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Happy Fourth of July!

Nancy, I fixed another dish from Abby's Kitchen last night. It is a keeper!

Shrimp And Asparagus Pasta Toss

6 oz. uncooked angel hair pasta

SAUCE:
2 tbsp. margarine or butter
2 tbsp. flour
1 tsp. chicken-flavor instant bouillon
1-1/2 c. milk PLUS ¼ c. mild white wine - I used Marsala
2 oz. (1/2 c.) shredded Swiss cheese - I used Italian blend
1/2 c. grated Parmesan cheese
1/2 lb. cooked shrimp
8 oz. (18 spears) fresh cooked asparagus, cut into 1-inch pieces
2 oz. fresh mushrooms

Cook pasta according to directions. Drain; rinse, keep warm. Melt margarine in medium saucepan. Blend in flour and bouillon; cook until smooth and bubbly. Gradually add milk & wine; cook until mixture boils and thickens, stirring constantly. Add cheeses; stir until smooth. Stir in shrimp, asparagus and mushrooms; cook until thoroughly heated. Serve over cooked pasta. Serves 2 - 3. * I added the Linguine to the sauce mixture. It was great! Chris in NM

By the way, for the vodka cream sauce for pasta, I use a whisk to incorporate the vodka and cream and stir it, not a spoon. I have several sizes, and one is plastic for teflon coated pans. Works every time! Chris in NM

Carolyn, WY, you aren't too far from where we moved from - Laramie. We got tired of snow, ice and closed roads! We left our snow shovels up there and do not regret moving down here in Alamogordo, NM.
Chris in NM
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Doesn't this sound so good for summer?

Ice Cream Crunch

2 c. Rice Krispies, crushed
1 c. grated coconut
1/2 c. chopped pecans
1/2 c. chopped almonds
1 stick butter, melted
1 c. light brown sugar
1/2 gallon vanilla or coffee ice cream
Caramel or butterscotch sauce

Mix Krispies, coconut, nuts and butter in a pan and brown in the oven. Remove from oven and add brown sugar. Line 9 x 13 pan with wax paper. Halve crunch mixture; layer half of crunch in pan and put ice cream on top. Top with remaining crunch mixture. Cover and freeze. Serve with caramel or butterscotch sauce as topping. Nancy's Kitchen.
Chris in NM
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Hi Nancy and all Landers,
I hope you are all enjoying the 4th July celebrations in America. For the rest of us have a nice day.

Try to use only the best tasting cherries for this dessert. Did you know that cherries are recommended in large quantities to relieve the pain of people suffering from gout.

Cherry Mousse
Serves 6

For the Caramelised cherries
24 cherries, pitted
3 1/2 oz/100g caster sugar
3 Tbsp water
Juice of 1/2 lemon

For the Cherry Mousse
12 oz/350g cherries, pitted
zest of 1 lemon
4 3/4 oz/130g caster sugar
18 fl oz/500ml whipping cream
white chocolate to decorate

For the caramelised cherries - in a small saucepan, melt the sugar in the water and a few drops of lemon juice over a medium heat. Continue to cook until the sugar turns golden brown. Stir in the cherries and the rest of the lemon juice. Cook for another minute. Remove from heat and leave to cool. Divide between 6 wine goblets.

For the cherry mousse - whizz the cherries in a blender, then stir in the lemon zest and half of the sugar. In a separate bowl whip the cream with the remaining sugar until it has a light mousse-like texture*. Lightly fold the cherry puree into the whipped cream and divide the mix between the glasses.

Chill the mousse for a couple of hours.
Grate some white chocolate over the mousses just before serving.

*be careful at this stage and don't overbeat, sadly I did on the first attempt. The glasses still came back empty.
Sylvia <Scotland>
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Nancy,
All the ladies that sent in there blackberry cobbler recipes, would you send the link(s) where they are located. Mine got deleted before I could print them. thank you so much and god bless you and your newsletter, its the best
Erma in Sullivan, MO 

Lots of new recipes and messages from our group have been added to our recipe message board.  Come on by and read them.
Whatscookin Recipe Message Board

Hello there
Please, could you tell me in your recipe for spiced rhubarb, what type of vinegar is used and what is the measurement 7/8 c in English
Regards, Jen B Whittlesey, UK

Comment
I am assuming you wish the measurement in metric or imperial as they use in England?
Nancy Rogers

July 2nd Newsletter
For Sandy in Iowa who wanted a cinnamon sauce.
This may be what you're looking for.
http://www.massrecipes.com/recipes/95/
gramaj

In the July 2nd newsletter, Sandy in Iowa requested a Cinnamon sauce. This is the way my Mother made it and I do also.

Never had a recipe, I played it by ear after knowing how she did it. Mom would be 111 now, so I guess you would call it an "OLD" recipe.

Cinnamon Sauce

1 cup water
1/2 cup sugar
2 tbsp. cornstarch
2 tbsp cinnamon
2 tbsp. butter
1 tsp. vanilla

Mix sugar, cinnamon and cornstarch. Blend very well and then add water and boil 5 minutes. Remove from heat and add vanilla and butter.

You may want less cinnamon than that and you might want a thicker or thinner sauce.

This is just the basic recipe. You decided what is best for you. Bread pudding just had to have this on top !!!!!!!
Southern Lou

Thanks to all who sent in recipes for Cornbread/Muffins. You guys are terrific - so eager to share and so quickly. These are exactly what I'm looking for. That was my first request and I'm amazed. I hope I can help in the future. Thanks so much.
Helen from MA

Top 100 Recipe Sites

Nancy and Nancylanders: I've been without a computer for the past several days as the DSL "went South" and I decided I'd had enough trouble with that server and had to wait for AT&T to get me the new set up hardware and software. I certainly missed the Newsletter during my down time. While this may be a little late, I want to echo that I remember very well the catsup sandwiches and the mayo sandwiches and the bread, sugar and cinnamon sandwiches. But, how many Nancylanders have ever feasted on a treat of 'bread and milk'. It was a special occasion before bed time on my grandparents farm to break bread into a glass then fill the glass with milk, add a half teaspoon of sugar and eat the bread from the glass with a spoon...Brings back fond memories of what was so simple yet special back in "The Good Old Days". For this 71 year old, I think we oldsters had the best of times and appreciated what little we had more than the generations that followed us. And a BIG Thank You to all who responded with the Parched Corn recipes.
Mr. Myron Drinkwater - Lake Forest, CA

Recipes have been added to the following pages today
Ice Cream Recipes
Marinade and Outdoor Grilling Recipes
Jello Salad and Dessert Recipes
Tomato Recipes
Zucchini and Squash Recipes

I received this variation over 40 years ago:

Crown Jewel Jell-O

Make and chill separately 1 package each: cherry, lime, and orange Jell-O. Chill until firm. Bring 1 c. pineapple juice and 1/4 c. sugar to a boil. Add 1 package lemon Jell-O. Mix well. Add 1/2 c. cold water. Chill until syrupy. Fold into 2 c. Cool Whip. Cut the 3 pans of Jell-O into 1/2" cubes. Fold into Cool Whip. Pour into 13x9 pan. Chill 5-8 hours.
MissK/ABQ,NM
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For Sandy in Iowa in July 2 newsletter. My very old cookbook has a recipe for Nutmeg Sauce which could be easily changed to Cinnamon Sauce. Maybe this will work for you, unless someone comes up with a true Cinnamon Sauce.

Nutmeg Sauce

1 cup sugar
1 tablespoon flour
pinch of salt
2 cups boiling water
1 tablespoon butter
1 teaspoon nutmeg (substitute cinnamon)

Mix sugar, flour and salt together. Add boiling water gradually, stirring continuously. Then add butter and cook for five minutes. Remove from fire and stir in nutmeg (cinnamon).
Frances in Wesley Chapel
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For Betty in MS; when measuring rice for your Shrimp Vegetable Casserole is the 4 cups of raw rice or the amount of cooked rice?
Thanks, PJ in MB

Barbecue Country Ribs

3-5 lb. pork or country ribs
1 c. catsup
4 tbsp. lemon juice
2 tbsp. vinegar
2 tbsp. brown sugar
1 tbsp. mustard
3 tbsp. Worcestershire sauce

Boil ribs until fork tender; drain broth off and cover; chill. Make sauce from rest of ingredients. Place ribs in 13 x 9 inch oven dish. Pour sauce over ribs. Bake 30-45 minutes at 350 degrees
Linda NM

I can't remember where I found all of these and I haven't made them but for the person who wanted a cinnamon sauce here are a couple.
Betty in ME

Apple Spice Pancake Syrup

1/4 cup brown sugar
2 tablespoons cornstarch
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 3/4 cups apple cider

In a sauce pan combine first 4 ingredients and mix well. Add cider & stir. Cook & stir over medium heat until bubbly and thick. Cool and bottle.
Betty in ME
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Mashed Maple Syrup Apples

4 Red Delicious apples
1/2 cup maple syrup
3/4 cup coarsely chopped walnuts
1/4 cup melted butter
1 teaspoon ground cinnamon
1 tablespoon sugar

Preheat the oven to 400 degrees F. Use a small, unbuttered baking dish for baking the apples and a 9- by 4-inch loaf pan for the mashed mixture.

Peel the apples and core them, using an apple corer, but leave them whole. Place them close together in the baking dish. Add 1/2 inch of water and bake until very soft, about 1 hour. Remove from the oven and let cool.

Place in a medium bowl. Turn on the broiler to high.

While the broiler is heating, add the maple syrup, walnuts, butter, and cinnamon to the apples. Mash everything together with a large fork. Scrape the mixture into the baking dish. Sprinkle the sugar on top. Broil until the top has caramelized to a rich brown, about 3 minutes.

Note: Be sure to use Red Delicious apples. Different apples react differently. Serve over vanilla ice cream or yogurt or by itself for a fruity dessert that children will love.
Yield: 4 servings
Betty in ME
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In answer to Sandy in Iowa..... I have a recipe that was used when I was a child. We ate it over 2 egg cake as a pudding sauce.
Maybe it will be similar to what she wants.

Cinnamon Sauce

Blend
1/2 cup sugar
1 tsp Cinnamon
3 tsp Cornstarch
Add 2 cups cold water and stir well.

Bring slowly to a boil, reduce heat and simmer while stirring until sauce is clear and thickened.
Remove from heat, add a tablespoon of butter and a teaspoon of vanilla.

Any part of these ingredients can be adjusted to suit ; more or less sugar, more or less cornstarch, cinnamon
Do blend it as directions state.
Vida Mann, from Ohio
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Chris, thank you for the advice about a vodka cream sauce. Have you ever used the fat free half and half? I really should avoid fat, but will use the real thing when cooking for guests.

Another question for all of you. I love to make that pineapple angel food cake, but my old angel food cake pan, probably made from aluminum since it is 54 years old, has reacted to the pineapple. Now my cakes look much darker--not the pretty golden color they were at first. Has anyone else had this problem?
Dorothy from WA/AZ

Response to Sandy in Iowa (July 3): Just want to mention that cinnamon sauce was also served with apple pie at Woolworth's. You may find it if you search Google for Woolworth recipes.
Athena in DE

This a thank you to Chuck for the bean salad in the June 13th newsletter. It was a great hit at a Fathers Day gathering, Nothing was left and some people who do not like bean salads actually ate and enjoyed it. I made the salad again for a birthday party and any leftovers was eaten the next day with more salsa. As you said it does make a lot but that is good for our family and keeps well. Has any one else tried it?
Virginia.

Sandy in Iowa, here is one I found for you. I haven’t made it and don’t know if it can be posted, so I am sending the link only.
http://www.food-recipes-free-online.com/
Chris in NM

For Sue who is looking for a Cake Mix Frosting, I could only find the two recipes here that I have made countless times. I am sorry you had to wait so long for an answer! I use the flour (could you use cake mix?) frosting on a very sweet cake.

Cherry Delight

1 can cherry pie filling
1 box yellow cake mix
1 1/2 sticks oleo or butter
1 can coconut, shredded
1 can pineapple chunks & juice
1 c. pecans
9 x 13 inch dish

Layer filling, chunk pineapple. Add box cake mix and oleo. Sprinkle with coconut and pecans. Bake at 300 degrees for 45 minutes. * I make this without the coconut and call it a dump cake. This is posted on www.nancyskitchen under recipes using cake mixes.
Chris in NM

Flour Frosting

Posted by CookinMom at recipegoldmine.com May 14, 2001

1 cup milk
4 tablespoons flour
1/2 cup margarine
1/2 cup shortening (Crisco)
1 cup confectioners' sugar
2 teaspoons vanilla extract

Combine milk and flour in a small saucepan (use a whisk). Heat and stir until thick and SMOOTH. Cool.

In a large bowl, using an electric mixer, beat shortening and margarine well then add sugar and vanilla extract, beating until fluffy, 4 minutes. Continue beating while adding flour mixture (any lumps, removed). Beat until fluffy, 4 minutes or more. Double recipe for a large layer cake. NOTE: This looks just like a bakery frosting, but isn't as sweet!
Chris in NM
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Since it has been way too hot and muggy to cook on the stove or use the oven, the crock pot is a big help!

Slow Cooker Swiss Steak

1/4 cup all-purpose flour
salt and pepper to taste
1 1/2 pounds round steak, cut into small pieces
3 tablespoons vegetable oil
3 stalks celery, chopped
1 onion, chopped
3 carrots, shredded
2 (14.5 ounce) cans diced tomatoes with juice
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar, or to taste

In a shallow bowl, mix the flour, salt, and pepper. Lightly coat the round steak pieces in the flour mixture. Heat the oil in a skillet over medium heat, and sauté the celery, onion, and carrots about 5 minutes, until tender. Remove from heat, and set aside. Mix in the round steak pieces, and cook until lightly browned. Place the vegetables and steak in a slow cooker. Mix in the tomatoes with juice, Worcestershire sauce, and brown sugar. Cover, and cook 8 to 10 hours on Low, until the round steak is very tender.
Many more recipes posted under Crock Pot on Nancy’s message board.
Chris in NM
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Crock Pot Asparagus Casserole

2 cans sliced asparagus, (10 oz each) OR 1 lb. fresh asparagus
1 can cream of celery soup, (10 oz)
2 hard cooked eggs, thinly sliced
1 cup grated cheddar cheese
1/2 cup coarsely crushed saltines or Ritz crackers
1 teaspoon butter

Place drained asparagus in lightly buttered slow cooker/Crock Pot or slow cooker/Crock Pot baking insert. Combine soup and cheese. Top asparagus with sliced eggs, soup mixture, then the cracker crumbs. Dot with butter. Cover and cook on low for 4 to 6 hours. Source:
http://www.abbyskitchen.com
Chris in NM
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Crock Pot California Tamale Pie

3/4 cup yellow cornmeal
1 cup of milk
1 egg slightly beaten
1 pound extra lean ground beef
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 teaspoon seasoned salt
1 can (14 to 15 oz.) chunky tomato salsa
1 can (16 oz.)whole kernel corn, drained
1 can (2.25 oz.)sliced ripe olives, drained
1 cup shredded Cheddar cheese

In a large bowl mix cornmeal, milk and egg. Stir in meat, chili powder, cumin, salt, salsa, corn, and olives. Pour mixture into slow cooker. Cover and cook on High 3 to 4 hours. Sprinkle cheese over top, cover and cook another 5 minutes. Serves 6 to 8 Source:
http://www.abbyskitchen.com
Chris in NM
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Nancy here is a cinnamon sauce for Apple Pie. It came from Food Recipes. I have not tried it yet. It was wanted by Sandy in Iowa in July 2 newsletter.
Orlena in Illinois

Hot Cinnamon Sauce for Apple Pie

1/4 Cup sugar
2 Tablespoon flour
1 Cup water
3 Tablespoon lemon juice
1 Tablespoon butter
1 Teaspoon cinnamon
1/2 Teaspoon nutmeg
1/4 Teaspoon allspice
Dash of salt

Combine sugar and flour in a small saucepan: add water and lemon juice, mixing well. Cook over med. Heat, stirring constantly. Until mixture thickens. Add butter, cinnamon, nutmeg and allspice. Serve sauce warm over apple pie.
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For Sandy in IA
Hi, just curious as to what town you live in. We are temporarily moving back to our home in What Cheer before we move from West Lafayette to Hershey, Pa.
Dee in W L

Sandy in Iowa, I don't have a recipe for a cinnamon syrup, but here is one for a Maple Butter Syrup. My husband use to put it on his pancakes.

Maple Butter Syrup
Pour one cup of maple syrup into a small saucepan and warm over medium heat.
When, the syrup is warmed through, add 4 Tablespoons of butter.
With a whisk, whip in the butter until melted and all warmed through.

You can make more or less of this. Just adjust the recipe by doubling or cutting it in half. This recipe serves about three.
JL in South Jersey
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Bacon Cheddar Muffins

2 cups biscuit baking mix (Bisquick)
2/3 cup milk
1/4 cup vegetable oil
1 egg
1 cup finely shredded sharp Cheddar Cheese
8 bacon strips, cooked & crumbled

In a large bowl, combine the biscuit mix, milk, oil and egg just until moistened. Fold in cheese and bacon. Fill greased muffin cups three-fourths full.

Bake at 375° for 20 minutes or until golden brown. Cool for 10 minutes; remove from pan to a wire rack. Refrigerate leftovers. Makes about 1 dozen.
JL in South Jersey
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Crockpot Rolled Round Steak

1 round steak
Salt and pepper to taste
1/2 cup parmesan cheese
2 tablespoons parsley flakes
10 ounces tomato soup or cream soups
1 teaspoon vinegar
1 teaspoon oregano

Sprinkle one side of steak with salt, pepper, cheese and parsley flakes. Roll tightly, jelly roll fashion. Place in crock pot, bending to fit. Mix remaining ingredients and pour over top. Cover and cook on low for 8 to 10 hours. Spoon sauce over top after cooking.
JL in South Jersey
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Nancy, unless Ditto has messed with your diary, we won't hear from you until tomorrow. Enjoy the holiday.

Linda NM, it was great to read your recipe for Brisket. I have raved and raved about Brisket as the best, real full of flavour joint of beef. It is the cheapest cut here in the UK. Long and slow cooking. It just seems to melt in the mouth. We don't have liquid smoke??? but I do make a marinade (different every time), horseradish, garlic, redcurrant jelly, mustard, and red wine always feature in the marinade. It depends on how I feel on the day. I like mine to marinade in the fridge overnight. Have to take it out of the fridge in the early morning to reach room temp before popping in the slow cooker. This meat and the resulting gravy (really worth spending time on your gravy) is sooo good. I'm not 100% certain on this, but this joint of meat might be equivalent to the US London Broil???? Don't forget the Yorkshire Puds and roast tatties with this wonderful cut of beef.

Best wishes to all US readers for a great Independence Day.
Sylvia <Scotland>

re nuisance deer

Contech Electronics CRO101 Scarecrow Motion detecter
is a very good product that we have used for years to keep deer out of our garden. It doesn't use a lot of water as when the motion detector activates it makes a clicking noise that sends the deer on their way . We don't have any fencing ,but depending on the size of garden more than one might be required
http://www.amazon.com/gp/product/B000071NUS
For Canada we got ours at LeeValley

This is an Sandra Lee recipe that I “tweaked” to the taste of our family. Would like to share it with you. Yummy-O

Penne with Asparagus and Peppers

1(9-oz)pkg frozen cut asparagus
3/4-cup chicken broth
1 small onion, chopped
2-tspn jarred minced garlic
2 roasted red peppers, chopped
1-tspn Italian Seasoning
2-tbspn dried parsley
5 sprinkles of garlic salt
Small box of penne pasta, cooked

In a large skillet, combine asparagus, chicken broth, onions, garlic, peppers, and Italian seasoning. Bring to a boil and reduce liquid to about 1/4-cup - about 10 minutes. Drain cooked pasta and pour “cooked down” asparagus and peppers mixture over top - mixing well. Sprinkle with the parsley and 5 good sprinkles of garlic salt. Serve hot.
Susana in Louisiana
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In the June 18, newsletter there was a recipe for Lemon Bread, sorry there was no name on the post. I do have a small question, it mentions mixing sugar & lemon juice to pour over the hot bread. Do you heat these 2 together or mix them ( unheated) and pour onto hot bread? This recipe sounds yummy and want to make sure I do it correctly.
Thanks Gloria, Indiana

Hi Nancy,
Hope you are having a good day and staying cool.
I do appreciate the recipes for the Shrimp Sauce recipes, as I will be trying these out in the next week or so.
Tks Jane in Lex NC

Barbecue Beef Casserole

1 lb. ground beef
1/2 c. bell pepper
1 can tomato sauce
3 tbsp. brown sugar
2 tbsp. Worcestershire sauce
1 can whole kernel corn
1 can biscuits

Brown ground beef and drain. Add bell pepper, brown sugar and Worcestershire sauce. Cook 3 to 5 minutes over medium heat. Add tomato sauce and drained corn. Place in a casserole dish and open biscuits. Place on top of the meat mixture. Cover with aluminum foil. Bake in 375 degree oven approximately 20 to 25 minutes. Take aluminum foil off after 20 minutes.
Lisa
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Tomato Jello Salad

3 oz. pkg. lemon Jello
1/2 c. boiling water
1 (#2) can stewed tomatoes with pepper and onion
2 tbsp. vinegar
1/2 c. chopped celery

Mix water and Jello until dissolved. Put tomatoes and Jello in blender. Mix. Add vinegar and celery. Pour in mold. Refrigerate. May serve with mayonnaise.
Serves 6.
Lisa
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Quesadillas - WW

4 (8") low fat flour tortillas
3/4 c. (3 oz.) reduced-fat Monterey Jack cheese
1/4 c. commercial salsa

Place 2 tortillas on an ungreased baking sheet. Sprinkle evenly with cheese. Spoon 2 tablespoons salsa onto each tortilla. Top with remaining tortillas. Bake tortillas at 450 degrees for 4 minutes on
each side. To serve, cut each tortilla into 8 wedges.
Yield: 16 wedges

49 calories Protein 2.3; fat 1.7; carbohydrate 6.8; cholesterol 4; iron 0.3; sodium 34; calcium 51.

Weight Watcher Points - 1 Point*
*Calculated with a Weight Watchers Calculator
2005 Newsletter
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Popcorn Salad

1/2 c. green onion, chopped
1 c. celery, chopped
3/4 c. mayonnaise
1/2 c. water chestnuts
3/4 c. diced fried bacon
1 c. shredded Cheddar cheese
6 c. popped popcorn

The first four ingredients can be mixed together 3-4 hours ahead of time. Just before serving mix together the bacon, cheese and popcorn with the other ingredients and serve.
Sue
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Ann Lander's Meatloaf

2 lbs. ground round
2 eggs
1-1/2 c. bread crumbs
3/4 c. catsup
1 tsp. Accent
1/2 c. warm water
1 pkg. Lipton Onion Soup

Mix thoroughly. Put in loaf pan. Top with 2 strips of bacon. Pour over 1 can Hunt's tomato sauce. Bake 1 hour at 350 degrees.

(Note: This is my favorite meatloaf. I leave out the Accent and use chili sauce instead of catsup.)
Nancy Rogers
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A.1. Meatloaf - WW

1 can (8 oz.) tomato sauce, divided
2 lb. ground beef
1 medium onion, chopped
1 cup fresh bread crumbs
1/3 cup A.1. Original Steak Sauce
2 eggs, beaten
1/2 tsp. ground black pepper

Preheat oven to 350°F. Reserve 1/2 can tomato sauce. Mix remaining tomato sauce, meat, onion, bread crumbs, steak sauce, eggs and pepper; mix well. Press mixture into 9x5-inch loaf pan. BAKE 50 minutes; pour off fat. Top with reserved 1/2 can tomato sauce; bake an additional 10 minutes.

Makes 8 servings
Source: http://www.kraft.com

Calories 250 Total fat 8g Saturated fat 5g Cholesterol 125mg Sodium 450mg Carbohydrate 8g Dietary fiber 1g Sugars 3g

Weight Watcher Points - 5 Points*
*Calculated with a Weight Watchers Calculator
Nancy Rogers
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Fried Pork Chops

1/2 Cup all-purpose flour
2 Teaspoons salt
1-1/2 Teaspoons ground mustard
1/2 Teaspoon garlic powder
6 pork loin chops, 3/4" thick, trimmed
2 Tablespoons vegetable oil
1 Can cream of chicken soup
1/3 Cup water

In a shallow bowl, combine flour, salt, mustard and garlic powder; dredge chops. In a skillet, brown the chops on both sides in oil. Place in a slow cooker. Combine soup and water; pour over chops.
Cover and cook on LOW for 6 to 8 hours or until meat is tender. If desired, thicken pan juices and serve with the pork chops.
6 servings.
Sue
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Parmesan Broccoli and Mushrooms

1 (10 ounce package frozen chopped broccoli, cooked and drained
1 (4-1/2 ounce jar sliced mushrooms, drained
2 tablespoons fat-free margarine
1/4 cup grated Parmesan cheese

While broccoli is still warm, combine above ingredients. Toss and serve.

Makes 4 servings
Calories 52 Fat 2g Sodium 290mg Protein 5g Carbohydrate 5g Cholesterol 4mg Fiber 3g

Weight Watcher Points - 1 Points*
*Calculated with a Weight Watchers Calculator
2005 Newsletter
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Easy Lemon Pie

2 cans sweetened condensed milk
4 lemons, juiced
1 ready made pie shell

Pour milk into a large bowl, add lemon juice and mix it all together. Pour into pie shell and bake at 350 degrees for 20 minutes. Do not use lemon peelings or the seeds just the lemon juice with the milk
and mix it up with mixer on low speed for 30 seconds.
2005 Newsletter
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Lemon Pepper Cod - WW
Makes 4 Servings
Weight Watcher Points – 5 points

1-1/2 lbs. cod fillets, or other white fish
1 Tbs. plus 1 tsp. olive oil
1/4 tsp. lemon pepper

Preheat oven to 375°F. Arrange fillets in baking dish. Drizzle with oil and season with salt and lemon pepper. Bake 10-12 minutes or until fish is opaque throughout.

Per serving: calories 179, fat 5.7g, 30% calories from fat, cholesterol 73mg, protein 30.3g, carbohydrates 0.0g, fiber 0.0g, sugar 0.0g, sodium 119mg.
2005 Newsletter
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Baked Trout - WW
Makes 4 Servings
Weight Watcher Points – 6 Points

4 trout fillets, rinsed and dried (about 1-1/4 lbs. total)
2 Tbs. lime juice
3/4 medium tomato, chopped
1/4 medium onion, chopped
1/4 tsp. olive oil
2 Tbs. cilantro, chopped
1/8 tsp. salt
1/8 tsp. black pepper

Preheat oven to 350°F. Place fish fillets in baking dish. In separate dish, mix remaining ingredients together. Pour over fish and bake for 15 to 20 minutes or until fish flakes easily with a fork.

Per serving: calories 260, fat 9g, cholesterol 198mg, protein 40.1g, carbohydrates 2g, fiber 1g, sugar 1g, sodium 213mg
2005 Newsletter
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Yellow Squash - WW

1-1/2 lbs. yellow zucchini or crookneck squash
1/2 tsp. oregano
1 tsp. unsalted butter

Place squash in a steamer basket over boiling water. Cover saucepan and steam 5 minutes, or until just tender. Stir in butter, oregano and salt and pepper to taste before serving.

Per serving: calories 43, fat 1g, cholesterol 3mg, protein 1g, carbohydrates 7g, fiber 2g, sugar 3g, sodium 2mg,
Makes 4 servings

Weight Watcher Points - 1 Point*
*Calculated using a Weight Watcher Calculator
2005 Newsletter
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Red Bell Pepper and Mushroom Stir Fry - WW

1 tsp. unsalted butter or margarine
1 large red bell pepper, cored, seeded and cut into 1 inch squares
1 large yellow or green bell pepper, cored, seeded and cut into 1
inch squares
1/4 lb. mushrooms
1-1/2 tsp. tarragon, or 2 Tbs. fresh, chopped

Melt butter in a heavy nonstick skillet over medium heat. Sauté bell peppers and mushrooms 7-8 minutes, or until vegetables are tender. Season with salt and pepper to taste. Stir in tarragon and cook another minute.

Makes 4 servings

Per serving: calories 33, fat 1, cholesterol 3mg, protein 1g, carbohydrates 5g, fiber 1g, sugar 2g, sodium 2mg.

Weight Watcher Points - 1 Point*
*Calculated using a Weight Watcher Calculator
2005 Newsletter
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Broccoli Cheddar Stuffed Potato - WW

1 baked potato 10 oz split and fluffed
1/2 cup broccoli florets
1 tablespoon nonfat sour cream
3/4 ounce cheddar cheese shredded

In small bowl, combine potato flesh, broccoli and sour cream; stuff back into potato skin.
Arrange stuffed potato in medium baking pan; bake until heated through, about 15 minutes.

Serving (1 stuffed potato) provides: 1 veg, 1 pro, 2 bread 10 cal.

Per serving: 287 calories; 6g fat; 5g sat fat; 24mg chol; 325g carb; 6g fiber; 12.4g protein; 165mg sodium

Weight Watcher Points - 5 Points*
*Calculated using a Weight Watcher Calculator
2005 Newsletter
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Deviled Eggs - WW

5 large eggs
3 tablespoons mayonnaise
2 tablespoons yellow mustard
2 tablespoons chopped chives
1 tablespoon sour cream
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon hot pepper sauce

Place eggs in large saucepan with cool water to cover. Cover pan; heat to boiling over high heat. Remove from heat; let eggs sit in water 18 minutes. Cool eggs under cold running water; peel. Slice in half lengthwise. Put yolks in medium bowl.

Stir together yolks, mayonnaise, mustard, chives, sour cream, Worcestershire sauce, salt and hot pepper sauce until smooth. Cover bowl; refrigerate 30minutes.

Spoon or pipe mixture through pastry bag into egg white halves. Filling also can be placed in sturdy plastic storage bag; snip small hole in one corner and squeeze out filling into egg white. Serve at
room temperature or chilled.

Makes 10 large eggs (1/2 egg)

Calories 50, Fat 4g, Carbs 1g, Sodium 95mg, Fiber 0g.

Weight Watcher Points - 1 Point
Calculated using a Weight Watcher Calculator
2005 Newsletter
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Grilled Southwestern Pork Chops - WW
Yields: 8 Servings

1 tablespoon chili powder
1 tablespoon vegetable oil
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper cayenne
1 large clove garlic finely chopped
2 -/2 pounds pork loin or rib chops about 1/2 inch
thick 8 chops)

Mix all ingredients except pork. Cut outer edge of fat on pork chops diagonally at 1-inch intervals to prevent curling (do not cut into meat).Spread chili powder mixture evenly on both sides of pork chops. Cover and refrigerate at least 30 minutes but no longer than 24 hours.

Heat coals or gas grill. Cover and grill pork 4 to 6 inches from mediumheat10 to 12 minutes, turning frequently, until done.

Per serving: 184 Calories (kcal); 8g Total Fat; (40% calories from fat);26gProtein; 1g Carbohydrate; 64mg Cholesterol; 129mg Sodium

Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0
Fruit;1/2Fat; 0 Other Carbohydrates

Source: General Mills

Weight Watcher Points - 5 Points
Calculated using a Weight Watcher Calculator
2005 Newsletter
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Pea Salad - WW

10 ounces frozen green peas
1 cup celery chopped
2 green onions chopped
2 tablespoons mayonnaise
salt to taste
pepper to taste

Steam peas and celery until just tender. Do not overcook. Cool. Combine all in a bowl. Toss and refrigerate.

Per serving: 96 Calories (kcal); 4g Total Fat; (33% calories from fat); 4gProtein; 13g Carbohydrate; 0mg Cholesterol; 139mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2Fat; 0 Other Carbohydrates

Yields: 4 Servings

Weight Watcher Points - 1 Point*
*Calculated using a Weight Watcher Calculator
2005 Newsletter
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