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This has probably been posted but I had an orange salad at a picnic it was orange jello with mandarin oranges and something mixed (maybe whipped in)in to make it fluffy and light. Wonder if anyone knows how this was made.
Mary Ann Upstate N Y

Need Your Help and Feedback
I am thinning out articles on this site. Need some help determining which ones and would like some input from our family. I will post some on the newsletters each day. Would love to have feedback from you all on which articles should stay and which ones should be deleted. Some articles date back to 1996. Thank you.
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Articles
Making a Budget
How to Fix Credit Report Errors
What Happens If You Do Not Pay Credit Card Debt
Ideas for Saving Money
How to Reduce Credit Card Debt
Penny Pinching Cooking Tips
Making a Successful Budget
How to Buy a New Refrigerator - Some Helpful Tips
How to Green Your Refrigerator
How to Save Money - Refrigerators and Freezers
Wild Flower Garden
How to Plan a Flower Garden
Depression Glass Companies
Depression Glass Patterns
Depression Glass Trivia
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*Hope everyone had a wonderful 4th of July. My son-in-law's mom brought
this dish. We all loved it so I though it would be appropriate for the
newsletter. Suzz NE

Party Potatoes

2 lb. bag southern style diced hashbrown potatoes (or 6-8 peeled, diced, and cooked fresh potatoes)
2 can (10 ¾ oz.) condensed Cream of Chicken soup (I will use low sodium)
8 oz. brick cream cheese (fat free), room temperature
8 oz. sour cream (fat free)
1 cup 2 % cheddar cheese, shredded
1/4 cup finely chopped onion sautéed in 1 T olive oil or butter flavored spray till soft (or 1T dried onion) (optional)
1/4 tsp. black pepper
3 tablespoons olive oil (or butter flavored spray)
1/2 cup corn flake crumbs

Thaw frozen potatoes, place in a 9x13 cake pan. Beat soup, sour cream, and cream cheese till smooth, stir in shredded cheese, onion and pepper. If a saucier dish is desired, add ¼-1/2 cup milk. Mix well. Spread sauce over potatoes. Combine olive oil with corn flake crumbs. Sprinkle crumbs over casserole. Bake uncovered at 350 F for 30-45 minutes or until hot and bubbly throughout.
(serves approx. 8)
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Hi again Nancy!
I wanted to share another recipe of ours that I am fixing for dinner today. It is so good and T & T.

Triple Onion Burgers with Caramelized Onions

2 lb. ground beef chuck
1/2 cup finely chopped red onion
1/3 cup sliced green onions
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
4 garlic cloves, minced
6 onion sandwich buns, split

Caramelized Onions (recipe follows)
1. In large bowl, combine ground beef, red onion, green onions, salt, pepper and garlic; mix well. Shape mixture into 6 (4-inch) patties. Place on large plate. Refrigerate 30 minutes or up to 2 hours to blend flavors.
2. Heat grill. Place patties on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until no longer pink in center, turning once.
3. Serve patties on buns, topped with Caramelized Onions.
6 sandwiches

Caramelized Onions
2 tablespoons butter
1 tablespoon vegetable oil
2 lb. onions, halved, sliced
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/4 teaspoon sugar
3 tablespoons balsamic vinegar

1. Melt butter in large skillet over medium heat. Add oil and onions; stir to coat onions with butter mixture. Cover; cook 5 minutes or until onions begin to wilt.
2. Uncover; stir in salt, pepper and sugar. Cook over medium to medium-low heat 8 to 10 minutes or until onions are golden brown, stirring occasionally.
3. Add vinegar; stir to scrape up browned bits from bottom of pan. Serve warm. (Onions can be made up to 2 days ahead; cover and refrigerate.) posted under Grilling on Nancy’s message board.
Chris in NM
from http://www.cookingclubofamerica.com
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Do you have a favorite recipe to share with this recipe family?  Check these sections to see if you have a keeper recipe and send me an email.  I will add your recipe to the section.  Needs to be a tried and tested recipe. 
Email me address.

Jello Recipes
Zucchini and Squash Recipes
Marinade Recipes
Ice Cream Recipes

Hi Nancy,
Here I am again asking???
I was looking at all the ice cream recipes (WOW) Can I assume when it says freezer it means the ice cream machine and not my fridge freezer?
I do not own an ice cream freezer but after reading all the recipes I am thinking of buying one. and another question is what about the Cuisinart??
Marge in north AL (a bit of rain today, hooray)

Please bear with me until I can fix the background.  Not sure what is wrong.  Will try again tomorrow to fix it.  It seems that the right side of the page has little lines in it.  I wanted to get the newsletter out sometime tonight with it fixed but it isn't going to happen.   Hopefully I can fix it tomorrow.
Nancy

Poppy Seed Zucchini Salad

2 1/2 tbsp. red wine vinegar
2 tbsp. orange juice
1 tbsp. poppy seeds
1 tsp. sugar
1/2 tsp. dry mustard
1/4 tsp. salt
1/2 c. vegetable oil
1 onion
8 lg. zucchini, cut in half lengthwise & shred thinly

Whisk first 6 ingredients in bowl. Gradually whisk in oil. Mix in onion. Cover and refrigerate. Can be done 1 day ahead. Place zucchini in large bowl and add dressing and toss.
2005 Newsletter
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Zucchini Tomato Salad

6 sm. zucchini, thinly sliced
4 tomatoes, cut into wedges
1 green pepper, sliced into rings
1/4 c. onion
1/4 c. vinegar
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
3/4 c. salad oil
Lettuce

Combine zucchini, tomatoes, green pepper and onions. Toss lightly. Combine vinegar, salt, pepper, garlic salt and salad oil. Mix well and pour over vegetables. Chill for several hours, stirring
occasionally. Serve on lettuce, if desired.
Yield: 6 to 8 servings.
2005 Newsletter
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Good morning Nancy and 'Landers!
Mr. Myron Drinkwater, good to hear from you again. Several months ago you were looking for a Cornish Hen recipe and I said at that time I had a great one that I couldn't find, but it had wild rice and pecans in it.....well, HALLELUJAH! I found it and will post it if you're still interested. I'm thrilled, because I' ve been making them this way for 30 years and really missed having the recipe.
Kathi in Virginia

Mr. Drinkwater, I certainly do remember bread and milk with sugar in it. But my favorite was to stuff a glass full of broken graham crackers and then milk, and eat it with a spoon. Did you ever have that?
Dorothy from W\A/AZ

Nancy this is for Sue's request in the July 2nd newsletter and it was provided by Carolyn in Edon in the May 2, 2009 newsletter:

Cake Decorator Icing

3/4 cup white Crisco
3/4 cup cold water
3/4 cup Duncan Hines white cake mix (no substitutes)
2-3 pounds confectioner's sugar.
Mix first 3 ingredients well, then add sugar to desired consistency.
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Good afternoon Nancy,
I am starting to understand why an afternoon Siesta, may be a good idea!!

Myron, you are the same age as my DH, he has memories that were way before my time. He came from a relatively wealthy family and probably enjoyed food type things that others didn‘t. I love to hear his stories about WWII and after it had just ended, rationing etc. when he was just a kid. His family had a small grocery shop and his Mum cooked cheap and tasty meals - probably equivalent to today's take-aways. He has memories of tripe cooking - this was the uncleaned variety, straight from the abattoir. She also employed a barter system?? i.e. cigs for sausages

Needless to say he won't eat tripe now. I love tripe, potatoes and onions done in milk. It's never going to grace my cooker though! Three things he won't even taste now, tripe, rock oysters and smoked salmon. It's a shame, he is missing out on some really nice dishes.

The Pea Salad in yesterday's newsletter sounds great. Pods are forming on my peas, I've definitely got to bookmark this one. These WW recipes sound reaally good.

Nancylanders I'm planning to buy an up-to-date microwave/steam oven for use in a caravan/winnibago/rv. Can anyone give me some help/advice on what I should go for? We do have a full type cooker in the van, but I'd like to investigate cooler means of cooking. Scotland is, for the first time in many years soooo HOT!

Thanks in advance for your help.

Remember there are so many wonderful recipes on Nancy’s Message Boards, each board has Cake Decorator Icingsearch function and you can find so many recipes there, it is a goldmine of information. If you try any recipes, we would all like to hear your views.

http://whatscookin.proboards.com/index.cgi
Enjoy!!
Sylvia <Scotland>

Pineapple Bars

Crust:
2½ cups oatmeal
1 cup sifted flour
1 cup brown sugar
1/2 tsp. salt
1/2 tsp. baking soda
1 cup butter or margarine

Filling
20 oz. drained crushed pineapple
1/2 cup cream
1 tbs. corn starch
1/2 cup sugar
1 egg yolk

To prepare crust, combine the dry ingredients. Cut in the butter. Press into a 9" x 13" dish.

To prepare filling, combine and cook over a medium heat until thickened. Spread over crust. Garnish with maraschino cherries or chopped nuts, if desired. Bake 375° for 30 minutes.
JL in South Jersey
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Tuna Cones

1 can chunk light tuna
4 ice cream cones
1/4 c. mayonnaise
4 black olives (without pits)
1 sm. dill pickle
Ice cream scoop
Bowl

Open tuna and drain off liquid. Put tuna into bowl and add
mayonnaise. Chop up the pickle and put in bowl too. Stir it all up.
Fill the cones with scoops of your tuna mixture and top with the
olives.
Great for kids.
2005 Newsletter
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Stuffed Tomato Salad

5 good sized tomatoes
1 c. diced celery
1 cucumber, peeled and diced
1 tbsp. finely chopped onion
1/3 c. mayonnaise
Lettuce
Salt to taste

Wash the tomatoes, cut the stem end and scoop out centers. Dice tomato centers. Combine with cucumbers, onion, and enough salt to suit tastes. Then fold in the mayonnaise. Cover and chill the filling and tomato shell separately. Stuff tomatoes with filling and serve at once on crisp lettuce.
2005 Newsletter
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Marinated Cucumbers

4 cucumbers, sliced
1 sm. onion, sliced
1/4 c. vinegar
1/2 tsp. celery seed
1 1/2 tsp. salt

Mix all ingredients, cover and chill.
2005 Newsletter
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Crockpot Italian Beef

2-3 lb. Roast (cut and type of meat your choice)

Brown the meat on both sides in skillet. Put meat in crock pot and add:
1 can beer
1 can beef broth
1 jar Pepperzini (yellow peppers)
1 pkg. Good Seasonings Italian Dressing mix (dry)

Cook on low for 7-8 hours
JL in South Jersey
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A month or 2 ago Sylvia in Scotland was talking about T Bone steaks, a couple of ladies had sent in recipes for steak brown on top of the stove then finished off in the oven. I went looking for the recipes and had no luck, could someone help me out?
JL in South Jersey

Good morning everyone, this is for Mr Drinkwater, I have enjoyed the bread and milk for as many years as I can remember, still do every once in a while but I never put sugar on mine we always just used the bread and milk but in the last 25 years I started dicing an onion in mine I also enjoy crackers and milk with an onion, I think maybe I just love onions, if I have some that are not too hot I can eat them like an apple. Another thing did you ever try cornbread and buttermilk, that's another one we had, enjoy.
Bill Dotson, Aberdeen Ohio

Hi Nancy, Sorry for delay in answering questions about Bertha's 'shrimp casserole' we were busy with a July 4th wedding in our family...hope all had a great fourth.

PJ in MB asked, "when measuring rice for your Shrimp Vegetable Casserole
is the 4 cups of raw rice or the amount of cooked rice?" ..... PJ, it is 4 cups cooked rice as stated in recipe, but thanks for asking and making it clear for all...

And for Sylvia <Scotland>...This is another good question. I learned from Bertha, and from experience, that if you overcook shrimp they will be tough. Therefore, she recommended bringing your shrimp to a boil and boiling three minutes or just until they turn pink and remove them from the heat. They can then be chilled and served with a great cocktail sauce that I will give you the recipe for below. So, in answer to your question, please only boil your shrimp three minutes, remove from heat and drain liquid off and put in ice water to stop cooking process...drain and continue with recipe...(note: use the medium to small shrimp for casseroles, gumbo, etc, if you can only get the larger shrimp, I recommend cutting them in half, or bite-size pieces, before boiling).
Hope this helps when you cook shrimp next time.

My husband makes a terrific "Cocktail Sauce" that we use for boiled shrimp. The ingredient amounts are not written down, so will give you the amounts as best I can...please adjust for your taste.

Cocktail Sauce:
1 1/2 cups ketchup
1/4 cup ground horseradish (more if you like 'heat', and we do)
Juice from one lemon
1 1/2 Tbsp. Worcestershire sauce
Several drops Tabasco

Boiled Shrimp (Bertha's Way):

Large pot half-filled with water (depends on amount of shrimp to boil)
Juice from one lemon (add lemon halves that you juiced to pot as well)
One stalk celery with leaves, cut in pieces
One onion cut in quarters, peeling and all
Three or four bay leaves
3 Tbsp. liquid crab seasoning (or one bag of Old Bay seasoning)
Salt and black pepper
Few 'splashes' of Tabasco
3-5 pounds headed shrimp (peeling left on)

Add all but crab seasoning and boil about three minutes; add crab seasoning; add shrimp, bring to boil and boil three minutes. Remove from heat and drain, pour out on thick layers of newspaper to cool. Serve with Cocktail Sauce and enjoy.
Betty in MS
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Hello Nancy,
In response to Myron Drinkwater's letter regarding bread and milk before bedtime, I remember well those days and we also ate bread and milk. I still enjoy it now and then.
Millie in MO

In the July 4 newsletter a recipe for Quesadillas-WW was included. It made up 16 wedges and was 1 point. Since it didn’t say how many it served, I assumed one recipe of 4 cut tortillas equaling 16 wedges was for one portion. Am I correct? No name was given.
Jane Ann in Alabama

Comment
It is one of my recipes that was not a copyrighted WW recipe. It was one that I had the nutritional values and calculated the points on a WW calculator. It was one that I used often when I was on Weight Watchers a few years ago.

It was 4 cut tortillas that equaled 16 wedges.
Nancy Rogers

Good morning Nancy!
You certainly have been working hard on the sites! Even on your day "off"!

For Erma in Sullivan, MO who wanted the blackberry cobbler recipes just click on June’s recipe listing link
http://www.nancyskitchen.com/2009June/default.html 
and you will find the recipes in whole with the links.
Chris in NM

You are very welcome, Dorothy from WA/AZ; I should really use fat free 1/2 and 1/2, too, but I don’t. LOL When using in a cream sauce the whole 1/2 and 1/2 works best, anyway. I use the regular 1/2 and 1/2 in my coffee, too. Love the flavor!
Chris in NM

Sylvia <Scotland>, regarding your brisket, we have that too. It is especially popular down here in the SW to use in BBQ and just as a roast. You are right, long and slow is the best way to cook this. London Broil is also a cheap cut, but very tough, so it also needs to be cooked long and slow.

Beef Brisket
1-2 to 4 lb. brisket
4-5 T. Liquid Smoke
4 T. Worcestershire sauce
1 T. celery salt
1 T. garlic salt
1 T. onion salt

Place meat in heavy duty foil in a baking pan with fat side up (I'm thinking fat side down, but that is just me). Sprinkle seasonings over meat. Wrap foil around meat and marinate overnight in refrigerator. Cook straight from the refrigerator at 275 degrees for 5 hours.
Chris in NM
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Barbecue Brisket

2 c. brewed coffee
2 c. catsup
4 oz. Worcestershire sauce
2 T. brown sugar
1/2 t. salt
1/2 t. garlic salt
1 t. pepper
1/2 bottle Liquid Smoke
brisket-no size given

Simmer first seven ingredients about 30 minutes. Add Liquid Smoke. Poke brisket with a fork. Pour sauce over meat, cover and marinate overnight. Take brisket out of sauce, place in a baking pan and bake at 300-325 degrees until done.
Connie in Texas
Source: http://www.abbyskitchen.com
Chris in NM
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Gloria, Indiana, regarding the lemon bread recipe in June, that was one Nancy posts. Yes it would be poured over the cake cold, while the cake is hot. It does look good, doesn’t it?
Chris in NM

Jen B Whittlesey, UK, I believe this is what you are looking for: 7/8 cup = 7 fluid ounces. Sylvia, am I correct? Can you help us? Thanks! Here is the recipe Jen is asking about.
Chris in NM

Spiced Rhubarb

2-1/2 lbs. rhubarb
2 lbs. sugar
1 tsp. cinnamon
7/8 c. vinegar
1/2 tsp. cloves

Wipe the rhubarb clean and cut in 1-inch pieces. Put the rhubarb and remaining ingredients in a large kettle and heat to the boiling point. Lower heat and simmer until mixture is the consistency of marmalade. Makes 2 to 3 pints.
Source: http://www.nancys-kitchen.com
Chris in NM
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PJ in MB, the Shrimp Vegetable Casserole says 4 c. COOKED rice. It looks very good! Be a nice dish when it cools off a little!
Chris in NM

This one is so good!

Marinade for Cajun Shrimp

1/2 cup vegetable oil
1/4 cup soy sauce
1 teaspoon freshly grated lemon peel
1/4 cup fresh lemon juice
1/4 cup fresh parsley
2 tablespoon each Worcestershire sauce and red wine vinegar
1 tablespoon dry mustard
1/2 tablespoon paprika
1/2 tablespoon minced garlic
1/4 teaspoon ground red pepper
Marinate raw peeled and deveined shrimp for 1/2 hour. Thread shrimp on skewers and grill. Reserve marinade for dipping. *Note: Bring marinade to boil for a few minutes before reusing for dipping, or reserve some out before marinating the shrimp.
http://www.nancyskitchen.com/marinades.htm
Chris in NM
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Hello Nancy,
Mr. Myron Drinkwater, I never had the bread and milk like you are talking about, but when I was a kid my Mom made us milk and cornbread and also homemade biscuits and chocolate gravy a many time for our supper. There was five of us kids and my Dad had no education so not much money. But I still remember those good old days.
Leslie Johnson

I have been throughly enjoying all the favorite sandwiches from our youth.

I think the only one that was new to me was your bacon and peanut butter sandwiches Nancy but I went and tried one and you are correct they are yummy indeed.

I loved just plain old miracle whip on white bread or miracle whip on lettuce leaves and rolled up.

But I think the favorite thing from my youth was a bottle of pepsi in which I dumped a package of planters peanuts and then the race was on to get all the peanuts eaten before the pepsi was gone or the peanuts were hard to get out of the bottom of the bottles. My daughters think I was crazy for doing that but ohhh those were soo good. Thanks for bringing back many good memories
Donna in KS

Stuffed Peppers

8 med. yellow, green or sweet red peppers
1-1/2 lbs. lean ground beef
1/2 garlic clove, minced
1 med. onion, minced
1/2 c. finely chopped cabbage
1 med. carrot, shredded
1/2 c. shredded zucchini
1 can (28 oz.) tomatoes with liquid,
cut up
1/2 c. uncooked long-grain rice
1 tbsp. brown sugar
1/4 tsp. dried basil
Pepper to taste

Cut the tops off each pepper and reserve. Cook peppers in boiling water until crisp-tender, about 2-3 minutes. Remove from water and rinse with cold water. Remove stems from pepper tops and chop enough of the tops to make 1/3 cup. In a large skillet, brown ground beef over medium heat. Add garlic, onion, cabbage, carrot, zucchini and reserved chopped peppers. Saute until vegetables are tender. Add tomatoes, rice, sugar, basil and pepper. Cover and reduce heat to simmer. Cook until the rice is tender, about 20 minutes. Stuff hot meal mixture into peppers. Serve immediately.
Yield: 8 servings.

280 calories, 234 mg. sodium, 67 mg. cholesterol, 25 gm.
carbohydrate, 28 gm.
protein. 6 gm. fat.

Weight Watcher Points - 6 Points*
*Calculated using a Weight Watcher Calculator.
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Broccoli And Rice Quiche

2 c. water
2 (10 oz.) pkg. frozen chopped broccoli
1/2 c. onion, chopped
3 c. cooked long-grain rice, cooked without salt or fat
1-1/2 c. (6 oz.) shredded reduced-fat sharp Cheddar cheese, divided
1-1/2 c. frozen egg substitute, thawed & divided
3/4 tsp. salt, divided
Vegetable cooking spray
1/2 tsp. pepper
1/2 c. skim milk
2 (2 1/2 oz.) jars sliced mushrooms, drained

Bring water to a boil in a medium saucepan. Add broccoli and onion; cover, reduce heat, and simmer 8 to 10 minutes or until vegetables are tender. Drain well; set aside. Combine rice, 1/2 cup cheese, 1/2 cup egg substitute, and 1/4 teaspoon salt. Press evenly over bottoms and up sides of two 9 inch quiche dishes or pie plates coated with cooking spray. Combine remaining 1 cup egg substitute, remaining 1/2 teaspoon salt, pepper, milk, mushrooms, and broccoli mixture in a bowl; stir well. Pour mixture evenly into prepared dishes. Bake at 375 degrees for 20 minutes. Remove from oven and sprinkle evenly with remaining 1 cup cheese; bake an additional 10 minutes or until cheese melts. Let stand 5 minutes before serving.
Yield: 12 servings

145 calories Protein 10.5 Fat 3.1 (Saturated Fat 1.6) Carbohydrate 19.0 Fiber 1.7 Cholesterol 10 Sodium 328

Weight Watcher Points - 3 Points*
*Calculated with a Weight Watchers Calculator
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Zucchini with Salsa

1 cup salsa
1 cup fat free Cheddar Cheese, shredded
2 medium zucchini, diced

In a skillet sprayed with Pam cook zucchini until crisp tender (about 5 or 6 minutes). Drain excess juices from zucchini. Stir in salsa and sprinkle with cheese. Cook about 2 minutes longer or until fully
heated.

Makes 6 servings (1/2 cup)

Calories 64 Fat 0g Cholesterol 3mg Carbohydrate 7gm Fiber 2g Protein 8g Sodium 382mg

Weight Watcher Points - 1 Point*
*Calculated using a Weight Watcher Calculator
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Oven Fried Zucchini Chips

3 med. zucchini
1/4 c. frozen egg substitute, thawed
2 tbsp. commercial reduced-calorie Italian dressing
1/2 c. fine, dry bread crumbs
2 tbsp. grated Parmesan cheese
1/8 tsp. freshly ground pepper
Vegetable cooking spray

Cut zucchini into 1/4 inch thick slices; set aside. Combine egg substitute and Italian dressing in a small bowl; stir well. Combine bread crumbs, Parmesan cheese and pepper in a small bowl; stir well.
Dip zucchini in egg mixture; dredge in bread crumb mixture. Place zucchini on a baking sheet coated with cooking spray. Bake at 475 degrees for 5 minutes; turn and bake an additional 5 minutes or until
golden. Serve immediately.

Yield: 8 servings - 1/2 cup serving
58 calories per Protein 3.1 Fat 0.9 /Carbohydrate 9.7 Fiber
0.6
Cholesterol 1 Sodium 125

Weight Watcher Points - 1 Point*
*Calculated using a Weight Watcher Calculator
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Hash Browned Zucchini

1-1/2 pounds zucchini
1/2 teaspoon salt
2 eggs
6 tablespoons Parmesan cheese, grated
1 garlic clove, minced or pressed
1/4 cup butter

Coarsely shred zucchini (you should have about 4 cups) and combine with salt in a medium-size bowl. Let stand for 15 minutes. Squeeze with your hands to press out moisture.

Stir in eggs, cheese and garlic.

Melt 2 tablespoons of the butter in a wide frying pan over medium-high heat. Mound about 2 tablespoons of the zucchini mixture in pan; flatten slightly to make a patty. Repeat until pan is filled, but don't crowd patties in pan. Cook patties, turning once, until golden on both sides (about 6 minutes).

Lift out and arrange on a warm platter; keep warm.

Repeat to cook remaining zucchini mixture, adding more butter as needed.

Yield: 4 servings

Per Serving: 213 Cal (72% from Fat, 18% from Protein, 11% from Carb); 10 g Protein; 17 g Tot Fat; 6 g Carb; 2 g Fiber; 174 mg Calcium; 1 mg Iron; 628 mg Sodium; 162 mg Cholesterol

Weight Watcher Points - 4 Points*
*Calculated with a Weight Watchers Calculator
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Ham Asparagus Casserole
10 servings

2 tablespoons butter
3 tablespoons sliced green onion
About 1/2 pound fresh asparagus, cut (about 1-1/2 cups)
6 eggs
1/3 cup heavy cream
1 teaspoon dried mustard
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups cooked ham, chopped
6 ounces Cheddar cheese, shredded

Preheat oven to 350 degrees F.

Melt butter in large heavy skillet. Cook onion and asparagus over medium heat about 3 minutes.

Stir together in large mixing bowl eggs, cream, and seasonings. Place asparagus mixture and ham in well-buttered baking dish. Pour egg mixture over all. Bake 20 minutes.

Sprinkle dish with cheese and bake an additional 10 to 15 minutes.
Yield: 10 servings; Serving Size: 1/2 cup

Per Serving: 208 Cal (67% from Fat, 29% from Protein, 4% from Carb); 15 g Protein; 15 g Tot Fat; 2 g Carb; 1 g Fiber; 152 mg Calcium; 1 mg
Iron; 533 mg Sodium; 189 mg Cholesterol

Weight Watcher Points - 5 Points*
*Calculated with a Weight Watchers Calculator
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Apricot Fish

4 (4 ounce) halibut steaks
1/2 cup apricot preserves
2 tablespoons white vinegar
1/2 teaspoon dried tarragon leaves.

Spray broiler pan rack with nonstick cooking spray. Place fish steaks on rack and broil 4 inches from heat for 4 minutes. Turn fish and broil 4 minutes longer. Mix remaining ingredients and spoon
onto fish. Broil 1 minute longer or until fish flakes easily with fork.

Calories 223 Fat 3g Fat 0g Sodium 77mg Protein 23g Carbohydrates 26g Cholesterol 36mg Fiber 0g

Weight Watcher Points - 5 Points
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Broccoli and Peppers

1 pound broccoli, cut into flowerets
1 red or yellow sweet pepper, cut into 1-inch pieces
2 tablespoons reduced-calorie margarine or regular margarine
1 tablespoon lemon juice
1/8 teaspoon pepper
1 teaspoon finely shredded lemon peel

Place broccoli and pepper in a steamer basket over simmering water. Steam, covered, for 8 to 12 minutes or until vegetables are crisp-tender. Drain. Arrange on a serving platter. Meanwhile, in a small saucepan melt the margarine. Stir in lemon peel, lemon juice, and pepper. Drizzle over broccoli mixture.
Makes 6 servings.

Nutritional facts per serving
calories: 42, total fat: 2g, saturated fat: 0g, cholesterol: 0mg, sodium: 63mg , carbohydrate: 5g , fiber: 3g, protein: 2g,
vitamin A: 23% , vitamin C: 131% , calcium: 3% , iron: 4%

Source Better Homes and Gardens

Weight Watcher Points - 1 point
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Baked Apples

4 baking apples
4 tablespoons raisins
4 teaspoons brown sugar
1/2 cup 7-UP

Core apples without cutting through to the bottom of the apple. Place upright in baking dish and place 1 teaspoon raisins and 1 teaspoon brown sugar n center of the apple. Pour 7-Up into center
of each apple and bake for 45 minutes.
Makes 4 servings

Calories 122 Fat 1g Sodium 3mg Protein 1g Carbohydrate 30g Cholesterol 0mg Fiber 4g

Weight Watcher Points - 2 Points

I love these apples without the brown sugar. I just use a little cinnamon and pour the 7UP into the center of the apple. Makes a great dessert
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Broccoli with Lemon

1-1/4 lbs. broccoli florets
2 Tbs. lemon juice
Place broccoli in a steamer basket over boiling water. Cover pan and steam 5-7 minutes or until tender. Toss with lemon juice before serving.

For 4 servings
Per serving: calories 42, fat 0.5g, 8% calories from fat, cholesterol 0mg, protein 4.3g, carbohydrates 7.8g, fiber 4.1g, sugar 2.8g, sodium 37mg
Weight Watcher Points - 1 Point
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Ham and Cabbage

Makes 6 (3/4 cup) servings
Weight Watcher Points - 2 points

1/4 cup Butter Bud Sprinkles, dry
2 (16 ounce)packages pre-cut slaw mix with big pieces of red cabbage
removed
12 ounces extra lean ham, cut into tiny pieces
1/4 cup hot water
Dash of ground black pepper, optional

In a large nonstick, covered skillet cook all ingredients over high heat for 8-10 minutes, stirring occasionally. If you desire this dish more tender cook an additional 5 minutes.

Calories 116 Fat 3g Fiber
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Key to Newsletters
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This newsletter has recipes, tips and suggestions on food related topics. Messages that promote personal issues will be not be posted. By submitting a recipe giving nancyskitchen.com, nancys-kitchen.com and associated sites the rights to use the recipes in its websites and mailing lists.