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Lubbock, Texas 79499

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In the 11/3/09 newsletter
Sue requested recipes for lemon curd. This is how I make mine.
Robbie In

Lemon Curd

3/4 c. lemon juice
1 tbsp. grated lemon peel
1/4 c. butter, cut into pieces
1 1/4 c. sugar
4 eggs, lightly beaten

Use to fill dessert pastry shells or spread it on toast or English muffins.
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Susie's Layered Lemon Pie

2 cups cold milk
2, 4 serving size, pkgs. Jell-O Lemon flavor instant pudding & pie filling can use cooked one
1 tablespoon fresh lemon juice
1 pkg. Dream Whip
1 baked pie crust

Pour milk into a large bowl and add dry pudding mixes and juice. Beat with wire whisk 2 minutes or until well blended. Mixture will be thick. Spread all but 1 cup of pie filling in the crust. Mix the 1 package of Dream Whip as on the package. Take the cup of pie filling and 1 cup of Dream Whip and mix together. Carefully spread the mixture over the first layer. Return to the refrigerator for at least 3 hours or until ready to serve it. With the Dream Whip spread on the pieces and grate some lemon peel if you wish. Return the remainder of the pie to the refrigerator. If you use the cooked pudding and pie filling to cut back on time use the microwave instructions to cut back on time. Before you put this in the pie crust it must be cool or at least room temperature.
Susie Indy
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For Marvis in Texas who is looking for Party link sausages using grape jelly, in the November 4th newsletter.
Sandy in ND

Cocktail Links In Sauce

1 (1 pound) package cocktail sausages
1 (12 ounce) jar chili sauce
1 (10 ounce) jar grape jelly

Heat chili sauce and jelly, stirring constantly until jelly is melted. Add sausages and stir until coated. Simmer uncovered for 30 minutes. Serve hot in a chafing dish

My sister-in-law made this for New Years last year and it was gone in a flash. She used the cut up hot dogs. Very Good
Sandy in ND
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A similar recipe was sent in by Jan in MO

Slow Cooker Appetizers
May use uncooked hot dogs (cut up) -- meatballs, or Vienna sausages, browned.

Sauce:
1 cup grape jelly
1 jar Open Pit barbecue sauce
2 tablespoon ketchup
May add 1/4 cup mustard

Cook slowly; about 4 hours, then on high the last 1 to 2 hours. Turn to brown evenly.

Sandy in ND
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Chili Cheese Casserole:

250 calories
Protein 20.5
Fat 6.8
Carbohydrate 30.5
Fiber 3.8/Cholesterol 22
Sodium 359.

1-1/2 c. lite ricotta cheese
1 c. (4 oz.) shredded reduced-fat Monterey Jack cheese
1 (4 oz.) can chopped green chilies, drained
1/2 c. frozen egg substitute, thawed
1/4 c. green onions, chopped
4 (6 inch) corn tortillas
Vegetable cooking spray
1/4 c. green pepper, chopped
1 clove garlic, minced
2 (16 oz.) cans red kidney beans, drained
1 (14-1/2 oz.) can no-salt-added whole tomatoes, undrained & chopped
1 (8 oz.) can no-salt-added tomato sauce
2 tsp. chili powder
1/2 c. (2 oz.) shredded reduced-fat sharp Cheddar cheese
2 tbsp. green onions, chopped

Combine first 5 ingredients in a medium bowl; stir well and set aside. Cut each tortilla into 8 wedges; place on an ungreased baking sheet. Bake at 350 degrees for 10 minutes or until crisp. Set aside.

Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add green pepper and garlic; saute until tender. Stir in beans, tomato, tomato sauce, and chili powder; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally.

Spread half of cheese mixture in a 2-quart casserole coated with cooking spray; arrange 8 tortilla wedges over cheese mixture. Spread half of bean mixture evenly over wedges. Repeat layers with remaining cheese mixture, 8 tortilla wedges and remaining bean mixture. Cover and bake at 350 degrees for 30 minutes or until thoroughly heated.

Sprinkle with Cheddar cheese; bake, uncovered, an additional 5 minutes or until cheese melts. Top with 2 tablespoons green onions. Serve with remaining tortilla wedges.
8 servings

250 calories Protein 20.5 Fat 6.8 Carbohydrate 30.5 Fiber 3.8/Cholesterol 22 Sodium 359.
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Crock Pot Apple Bread Pudding

2 tablespoons butter
2 apples, cored peeled, and chopped
3/4 cup brown sugar, divided
1-1/2 teaspoons cinnamon, divided
2 large eggs
12 oz can evaporated milk
3/4 cup apple juice
2-1/2 cups French bread torn in 1/2 to 1- inch pieces

Melt butter in bottom of a 1 1/2 to 2- quart casserole or souffle dish which will fit in the slow crockpot. Sprinkle with 2 tablespoons brown sugar and ½ teaspoon cinnamon. Add apples. Whisk eggs, milk, and apple juice together; mix in remainder of brown sugar, 1 teaspoon cinnamon, and the bread pieces. Place a trivet or aluminum foil ring in the slow crockpot. Pour 3/4 cup hot water into the the slow crockpot. Place the casserole dish on the ring in the slow crockpot. Cover and cook on high for 2 1/2 hours, until knife inserted comes out clean. Serve warm with vanilla ice cream or sweetened whipped cream. Karen TX
Source: http://www.abbys-kitchen.com
Chris in NM
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I make ahead and bake later hearty casserole that is easy and economical.
Recipe can be doubled.

Bean and Sausage Casserole

6 slices white sandwich bread
salt and pepper
1 pound smoked Polish sausage cut into small chunks
1 large onions, chopped
4 cloves garlic, chopped
1/4 cup tomato paste
1 can (14.5 ounces) reduced-sodium chicken broth (Or can use 1/2 red wine and 1/2 broth)
1/2 teaspoon dried thyme
2 cans (14.5 ounces each) Great Northern or cannelloni beans, rinsed and drained

In a food processor, pulse bread until large crumbs form (you should have about 3 cups); season with salt and pepper. Set aside.

Preheat oven to 350 degrees.
In a pot cook sausage, onions, and garlic, until onions are translucent and sausage is starting to brown, 15 to 20 minutes.

Add tomato paste, broth, wine, thyme, and 2 cups water; bring to a boil. Reduce to a simmer; add beans. Simmer, stirring occasionally, until slightly thickened but still soupy, about 10 minutes.

Stir in 1 1/2 cups of the breadcrumbs.
Top with remaining breadcrumbs.
Bake on a baking sheet, until topping is golden - 30 minutes.
Judy/Buffalo
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Kathi: I have several stuffed bread recipes. Try this.

Spinach Sausage Bread

1 loaf defrosted Bridgeford frozen bread (or) other kind
vegetable oil for cookie sheet
3/4 # Italian Sausage
1/4 C. of shredded Parmesan cheese
1 clove garlic, minced
1/2 c. chopped onion
1 (10 oz. pkg) of frozen spinach
Shredded Mozzarella cheese

On cookie sheet, spead vegetable oil lightly. Spread thawed bread over pan, without making any holes.

Mix pre-cooked sausage with Parmesan cheese. Cook spinach with a little water with garlic & onion. Drain all liquid from spinach, garlic & onion, pour in center of bread, add Mozzarella cheese on top. Gently fold up sides and ends folding together. Leave just enough space to let steam come through. Bake 350 for 20 to 30 minutes till golden. Enjoy:
DORIS/TN.
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Wild Rice And Mushrooms Dijon Salad

Serving size 1/2 cup
Weight Watcher Points - 4 Points*

Calories 200, protein 3g, carbohydrate 15g, fat 14g, cholesterol 10mg, sodium 380mg, potassium 125mg.

Salad
1 c. uncooked wild rice, rinse
1 c. sliced fresh mushrooms
1 c. fresh pea pods, cut into thirds*
1 med. red or green bell pepper,
coarsely chopped
1/4 c. chopped red onion

Dressing
3/4 c. mayonnaise or salad dressing
1/4 c. Dijon mustard
2 tbsp. red wine vinegar
1/2 tsp. salt
1/4 tsp. pepper

Cook rice to desired doneness as directed on package; drain. Cover; refrigerate 30 minutes. In large bowl, combine cooked rice and remaining salad ingredients. In small bowl, combine all dressing ingredients; blend well. Spoon dressing over rice mixture; toss gently. Cover; refrigerate until thoroughly chilled. Serve on radicchio or lettuce leaves, if desired.
10 (1/2 cup) servings.

TIP: *A 6 ounce package of frozen pea pods, thawed and drained, can be
substituted for fresh pea pods.
Betty J
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Cookies and Cream Freezer Cake
12 Servings
WW Points - 3

100 gm ready-to-eat vanilla pudding, or 1 cup
3 cup Cool Whip Lite Whipped Topping, or similar product
9 oz Nabisco Famous chocolate wafers, or similar product (should be about 3-inches in diameter each)
1 oz bittersweet chocolate, shavings

Line bottom and sides of a 13- to 14-inch long pan with plastic wrap, making sure you use a big enough piece so that you have enough extra wrap to cover prepared cake.

In a medium bowl, gently fold pudding into whipped topping.

Take a wafer and spread about 1 1/2 tablespoons of cream mixture over cookie surface. Top with another wafer and spread about 1 1/2 tablespoons of cream mixture over second cookie; repeat to form a stack of about 6 cookies and cream. Carefully turn stack on its side and place in pan so cookies are standing on their sides. Repeat with remaining cookies until you create 1 long row of cookies and cream in pan. (Reserve any broken cookies to crumble over top as a garnish.)

When cake assembly is complete, use a spatula to scoop up any cream that has oozed out of sides of cookies and place back on top of cake.

Wrap plastic tightly around cake in pan and freeze immediately for a minimum of 2 hours.

Slice cake on a diagonal into 12 pieces and sprinkle each piece with shaved chocolate. Yields 1 slice per serving. (Note: Feel free to snap chocolate pudding for the vanilla, if desired.)

This is not Weight Watchers, only it could be good for dieting, as Kool Aid has no sugar in it, and using low-calorie ingredient...it should do fine
Betty J
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In the November 4 th newsletter, I noticed that the ingredients for the pumpkin roll I submitted are in the wrong order. Her is a corrected version.

Pumpkin Cake Roll
Serves 8-12

Cake:
3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon salt
1 cup walnuts, finely chopped

Filling:
1 cup powdered sugar
1 (8 oz) package cream cheese
1/4 cup butter
1 teaspoon vanilla

Preheat oven 375 degrees. Grease and flour jelly roll pan (15”x10”x1”) mine is 17” so I bake the least time. Beat eggs on high speed for five minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice.

In another bowl, stir together flour, baking powder, spices and salt. Fold dry ingredients into pumpkin mixture. Spread evenly into pan. Top with chopped walnuts.
Bake 10-15 minutes.

While baking lay out cheesecloth (or a very thin towel) on a flat surface and dust with powdered sugar…I smooth it out with my hands.

After baking run a knife along edges to release cake then turn out onto prepared towel.

Use a knife to trim a thin slice off of all edges.

Beginning at narrow end of cake, roll towel and cake together and set to the side to cool.

After roll is cool, combine filling ingredients and beat until smooth. (I let my butter and cream cheese reach room temp first; it seems to make it creamier.)

Unroll, spread filling, and re-roll. Wrap in saran wrap then foil. Chill (Better if frozen until 20 minutes before serving—it’s easier to slice and serve)
Marlene Tn
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Apricot Orange Cake

1 Box Yellow Cake Mix (2 layer cake mix)
1 small pkg. orange pineapple jello (dry)
4 eggs (one at a time)
3/4 C. Wesson Oil
3/4 to 1 C. Apricot Nectar

Grease & flour Bundt or Angel food cake pan. (Could use cooking spray in pan.)
Combine all ingredients. pour into pan and bake at 350 degrees for approximately 45 minutes.

While hot make small slashes in top of cake with small knife. Mix 1 C. powdered sugar, with 3 Tbs. Apricot Nectar. Pour over cake while cake is hot.
Margaret, Tulsa
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Apricot Nectar Cake

1 Yellow Cake Mix
4 Eggs
1 Small Box Lemon Jell-O (with 3 Tbs. warm water)
1 tsps. Lemon Extract
3/4 C. Crisco Oil
3/4 C. Apricot Nectar

Mix nectar, oil, and cake mix together. Separate eggs, add yolks to cake mix, beat egg whites stiff, add to cake mixture. Add Jell-O and Lemon extract. Mix well. Bake in Tube or Bundt pan 1 hour at 350 degrees.

Glaze
1 C. Powdered Sugar
1/4 C Apricot Nectar

Beat together and glaze cake while hot from oven.
Margaret, Tulsa
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Nancy, no one has mentioned to Lolo, who was looking for a different ham sandwich - ham salad sandwiches. It's easy and I've never heard anyone
object to these sandwiches.
Mr. Myron Drinkwater - Lake Forest, CA

Ham Salad

(Use in proportion to the amount you need.)
ground ham *
finely minced onion *
cheddar cheese *
finely minced pickles (sweet or dill) *
good quality mayonnaise
bread or rolls of your choice

* My method is to (using my KitchenAid mixer with food grind attachment) grind the ham, onion, cheese and pickles at the same time then blend in the mayonnaise. Taste to see if seasoning(s) is/are needed and spread on bread or rolls. Cover and refrigerate until ready to serve. OR, make
the ham salad and transfer to a serving bowl with a spreading knife or small spatula. Provide an assortment of breads and/or rolls and let the
guests make their own sandwiches.
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In the newsletter I read on Nov.6 , In discussing the cake Bonbons, Chris in NM asked about a tiny iced cake,

These are French Petit-fours. Small cubes of cake, iced and decorated to choice. They were used a lot at teas and bridge parties and bridal parties.
Jean from Ohio

I'm not sure why cream caramel recipes are so elusive. Sometimes it's like that 'little black dress". So many people think it's such an easy thing to find or everyone has one, that you can't ever find one.

I'd like to find an easy (if there is such a thing) recipe for making caramel that can be used to coat apples or to pour hot onto apple slices. There is a place in Wisconsin called Elegant Farmer that offers in the "ready to eat" section - apples cut up into chunks covered in hot caramel and then topped with nuts or whatever you choose. It's sooooo good. I don't want to have to unwrap a zillion caramels. I'd rather just make some fresh. maybe serve it fondue style.
Susie in illinois

Nancy, this is mainly for Claudine but also for any other interested Nancylander - in regards to my ISO request for Rachel Ray's recipe for Spinach Artichoke Mac and Cheese. I'm 71 years old and I've noticed that as I get older my memory isn't what it used to be. To all, for the life of me I DO NOT remember ever asking for that recipe.

However now that Claudine has provided it and I've reviewed it, it looks like a "Keeper recipe" and something that I'd like to make. So if I did actually request this recipe (don't know why if I requested it in April 2009 that it's just now showing up in the Newsletter, but whatever) I thank you Claudine for your efforts to locate it and post it to the Newsletter. I've copied it and will be making it soon.
Again, Thank You! Mr. Myron Drinkwater - Lake Forest, CA

For Athena:
I posted this last year. It is delicious.

Turkey Dinner Meatloaf

2 lbs. ground turkey
1 box chicken stuffing ( like Stovetop)
1 egg
1 cup chicken broth

Combine all ingredients (stuffing mix is mixed in straight from the box). Place in greased loaf pan and bake at 350 for 1 to 1 1/2 hrs. Until thermometer registers 165 and loaf has a beautiful brown top.
Barb in Ohio
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For Anita in Camarillo, in answer to making a hearty broth... I keep jars of beef, chicken and ham base in my refrigerator and almost always add it to any broths I make to make them more flavorful. it is not salty like bouillon, and it works so well. You can usually find it near the bouillon and soups.
Eve in WI

Where does one find Wolf Brand Chili? The enchiladas sound delicious and I want to try them, but I don't think I have ever seen this brand.
Ella in CA

Hi there Nancy, Ditto & friends, Recipe Pals,

A few weeks ago people wanted liver recipes, well this one was on an Aussie Cooking Show today. I have not made it but I have made other of James and they work out well. I have sent it in as it is some what different to other recipes.

Herbed Lamb's Fry and Bacon Rolls

1 lb liver approx
6 slices middle bacon, rind removed
1/4 cup parsley, finely chopped
1/4 cup mint, finely chopped
6 sage leaves, finely chopped
1/4 cup thyme, stalks removed, finely chopped
3 spring onions, finely chopped
1/2 tsp crushed garlic
1 egg
1/2 cup breadcrumbs

In a mixing bowl, combine the herbs, spring onion, garlic, egg and breadcrumbs.
Slice the liver really thin.
Line a baking tray with baking paper.


Lay down 1 slice of bacon, top with a couple of slices of liver to cover bacon and a smear of stuffing. Roll up and secure with a toothpick. Stand on end on the tray.

Bake at 200C for 13-15 minutes.
Serve with a salad or hot veggies. Or even onion gravy.
Source: Alive and Cooking – James Reeson
Elizabeth, Bendigo, Australia
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Athena in DE asked for a meatloaf made with ground turkey breast. Here is a good one from the American Heart Association.

Fresh Herb Turkey Loaf

2 egg whites or 1/4 c. egg substitute
1 c. rolled oats
1/2 c. chopped red pepper
1/4 c. chopped shallots or onion
2 T. snipped fresh parsley
2 T. snipped fresh basil or oregano or 1/2 t. dried basil or oregano, crushed.
1/4 t. salt
1/24t. black pepper
1 pound ground turkey or chicken, ground without skin

Preheat oven to 350 degrees.
In a medium bowl, combing all ingredients except turkey. Add turkey and mix well.
Mold turkey mixture into a loaf pan. Bake 40 yo 50 minutes or until no longer pink. Remove from oven, pat dry with paper towels, and cut into 6 slices.
198 calories, 19 g. protein, total fat 9 g.

When ready to eat you can top it with warm tomato sauce if you like. I sometimes use catsup.
Dorothy from WA/AZ
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Another turkey loaf that I like:

Tex-Mex Turkey Meat Loaf

2 c. (8 oz.) shredded low-fat sharp cheddar cheese
1 c. chunky salsa
1/4 c. chopped canned green chiles
1 (15 oz.) can black beans, rinsed and drained
1 pound ground turkey breast with no skin

Mix all but turkey, and then add turkey and mix well. Bake in a loaf pan sprayed with Pam at 375 degrees for about 55 minutes, or until it reaches 160 degrees, Let stand 5 minutes before slicing. You can serve it with additional salsa, and garnish with green onions, if desired. Serves 5 at 306 calories each.
Dorothy from WA/AZ
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Hi Nancy,
I am looking for a good TNT recipe for seven layer salad.
I need it for Thanksgiving dinner,
Shirlee from Michigan

Thanks to each of you who responded to my request for a sauce for the little party snack sausages. I greatly appreciate each of the recipes. Any suggestions for foods to serve with the sausages as well as attractive serving ideas for them to be used at a party? I'm delighted for the TNT recipes at Nancy's Kitchen. We know we're privileged to be subscribers! Thank you, Nancy.
Marvis in Texas

Please, could you print, once again, the addresses for used Christmas Cards. I sent some last year to Texas, but did not save the address.
Thanks you so much. Kathy - Wexford PA

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Email Address 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.