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Nancy's Kitchen http://www.nancys-kitchen.com ================================================= 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 several times a week. 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://whatscookin.proboards4.com ============================================ 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 Problems are simply an opportunity to do your best ============================================= Hi, Nancy! I hope that you and Siggy are getting nicely settled in your new home. A woman asked for an oatmeal-orange cookie recipe. The little boy who lives next door to me loves these cookies. If I offer him a choice of chocolate chip cookies or these, he always chooses the oatmeal ones, so I call them Colin cookies. == Banana Orange Raisin Drops 3/4 cup butter or margarine 1 T. grated orange peel 1cup sugar 1 egg 1 cup mashed banana, about 2 medium, fully ripe 1 and 1/2 cups rolled oats 1 cup raisins 1/2 cup chopped walnuts 1 and 1/2 cups sifted all-purpose flour 1t. salt 1/2 t. baking soda Cream together butter, orange peel and sugar; beat in egg. Mix in banana, oats, raisins and nuts. Sift together remaining ingredients; add to banana mixture and mix well. Drop by tablespoonfuls onto ungreased cookie sheets. Bake in 375-degree oven 10 to12 minutes or until golden brown. Remove cookies and cool on rack Makes about 3 and 1/2 dozen. Dorothy =========================================== It is a Mayonnaise base with I think soy sauce and ginger. It was served at the Neiman Marcus greenhouse spa. I would love to have the recipe. It was so good. Thanks for your help. Marlene =========================================== Dear Nancy, I have lost my recipe for sweet onion and teriyaki sauce from Subway. In addition, I am wondering if anybody has the recipe for the honey mustard sauce that they also serve. Thanks, Teresa =========================================== Lindy this is for you. Sorry this didn't get to you before Easter. Luv ya, Arlene Almond Babka Yield: One large coffee cake 1 pkg. (1 Tbs.) active dry yeast Pinch sugar 1/4 cup warm water (105-115 degrees F) 1/2 cup (1 stick) unsalted butter, melted 1/4 cup sugar 1-1/2 tsp. salt 2 tsp. vanilla extract 1/2 tsp. almond extract 1/4 cup warm milk (105-115 degrees F) 3 eggs About 4 cups unbleached all-purpose flour 2 Tbs. unsalted butter, melted, for brushing dough 3 Tbs. powdered sugar Almond Filling One 8-oz. can almond paste 1/4 cup ground blanched almonds 1 Tbs. sugar 1 egg Sprinkle yeast and sugar over warm water in a small bowl and stir to dissolve. Let stand until foamy, about 10 minutes. In a large bowl combine butter, sugar, salt, vanilla, almond, milk, eggs, and 1 cup flour. Beat until smooth with a whisk. Add yeast mixture. Beat 3 minutes, or until smooth. Add flour 1/2 cup at a time with a wooden spoon until a soft dough is formed. Turn dough out onto a lightly floured surface and knead until smooth and silky, about 5 minutes. Be certain dough remains soft. Place in a greased bowl, turn once to grease top, and cover with plastic wrap. Let rise in a warm area until doubled, about 1-1/2 hours. Meanwhile, combine filling ingredients in a bowl, beat until smooth, and set aside. Gently deflate dough, turn out onto a lightly floured board, and roll or pat into a 10 x 12 inch rectangle. Brush with melted butter. Spread with filling, leaving a 1/2 inch border all around dough. Roll up jelly-roll fashion and pinch seams. Holding one end, twist dough about 6-8 times to make a rope. Form into a flat coil and place in a well-greased 10-12 cup kugelhof mold or tube pan (Note: Angelfood cake pan works well, as would a Bundt pan). Pinch ends together and adjust dough to lie evenly in pan, no more than two- thirds full. Cover loosely with plastic wrap and let rise until even with top of pan, about 45 minutes. Bake in a preheated 350 degree oven for 40-45 minutes, or until golden brown and a tester comes out clean. There will be a hollow sound when tapped. Let stand 5 minutes in the pan, then transfer from baking pan to a rack to cool completely. Let stand 4 hours to overnight, wrapped in plastic, before slicing. ================================ As a newbie to Nancy's Kitchen (only since Oct 03) and the 1st time I have ever written to a news letter I want to thank you for the time and effort in managing this and your other site links. I have found soo many helpful tips, recipes and smiles in reading your newsletter. I almost feel like a distant cousin to you and your other contributors. I want to give you a big ((HUG)) for all your hard work and dedication. (also a sqweeggie to Siggy) When I didn't get your email for the past few weeks during your move I just got my "fix" by going to your Yahoo Groups archive and started to copy those recipes that I wanted and didn't feel deprived. I hope that you get settled in soon and that both you ad Siggy don't take too long to feel at home. I would also ask that if is not too much trouble if any one has any recipes for a lactose intolerant (hates soy), diabetic with colitis. Or can direct me. Thanks again Nancy and my the good fairies of moving aid you in setting up your new home. imladycap in Windsor Ont Canada ================================== I have a request, We used to live in Michigan and ate at a place called Larco's Italian Restaurant. They had a mosticelli dish with a sauce and I can't remember the exact name but it was something like polamino sauce. It was a creamy tomato sauce and it didn't give me a tummy ache after eating it. If any of the readers out there are able to help I would love to have that sauce recipe. Thanks again for doing a wonderful job. Happy Spring to you and your kitty. Sandy in South Texas ==================================== Frances requested a meat loaf recipe from a magazine. Found the recipe in the May/June, 2001, Taste of Home's, Quick Cooking. Cheeseburger Meat Loaf 1/2 cup ketchup, divided 1 egg 1/4 cup dry bread crumbs 1 teaspoon onion powder 1 pound lean ground beef 2 teaspoons prepared mustard 2 teaspoons dill pickle relish 6 slices process American cheese In a large bowl, combine 1/4 cup ketchup, egg, bread crumbs and onion powder. Crumble beef over mixture and mix well. On a large piece of waxed paper, pat beef mixture into a 10x6-in. rectangle. Spread remaining ketchup over meat to within 1/2 inch of long sides and 1-1/2 in. of short sides. Top with mustard and relish. Place 4 cheese slices on top; set remaining cheese aside. Roll up loaf, jelly-roll style, starting with short side and pulling away waxed paper while rolling. Seal seams and ends well. Place loaf, seam side down, in a greased 11x7x2-in. baking pan. Bake at 350 degrees for 45 minutes or until meat is no longer pink and meat thermometer reads 160 degrees. Cut the reserved cheese slices in half diagonally; place on top of loaf. Return to the oven for 5 minutes or until cheese is melted. Let stand for 10 minutes before slicing. Makes 6 servings. Nancy J ====================================== Hi Nancy, Here is a link to a recipe Tomato Florentine Soup as requested by Char for her mom. Tomato Florentine Soup presented by The Brewster Inn http://www.bbonline.com/recipe/brewsterinn_me_recipe1.html submitted by -Shortcake ======================================= I believe Martine is looking for the Lemon Berry Pie recipe from our friends at the Kraft Kitchens. -Shortcake Lemon Berry Pie Makes: 8 servings. 4 oz. (1/2 of 8 oz. pkg.) PHILADELPHIA Cream Cheese, softened 1 Tbsp. milk 1 Tbsp. sugar 2 tsp. grated lemon peel 1 Tbsp. fresh lemon juice 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided 1 HONEY MAID Graham Pie Crust (6 oz.) 1 pt. (2 cups) strawberries, hulled, halved 2 cups cold milk 2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling BEAT cream cheese, 1 Tbsp. milk and sugar in medium bowl with wire whisk until well blended. Stir in lemon peel and juice. Gently stir in 1-1/2 cups of the whipped topping. Spread evenly onto bottom of crust. Arrange strawberry halves on cream cheese layer, reserving several for garnish, if desired. Press strawberries gently into cream cheese mixture. POUR 2 cups cold milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute. Let stand 1 minute or until thickened. Gently stir in 1 cup of the remaining whipped topping. Spoon over strawberries in crust. REFRIGERATE 4 hours or until set. Top with remaining whipped topping and reserved strawberry halves. Store leftover pie in refrigerator. KRAFT KITCHENS TIPS Great Substitute: Substitute JELL-O Lemon Flavor Instant Pudding & Pie Filling for vanilla pudding & pie filling. submitted by -Shortcake ============================================= Love your newsletter!!! For mallow pie, go to http://www.Dianasdesserts.com Thanks, Brenda ============================================= Please can you help me in identifying why my meat pie is always hard after production using a method prescribed by motherland Nigeria: recipes (by boomie o.). ======================================== Hello there Nancy I was looking at yur web site and I really enjoyed the delicious recipes that were featured. I do have a question though, do you have any suggestions or recipes that can make it easier for my son whom is a picky eater to eat his green vegetables? He won't eat them even if I put cheese on them! Do you have any suggestions? If so please share them with me. Thank You Nancy. Sincerely, Andrea Lewis ======================================= Do you know what 'cavatelli' is? I have a recipe that calls for '4lbs of cavatelli' and I haven't a clue to what that might be. I thank you in advance for any and all the help that you can provide. Have a great day! :-) Melissa ====================================== Hi Nancy, I've been looking at your web page and getting all kinds of great recipes. But I've been looking for a certain one and can't find it anywhere, and I was hoping you could help me. I'm looking for a recipe for Mexican white cheese dip. They serve it in Mexican restaurants and it's wonderful. Can you help? Valerie ====================================== This is a great guacamole without all those calories. Low-cal Guacamole Makes about 1-1/2 cups. 1 cup cooked, split green peas, well drained (you will need about � cup dry) 25g reduced fat cream cheese 8 teaspoons reduced fat sour cream 8 teaspoons lime or lemon juice 1 teaspoon fresh chiles (not packed in oil) 4 teaspoons tomato paste 1/8 teaspoon Cajun spice 6 drops Tabasco sauce (more or less to taste) 1 or 2 drops of green food coloring (optional) Place all ingredients except for Tabasco sauce and food coloring into a food processor or blender until smooth. Add Tabasco to taste and coloring to suit. Refrigerate until required. Nutritional information per 15ml tablespoon: Fat: 0.5g Calories: 44 Calories: 11 Carbohydrates: 0.8 ======================================== Nancy your site and newsletter is wonderful. Thank you for all the work you put into keeping them going and making them enjoyable places to get recipes when one needs them. just want you to know that you are doing a great job and that I appreciate so very much. Helen ========================================= If Stella goes to the Food Channel website and selects Paula Deen's site, she will find that Paula made a fudge with Velveeta cheese just this week. She will be able to print it from there. Sandy ======================================== Nancy, this is for Stella: Velvetta Fudge Melt together 1 pound oleo or butter 1 pound Velvettta cheese Sift together 4 pounds powdered sugar 1 cup cocoa. Mix altogether 1 tablespoon vanilla. Keep stirring--it will all come together. Can add chopped nuts if desired. Spread in greased 9 x 13 pan. Cool and cut. Makes about 6 lbs. of fudge of delicious creamy fudge. Recipe can be cut in half. Will keep quite a while if you can leave it alone! Most people won't be able to figure out it's Velvetta in this fudge. The Velvetta fudge recipe has been around for years. It is so creamy and smooth - keeps well tool JH A similar recipe was sent in by Eunice, Cindy O, Bev from Iowa, Glen, Jo Dan Sue, Julie , Toni, Michelle, and Vivien. ===================================== This is for Barb M. I found this on the WBIR-TV Knoxville, TN website: New Fashioned Trail Mix 1 15 oz. box Quaker Cinnamon Life Cereal 1 8 oz. bag Nabisco Mini Teddy Grahams Graham Snacks 1 7 oz. bag Sun-Maid Fruit Bits (or other dried fruits of choice) 1 6 oz. bag slivered almonds Place ingredients into a large zip-loc bag and close the top. Shake until well distributed. Place 1/2 cup portions into smaller zip-loc bags for lunch boxes or portable snacks. "Trail mix used to be called GORP, which stood for "Good Old Fashioned Raisins and Peanuts." Nowadays it's a phrase for almost any mixture of nuts, dried fruit, and sometimes candy-coated chocolate pieces. The trail mix we purchased ready-made at the grocery store had 425 calories, 27 grams of fat (including 6.25 grams of saturated fat, the most unhealthy type of fat), and 26 grams of sugar per 1/2 cup serving. Our renovated mixture contains approximately 150 calories, 5 grams of fat (including .5 grams of saturated fat), and 10 grams of sugar per 1/2 cup serving. In addition, due to the use of vitamin-fortified breakfast cereal, our mixture has vitamins and minerals not contained in the typical mixture. Enjoy!" ========================================== Updated pages http://www.annies-kitchen.com/Kitchen/Amish_recipes.htm http://www.annies-kitchen.com/Kitchen/bisquick.htm http://www.annies-kitchen.com/Kitchen/chicken_recipes/index.htm http://www.annies-kitchen.com/Kitchen/holiday_candy.htm http://www.annies-kitchen.com/Kitchen/coca_cola.htm ========================================== Here is a recipe for the beignets that was requested in your letter: BEIGNETS 1 cup milk 2 Tablespoons sugar 3/4 teaspoon salt 1/2 teaspoon nutmeg 1 envelope dry yeast 2 Tablespoons lukewarm water 1 egg 2 Tablespoons vegetable oil 3 1/2 cups sifted flour Fat for deep frying Sifted confectioners sugar Scald milk and dissolve it in the sugar and salt. Add nutmeg. Let milk cool to lukewarm and combine with softened yeast in lukewarm water. Stir in the egg and oil and thoroughly blend in flour, a little at a time. Cover the bowl lightly with a cloth and let dough rise in a warm place until it has doubled in bulk, about 1 1/2 hours. Turn the dough out onto a well-floured pastry board, deflate it and knead it gently. Roll it out into a rectangle 18" long and 12" wide and cut it into 36 pieces, each 3 x 2. Cover lightly with a towel and let beignets rise on the pastry board for 30 minutes. In a fryer or large saucepan, heat fat for deep frying to 375 degrees. Cook the beignets, a few at a time, until they are golden brown. Drain them quickly. Dust immediately with confectioners sugar and serve at once while hot. Yields 36. ========================================= Hi Nancy . This is a request for any tips or suggestions on how to use up a bottle of noni juice. The taste is gross, but it is very expensive and my friend doesn't want to throw it away if she doesn't have to. This is a juice from a fruit from the Polynesian islands, and it is suppose to be very healthy for you, but one just can't get past the disgusting taste. Thank you. Cindy O ======================================== Helen asked about shortening in muffins. Crisco is the most popular shortening (vegetable fat). I'm not fully understanding the part of the question about lard, margarine and/or butter and a farm. I live on a farm and have to go to a grocery store to buy butter or shortening which is usually Crisco. Margarine can be used in place of butter if it's really margarine (??) and not some faked out diet stuff. As long as the fat content is equal to butter the recipe should work. If a person is looking to make less fattening muffins a low fat recipe should be used. Some cooks substitute some apple sauce for some of the fat. Vivien ======================================== This is for Jean/Ohio.I make cinnamon rolls from canned biscuits this way...1can cheap biscuits,1/2 stick oleo or butter,2t.cinnamon. Melt oleo in 9'pan(round or square) add cinnamon. take each biscuit and turn it in the oleo mixture to coat both side, bake according to package instructions. Ice with powdered sugar icing. delicious. Thank you Nancy for this wonderful site. I look forward to it. Sharon/Illinois ========================================= Thank you for you newsletter - I look forward to it and have used many of the recipies. Arlene from Granada Hills, CA, sent on for Creme Bruele French Toast which sounds interesting. However, she did not say what temperature to do the baking. Help please I am new to this cooking thing (I am 58 but just really experimenting for the first time) and this is my first message so I hope it works. Barbara ========================================= Nancy, Just writing to say " a big Thank You to Mary Jean" for the beans and greens recipe. You made my day. I will try them tonight. Thank you. Hugs cat ========================================== Hi Nancy, I have a request of you if you would be so kind. Do you know of any cookbooks that give VERY simple recipes for a beginner cook? My Mom passed away two weeks ago and my Dad has absolutely no clue how to cook. My sister and I want him to join us for meals or to bring him prepared meals but he refuses, I think he feels that he needs to learn some basics "on his own" as part of adapting to life without Mom. He has no special dietary needs and is quite capable of doing it himself so I thought I would try to support his efforts by bringing him a cookbook or two. I have searched the web looking for cookbooks such as I described but the list is endless so I thought I would ask you since your site was the best one I had seen for what I was searching for. If you have any Title ideas I could look for either online or at the bookstore I would so appreciate a quick note from you. Thanks in advance and best wishes! Sincerely, Eileen ========================================== I am searching for a biscuit recipe that makes smaller, melt in your mouth biscuits like they serve at the Loveless Motel on Hwy. 100 in Nashville. A little dive famous for their homemade peach and blackberry preserves served with a pyramid of homemade biscuits. thanks, lindah in Texas ========================================== Hi everyone, A few wks ago I found a LOT of recipe booklets for sale at the public library.... among them was a series put out by Shop Rite Supermarkets. No date on any of them, but one clue is the publisher's address (Culinary Arts Institute, Chicago 1, Illinois.) NO ZIP CODE! I have Volumes 1-24 (no clue as to whether there was a number 25!) I am missing Numbers 3, 9, 10, & 11 ... and possibly 25 and beyond .... My mom always shopped at a Shop Rite in NJ from when we moved there in 1958 till they moved to Fla in 1972. So here is a recipe from Vol 1: QUICK DISHES FOR THE WOMAN IN A HURRY SubTitle: 332 recipes in 30 minutes or less. FRENCH TOAST SANDWICHES (NOT TNT !!! ) Blend together 1/3 cup (3 oz can) deviled ham 1/4 cup finely chopped celery 2 Tablespoons cream 1/2 teaspoon Worcestershire sauce 1/4 teaspoon dry mustard Spread mixture on 4 slices bread and top with 4 more slices. Carefully dip sandwiches, one at a time, into a mixture of: 3 eggs, slightly beaten 2/3 cup milk or cream 1 Tablespoon sugar 1/2 teaspoon salt Coat each side well and place in hot skillet containing 3 Tablespoons hot fat. Brown at one time only as many as will easily fit into the skillet. Turn once with spatula. If necessary, add more fat to keep sandwiches from sticking. For sandwich topping, melt 3 Tablespoons sugar in a heavy skillet over low heat. Add 4 slices (9-oz can, drained) pineapple and brown lightly on both sides. Place on sandwiches. Cut sandwiches diagonally and serve hot. 4 servings SOURCE: SHOP RITE RECIPE BOOKLET Vol. 1-QUICK DISHES FOR THE WOMAN IN A HURRY SubTitle: 332 recipes in 30 minutes or less. Copyright: Book Production Industries, Inc. (no year) FROM ANN IN FLA ============================================ Have a great day Nancy 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/
