All Simple and Easy Cooking Recipe Kitchen
Easy and simple to prepare recipes using everyday ingredients.

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

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For the WEBTV problem. I also have had the same problem, where the entire system must shut down. But I discovered that if the screen comes up blank, you can immediately hit the `back` space right below the edit button & it will go back to the newsletter & you can hit the link again. It must be done very quickly, so I keep my finger near the button & watch. If the apple core comes up, OK. If a blank comes up, I hit that button immediately. You can't wait to see what will happen, because it won't respond That has taken care of my problem. Anne in Fl.
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WEB-TV problems. on Jan 15. .I'm having the same problem. Just unplug from electric outlet, plug back in, a screen pops up, select calling from same number, and reconnect. Then go to MAIL and start over again Then try to remember which url you clicked on.

PS, I never had this problem before & I've been a subscriber for 3 or 4 years. Hope it works, it does
for me.
Virginia, Pa.
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I agree with the person talking about her Webtv freezing up with your newsletter lately. It started with your newsletter first, I am now having trouble with other sites. It is really frustrating. I really looked forward to your newsletter but now I just wonder if I am going to be able to read it or is my webtv going to freeze up?
Hickory
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Leslie, Tx wanted a potato dish. This is one that I have used for a long time

Sweet Potato Casserole
3 c cooked sweet potatoes (Canned, drain and measure out)
1 c. sugar
1/2 tsp. salt
1/2 tsp. vanilla flavoring
Topping:
1 c. brown sugar
1/3 c. flour
1 c. chopped nuts
1/3 stick margarine, melted

Mash potatoes: add remaining ingredients. Mix the topping and place over the potato mixture.
Bake in 350 degree oven for 35 minutes.

Baked Mashed Potatoes
1 (8 oz) pkg. cream cheese, softened
4 c. hot mashed potatoes
1 egg, beaten
1/3 c. finely chopped onion
1/4 c chopped pimento
1 tsp. salt
dash pepper.

Bake in 1 qt. casserole at 350 degree for 45 minutes.
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I wanted to share this recipe, it was brought to our Christmas party and everyone enjoyed it so and
wanted the recipe

Fruit Salad
Combine And Refrigerate Overnight:
 
1 (21 Oz) Can Peach Pie Filling (Chop The Peaches Up)
1 (20 Oz) Can Chunk Pineapple, Drained
1 (15 Oz) Can Mandarin Oranges, Drained
1 (24 Oz) Container Sliced Frozen Strawberries (Thaw & Drain)
 
Before Serving Add Sliced Bananas And Sliced Fresh Strawberries To Taste.
Peggy, Odessa, Tx
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For Leslie in Texas:

Orange Ham Slice With Sweet Potatoes
1/4 cup orange marmalade
1 slice fully cooked smoked ham
1 can (18 oz) vacuum packed sweet potatoes

In large skillet, melt marmalade. Add ham and potatoes. Turn to coat evenly. Cover and cook until
heated through, 15-20 minutes. Turn only once. Serve with pan juices.
Serves four.

Personally, I don't care for sweet potatoes so have never made this but my friend Judy makes it for
her family and they love it.
grannym IL
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Hi Nancy, I've tried 3 times to get this to you. This is for Carol Jan. 15 newsletter.

SPUDNUTS
1-1/2 C. Sugar
2 Eggs
1/2 C. Milk
1/2 tsp. salt
3 tsp baking powder
2Tbsp. shortening, melted
1 C. Mashed potatoes
3 C. Flour (add more if needed to form a soft dough)
1/2 tsp. nutmeg

Combine all ingredients and mix well. Roll on floured board; cut and fry in 2 1/2 inches of 375
degree oil. Margaret, Tulsa (Source: Elza Gray)
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Hi Nancy and friends, I just found out that this Saturday I need to provide a main dish for 30 to 40
teens. I plan to make meatballs in sauce and we'll have sub rolls to eat them with. I'm also making
pasta salad but what else do you think they would like? I know they are going to be picky. I also
found out that I can't use the oven so I will have to take whatever food I make in a couple of crock
pots. Do you have any recipes or ideas?
Thanks, Betty
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I got this off of www.recipezaar.com. I made it tonight, but used Splenda instead of sugar...not bad!

Bobbie's Poppyseed Dressing
1/2 c sugar
1 t salt
1/2 t dry mustard
1/3 c rice vinegar
1 c extra virgin olive oil
1 t poppy seeds

Mix first four ingredients, beat hard and fast with hand blender. ( I just used a whisk ).
Then add oil, beat again and add poppyseeds.
Shelley in PA
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For Marilyn in Ohio,
I made a lot of different kinds fudge this Christmas, the kind with the baking chips and a can of frosting. For one of the batches I used white baking chips and a can of cream cheese frosting. I mixed in some sweetened dried cranberries and some walnuts. It was delicious. Why don't you
give it a try and see if it comes close to what you tasted? It's worth a try. Hope it works for you.
Bev in North Carolina
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Hi Nancy,
I would like to reply to Jeannie H from Henderson , Texas' question, in the July 15th newsletter, about my fruit cake recipe.

The 4 cups of seeded raisins and 4 cups seedless raisins is correct. I asked my mother about that, she said the seeded raisins are raisins with seeds. The last few years I just use 8 cups sultanas, as I have a hard time finding the type of raisins my mother used to use. I used to use sultanas and Thompson raisins but can't find the Thompsons any more. I hope this helps. Wishing everyone a wonderful day.
Betty in Canada.
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**For Suzie in NW Michigan/Oh So Simple Rolls

I double checked my recipe and it does call for 1 Tablespoon of baking powder. I need to try these
again soon. I might try them tonight, if I have time. (last time I cooked them was noted in 2003)

Oh So Simple Rolls
2 cups all purpose flour
1 T. baking powder
1 t. salt
1 t. garlic powder
1 cup butter, melted
1 cup sour cream

Preheat oven to 350 degrees. Combine all the ingredients. Fill ungreased muffin tins with mixture.
Bake for 25 minutes.

Tona in Bama
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Re: One Touch™ Can Opener . I got one in November and have used it almost daily and have not had to change batteries yet.

When I put it opener on the can and press the start button, I keep my hand lightly on the opener to
sort of “guide” it as it goes

around the can. When it stops is the time to lift the opener off the can. Then check the underside of the opener. Sometimes a tiny strip of the can label will be stuck where the blade is. The strip can be removed with tweezers. Also, the blade retracts when the opener stops. Once I had a problem because I tried to lift the opener off the can too soon and noticed the blade had not retracted. After pressing the reset button, it retracted.

Please keep trying, its worth it for painful fingers and hands. I like hearing comments about the Vidalia Chop Wizard™.  That’s definitely on my list to look for when we get to civilization again.
Darlene, WV
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Teri in Calgary, January 16th newsletter asking about crockpots. I have purchased 3 different top name brands in the last year and all 3 have now been sold at a yard sale. They cook too fast even on low heat. I have a full time job outside of my home so I can't go off and leave the crockpot unattended....kind of defeats the purpose of a crockpot....you know fix it, leave it, come home to a delicious cooked meal. Does anyone have the secret to cooking in one of the newer models? Wish I had kept my old one.
Sherrill in San Antonio
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I love gadgets too. Last week I received a Swivel Sweeper™ that I’d ordered from a TV infomercial. I had been mentally kicking myself for ordering it. I just knew it would right back to the company and I’d be out the shipping and handling costs. However, it does exactly what I hoped it would. Its very light weight, picks up crumbs and loose dirt from bare floors, carpet and throw rugs. It has brushes that rotate on all four sides and swivels to get in narrow spaces under furniture and between furniture.

The Swivel Sweeper™ has a rechargeable battery pack that lasts about 45 min. and recharges fully in 8 hours. It hugs the baseboards to pick up little bits and for us it does a great job picking up dog biscuit crumbs. It even comes with a seam ripper to cut threads that wrap around the brushes (I
clean the brushes each time I empty the dirt tray).

It does not pull dirt out of carpets, does not do well with shag type pile or with fringes unless one is
very careful to avoid getting them caught in the rollers. We used to drag out the big vac every day
to pick up crumbs around the table. Now we can spruce up the house in about 10 minutes. This
item may not be for everyone but its great for us.

I have seen ads in Target and Rite Aid for them.
Darlene in WV
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Hi Nancy and furballs,
I have a recipe for pizza dough that makes 2 pizzas. Can I use half and freeze the other half. Thinking I could pull it out and let it thaw to use. Any thoughts?
Thanks,
Marge in OH
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Nancy,
In response to:
I would like to know if any of you Nancylander's have purchased and used the Vidalia Chop Wizard™ that I saw on TV tonight. I am not sure I have the name right, but I think all of those words are in the ad someplace. It almost looked too good to be true.

My Daughter bought one, she loves it. Considering her hubby hates onions and she was always trying to finely chop them, this says al ot. Use it, pop it into the dishwasher.

We just got our electricity back on, after three nights without, we are thankful, but still worried about all the others here in southwest Missouri without.
Love the new format..
Linda in Mo.
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My thanks to Sybil in NW FL, Sandy in Iowa and Nancy for the microwave bacon tips. I ordered the Makin' Bacon Tray ( Makin Bacon(R) ) that you mentioned Nancy as I like the idea of the meat cooking above the fat rather than in it. It appears that you like "crispy" bacon from your description, same as my family! We nuke ours until there's no fat left also. :) I've never seen one of these trays until now. They look like a great solution. No more paper towels! I am going to try Sybil's suggestion of spraying Pam on the paper toweling until the bacon tray arrives. Good idea! Sandy, thanks for the suggestion of the George Foreman grill. I actually thought of that, but ours is such a huge grill that I didn't want to bother with dragging it out for a couple of strips of bacon. Thank you for the information regarding the glue residue on paper towels also!
Pam in Ohio
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In response to a recipe for COUNTRY STYLE STEAK and GRAVY...here is what I do. It's really great,
simple to fix, and is super tender.

1 round steak(a thinner one, can be tenderized)
* trim visible fat, and cut into 4 big pieces
*sear in roaster on stove

ADD:
1 can EACH Campbell's Cr. of Mushroom & French Onion soups
1/2 can water or so from each can

Cover. Bake at 325*. for 2-1/2 hrs. Makes it's own gravy to serve with mashed potatoes.
Nancy C
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Sorry, I didn't sign my name to the white fruit cake recipe, just PLUM forgot! (Yesterday's recipe of the day in the newsletter. NT initials)

Also for the person who sent in the Microwave Pressure Cooker , I am very interested in this. I use a pressure cooker for everything, but with only two people I usually have a lot left over. Of course I freeze all leftovers and make soup. Pressure cookers are a life saver. It saves so much time. I use it for most of my veggies. For peas, butterbeans, or more veggies, just put the amount you want to cook (fresh or frozen); add your seasoning, salt, pepper etc. add water to cover. I usually use left over ham (cut off when I bake a ham) to season, but you can use bacon, fat back etc. Cover, put the cap on the vent tap. I usually cook on ten pound pressure for veggies, 15 for stews and meats. I usually cook veggies 10 to 15 minutes at 10 lb pressure. If you do not have a pound gauge, just know that veggies do not take as long as meats. Meats should be cooked 30 to 45 minutes. Your book should tell you the time. I could not cook without my pressure cooker. I have every size made. Hope this helps!
Betty T, Ga.
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For Karen, SW Arkansas, my husband's family is Hispanic from So. Calif. and I have made the Fideo
for years, got the recipe from my mother in law who is by far one of the best cooks I know. Great
as a side dish for many dinners, also very quick to put together. I do make mine a bit different in as
I use tomato sauce and boil the fideo in the sauce for about 7 min until it is cooked. It still is a bit
juicy and thick at the same time. Great recipe.
Linda, Ft. Collins, CO.
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About the stick up lights that use batteries. My brother in law lives in SW Missouri and has been without power since Friday. They have several of the stick up lites and they last about 4-5 hours on the battery power and are very happy they purchased them. With a little one in the house, a lantern if a worry. I asked if he had purchased batteries by the gross. He said no, just big packs
from Sams.

Jae, 56, in central OK--thankfully we missed the ice; we ended up with sleet covered ground that
looks like snow.
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I have one of the handcranked flashlights.
They work very well. I wouldn't trade mine for anything. I live where the electricity goes off a lot during storms. I have one for my car to I like them because I don't have to remember to buy batteries. I recently purchased a Solar LED Spotlight to see if it works well. Just three hours of sunlight will allow 12 hours of light. I got it from Lehman's and have been very satisfied with it. We new plan to take it camping.
Wanda in the Oklahoma Panhandle

The link to Lehman's is

By the way, if you'd like to see a very unique "Amish" site with thousands of products, click here!

Comment
I looked at the Solar LED Spotlight.  It looks like a neat gadget to have.  I bet my brother John and my brother Joe would like them. 3 hours of sunlight = 12 hours of light and no batteries.  Small and compact and has enough light to read by too.
Nancy
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Hello Nancy and everyone in Nancyland who makes my day so very often! This newsletter is like a warm blanket and hot cocoa to me, always wonderful to sit down to! Thank you so much for all your work! I wanted to share a recipe/technique that you can use for pork chops. This is one of my large family's very favorite and often ordered from my catering customers too! I never liked pork chops because they were always dry to me until I started making them like this~ no other way for me now! Enjoy! ~ Tamara B. from Ohio

Perfect Pork Chops
6 pork chops
3/4 c. seasoned bread crumbs
1 t. salt
1/2 t. pepper
1 egg, beaten
1/4 c. milk
1/4 cup boiling water

Add salt and pepper to bread crumbs. Beat egg and add milk. Dip chops in egg mixture and coat with bread crumbs. Brown chops on both side in about 1/2 inch of oil in a skillet. Place chops in a baking pan or dish, they can overlap slightly. Pour the boiling water around the pork chops, not over the tops, just so it surrounds them. Quickly cover the dish with lid or foil and bake at 400 degrees for 35 minutes. Remove the lid/foil and bake another 15 minutes. This can be easily halved, doubled or tripled!
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Where can you buy the Vidalia Chop Wizard™ and the Magic Bullet Express(TM). On the Magic Bullet I was thinking of the mixer you can put in a pan and mix gravy etc.
Thanks for a reply. Doris - De.

Comment
I have the links included in the newsletter. Links are underlined. Just click on them.
Nancy
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Nancy, I just wanted to thank Doris in Oklahoma City for her Buttermilk Chicken recipe. (October 30, 2006 newsletter.) I have made it three times now and it turned out great every time. The gravy that it makes is out of this world. I usually don't have buttermilk on hand, so I used regular milk with a teaspoon of lemon juice in it. This is a very easy and tasty recipe. I would even suggest that you put it in the list of favorite recipes at the bottom of the newsletter! Thank you, Doris. I have copied the recipe for those who would like to try it.

Linda J.

BUTTERMILK CHICKEN
4 chicken breasts
1 1/2 cup buttermilk, divided
3/4 c. flour
1/2 t. salt
1/4 t. pepper
1/4 c. butter
1 can Cream of Mushroom soup OR Cream of Chicken

Combine flour, salt and pepper. Dip chicken into 1/2 cup buttermilk. Roll in flour, salt and pepper mixture. Melt butter in a baking pan, put chicken in pan. Bake at 425° uncovered for 30 minutes. Turn and bake 15 minutes more. Turn breasts again. Pour 1 cup buttermilk and cream of chicken OR mushroom soup mixed together over chicken. Bake 15 minutes
more.
Doris in Oklahoma City
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Do you have a good popular recipe for Shepard's Pie?
Thank you Esther K
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Thanks Laure in N. Hollywood for the heads up on The Lady and Sons restaurant. I had planned on going. Now I know where it is.
Barb/De.
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To: Dairiel P of St. Paul, Minnesota

This is TNT for Boston Creme Cake., my family loves it.

I bake a yellow cake mix. (I like the ones with pudding) cut each layer in half.

I buy Swiss Miss vanilla pudding (because the home made just isn't as thick and firm)

put pudding between the cut layers.

homemade chocolate buttercream icing.
ice top and middle layer. You can ice whole cake if you want. I have before, but the pudding will
leak through icing on sides.

Vickie in MO
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That is ok!!! I enjoy the newsletter immensely. Always glad when you forget it's Thursday and we get an extra one. I imagine the weather is rather "raunchy" in your area. We're in Hallettsville, which is about half way between Houston and San Antonio, and when I went to bed last night the temperature was 31, but I don't know how low it actually got during the night. We didn't have any rain to speak of yesterday so no ice on the roads around here. Most of the rain was above I-10. Stay warm and keep the kitties entertained! I love to read of their antics.
Cookie
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I am looking for recipes and support for low cholesterol recipes...
Shelley in PA
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Some drinks to warm you up.
Lisa-Union Bridge, MD

Butterscotch Steamer
Makes about 8 Cups

1/4 cup butter
1/2 cup brown sugar
2 quarts milk

Melt butter and brown sugar in saucepan. Add milk, heating until hot, but not boiling. Sprinkle with cinnamon.

Hot Cranberry Punch
Makes about 1 Gallon

3 cups sugar
2 cups water
1/3 cup red cinnamon candies
2 quarts cranberry juice
2 cups lemon juice
2 cups orange juice

Heat until boiling the sugar and water. Dissolve the red cinnamon candies in the hot syrup. Add and heat thoroughly the cranberry, lemon and orange juice.
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Hi! I would love to try the spudnut recipe that was included in Monday, January 15th's newsletter from gramaj to Carol, but I have a question. At the end of the recipe, it states "powdered sugar or honey glaze see following recipe." There is no recipe for the honey glaze. It just tells us how to dip the fried spudnuts. Could you please recheck the recipe and send in how to make the honey glaze? These sound delicious. This is a good time to make these, as it's -15 below zero today and these would be wonderful to make with my grandchildren as it's too cold for them to play outside. Thank you.

Cindi in Nebraska
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Ranch Garlic Bread
1 cup butter, softened
2 to 3 tbsp. ranch salad dressing mix
2 tsp. garlic powder
1 loaf (1 lb) French bread, halved lengthwise

In a small mixing bowl, combine butter, dressing mix and garlic powder; beat until combined. Spread over cut sides of bread. Place on a baking sheet. Broil 4 to 6 inches from the heat for 3-4 minutes or until golden brown.
Yield: 8 servings

Gina -in Indiana
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Would you put the link in for Shop.com.  They have everything I would ever want on it.  I understand it is a whole bunch of companies under one site.
Lisa

Comment
I have added it as the last link under Siggy's Corner.
Nancy
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About the hands free can opener. ( One Touch™ Can Opener )I got one at Christmas and I love mine. So far it has worked beautifully. I haven't tried it on my coffee can yet but on the regular size cans it works good. My electric and hand operated can openers don't work very well on odd shaped cans and even have trouble sometimes with my large coffee cans. Though I have to admit I don't use the hand operated one much at all any more. I just don't have the strength in my hands to turn it.
Joyce, Killeen, TX
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To Marilyn in Ohio who wanted the Cranberry Walnut white fudge recipe, here is the one I use.

Cranberry Walnut White Fudge
1 tsp plus 1/2 cup butter (no substitutes)
2 cups sugar
3/4 cup sour cream
1 pkg (10-12 oz) vanilla or white chocolate chips
1 jar (7 oz) marshmallow crème or fluff
1 tsp vanilla
3 cups chopped walnuts
1 cup dried cranberries, coarsely chopped

Line pan (whatever size you want depending how thick you want fudge). With foil and grease foil with butter. Set aside. In heavy saucepan, bring sugar, sour cream and remaining butter to boil over medium heat. Cook and stir until candy thermometer reads 234 (Soft ball stage), about 15 minutes.

Remove from heat. Add chips, marshmallow and vanilla and stir till smooth. Fold in walnuts and cranberries. Pour into prepared pan. When cool, left fudge out of pan and remove foil. Cut into squares…..yield 3 pounds….
Nancy G
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This for Marilyn in Ohio's request in the 1/15 newsletter for a sour cream fudge with chopped
cranberries and walnuts. Evelyn in Tennessee

CALIFORNIA WHITE CHOCOLATE FUDGE

1 1/2 cups sugar
3/4 cup sour cream
1/2 cup (1 stick) margarine or butter
3/4 pound white chocolate, coarsely chopped
1 (7-ounce) jar marshmallow cream
3/4 cup coarsely chopped pistachios (see note)
3/4 cup coarsely chopped dried cranberries (see note)

Butter 9x9 inch baking pan well; set aside.

Bring sugar, sour cream and margarine or butter to a rolling boil in large, heavy saucepan over moderate heat, stirring all the while. Insert candy thermometer and boil 7 minutes, stirring constantly, until mixture reaches 234 º. Remove pan from heat, add white chocolate and stir until melted. Mix in marshmallow cream, pistachios and dried cranberries. Pour into pan, spreading to corners. Cool several hours or overnight before cutting into squares. Yields about 5 1/2 dozen (1 1/4-inch) squares

Note: The original recipe, created by Kraft Foods, calls for walnuts or pecans and dried apricots.
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Greetings from FRIGID Kansas!!! Since it was so bitterly cold this weekend, just had to try a new
soup recipe. It turned out to be delicious, so I thought I would share.

Zesty Beef Vegetable Soup
1 lb lean ground beef
7 cups water
2-14.5 oz cans milder Rotel
1 pkg frozen mixed vegetables
5-6 beef bouillon cubes
2 pkgs Maruchan ramen beef noodles (or any Ramen noodles with separate
seasoning packet.)

In a large Dutch oven, brown ground beef and drain. Add water Rotel, vegetables, bouillon and seasoning packet from Ramen noodles. Bring to a boil. Simmer 10-15 minutes. Add noodles from Ramen package the last 3-5 minutes. Ladle into bowls and garnish with a dollop of sour cream if you wish.
Lori R.
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Many thanks to all of you who posted the chocolate frosting recipes. I'm sure they are all wonderful, and we're looking forward to trying each and everyone of them. Just a note as well about the one touch can openers. I'm not sure what the brand name of this one is, but my Mom loves hers. She hasn't found a problem with hers yet. When she first received it, she had to try it out immediately. She opened a can of peaches with it, and then didn't know what to do with the peaches. laughing.. the triplets enjoyed the peaches for her.
Mariann in Michigan
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Surprise Cheese Ball recipe
About the 2 oz of cream cheese....
It works. This recipe doesn’t make a huge cheese ball. This was the first time I made this recipe. I usually get an idea from a recipe and make adjustments. I, too, thought it didn’t seem like the right amount of cream cheese. With the ball that I made I added a total of about 3-4 oz of cream cheese. I also added some shredded cheddar cheese because I thought it seemed so creamy. BUT as the mixture sets – it definitely gets thicker. The ramen noodles absorb the moisture. By the time my cheese ball was served – it was quite tasty – but a lot more solid than I would have liked. SO – my suggestion is to just add the 2 oz of cream cheese.

If you like crunchy – serve it right away before the noodles soften.  Hope this helps....

Ann from East Berlin, PA
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During the holidays my two daughters where always asking for different recipes. So I decided it is time to make them a cookbook of my recipes and ones I have collected from here and on the web. I know this has been discussed before, but was wondering what is the best program for doing this? I want to work on it and have a nice compilation of recipes for Christmas next year.
Thank You, Gloria, Indiana
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Cranberry Walnut Fudge
1/2 cup butter ( no substitutes)
2 cups sugar
3/4 cup sour cream
1 pkg vanilla or white chips (10-12 oz.)
1 jar (7 oz.) marshmallow creme
1 tea. vanilla
2 cups walnuts chopped
1 cup dried cranberries chopped

Lina an 8 in. square pan with foil and grease the foil with 1 tea. butter . Set aside.

In a heavy saucepan, bring the sugar, sour cream and butter to a boil over medium heat. Cook and stir until a candy thermometer reads 234 or soft ball stage.

Remove from heat and stir in the vanilla chips, marshmallow creme and vanilla until smooth. Fold in walnuts and cranberries.

Pour into pan. Let set at room temperature. When cool, lift fudge out of pan and remove foil, and cut
into squares.
G. Wva
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Thanks to Jenny, in Ky. also for the Corn Pudding casserole. We love it.
G. Wva
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Nancy,
I would love to have your recipes for the Magic Bullet Express(TM) you mentioned in the 12/15 07 newsletter.
Also I would like the recipe for the 1/2 point WW bran muffins .
Thanks, Sue from Tyler, Tx.
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Peggy
I would love more of your pressure cooker recipes as they are very hard to find. I love to cook with my pressure cooker but would love to have more variety to choose from.
Thanks Judi
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Magic Bullet Express(TM) - Cheryl of Ohio. This is Jack of Ohio. I live in Brunswich Hills, Ohio.
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Nancy, about those recipes you've come up with for the Magic Bullet Express(TM): Yes, please make a separate page and post them. That would be great! Sure would appreciate it. Thanks in advance.
Cheryl in Ohio

Comment
I will try to get to it this weekend when I am snowed and iced in (again.)
Nancy
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Hello Everyone,
Hope you are all keeping warm!! My 18 year old daughter and I are starting a low carb diet (Atkins) and we would really like some recipes for side dishes and sweets, preferably with chocolate! Also, anyone snacks that are good when we are watching a movie. We miss popcorn and potato chips and pizza! Neither one of us has very much weight to lose, my daughter around 15 pounds and me around 10 pounds, just getting ready for our vacation to Florida at the end of May!

Thanks all in advance, Becky
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For Susie from Indy in the 1/14/07 newsletter. That is basically the same recipe for chicken salad I have concocted over the years. For a little change of pace, add a little curry powder to taste and refrigerate for a bit. serve on lettuce leaves, in pita bread or on a 1/2 inch thick round slice of cantaloupe in the scooped out middle. It's so yummy.
Kat in Wisconsin
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More messages tomorrow.  Not all of the messages would fit in today's newsletter. No room for the picture at the top today either.
Nancy
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Online Games
Hangeroo Game   Mahjongg Game   Checkers Game   Space Invaders    Tetris Game    Flashman(Pac-Man)    Crossword Puzzle Wordsearch   Trivia
++++++++

Favorite recipes/links of our members

Mom's Macaroni & Cheese
Inside Out Cake
Corn Dog Casserole
Blasted Chicken
The Best Spaghetti Sauce You'll Ever Eat
Indescribably Delicious Banana Bread
Hummingbird Cake
Orange Soak Cake by Tona in Bama
Snickerdoodle Recipe by Prepared Pantry
Lemonade Dessert by Annette
Cake Mix Cookies
Angel Food Variations
Honey or Cinnabon Cake
Dreamsicle Cake sent in by Terry
Baked Beans with Pineapple (Crockpot)
Orange Sunshine Cake
Peanut Butter Swirl Brownies
Grape Salad

Life and Times of Sigmund Freud Kitty (Told in his own words)

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