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Nancy's Kitchen http://www.nancyskitchen.com http://www.recipe-message-board.com To Unsubscribe from this newsletter use the following email address [EMAIL PROTECTED] and put only the word unsubscribe on the topic and only the word unsubscribe in the message area. ================================================= 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 If a child lives with approval, he learns to live with himself. ============================================== I wanted to thank you for all of the work that you do so that each of us can have a little bit of "sunshine" every time we open your e- mail. I was wondering about chocolate coated coffee beans. I know that Starbucks has an espresso brownie with chocolate covered coffee beans on top. Is there a recipe out there that I can make my own chocolate covered coffee beans? Is there a certain type of bean, chocolate, etc? Thanks in advance. LK ======================== I have a question about the recipe for gut buster chili that someone posted a few weeks ago . One of the ingredients was 1/4 cup of chili powder. That seems like a lot was that incorrect? Judi ======================== Under the heading of Cream Cheese you have a recipe for Banana Cream Cheesecake that calls for 1 box of regular cake mix. Is that white, yellow, chocolate, banana cake or what. The person that posted it was Jay so I have no idea if it is that persons recipe or someone else's. I guess you could use any cake mix. Susie Indy ======================== This is most especially to Kim who gave me a recipe on the vanilla cake. Diane (Philippines) ======================== Hi Nancy and All! Here is a great recipe for Chimichangas from the Crisco Oil Company. Fondly, Lor in Canada Beef and Bean Chimichangas Makes 6 servings 1 pound ground beef 2 tablespoons CRISCO Oil 1 medium onion, chopped 2 cloves garlic, minced 1 small red bell pepper, diced 1 can (16 ounces) whole tomatoes, drained and chopped 1/3 cup salsa sauce 1 -1/2 teaspoons chili powder 3/4 teaspoon ground coriander 1/2 teaspoon ground thyme 1/2 teaspoon salt 1/8 teaspoon cayenne 1/8 teaspoon ground cumin 1 cup refried beans 1 cup cooked black beans Six 8-inch flour tortillas CRISCO Oil for frying 3/4 cup shredded Monterey Jack cheese Shredded iceberg lettuce (optional) Additional salsa (optional) Guacamole (optional) Sour Cream (optional) Place: ground beef in medium skillet. Brown over medium-high heat. Drain. Remove beef from skillet; set aside. Place 2 tablespoons Crisco Oil in medium skillet. Add onion and garlic and red bell pepper. Saut� over moderate heat until onion is tender. Stir in ground beef, tomatoes, salsa sauce, chili powder, coriander, thyme, salt, cayenne and cumin. Cook over medium-low heat, stirring occasionally, 10 to 15 minutes, or until mixture is thickened. Remove from heat. Stir in refried beans and black beans. Place: 1/2 cup beef mixture in center of each tortilla. Fold opposite sides of tortilla to center over beef mixture. Fold ends toward center; secure with wooden pick. Chill 15 minutes. Heat: 2 inches Crisco Oil in deep-fryer or large saucepan to 375�F. Fry: 1 or 2 chimichangas at a time 1-1/2 to 2 minutes, or until golden brown. Drain on paper towels. Sprinkle top of each chimichanga with 2 tablespoons Monterey Jack cheese. Serve immediately on a bed of shredded iceberg lettuce with salsa, guacamole and sour cream, if desired. ========================= Nancy, you have a wonderful site, I look forward to all the recipes, comments and camaraderie in your newsletter. I am responding to Joan P. about her pan with the scorched spot. If you take a piece of Bounce, the drier sheet, put it in your pan and soak it overnight, it should come right off in the morning. I have done that and it works wonderfully. SusanNH ======================== Hi Nancyskitchen Thanks for sending me your lovely recipes. they are wonderful. please send the recipe of ordinary home made chocolate. once again thanks, yours truly, kalloneal ========================= Nancy again thank you for all you do. I look forward to reading all the new recipes and love the fact I can get them off the web anytime I need them. I am glad your happy in your new home and I hope things continue to go well for you. My question is does anyone have a recipe for a maple bunt cake? I had a taste of one at a church meeting and it was wonderful but could not find the lady who made it. It reminded me of the maple bars I use to eat as a kid. Linda ========================== Mennonite Monkey Bread 3 cans biscuits 1/2 c sugar 1 T cinnamon 1/2 c butter 1 c brown sugar 2 t water 1/2 c nuts, optional Quarter biscuits, roll in cinnamon & sugar that have been mixed together. Put in greased bundt pan. Belt butter, brown sugar & water; boil 2 minutes & our over biscuits. Bake at 325 degrees for 25 minutes. Thomas ========================== Hi Nancy I don't think the noodles would hold for 1-2 hours and have a satisfactory texture. I think the better way would be to cook them, drain them, toss them lightly with some oil and let them cool. Then when serving time comes, bring water to a boil and drop the noodles in for a few seconds and drain them and proceed as usual. Schools around here do that for the spaghetti dinner fund-raisers and restaurants do it that way all the time. It's not big deal to have a pot of water boiling on the back of the stove. If you use a French fry basket, or strainer that fits into the pot, the noodles can be lowered into the water and lifted out in a snap. I almost think if I had to keep something warm in a crock pot I would make it the stroganoff since noodles cook in about 8 or 9 minutes. Vivien =========================== This recipe is for Kyra (March 22nd newsletter) I have made these a couple of times and they are very good. Hope this is what she was looking for. The recipe came off of the back of a Crystal Sugar bag. Kathy Ann ORANGE SPICE COOKIES 2-3/4 all-purpose flour 1-1/2 cups sugar 1 cup butter or margarine, softened 2 eggs 2 tsp. cream of tartar 1 tsp. baking soda 1/2 tsp. cinnamon 1/2 tsp. clove 1/2 tsp. nutmeg 1 Tbsp. orange juice Glaze: 1 cup powdered sugar 1-2 Tbsp. milk 2 tsp. grated orange peel Heat oven to 400 degrees. In large mixing bowl combine all cookie ingredients. Beat at low speed, scraping bowl often, until well mixed (2 to 4 minutes). Shape rounded teaspoonfuls of dough into 1" balls. Place 2" apart on cookie sheets. Bake for 8-10 minutes or until lightly browned. Meanwhile, in small bowl combine all glaze ingredients, stir until smooth. Drizzle or dip cookies in glaze. Yield: 4 dozen ========================= Hi Nancy. This is my first time sending an email. I enjoy your newsletter/conversation/recipes a great deal. Was reading one about cleaning coffee pots and dishwashers. Well, a great way to clean your dishwasher is by using a package of "Tang" powder juice mix. Just put the Tang powder in your dishwasher dispenser, close it the dispenser cover and push the run button. Cleans the dishwasher really well. Thanks for all the hard work you put into this newsletter, keep up the great work! Wanda in Canada ========================== Does anyone have a recipe for Shepherd's Pie in a crock-pot? I can no longer use the oven as my hands have strength. Would appreciate any help. Terry, Baltimore, Md. =========================== In response to L Grey's question about cooking egg noodles in a crock-pot on low and pre-cooking them This might be a better solution, as I think the noodles placed in the crock-pot would get over cooked. Several years ago at a Taste of Home Cooking School....They cooked the pasta ahead of time and drained it. Then placed it in a large Ziploc bag and put in the refrigerator. Then when it was time to serve, they pulled the bag out of the fridge, opened the bag slightly and placed the bag in the microwave. I think they re-heated them for a minute or two. Hope this helps! Lori R. =========================== Hello Nancy, This has got to be the best website on the internet!!!! Thanks for all the effort you put into it. Although I haven't had a chance to post, I always read this email from you. I am looking for a recipe that might clone the "Butternut Candy Bar" that was sold in the stores several years ago. It had peanuts, a chewy caramel, and was coated with chocolate. Those were the best candy bars I have ever had!! Any help would be greatly appreciated. Also if anyone knows where you might be able to buy them I would love to have the website. Thanks again for all you do, and thanks to all who send in recipes. Everyone is wonderful!!!!!! Rebecca....from....Russellville, AL =========================== To Joan, For the burned Teflon frying pan, put a wet sheet of Bounce fabric softener on the spot and let sit over night. Hope this works for you. Theo in In. =========================== Tell Pat that when she makes cookies to make sure the cookie sheets are NOT warm. I was having this problem when I would pre-heat the oven and leave the cookie sheets on the stove while it pre-heated. After I re-did my kitchen, I had more counter space and didn't leave the cookie sheets on the oven and my cookies don't come out flat any more. Also let the sheets cool completely between batches of cookies. Love this site. Thanks for all the hard work. Sandy ============================= For Pat and her flat cookies 1. Be sure to use stick margarine as the tub margarine has more water in it to make it easy to spread. 2. It is important the cookie sheets not be warm or hot, as this makes the cookies spread. And thanks to all who gave me instructions on how to clean my coffee maker and also the dish washer. Thanks.................Boots in Va. ============================ Hi Nancy..... I am wondering what is the longest time you can keep eggs. I never seem to use them up fast enough. I have some that has an expiration of April 1 st. on them. Does that mean it isn't safe to use them after that date? Thanks for all the recipes. I really enjoy them. Betty ============================= I have subscribed to your Newsletter for about a month now, and have 'cut' and 'pasted' many recipes on my hard drive. Lots of good sounding recipes here! I read that someone needed an egg size chart. I have had this chart for umpteen years. It has served me very well calculating the amount of eggs to use. When recipe calls for...... extra large medium small l large egg 1 1 1 2 large eggs 2 2 3 3 large eggs 3 4 4 4 large eggs 3 5 6 5 large eggs 4 6 7 6 large eggs 5 7 8 Shirley ============================= I pre-cooked the noodles, drained them, and 'slicked' them with some melted margarine/butter (your choice), put all of the noodles in a large, glass baking dish and covered with foil. When time came to warm the noodles, I removed the foil, gently stirred the noodles, covered the glass dish with wax paper, and microwaved until hot. Noodles were moist and not sticky or gummy. Added my wonderful crock-pot recipe for beef stroganoff on top of the noodles. It was an experiment for me, and it worked just great. L. Grey ================================ I love your newsletter and have copied and have made many fantastic meals I have received from your readers. I think that the best recipes come from the home of other cooks. I am looking for fish or seafood recipes. Coming from New Mexico, where fresh seafood(or fish) is not available, I would prefer casserole dishes. Anything would greatly be appreciated. Keep up the good work and also a great thanks to all that responded with their great recipes. Thanks again, Karin ================================ I have been very very busy unpacking and reorganizing stuff in my new place here in Lubbock, Texas. Siggy, my cat loves the move. He spends his days looking out the windows and watching the birds, the dogs across the street and the children next door playing. In Canyon he only had birds to watch. Nancy ================================ Can Size Measurements 8 ounces = 8 ounces = 1 cup Picnic = 10-1/2 to 12 ounces = 1-1/4 cups 12 ounces vacuum = 12 ounces = 1-1/2 cups #1 = 11 ounces = 1-1/3 cup #1 tall = 16 ounces = 2 cups #1 square = 16 ounces = 2 cups #2 = 1 pound 4 ounces or 1 pint 2 fluid ounces = 2-1/2 cups #2-1/2 = 1 pound 13 ounces = 3-1/2 cups #2-1/2 square = 31 ounces = scant 4 cups #3 = 4 cups #3 squat = 2-3/4 cups #5 = 7-1/3 cups #10 = 13 cups #300 = 14 to 16 ounces = 1-3/4 cups #303 = 16 to 17 ounces = 2 cups Baby food jar = 3-1/2 to 8 ounces depends on size Condensed milk = 15 ounces = 1-1/3 cups Evaporated milk = 6 ounces = 2/3 cup Evaporated milk = 14-1/2 ounces = 1-2/3 cups Frozen juice concentrate = 6 ounces = 3/4 cup ================================== Thanks to whomever sent in the recipe for Pupusa. It sounds exactly like what I had in California. Arizonagranny ================================= For Lorraine Hoppin John Soup Yield: 6 servings 1/2 c Black eyed peas 3 c Chicken broth 1 c Water 1/4 ts Crushed red pepper 1 Garlic; clove; finely chopped 1/2 lb Ham; hunk; cubed 1/2 c Onion; chopped 1/4 c Rice, uncooked 1/2 c Green Pepper; chopped 1/4 ts Pepper; black or white 1 ts Celery seed 2 c Collard Greens Fresh; finely Chopped 1 c V-8 2 Chicken bouillon cubes Serves 4 - can be doubled easily Heat peas and water and broth to boiling in large sauce pan or dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour. Do not drain. Stir in crushed red pepper, garlic and ham. Heat to boiling, reduce heat. Cover and simmer 1 hour to 1 hour 30 minutes or until peas are tender. (Do not boil or peas will burst) Stir in rice, onions, bell pepper, pepper, celery seed, one cup V-8, and 2 chicken bouillon cubes. Cover and simmer about 25 minutes, stirring occasionally. Cut stems out of center of collard green leaves. Slice and chop in match size strips. Stir in collard greens, simmer until heated through. Hilton ========================= A lot of new recipes have been added to the Amish section of http://www.annies-kitchen.com ========================= Good morning from Colorado. Just a quick request - now that I'm only cooking for two (daughter got married) - what can I do with leftover corn bread? I haven't figured out how to cut the recipes I have down - so we eat a LOT of leftovers. Does anyone have any ideas for the cornbread (other than cornbread dressing that is) Thanks for your help! Momma Rempp ========================== This is for Joan who scorched a Teflon pan. All is not lost, just soak the pan with a little fabric softener in it. After a few hours or even over night it will slide off. Good Luck. Rosemary ========================= Dear Nancy, I need your help! I made a recipe I found in your daily newsletter for Peanut Butter Brownies, and it was wonderful - but I accidentally deleted it from my database. I'm trying to find it again, and I can't seem to locate it when I do a search of your recipes and old newsletters. Would you be able to track it down for me? I'd love to make it again! I remember that it starts with melting butter and peanut butter, and then adding sugar, flour, eggs, and baking powder. You take out 2/3 of the mixture and add cocoa. The chocolate mixture goes in the bottom of the pan, and the remaining plain peanut butter mix goes on top. I appreciate your help! I love your emails! Thank you for all the time and effort you put into assembling these wonderful recipes! Stephanie ========================== Dear Nancy and all, I have about 1 tablespoon of Bisquick left in a package. Since Bisquick is not normally available in my area, I have had to order some in via an American food store. Whilst waiting for the Bisquick to arrive, is there anything I could do with this tablespoon of the stuff? I mean, since the store gets it in from the States, it is very expensive, so I don't really want to throw it away. Is there anything you or anyone else could suggest? Some gravy, perhaps? Thank you very much in advance, Anna Welander, Uppsala, Sweden. ============================ Hi Nancy, Hope this get to you. In yesterday newsletter a Pat wrote that her cookies were like as paper cookies. I had this problem years ago and my Mother ask me what kind of sugar I was using. I had thought sugar was sugar. There is sugar you use only for the table and that was granulated sugar. Then sugar you use for baking and making cookies and that was pure cane sugar.. Par wrote that she tried using different flours and making sure her baking so day was fresh. But beet and cane sugars are different ..Pat try using cane sugar and it says cane sugar right on the bag of sugar. Good luck with your cookies now. Nancy I enjoy newsletter and the different little bits of news on it. Glad to see you love cats I do too as a matter of fact Sirlancolottea is the name of my oriental shorthaired cat. Looking for the next newsletter. Oh yes you who says you are not getting your letters be sure to look under spam for I find mind there half of the time. S ========================= Nancy, hopefully you have gotten settled in to your new place and that life is easier. I am looking for a Chocolate Pie that I made in the mid 70's to mid 80's. You made your curst recipe. The filling was flour, sugar, cocoa and butter. It made a very thin filling but it was outstanding. When you severed this you didn't add any whip cream or cool whip. I am looking for a sugar cookie recipe that was in Good Housekeeping magazine in the mid 70's. If someone could send in one of the recipes I would be very grateful. Thank you for helping us and also for your great newsletter. Have a great day. Susie IndyI ============================ 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/
