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Nancy's Kitchen http://www.nancys-kitchen.com http://www.recipe-message-board.com Happy Mother's Day ================================================= Email Address for Replies and Requests Please send all email for replies and requests to [EMAIL PROTECTED] AOL Members If you are trying to access the links in this newsletter and they do not work, please go to the online archive of the newsletter at http://groups.yahoo.com/group/nancys_kitchen/ This newsletter will be sent out weekly. For those wishing a quick answer to their messages please use our recipe message board. The message board is an excellent resource for recipes, tips and tricks for cooking and food related topics. http://www.recipe-message-board.com/recipes/ ============================================ Nature Flavors (They have a great line of Splenda and Low Carb products as well as many great teas ). They now have a chocolate syrup made with Stevia. http://www.naturesflavors.com/product_info.php?ref=3 <A HREF="http://www.naturesflavors.com/product_info.php? ref=3">Naturesflavors.com</A> ============================================ How to Subscribe - If you have a friend that wants to subscribe, the link to subscribe the link to do so is in the top right side of the page http://www.nancys-kitchen.com ============================================ There is a search feature on the newsletter archives on YahooGroups. The link is http://groups.yahoo.com/group/nancys_kitchen/ ============================================= Thought for the Day No one is fully dressed until they put on a smile. F R E E Mother's Day Greeting Cards http://www.free-greetingcards.co.uk ============================================= Someone asked the other day for a microwave fudge recipe and I see no one has posted one, This is one I have, it is easy and very good. Stir together 1 lb. Box confectioners sugar, 1/2 cup cocoa,1/4 tsp. salt, 1/4 cup milk, 1 T. vanilla extract - until blended in 1 1/2 qt. dish., Top with 1/2 cup butter. Microwave at High 2 minutes. Stir until smooth. Blend in 1 cup chopped nuts. Pour into was paper lined 8 in square dish. Chill and enjoy. Phyllis ======================== Monkey Bread 4 tubes of buttermilk refrigerator biscuits 1 c. sugar 1 c. brown sugar 2 T. cinnamon 1 tsp. vanilla 1 stick or marg. or butter 2 T. water Mix the 1 c. granulated sugar and the cinnamon. Separate the biscuits and cut them all into quarters. Roll them in the cinnamon and sugar mixture. Grease a tube pan, {such as an angel food pan } then dust it with the remaining cinn. sugar. Arrange all the quartered biscuit pieces in the tube pan. Cook the margarine, brown sugar, vanilla and water in a saucepan till it comes to a boil. Pour over the biscuits and bake at 350 degrees, about 50 mins. I found that that seems a little too long, as it tends to get too brown, so reduce the time as you see fit [maybe 40 mins] Let sit about 10 mins then invert onto a serving dish. V. Jim Doan A similar recipe was sent in by AuntDorry and Earline. ======================== Nancy, A note to thank Cynthia for the Creme Brulee recipe. I appreciate her thoughtfulness so much. Nancy, your subscribers are just the best! I also wanted to let you know that you aren't just "Nancy The Recipe Lady" to me. You are a friend, a welcomed one, each and every day I open my email and see "Nancy's Kitchen." I am sure there are thousands who feel the same way. I wish you happiness in your new home and town.... Jan Cannady FT Walton Beach Florida ======================== Hi, Hope you can help !!!!!!! Am searching for recipe--has to be at least 35 yrs. ago my sister first made it & it is delicious! My sister died 17 months ago & we cannot find her recipe, which, she most likely just made from memory as it was a family favorite! Know she used cream of chicken soup, chicken, fresh carrots, peas--- cooked at 350--not sure how long--then made Bisquick muffins which she put on top----coked till golden brown. Cannot recall how many cans of soup--if she added milk & how much----certain she used only the cream of chicken. have 3 or 4 Campbell recipe books but cannot find it! Would be great if you have it!! Look forward to your response. Thanks for your time. Sincerely, Phyllis W ======================== Linda from Recipegoldmine: Thank you for the recipe for Jin Dui. I can't wait to make them! Aline ======================== Just wanted to thank you for this newsletter. Although I don't write often, I truly appreciate all the work you put into it. My grandmother was from Alabama. She used to make an apple cobbler. She made it in a pot, very deep. And as I remember, the dough sort of dripped down through the apples and then a nice crust outlining pan and on top. Anyone who has this recipe, I'd sure appreciate it. Thanks, Cheryl ======================== There used to be a lady I bowled with years ago and she made some pastries that were wonderful. They were pastry- like "tubes' , similar to a pie type crust and the filling in them was a cream cheese mixture that was really creamy and heavenly! I've never seen them in any cookbooks or anywhere else and I have no clue as to where she is. Thanks for the newsletter..it truly is wonderful! I've learned so much about cooking from it. Cindy Bailey ========================= I have a black ceramic gas cocotte for my stove. I can not get the burnt on stuff cleaned off of it. Does anyone have a solution for my problem. Laura ========================== Dear Nancy, I like receiving your e-mails. I'm looking for a recipe for Apple Crisp with a crust on the bottom. Can you help me out? Thanks, Susan =========================== At a pot luck supper in Florida this winter I tried a Scalloped Potato dish that had sweet potatoes and white. The sauce seemed to have a different flavor than just the basic white sauce. I tried, in vain, to find the person who brought it and had no luck. Is anyone out there familiar with this? I would really love to have a new dish for company. Thank you JP =========================== Golden Coral serves a dessert that I love & would like to find the recipe. One of the waitresses said it was called peanut butter torte. It's like a big peanut butter cookie ( I think the crunchy kind) & it has choc. on the top. It is so good & rich. Does anyone know how it is made? Thanks, Joyce ============================= This is for Betty, who wanted to know about egg freshness. Here a little saying to help with it: EGG FRESHNESS Can you eat that egg? By Scott Matthews If not sure you ought-ter, then place it in water. If it lies on its side, then it's fresh; eat with pride. After three or four days, at an angle it lays. But, it still is a treat, so go on and eat. Ten days, stands on end, in your baking 'twill blend. 'Cause it's definitely edible, in your baking, incredible. But, if it floats on the surface, that egg serves no purpose. 'Cause a floater's a stinker! Out the back door best fling 'er! Sandy from Illinois ============================== There were a number of our members that sent in a recipe for a Bisquick type mix. Similar recipes have been posted to this newsletter many times in the past. To conserve space in this newsletter those recipes were not posted in the newsletter. Nancy ============================== Hi Nancy, Now that spring is here, I thought maybe your readers (just like me) might want some rhubarb recipes. I'm getting some rhubarb from a neighbor, and I'm not sure where my rhubarb cake recipe is. So, I went online, and did a search. Wow, did I ever find an awesome site. It is called "The Rhubarb Compendium". The address is http://www.rhubarbinfo.com They have everything you ever wanted to know about rhubarb, (and even more)including quite a large number of recipes. I thought you might like to check it out. Thanks Nancy, keep up the good work. Merry M in MN ============================= Nancy I am looking for a recipe for a homemade cake mix using a sugar substitue. My DH can't have the sugar. Thanks, Linda in LA ============================= Hello, Nancy! Hope all is well with you and yours! Judi asked about the chili powder measurement in the Gut Buster Chili recipe. The 1/4 cup of chili powder is right (4 tablespoons). Each time we have prepared the chili, we have always added the 1/4 cup of chili powder. The dish tastes fine to us but that amount might be too much for others. Judi, feel free to season the chili to taste with the chili powder. Hope this helps! Enjoy! NancyCarol ============================= Here is a recipe for Momma Rempp who wanted something to make with leftover cornbread. Also, my husband, who was raised by southern parents, loves leftover cornbread crumbled up in a tall glass and then filled with milk. He has that for breakfast. Cornbread Salad 1 (12 oz.) box cornbread, baked, cooled and crumbled 1 green pepper (med to lg.) chopped fine 1 onion, medium chopped 2 or 3 tomatoes, chopped fine 2 eggs, hard boiled, chopped 1 c. whole kernel corn, drained 2 c. ham, cubed or chopped 1 pt. Hidden Valley Ranch buttermilk dressing Mix all ingredients together and chill at least two hours for flavors to blend. M =============================== Nancy, when making a home made cake and using Splenda you need to add baking powder and what else to make it rise better? Thanks and love your newsletter and all your hints. Hubba ============================== This is for Susie Indy. Yvonne GRANDMA LEE'S CHOCOLATE PIE Combine: Dash salt In saucepan: 1-cup sugar 1/2 cup flour 3 heaping tablespoons cocoa Mix in: 2 egg yolks (slightly beaten) 1 stick butter (not melted) 1 large can carnation milk 1/2 can water (carnation milk can) 1-teaspoon vanilla Cook till thick, approximately 10 minutes on medium heat. Stir constantly or at least very often or it will burn. Pour into already baked pie shell, top with meringue made from 2 egg whites. Put into oven for about 10 minutes till meringue browns. ==================================== I just love this list. It has great recipes and it is so nice that the wonderful people respond to requests for missing recipes. Well, I have a request and it is for a sausage/noodle/tomato soup/and corn recipe my Mother made for us. This was back in the '50's. I think it used the brown and serve sausages but I may be mistaken. If anyone has a recipe for something like this I would be very appreciative. And again Nancy, great job!!! Lynn ==================================== Could someone please re-send the Banana Cream Cheese Cake recipe again? Thanks, Helen ==================================== Hi Nancy I just love your site. I was looking for a recipe for a tuna salad made with Rainbow Rotelle. I remember that it had cerely-green onions- peas-green pepper-red pepper. But I can't remember the dressing that was used. If any one has this I would like for them to send it to me if they know about it. Thanks Charbooboo ==================================== I recently got a turbo cooker. Anyone have any good recipes or advise? Barbara ==================================== Dear Nancy and all, Thank you to those who sent me recipes for Bisquick! As a special thanks, I will here submit a recipe which I have invented myself after having looked at similar recipes here at Nancy's Kitchen. I couldn't think of a fancy name for it, so I have simply called it Jel-O Cake or bars 5 oz butter or margarine, softened to workable consistency 1-1/5 c musly syrup or other sweetener (such as Splenda), to taste 1 pkg Jell-O (can use sugar-f r e e, if desired) 1 can sweetened condensed milk 1 can crushed pineapple, juice included mini marshmallows, to taste To prepare crust, mix butter or margarine with musly and sweetener, if using. Press into 9 x 13 pan or round pie dish, whatever you wish. To make the filling, prepare Jell-O according to package directions. Whilst warm, mix in the condensed milk, pineapple and marshmallows. Stir until thorrowly combined but not so much that the marshmallows melt completely. Pour into pan or dish. Let cool. When cooled, refrigerate until set. Cut into bars or other desired shapes and enjoy! For a more fudgy version, substitute marshmallow cream and peanut butter for the condensed milk, pineapple and marshmallows. Thank you, Nancy, for your inspiring newsletter, and may God bless you! Yours sincerely, Anna Welander, Uppsala, Sweden. ====================================== Where do you get Henri's Tastee Dressing? Marian =================== I'm writing in response to the following request sent on April 30, 2004. I think I have the recipe that Carrie is looking for. I never responded to a request before so please excuse me if I've made a mistake, but I felt the urge to help as I am also a Woman's World subscriber and religious saver of their recipes. I've attached the recipe following the original request. I hope this helps. For Carrie: Chocolate-dipped Strawberries Cake- from Woman's World Magazine (don't know if this is the one, but it's all I could find and I have just about every cake recipe as far back as 2000 when I first subscribed. I'm a cake nut!) Cake 1 pkg. (18.25 oz.) devil's food cake mix 1 cup hot water 3/4 cup sour cream 3 eggs 1/3 cup canola oil Strawberries 8-12 whole strawberries 3/4 cup semi-sweet chocolate chips, melted Frosting 3/4 cup butter, at room temperature 3/4 cup sour cream 3 cups confectioners' sugar 3 oz. unsweetened chocolate, melted, slightly cooled Filling 1 1/2 cups heavy cream 3 Tbs. granulated sugar 1 cup sliced strawberries Confectioners' sugar Cake: Preheat oven to 350 degrees. Coat 2 (9") round cake pans with cooking spray. Beat cake mix with water, sour cream, eggs and oil until combined. At medium-high speed beat 2 minutes. Divide batter between pans. Bake 25-30 minutes or until toothpick inserted into centers comes out clean. Cool 20 minutes. Remove from pans; cool. Strawberries: Dip each strawberry into chocolate. Refrigerate on wax paper. Frosting: Beat butter until smooth; at low speed beat in sour cream. Gradually beat in sugar. Add chocolate; beat until smooth. Filling: At high speed beat cream with sugar until stiff. Place 1 cake layer on plate; top with sliced strawberries. Spread with filling. Top with remaining cake layer. Spread with frosting. Top with dipped strawberries; sprinkle confectioners' sugar over cake. K =================================== Regarding the cake balls.. Why not cut up a nice cake like a pound cake into squares and dip in a chocolate fondue AY ================================== Coconut Cream Cake 1 White or Yellow cake mix 1 can cream of coconut 1 can Eagle Brand milk Bake cake as directed in 9 x 13- inch pan. When done punch holes in it while hot and pour coconut and milk mixture over the cake. When cool, add Cool Whip and flake coconut on top. refrigerate Emma ================================== Hi Nancy, This is for Cindy O. Her friend who doesn't like the taste of noni juice, can add it to Cranberry Juice or Grape Juice. You acquire a taste for noni juice. I have been drinking it everyday for over a year now. The benefits are terrific. Tell her to keep drinking it. I love your newsletter. I get some great ideas from it. Have a great day. Lori =================================== Tips and hints for gardening and crafts http://www.ecards4free.co.uk/hints-tips-information.htm =================================== For Eileen who was wanting simple recipes for her Dad. There is a cookbook out there called "A Man, A Can and A Plan". It is like a child's picture book. It shows you want cans of food to use and how many and how the recipe should look. It is really pretty funny, but it is very EASY! Lori R. =================================== Hi Nancy: Great newsletter - thank you very much. I am looking for a recipe for broken pretzels baked with ranch dressing and some other ingredients. Hope someone out there knows what I am talking about. Thank you, Betty from PA =================================== This is for theresa who was looking for the sweet onion sauce like subways go to http://www.tastealike.com there is a recipe for it on there. Judi =================================== This is for Melissa who wanted to know what cavatielli was- it is a pasta that looks almost like shells but closed more (almost like it was folded.) Hope this is helpful. Diane ===================================== If Andrea's picky son is older than 2 or 3, if she had him help her make dinner, he would be more inclined to eat what is prepared. It helped with my 4 children, who range in age from 18-4 years old. Good luck! Tina Sink ===================================== Hi Nancy, hope you and Siggy are doing great. I wanted to tell you that I tried the Mounds cake recipe the other day and it was fabulous...I would recommend it to anyone. Here is a quick salad recipe I make a lot of the time when it is hot. 2 cans French cut green beans well drained 3 or 4 finely chopped green onions 1/3 or 1/2 cup Miracle whip or real mayo 2 tsp. sugar 2 or 3 tabs. red wine vinegar Mix well and chill.... I had a high school friend way back in the 70's that gave me this recipe and have been making it every since. Thanks for all you hard work..tell Siggy that Blossom and Spike say hey Blessing to you.. Marla in Kansas ===================================== I have a reply and a request. For Melissa, cavetelli is a pasta. It's found frozen next to the ravioli at the supermarket. Now to my question. Does anyone have a recipe for a stuffed pizza that has sausage, and potatoes in it?? It's a strange combo, but I had it years ago and it was amazing. I haven't been able to locate it in web searches. It might have had pepperoni. Thanks in advance! Mari ===================================== Hi Nancy, This is for Eileen who's Mother passed away & wants an easy cookbook for her Dad. I have a good one called Made In 3 Easy Steps Cooking With 5 ingredients by Barbara C. Jones I hope it works, Monte Dunning ===================================== Looking for a recipe for chicken alfedo. Pattie ===================================== Nancy This may not be the recipe that Lindah in Texas wants, but these biscuits are melt in you mouth good! . It came from the governors' cook in the state of Arkansas years ago. Butter Babies 2 cups bisquick mix 1 cup of heavy cream 1/2 stick of oleo Combine bisquick and cream. Mix well. Will be sticky. Turn onto board covered with dry bisquick mix. Work until consistency of biscuits. Cut 1/2 inch thick with biscuit cutter or glass. Place oleo in baking pan and place in oven until the oleo melts. Place biscuits in melted oleo in pan. Bake 350' for 15 to 20 minutes or until brown. Enjoy! Carrie ====================================== Have a great day Nancy Nancy Rogers , PO Box 98441, Lubbock, TX 79499 Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/nancys_kitchen/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
