in CA and Pat in DE, although it is a friend's recipe she lived in San Destin, Fla where seafood recipes are well used.

Charlie's Shrimp over Rice
2 cans Campbell's cream of Shrimp Soup
one-half cup chopped onion
olive oil small amount for stir-fry
4 cups cooked Shrimp (Popcorn Shrimp or Chopped to bite-size larger Shrimp
2 cups sour cream
1 teaspoon (or more) curry powder
2 or more cups of cooked rice

Stir-fry the chopped onion in olive oil. Add the cooked shrimp and stir-fry a few minutes. Add 2 cans cream of Shrimp soup. Add 2 cups sour cream. Add curry powder. Mix all ingredients well and simmer for 5 minutes. Serve over Rice.

Note: In Walmart in frozen food I purchase Camaron Cocktelero Cocideo cooked shrimp (popcorn size) 3 lb. size or which ever you choose.
Enjoy! Sarah, Jackson, MS

Hi Nancy, In our newspaper today there is a recipe for beef stew that calls for putting the ingredients in an aluminum bag (hot bag) closing it and cooking in the oven.

Has anyone heard of this type of bag for oven cooking?
Dee in W. Lafayette

I am responding to Mary G. from CA. who was asking for recipes using cooked shrimp in the 4/14 newsletter. We use cooked/uncooked interchangeably in dishes. Just remember that when you use cooked shrimp you add them towards the end of cooking just to heat them up and incorporate them with any sauce, etc. Below are 2 good recipes I use for us that we both like very much! In fact, we keep cooked shrimp in our freezer at all times for a quick dinner! Of course there are some recipes that you need to use raw shrimp, like scampi.
Chris in NM

Both of these recipes can also be seen at:
Our Recipe Message Board
 

Shrimp & Tomatoes With Mozzarella
1 pound plum tomatoes, chopped
3/4 cup (3 ounces) shredded mozzarella cheese 1/4 cup olive oil
2 cloves garlic, finely chopped
1/8 teaspoon red pepper flakes
2 tablespoons chopped fresh basil
1 package (9 ounces) BUITONI Refrigerated 3 cheese stuffed tortellini
1 tablespoon BUITONI Refrigerated Freshly Shredded Parmesan Cheese
? lb. med. to lg. Shrimp

COMBINE tomatoes, mozzarella cheese, oil, garlic, red pepper flakes, basil and parsley in a medium bowl. Let stand for 10 minutes. Saut?#39; in med. to lg. skillet in 1 Tbl. olive oil for about 10 minutes. Add Tortellini and shrimp, stir to combine. Cover and let simmer on med. low for 10 minutes, enough to allow pasta to soften to al dente. Top with Parmesan cheese if desired and serve. Serving Size: 4 Chris in NM

We had some bloody Mary liquid mix leftover and I wanted to use it up. Found a recipe to use it with some shrimp I wanted to fix. Below is the result. Very good! The mix replaced tomato sauce and gave the dish an excellent taste! I added the mushrooms, olives and green onions.

Bloody Mary Shrimp & Pasta - my way
1/2 lb. fresh med. to lg. shrimp, peeled and deveined
2 cloves garlic, crushed
1/8 c. olive oil
2 green onions, diced finely OR 1 Tbl. dried chives
1/2 lb. fettuccine
1 can sliced mushrooms, drained OR 1 pkg. fresh mushrooms, sliced
1 can sliced black olives, drained
1 to ? c. bloody Mary mix - liquid (no alcohol)
shredded Italian cheese

Cook pasta according to directions: drain and keep warm. Saut?shrimp with garlic & chives in olive oil 10 minutes. Add mushrooms and olives and continue saut?ng for 10 minutes. Add bloody Mary mix and pasta and simmer 10 minutes. Add shredded cheese and cook till melted. Serve with fresh French bread. Serves 4
Chris in NM

Phyllis's Meatloaf
I finally combined two recipes and found the taste of a meatloaf that I like!!!

2 pounds ground beef
1 pound Italian sausage
1 cup oatmeal
2 eggs
1 cup milk
1 can Rotel tomatoes
1 t. sage
1 t pepper
3 t. salt
1/2 of a large onion chopped
1 pkt dry onion soup

Combine all of the ingredients and mix well. Place in a large sprayed baking dish. Top with tomato catsup and three slices of bacon. Cover with foil in which a small hole has been made in the top to allow steam to escape. Bake at 350 degrees for approximately 2 hours. Enjoy as much as we did for supper
Phyllis Knipp Baker, Mt

Hello, I was wondering if anyone has any great recipes using a box of angel food cake? I am watching my weight (alittle) and I would love to see various recipes calling for angel food cake. Thanks and have a great and safe Spring. Fran, Upstate New York

Making these pickles is so easy ! ! I guess that is why I like to do them. Make great gifts and great addition to chicken, tuna, pasta salads

1 5 gallon jar of dill pickles from food store
1 4lb of sugar
10 cloves of garlic
1 small bottle of Tabasco sauce

Drain pickles and begin to slice them. You need to put a layer of sugar on the bottom of the jar the pickles came in. Then a couple of drops of Tabasco sauce (depends on how hot you want the pickles to be). Then add some of the pickle slices - doesn't matter if you slice them thin or tick. Then add some garlic. Keep layering sugar, sauce pickles & garlic to the top of the jar. Put the lid on and a salad plate under neath the jar. Once a day for 5 days turn the jar over. After 5 days the pickles are ready to be put into smaller jars. I hope you enjoy them as much as my family has.
Ellen - SA, TX

Hello, I was wondering if anyone has any great recipes using a box of angel food cake? I am watching my weight (a little) and I would love to see various recipes calling for angel food cake. Thanks and have a great and safe Spring.
Fran, Upstate New York

Good Morning Nancy:
My husband and I usually do not care for fish. This weekend we had Chilean Sea Bass at a good restaurant. It was absolutely delicious, not fishy tasting at all. I'm hoping some of your readers would be able to share a recipe with us.
Thanks for your help.
Laurie from Brooklyn 

OK! This is it! Sawmill Gravy! You gotta try it! Bake up some biscuits and serve this gravy over the top and you will absolutely agree that you have NEVUH tasted anything better in your life. I made this for breakfast this morning and I already wanting to have it again.

Sawmill Gravy
(from ?the Deen Brothers, Ya?ll Come Eat? Cookbook)
1-lb bulk breakfast sausage (I used Jimmy Deen Original)
4 1/2-tbspn all-purpose flour
2 1/4 cups milk
freshly ground black pepper to taste
salt to taste
(I also added one capful of Kitchen Bouquet because I prefer brown gravy over white gravy)

In a large skillet, cook the sausage over medium heat until brown, breaking meat up with a fork as it cooks. Using a slotted spoon, transfer sausage to a pepper towel-lined plate to drain. Pour off all but 2-tbspn oil from the skillet. Heat the remaining oil over medium heat and whisk in the flour, cook and stir for 2 minutes. Slowly whisk in the milk; increase heat to medium-high and simmer about 3 minutes or until thickened. Stir in the sausage, pepper and salt. Serve over the top of freshly baked biscuit hot from the oven.
Susana in Louisiana

Made these last week while I was working. Came home and roasted some asparagus, boiled some corn on the cob and baked several frozen garlic bread sticks . . . . Dinner was served A great dinner for a work night too.

Barbecue Ribs in the Crockpot
3-lbs pork spareribs
3-cups KC Masterpiece Honey Barbecue Sauce
1/4-cup packed dark brown sugar
salt and pepper to taste

Put the ribs into the crockpot. (If you use one of the great little crock pot bags you won?t even have a clean up job afterwards.) Mix the barbecue sauce with the sugar and pour over the ribs. Salt and pepper to taste. Cover and cook on low for 7 hours.
Susana in Louisiana

I made this a few days ago and it was really good. Served it with sides of whipped carrots with cranberries -- a recipe I have already shared with ya?ll -- and rice. Made a nice Mandarin orange Poke Cake (so quick and SO good) for dessert.

Tomato Chicken Stew
4 boneless, skinless whole chicken breasts
1/2-cup all purpose flour
1/4-tspn salt
1/4-tspn freshly ground black pepper
1/4-tspn onion powder
184-tspn paprika
1-tbspn Canola oil
1 Vidalia onion, chopped
1 green bell pepper, julienned
2 (8-oz) cans tomato sauce
1-cup chicken broth
1-tbspn sugar

Pound out the chicken breasts to get them thinner and then cut them into cubes. Place the flour on a large rimmed baking sheet and mix in the salt, pepper, onion powder and paprika. Dredge the chicken pieces in the seasoned flour. Heat the oil in a skillet and brown down the onions and peppers. When limp, remove the veggies with a slotted spoon and allow to drain on a paper towel. Add the chicken to the oil and lightly brown on both sides. Return the veggies to the skillet and pour the tomato sauce over. Add the broth, cover, and simmer until the chicken is tender, about 15-20 minutes. Serve over rice.
Susana in Louisiana

This is a recipe form a lady in Baton Rouge, Louisiana that I found in my April 2008 issue of Everyday Food. I HAD try it and am glad that I did. It is an excellent recipe. I tweaked it a bit (with the addition of the Cool Whip) but, other than that -- all credit goes to Ms. D. Raspberry of Baton Rouge, LA.

Chocolate Meringue Pie
1(9-in) unbaked pie crust
1 cup sugar
3-tbspn unsweetened cocoa powder
2-tbspn all purpose flour
1-tbspn plus 1-tspn cornstarch
1 can(12-ounces) evaporated milk
3-large egg separated
3-tbspn unsalted butter, cut into small pieces
1-tspn vanilla
2-cups Cool Whip

Preheat oven to 275 degrees. Place pie crust in plate on a rimmed baking sheet; bake until crust is golden, about 20 minutes. Cool completely; set aside. Put a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together 2/3-cup sugar, cocoa powder, flour, and 1-tbspn cornstarch. Gradually whisk in evaporated milk. Whisk in egg yolks. Place pan over medium heat; whisking constantly, cook until the first large bubble forms about 10 minutes. Reduce heat to low; whisking constantly, cook 2 minutes. Immediately pour mixture through prepared sieve into bowl. Stir in butter and vanilla. Pour warm filling into mixing bowl and chill in freezer for about 20 minutes. Remove from freezer, fold in Cool Whip and pour into baked pie crust; cover surface directly with plastic wrap. Chill at least 2 hours . . . preferably up to 1 day. Preheat oven to 450 degrees. Using an electric mixer, beat egg whites, remaining 1/3-cup sugar, and 1-tspn cornstarch until stiff peaks form. Spread meringue on top of filling, right up to edge of crust. Bake until meringue is lightly browned, 5-7 minutes tops. Serve immediately.
Susana in Louisiana

For Dee in S. IL from the May 17 newsletter requesting Dishpan Cookie Recipe, here is one a dear friend gave me quite a while ago. . .

Dishpan Cookies Recipe
2 cups butter
2 cups granulated sugar
2 cups packed dark brown sugar
4 eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
5 cups rolled oats
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
5 cups semisweet chocolate chips
8 ounces finely grated chocolate bar
3 cups chopped walnuts
1 cup golden raisins
1 cup raisins
1 1/2 cups flaked coconut
Heat oven to 375 degrees F.

Blend oatmeal in blender until a fine powder. (I sometimes just powder half of the oats=2 1/2 C.)

Cream butter and both sugars. Add eggs and vanilla extract. Mix together with flour, oatmeal, salt, baking powder and baking soda in a very large bowl. Add chips, candy, nuts, raisins and coconut.

Roll into balls and place 2 inches apart on cookie sheet. Bake for 6 minutes.
Makes 6 dozen.
Jae in Central OK
This recipe was also sent in by Rail

Here is a coffee cake recipe I have made for years and making it for a breakfast this weekend. You can also make it in an angle food cake pan and it is so attractive but I never do that as this works better for potlucks and group gatherings.
Marti in AL

Coffee Cake
1 cup soft oleo
1 cup sugar
2 eggs
2 cups flour
1 teaspoon soda
1 teaspoon baking power
? teaspoon salt
1 cup sour cream
1 teaspoon vanilla

Topping:
1/3 cup brown sugar
1/4 cup white sugar
1 teaspoon cinnamon
1 cup pecan pieces

Cream oleo, sugar and add eggs, mix well. Add flour, soda, baking powder, salt and flour, mix. Add sour cream and vanilla and mix until fairly smooth. Put ? dough mixture into greased 9x13? pan. Spread ? topping on this then the rest of the mixture, then topping. Bake at 325? for 30 to 35 minutes. (I test with a toothpick after about 25 to 30 minutes).
Marti in AL

Email Address to respond to replies, requests and tips. Please include the date of the recipe, name of recipe and number of servings.  Remember to include your name within the message as well.

For Sue NH in the 5-17th newsletter. I think these are what you are looking for. They taste like the ones you buy at the store.

Popsicles
1 (3 oz.) pkg any sugar-free Jell-O
1 small envelope sugar-free Kool-Aid
2 cups boiling water
2 cups cold water

Mix dry ingredients together. Add boiling water and stir until dissolved. Add cold water and stir. Pour into popsicle molds, or 4 oz. cups and put wooden sticks into cups and freeze. Yield: 8 popsicles. Each: 10 calories 0 carbs

Match your Jell-O and Kool-Aid- Cherry and Cherry or make up combos that you like. Hope this was what you were wanting.
Carolyn in Ky.

My partner, Roger, thought I should send this to the newsletter.

This weekend a friend of ours gave me a sack of yellow and zucchini squash which we both love so here is how it fixed it for dinner tonight.

In a large skillet I saut?d about three garlic cloves, which I had run through the garlic press, in olive oil along with an onion chopped up. Sliced about 6 yellow squash and 3 zucchini (they were bigger) along with a little white wine, Italian seasonings sprinkled on, sweet basil from the garden, parsley from the garden into the olive oil pan. Put the lid on and let it cook about a half hour or until they were pretty soft. Put it in a larger stock pot along with a can of Italian stewed tomatoes, pepper and a little salt. Let this cook another 30 minutes and about 20 minutes before we ate I turned it back on and warmed it for us to enjoy with dinner. Have enough left for another meal. I can eat it alone with some bread and butter. Also add mushrooms when I have them and when ready to serve I sprinkle on some Parmesan cheese.
Marti in AL

Hi Nancy,
Sorry its been awhile since I have posted a recipe, I went to help my best friend move from Missouri to Virginia over the past week. So today has been spent catching up! Plus I have what I believe to be the beginnings of bronchitis, so a lot of extra fun! Tonight I made a wonderfully Quick dish for my family, we all loved it. Thought I would post for everyone who is a crab lover!

Chrissy's Crab Casserole (now called in my family "CCC")
1 12 oz can of Crab meat
1 package of Crab Claw meat
1 can Cream of Celery Soup
1 box of Herb stuffing
1 package of steam in the bag mixed veggies
1-1 1/2 cups cheese (I used Colby and Monterey Jack, any should work)
1/2 sleeve crushed Ritz crackers

Cook the stuffing like the directions say, add both kinds of crab meat, Cream of Celery, and veggies, mix well. pour into a 8.5X11 inch dish, sprinkle cheese on top, Then sprinkle Ritz. Cover and bake for 25-30 minutes at 350*.
Hope you all enjoy!
Chrissy In Middle Ga

Peach Crisp
4 Servings
Weight Watcher Points - 3 Points

2 (16 oz) cans sliced peaches, drained
1/4 cup sugar
2 teaspoons cornstarch
3/4 cup low-fat Granola (without raisins)

In a small bowl combine peaches, sugar and cornstarch. Spoon peach mixture into 4 custard cups coated with cooking spray. Place cups on baking dish and sprinkle Granola over tops of each custard cup. Bake at 400 degrees uncovered for 25 minutes or until thoroughly headed and tops are crisp.
Calories: 167 Total fat: 1 Fiber:2
Sue

Lemonade Pound Cake
1 box yellow cake mix
1 sm. box lemon Jell-O
1 sm. can frozen lemonade
4 eggs
1/2 c. oil
3/4 c. sugar

Dissolve Jell-O in 3/4 cup of hot water (stir until it is well dissolved). Let cool. Beat together 4 eggs and the 1/2 cup of oil.

Mix all these ingredients into the yellow cake mix. Mix well and pour into a tube baking pan. Line pan with greased wax paper
sprinkled lightly with flour. Bake at 325 degrees until done (browned on top). Mix small can of lemonade (thawed) with 3/4 cup
sugar. When cake is done and still warm pour lemonade mixture over cake. Let cool and remove from pan.
From a 1996 newsletter.

Vegetable Jell-O Salad
1 (3 oz.) pkg. lemon Jell-O
1 c. boiling water
1/2 c. pineapple juice
1 tbsp. lemon juice
Dash paprika
1/2 tsp. salt
1 c. grated carrot
1/2 c. diced celery
3 tbsp. diced green pepper
1 tsp. minced onion
1/2 c. mayonnaise

Combine first 5 ingredients. When thickened, add mayonnaise and blend with Jell-O mixture. Then add remaining ingredients. Pour into
6 individual molds.
From a 1996 newsletter.

Blackberry Cobbler
2 c. frozen or canned blackberries
2 c. sugar
1 c. flour
1 c. milk
1 can biscuits

Bring blackberries, sugar and 3 cups of water to a boil. Pour into baking dish or pan. Mix together flour and milk and pour into
blackberries. Place canned biscuits on top and sprinkle with sugar and dot with butter. Bake at 400 degrees until biscuits are golden
brown.
From a 1996 newsletter.

Baked Apple Dumplings
1 stick butter
5 apples, sliced
10 count can biscuits
2 c. sugar, extra sugar
2 c. water
1 1/2 tsp. vanilla
Pinch of salt

Roll out biscuits the size of saucers. Put half of each apple in biscuit; sprinkle with sugar and cinnamon. Pull biscuit, pinch
together. Repeat for each biscuit. Boil 5 minutes 2 cups water, 2 cups sugar, salt and vanilla. Pour over dumplings. Bake for 40
minutes at 375 degrees.
From a 1996 newsletter.

Strawberry Dessert
6 canned refrigerator biscuits
Cooking oil
Sweetened strawberries
Whipped cream or Cool Whip

(You can also use blackberries instead of strawberries). Roll biscuits very thin; stick several times with fork. Fry in oil in skillet until brown and crisp, turning once. Cool. Place one biscuit on shallow platter. Cover with berries. Repeat until all biscuits are used. Making top layer of berries. Serve with whipped cream
From a 1996 newsletter.

Peach Dessert
1 container of 10 Hungry Jack biscuits
5 fresh peaches
Sugar
Cinnamon
Peach Jell-O powder (4 oz.)

Roll out each biscuit to 6 inch diameter. (Use flour to roll out
dough to prevent sticking.) Wash peaches and peel. Cut peaches in
half, remove seed. Place a half peach, the hole side up, in the
center of the rolled out dough. Sprinkle as desired with sugar,
cinnamon, peach Jell-O powder. Wrap the peach with the dough and
crimp together at the top. Bake at 400 degrees for 15 to 20
minutes. Serve warm sprinkled with powdered sugar.
From a 1996 newsletter.

Squash Casserole
2 lbs. yellow squash
1 sm. onion, grated
1 can cream of chicken soup
1/2 c. sour cream
2 sm. carrots, grated
1 sm. jar pimentos
1 pkg. cornbread stuffing
1 stick margarine, melted

Wash and slice squash. Cook in small amount of water about 10 minutes. Drain well. Mix all ingredients except stuffing and
margarine. Melt margarine and stir into stuffing. Spread layer of stuffing in 9 x 13 inch pan, then squash mixture and top with
stuffing. Bake 30 minutes at 350 degrees.
From a 1996 newsletter.

Zucchini Cake
3 eggs
1 c. oil
3 c. plain flour
2 c. sugar
3 tbsp. cinnamon
1 tsp. soda
2 c. peeled, grated zucchini squash
1/4 tsp. baking powder
1 tsp. salt
3 tsp. vanilla

Add eggs, oil, sugar, vanilla and zucchini. Add other ingredients. Beat well and pour into 2 round pans. Bake at 350 degrees for 45
minutes to 1 hour.
From a 1996 newsletter.

Disclaimer: information posted here is provided as general information only and should not be a substitute to your medical doctor. This board owner is not responsible for the use or misuse or results of any action taken on behalf of the information presented here.