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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 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 There may be an easy road to success but the problem is it's very difficult to find. ============================================= Nancy, This is in response to the person who was looking for the sauce recipe for Applebee's Blooming Onion. I didn't find that one but found the following one from The Outback Steakhouse on: CDKitchen.com http://www.cdkitchen.com It sounds like what they were looking for. Chris in NM ============================================= Blooming Onion Sauce 1/2 BBQ sauce and 1/2 ranch dressing Judy P ============================================== When I get nancy's kitchen there always seems to be replies to requests that are not in the previous newsletter. What am I missing? Could the questions/requests be coming off the message board? An example is the uses of left over cornbread. I did not read the request for uses, just the replies in todays (5/8/04) letter. I THINK I am reading each and every one. I want to thank you for all the amazing work you do to help make our lives fuller and richer. I know my husband enjoys the results of your letter Merry Comment Not all replies and recipes sent in will fit in one newsletter. There may be replies and requests from emails that are left over that go into later newsletters. I feel every message important and try to include all messages in that week's or future week's newsletter. Often a number of members send in the same recipe. My feelings on this is it is overkill to include 15 recipes that almost are the same. Often some of those recipes will be included in future newsletters. (Example was the recipes sent in using cornbread would have the entire space of 5 newsletters. I spread them out over several weeks. All the recipes sounded wonderful and every member's reply and requests are important. Another reason for recipes being included in future newsletters and doesn't seem to tie in with what was sent last week is a member have the newsletter sent to them but do not read it for several weeks to several months. They just save them. A member might respond to a newsletter that was sent 6-8 weeks ago or a member may read the archives of the newsletter and responded to the requests to that newsletter. I have had members send in a recipe that they waited 6 months to read. They were excited they had just the recipe requested. Because of that replies and requests may not seem to relate to the last newsletter. Nancy =============================================== Hi Nancy, This recipe is for Dinah. I hope it's what she's looking for. Beverly Evanoff.....Tryon, NC Friendship Cake (For Starter) 6 1/2 Cups sugar, divided 1 lg. can sliced peaches, cut up, and juice 1 1/2 Cups starter juice (see above recipe) 1 lg can chunk pineapple and juice 1 lg can fruit cocktail and juice 1 (10 oz) jar maraschino cherries and juice (For Cake) 1 box yellow cake mix 2/3 Cup oil 4 eggs 1 pkg. instant vanilla pudding 1 Cup chopped nuts On 1st day, in very large bowl or gallon jar, put 2-1/2 C sugar, peaches, and 1 1/2 C starter juice. Stir together and cover. Stir every day for 10 days. On 10th day, add 2 C sugar and pineapple. Stir every day for another 10 days. On 20th day, add 2 C sugar, fruit cocktail, and cherries. Stir every day for another 10 days. On 30th day, drain juice from fruit. Divide into three portions, keeping one and giving others to friends. During the 30 days, none of the recipe should be refrigerated. The container should be covered. Fruit may bubble and the lid may pop off. This is okay but continue to cover the container. Cake may be frozen but starter juice can't be frozen. Do not eat fermented fruit uncooked. To make cake, to portion of starter, add cake mix, oil, eggs, and pudding mix. Mix well with beater at medium speed. Fold in nuts. Bake in greased & floured tube or Bundt pan at 180C/350F /Gas 4 for 50 minutes. Cake is done when tester comes out clean. ============================================== Nancy, here is a microwave fudge recipe for Marie in VA. The other fudge recipe is a quickie also. Hope this helps. Microwave Fudge 1-1/2 cups powdered sugar 1 stick butter or margarine 1/4 cup milk Microwave on high for 4 minutes stirring every 1 or 2 minutes add: 1 pkg. chocolate chips 3/4 cup peanut butter 1 tsp. vanilla Mix together well and pour into a foil lined 8 or 9 inch square pan. Refrigerate (keep refrigerated) Fake Fudge 2 ingredients 1 bag chocolate chips, melted 1 container chocolate icing Mix together and chill. Add nuts or coconut, if desired. Enjoy the newsletter; glad that you are all moved and set up; keep up the good work. Nellwyn ============================================= Nancy I need some help. I'm looking for an organic flour that I can buy and a recipe for an organic cake. Thanks, Debbie ============================================= FUDGE - SUCRE A' CREME 2 cups brown sugar 3/4 cups butter 1 can sweetened condensed milk vanilla ******* 2 cups sifted icing sugar Mix together above ingredients in a microwave bowl ( 8 cups or 2 litres) Microwave on high for 8 - 9 minutes Stirring every 2 minutes. ** Add 2 cups icing sugar to mixture until smooth and thick. Pour into 11 x 7 or 8 x8 inch pan. Smooth and cool, refrigerate. Chocolate Fudge - add 1/4 cups cocoa powder with icing sugar and mix together. Norma ============================================== Hi Nancy, Enjoy your newsletter very much. Does anyone have a recipe for Friendship Cake made with cinnamon instead of pineapple? Would appreciate having it. Addie ============================================== HI!!! I want you to know how much I appreciate your newsletter! It's wonderful! Here's a recipe for Apple Butter. Patti in NM Apple Butter 10 medium apples, peeled, cored, and quartered 1 TBSP water 1 orange 1 lb brown sugar Place apples in a large saucepan, add water, cover, and simmer 20 minutes over low heat, stirring halfway through. Cook until quite soft. Wash and dry orange. Grate skin into a small bowl. Cut orange in half and squeeze the juice into the bowl with the rind. Mash apples until smooth, stir in the sugar, rind and juice. Simmer over very low heat, stirring occasionally, until mixture is thick, about 1-1/2 hours. ============================================ This is for WJ, who was interested in camping out recipes.....we camped for years and had something different around our campfire each evening..... First, go to a camping goods store or a place that sells trailers etc and purchase a "pie iron" if you do not already have one....they are usually round with a long handle ,or possibly rectangular, these can be used to make delicious pizzas over the fire or different fruit pies. use white sandwich bread on ea half of the iron, spread pizza sauce on one slice and add any other condiments, such as pepperoni, cheese, etc. close the iron and clamp it and place in the coals, keeping on eye on it and turning it over when y;ou smell the bread toasting...also for the fruit pies, purchase pie filling, cherry is excellent, place some on the one slice of bread and we always added some marshmallows too, then clamp shut as before, place in the coals and then ENJOY !!! bet your family will love them.,.... V. Jim Doan ============================================ We're taking our kids on a camping trip this summer. but I'd still like to make some cool camping recipes over the fire. This will be only our second time and I don't know much except for Smores and Banana Boats. Thank you! WJ ============================================ For Deb in Texas--- this makes very good apple butter. My mother in law who is 96 made the apple sauce on the stove top first when she had the apples by cutting them up and putting a little apple juice on them and cooking them slowly on the stove--then she would make this apple butter--it is great!!!! APPLE BUTTER--EASY 16 cups applesauce 3 pounds brown sugar 1 cup apple cider vinegar or cider 2 teaspoons cinnamon 1 cup crushed pineapple Mix together and bake 3 hours at 350 degrees. Stir occasionally. LLT ============================================ In reply to Rebecca from Russellville, AL Here is an easy recipe for Butterfingers. I also found a few sites to order Butterfingers, http://www.metrocandy.com http://www.candyandstuff.com http://www.theolinecandyshop.com Enjoy Debbie Roseville, MI ============================================ Wow I love this group; I love all the old recipes they are just fantastic; dee aka walkintall ============================================ i believe what ur talking about is this sinfully delicious Italian dessert called "cannoli".. can be either custard or ricotta filled.. and that delectable tube crust.. yumm.. I'm drooling.. hope this will help.. Recipe Library: Cannoli http://www.homeschoolzone.com/m2m/recipes/cannoli.htm P ============================================= for sylvia. Baked German Potato Salad 1/2 to 1 pound diced saut�ed bacon (We love bacon so I use a pound) 1 cup chopped celery, or more to taste 1 generous cup chopped onion, or more to taste 3 tablespoons flour 1 teaspoon salt 3/4 teaspoon pepper 2/3 cup sugar 2/3 cup cider vinegar 1-1/2 cups water Handful of fresh chopped parsley (optional) 2 teaspoons celery seed 2 quarts potatoes, boiled for about 10 minutes, sliced 1/8" thick Preheat oven to 375. After you saut� the bacon, leave some fat in the skillet, about 1/4 cup or so. Or you can use vegetable oil instead. Add celery and onion and cook over medium heat for about 3 minutes or so. Add flour, salt and pepper and cook a couple minutes longer. Then add the sugar, vinegar, and water all together, stirring with a whisk. If it's a bit lumpy, don't worry � it will get smooth. Bring to a boil and cook 1 minute. Add parsley, celery seed and about half the bacon. Combine and remove from heat. Place potatoes in sprayed or greased 13 x 9 casserole. Pour dressing over all and mix very gently so potatoes don't break up. Bake about 45 minutes until middle of casserole bubbles and potatoes are tender. Sprinkle with rest of bacon. Serves 8-12. ds ============================================= I love your site and newsletter and have made a lot of recipes from it. Frances ============================================== To Sandy from Illinois. That was a darling little poem to remember in regard to egg freshness. I printed it off and have it hanging inside my cabinet door so I won't forget. Thanks again Sandy..... rayandbetty =============================================== Dear Nancy, Your readers have been most helpful in the past with my problems, hopefully they can give me a solution to a situation that will be coming up in a few months. We have a pecan tree that produced a large supply of nuts last year, however, no thanks to the squirrels, they got to them before they were ripe and I didn't get a one. I know Texas is known for growing pecans and I would like to find out how the growers down there solve this problem I'm having. Keep up the great work Nancy. Ann in California ================================================ Tammy asked for some help reducing the quantity of a soup recipe she was lucky enough to be given. I have reduced a couple of recipes and would be willing to give it a try if she wishes. Not having tasted the soup myself, she may have to play with the seasonings a little to get the flavor she wants. Let me know if I can be of help. Thanks Nancy for a great newsletter. After all these years of cooking I still learn something new from just about each of your newsletters. Kathy ================================================= Easy Chicken Pot Pie Enjoy homemade chicken pot pie taste made extra easy. Use whatever ingredients you have on hand! 1 2/3 cups frozen mixed vegetables, thawed 1 cup cut-up cooked chicken 1 can (10 3/4 ounces) condensed cream of chicken soup 1 cup Original Bisquick� mix 1/2 cup milk 1 egg Heat oven to 400�F. Stir vegetables, chicken and soup in ungreased 9- inch pie plate. Stir remaining ingredients until blended. Pour into pie plate. Bake about 30 minutes or until golden brown. ================================================= Updated Pages http://www.annies-kitchen.com/Kitchen/bisquick.htm http://www.annies-kitchen.com/Kitchen/egg_recipes.htm http://www.annies-kitchen.com/Kitchen/chocolate.htm ================================================== Filling 3 cups Ricotta cheese (full fat kind) 1 1/4 cups sugar 2 teaspoons vanilla extract 1/2 cup finely chopped candied Citron (optional) <~~ I never use that 1/4 cup semisweet chocolate pieces Pastry 3 cups Flour 1/4 cup Sugar 1 teaspoon ground cinnamon 1/4 teaspoon Salt 3 tablespoons shortening 2 Eggs -- well beaten 2 tablespoons white vinegar 2 tablespoons cold water 2 ounces Pistachio nuts <~~ I dont use them 1 Egg white -- slightly beaten For filling: Combine and beat until smooth (about 10 minutes with an electric mixer at medium-high speed). Stir in, mixing thoroughly, citron and chocolate pieces. Place mixture in refrigerator to chill. For shells: Sift together first 4 ingredients into a bowl. Cut shortening in with a pastry blender until pieces are size of small peas. Stir in eggs. Blend in, a tablespoon at a time, the vinegar and cold water. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 to 8 minutes. Use a small amount of additional flour if necessary to get a smooth dough. Wrap in waxed paper and chill in refrigerator for 30 minutes. Set out six aluminum cannoli tubes (6 inches long, about 3/4-inch diameter). Set out deep saucepan or automatic deep-fryer. Add vegetable oil (or half vegetable oil and half olive oil) and heat to 360 F. Cut an oval shaped pattern from cardboard (about 6 x 4 1/2 inches). Blanche pistachios in boiling water, then cool and finely chop pistachios. Roll chilled dough on a lightly floured surface to 1/8 inch thickness. Cut with a pastry cutter and using the oval pattern. Wrap dough loosely around tubes slightly overlapping opposite edges. Seal edges by brushing with egg white. press edges together to seal. Fry only as many shells as will float uncrowded one layer deep in the hot oil. Fry about 8 minutes or until golden brown, turning occasionally in the oil. Drain over the pan before removing to paper toweling. Cool slightly and remove tubes, then cool completely. Continue forming and frying cannoli shells. When ready to serve, fill with the chilled ricotta filling. Sprinkle ends with the chopped nuts and dust with confectioners' sugar. Hope this is what Cindy was looking for! :) Rebecca Aschaffenburg, Germany ======================================== Hello everyone! Thanks to you, Nancy, for your great work and to all the cooks who contribute! Thanks for the link to the Rhubarb Connection. I had been looking for a rhubarb custard pie that I remembered from my mother's baking. There were several there and I do plan to try to make a pie. Another recipe I have searched for is a bread one. A family friend who lived in Jamestown, N.Y.( where there was a large Swedish population) used to bring a bread called "Limpa". It was a round loaf, not too dense and a bit sweet. I've tried lots of rye bread recipes in the past and never could duplicate it. A friend of my son's who lives in Sweden told me that limpa is the name of rye bread. There must be a recipe for Swedish rye bread since the rye bread we get here is nothing like I remember. Anyone have a recipe that I can try? Thanks, Julia in PA ========================================= This is for Betty from PA who was looking for a recipe for broken pretzels baked with ranch dressing and some other ingredients. Ranch Party Mix 1 envelope Ranch salad dressing (1 oz) 2 tbsp dried dill weed 6 cups cereal, corn & rice 1 pkg oyster crackers (10 oz) 1 package pretzel sticks (6oz) 3/4 cup vegetable oil Combine dressing mix and dill weed; add cereal, crackers, and pretzels. Combine well. Drizzle mixture with oil; stir to coat thoroughly. Place mixture in a large paper bag; let stand for about 2 hours, shaking occasionally. Store in an airtight container. Makes about 16 cups. I used spoon-sized shredded wheat cereal, pretzels and plain goldfish crackers. and you can likely substitute any flavor of popcorn seasonings as well (ie BBQ, salt & vinegar, white cheddar) and here's a similar one that's baked in the over using Italian Dressing Mix Original Munch Mix Place 4 cups spoon-sized shredded wheat cereal, 2 cups popped popcorn, 1 cup small pretzels and 1 cup mixed nuts or peanuts in 8x10x1-inch baking pan. Sprinkle evenly with 1 envelope Italian dressing mix. Mix 1/4 cup melted butter, 2 tablespoons Worcestershire sause and 1/4 teaspoon garlic powder. Drizzle evenly over cereal mixture, stirring to coat. Bake at 300 degrees for 30 - 35 minutes or until crisp, stirring halfway through baking time. Cool and store in tightly covered container up to 1 week. I hope this helps Betty out. Fran in Ontario, Canada ====================================== Phyllis, I asked for the microwave fudge recipe. Thanks so much. My husband is an chocoholic. Marie in VA ====================================== This is for Betty in Pa. Hidden Valley Ranch pretzels 1 pkg Hidden Valley Ranch Original Party Mix 1 tbsp lemon pepper 1 tsp garlic powder 1 1/2 tsp dill weed 1 cup oil 1 box hard pretzels (broken in small pieces) Mix all ingredients except pretzels Add pretzels to this mixture and coat well Let soak 1 hour, stirring occasionally Place on cookie sheet Bake at 300f for 15 minutes >From Anne in Pa. ============================================== 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! 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