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================================================================================================= 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 The best thing to give someone is a chance. ========================================================================================= For Marie in VA: 1 12 oz pkg. semisweet chocolate chips 14 oz can sweetened condensed milk (such as Eagle Brand) Place chips and milk in microwave safe bowl. Microwave on medium power for 2-3 minutes, stirring after 2 minutes. Microwave, stirring at 1-minute intervals, until chips are melted and mixture is smooth and thick. Pour into greased 8" square pan and cool. You can also melt the chips and milk in a heavy saucepan over low heat. >From Pat in WA ========================================================================================= Does anyone have a good icebox pie recipe? Nancy, I love reading your newsletter. It's great !!! Linda ========================================================================================= This is for Melissa~~~~~"Cavatelli'" is a small dried pasta. Vicki ========================================================================================= This is for Melissa. 'Cavatelli' is a type of macaroni. It is usually sold frozen in 1 lb. bags at the grocery. It usually contains ricotta or something like that, & is a soft, heavy dumpling- type thing. My mother-in-law makes her own, even has a little hand- cranked machine to form them. They are sorta like 'gnocchi' which are a potato-based dumpling. All are usually served with tomato- based sauce & meatballs. We usually refer to them as 'cavats' for short. Very popular in New Castle, PA. ========================================================================================= Your cake recipes sound awesome! One question, can I use a baking pan instead of a skillet? I don't know if my skillets are oven proof. I oops used a box of lemon cake mix for the yellow in the peach upside down cake. We will see what happens! Great site! Thanks, baker in Germany ========================================================================================= THIS IS THE RICE PUDDING IN A JAR RECIPE 1 package sugar free instant vanilla pudding. ( i use the large box) 1 cup of instant rice 3 Tablespoons of raisins 1/4 tsp. cinnamon (optional) 1/8 tsp. nutmeg (optional) Use a clean pretty sealable one cup measurement jar. In layers Empty pudding mix into the jar, Add the cinnamon and nutmeg using a spoon to spread the spices around the edge of the jar so it will show from the outside of the jar. Add a 1/2 in layer of the instant rice and top with the raisins and repeat these layers so it looks nice from the outside of the jar. Fill the jar with remaining rice. add the cooking instructions This is the note to attach Low calorie Rice pudding Empty contents of this jar into a saucepan Add 4 cups of milk and whisk together. Bring to a gentle boil whisking all the time its cooking using medium heat (if you don't whisk it will burn) Remove from the heat once it comes to a boil. let it stand till cool as it is still cooking the instant rice, once cool then refrigerate. You may add some vanilla if you like. Can be served hot or cold, plain or with whip Now I don't make it in jars I just make it using the 4 cups of milk, one pack age of instant sugar free vanilla pudding, one cup of instant rice, some raisins and some vanilla. I put a sprinkle of cinnamon and nutmeg on top. Its very good. Pink =============================================================== To Barb in Kansas: Thank you so much for getting back with me in regard to eggs and their expiration. I wish I would have heard from you before I threw them out. I had about two dozen that I got rid of. I hate throwing things away. I feel so guilty but if I'm not sure of something I hate using it. Thanks again. Betty ================================================================= I enjoy your newsletter very much. I have printed lots or recipes from your site. thank you so much for all the information you have each week. I always look forward to it. Annie S ================================================================= Hi, am looking for some good marinade recipes for all kinds of meat. Would like easy and not a lot of ingredients. Thanks, Marilyn in Ohio =============================================================== Nancy , I am searching for a recipe for church pickles .Can you help me Thanks, Sue Pearson =============================================================== For WJ who wanted camping recipes. This is easy and fun for all ages. Campfire Pizzas Package of 8" round corn tortillas (usually found in dairy section of grocery store) Pizza sauce (any kind) Toppings - your choice - some ideas: Sausage (I pre-cook at home and keep chilled in cooler in a baggie) Pepperoni chopped onion (I pre-chop at home) olives mushrooms cheese (I buy pre-shredded) Have toppings available. Allow each person to create their own pizza. Spread pizza sauce on tortilla, add toppings. Place on grill or on a grate over a campfire. Heat until toppings are bubbly. This is a favorite family camping meal. And for Maureen, looking for fancier, but not complicated food for a graduation party. This has been a family favorite for about 40 years. I made it for a group of friends several years ago, and they have insisted that I make it for them at least once each summer since then. Corned Beef Brisket for the Grill Corned beef brisket, cooked according to package directions (usually simmer 45 minutes per pound). Yellow (prepared) mustard Brown sugar Dark rye buns (not every bakery keeps on hand, I usually order them ahead of time) When corned beef brisket is fully cooked, place on grill and baste with a mixture of mustard and brown sugar (a basting consistency - about like the mustard, as the sugar dissolves in it). Grill, turning and basting often until outside is just a bit crisp (about 20-30 minutes). Slice across the grain and serve on dark rye buns, with extra basting sauce for the sandwiches. I always buy extra briskets, as they shrink when cooked, people always come back for seconds, and leftovers (if there are any) are wonderful reheated. Paula Wausau, Wisconsin ========================================================================= Nancy your newsletter is great. Keep up the good work. I have a request. Was in Penna. and had a cookie made in a mini muffin pan. It was chocolate chip with a brownie filling with frosting on top. It was awesome. Hope one of your readers can help me. Robert ========================================================================================= Hi Nancy I love your website and love hearing about Siggy. It always picks up my day. I have a recipe for Deb in Texas for the apple butter that is soooooo easy. I have made it and it is great. crock pot apple butter 1/2 crock pot full of apples 1/4 and cored. Do not peel. Mix 2 1/2 C. sugar 3 t. cinnamon 1 1/2 t. clove 1/4 t. ginger Pour 1/2 of mixture over apples. Finish filling crock pot with 1/4 apples. Pack tight. Pour remainder of sugar mixture over apples. Put lid on and cook on low for 12 hr. Take lid off and stir. Cook for another 2 hr. with lid off. Let cool and put in blender to cut up skins. Put into containers. about 9 jelly jars. This is tried and great. Linda in Colorado ===================================================================================== This is for WJ who is looking for camping recipes. When we went camping years ago our favorite recipes were "Hunters Stew", "Eggs In A Bag", "Campfire Pies", and "Shaggy Dogs". There are almost as many versions of some of these recipes as there are campers. Instead of sending many recipes, I am sending links to my favorite sites with camping recipes. The #1 site on my list is www.camp-a-roo.com they have pretty much everything you ever want to know about camping, and campfire cooking. They also have links to a few other sites. Also good is www.melborponsti.com , www.recipezaar.com , and www.about.com . You need to select camping recipes when you get to these sites. I will be using these sites myself soon. I plan to go camping again after 25 years! from Merry M in MN ======================================================================================= Hi Nancy, IM looking for the recipe how to make Strawberries out of Jell-O and you color green an almond sliver for the stem I have made these in Europe but cant find my Jell-O cook book. Thanks, Harold ======================================================================================= Hi Nancy, Years ago I had a recipe for creamed chicken. It came out of a recipe book that I used in Home Ec. ( At least a hundred years ago) this recipe had some spice in it that improved the creamed chicken no end. Can the ladies help me out here and tell me what they put in to Chicken A la King, Creamed chicken or into pot pies.. Thanks for bring there for us. Carole with an "E" ======================================================================================= for Rhonda The best home made pickles i ever ate was made by my mother in law. She made lime pickles. You can get a bag of lime at the grocery store and the recipe is on the back of the package. Joyce ======================================================================================= Updated Pages http://www.aliciasrecipes.com/barbecue.htm http://www.aliciasrecipes.com/pork-recipes/default.htm http://www.aliciasrecipes.com/sugarfree_jello.htm http://www.nancys-kitchen.com/cucumbers_pickle_recipes.htm http://www.nancys-kitchen.com/upside_down_cake_recipes.htm http://www.recipe-greeting-cards.com/amish.asp http://www.free-greetingcards.co.uk/casserole-recipes.htm http://www.annies-kitchen.com/Kitchen/pie_recipes.htm http://www.annies-kitchen.com/Kitchen/microwave.htm ======================================================================================= Hi Nancy, My name is Nettie and I would like to tell you how much I enjoy your news letter and recipes. I love to cook and have tried many of them. Thanks again, Nettie ======================================================================================= Hi Nancy, This is for the lady who was looking for a cookbook for her dad. I think the book: "A Man, A Can And A Plan " is one of the best. Recipes are very easy. Karen in Ohio ======================================================================================= Hi Nancy, Company is coming from Holland and they will only be here for two days. I am wondering if you have any salad recipes that I can make ahead (besides bean salad). I don't want to spend all my time cooking and hope to have nearly everything ready to stick on the BBQ or in the oven I hope someone can help. Regards from Casey ======================================================================================= Hi Nancy, I just love your site, I am gathering quite a nice stack of recipes I have printed from here lol. Anyway this is for the lady who wants recipes for on the barbeque. The site address is http://allrecipes.com/advice/coll/entertain/features/memorial.asp? tsrc==rn I hope this helps, and Nancy, keep up the good work, I am just one of many I'm sure who look forward to your newsletter everyday. Vicky, Canada ===================================================================================== Help, Nancy! I just bought far too much sour cream! I bought about 4 cups when I didn't realize I already have 2 cups at home. I can easily use 2 cups for cooking, but I am worried the 4 other cups might go off if I don't use them for anything soon. We are only two in my household and don't eat *that* much sour cream, by no means! Is there anyone who has any suggestions? Maybe a nice cake or some snacks (savory or sweet)? Yours sincerely, Anna Welander, Uppsala, Sweden. =========================================================================================== I am having my daughter's first birthday party next month and am looking for ideas for appetizers. I am particularly interested in Mexican-type appetizers, but would appreciate any appetizer recipes and ideas anyone might have. Thanks, Nancy, for putting in so much time and effort for this newsletter! Jolene in Oregon ============================================================================================= This is for Maureen I too ,had a graduation birthday party for my son 3 years ago...and I found that tacos and fajitas worked beautifully as the main course. You can have as many "fixin's" as you'd like.. avocado dip...corn and black bean salsa, hot cheese and chorizo dip (in the crock pot to stay warm)and still hold it all and walk around..:o) The meats can be prepared before hand, and the other things just before the guest arrive. Sangria was a nice touch for the drinks... either virgin or with wine in it, and lots of pretty fruit. The buffet table was easy to decorate, with some Mexican items and pi�atas. Its a lot nicer I think than just burgers and dogs. Hope this helps, Elena ============================================================================================= This is for Maureen who was looking for recipes for an 18th Birthday/Graduation "cookout" with more than hotdogs and hamburgers. I had one for my daughter last year and served everything that had been made in my kitchen and transferred to the party outside. We had pulled pork, Caesar salad with shrimp; stuffed ziti; bbq chicken wings which i made in the oven; potato salad; chicken, broccoli and ziti; mixed green salad tossed with edible flowers; stuffed ziti (like lasagna, but stuffed with meatballs, sausage and boneless pork), Everything was made ahead and served in chafing dishes; it worked out great and everyone was thrilled. The cleanup was easy as the chafing dishes were disposable. Good Luck. It is such a special time for your child. Sharon in Massachusetts ================================================================================================= We have a family reunion every year and this is one of our traditional recipes we use every year. HOBO BURGERS Heavy duty foil and put all the following ingredients in it. We usually make a hamburger patty the size of a hamburger steak. Then on top of that we slice potatoes, carrots, onions and cabbage. Wrap up tight and cook 30 min. on each side. They are very yummy. Some people have put pork chops and other types of meat instead of hamburger. Some also put mushrooms and other veggies in their Hobo Burger. ================================================================================================= For Maureen who was wanting ideas for her son's birthday/graduation party. Why not make ka-bobs? Use chicken, beef, or pork and cherry tomatoes, onion, summer squash, red potato, and even pineapple. put them together the day before and using your favorite marinade or bottled Italian dressing, let them marinade overnight. They can be grilled at the party in a very short time. Serve with a selection of cold salads and home made ice cream for dessert and you have a easy simple meal that everyone will love. Or another idea is fajitas. The marinated meat (chicken, beef, or my favorite, pork tenderloin) is easy to grill and you just set out bowls of "fixins" and let every one make their own fajita. I have used this idea before and found that it was easy to do. I cooked the onions and peppers and put them into a crock pot to keep hot while the meat grilled. I set out bowls of finely shredded lettuce, chopped tomatoes, salsas, cheese, guacamole, jalapenos and sour cream. Rice and refried beans can also be served.( I have an excellent recipe for the rice if you want it) Use tortilla warmers or large crock pots to keep the tortillas warm. Don't forget the salsa and chips for dipping. Again you can serve ice cream for dessert with toppings so everyone can make their own sundae. I hope you have a wonderful party. Merry in North Texas =================================================================================================== Hi Nancy and group! Here's a delicious and easy chicken dish. Fondly, Lor in Ontario Olives with Chicken This excellent Middle Eastern dish is a Moroccan specialty. 1 large roasting chicken (about 4 lbs.) 2-1/2 Tbsp. oil 2 onions, sliced Salt and black pepper 1/4 - 1/2 tsp. ground ginger 1 - 1 1/2 tsp. paprika 1 onion, finely chopped 1/2 lb. green or black olives Juice of 1/2 lemon, or more Wash the chicken and wipe it with a damp cloth. Heat the oil in a large saucepan. Add about 3/4 cup water very gradually, stirring vigorously. Add onion slices, sprinkle with salt, pepper, ginger, and paprika, and lay the chicken on top. Cook over low heat, covered, for 1 hour, turning the chicken frequently. Add a little more salt if necessary, and the finely chopped onion, and cook for 1/2 hour longer. Pit the olives. Put them in a pan, cover with cold water, bring to the boil, and leave for 1 minute. Drain off the water and repeat the process. This will remove excess salt. Add the olives to the pan and cook with the chicken for a few minutes only. Just before serving, squeeze a little lemon juice over the dish. Sometimes a few pickled lemon slices are added just before serving. Serve with plain boiled rice or couscous. =============================================================================================== Nancy, My mother used to make something called Depression Cake. It was dark cake with raisins and spices and possibly walnuts. Anyone know of it? Thank you. Linda, Naperville, IL =============================================================================================== Eileen There is a great book called "A Man, A Can, A Plan: 50 Great Guy Meals Even You Can Make" by David Joachim. It is a book that is very simple to follow. The book is a hard page book (like a children's book) that has pictures of every can that you use. It is a great book. I got one for my college age son and he loves it. Lori R., Topeka =============================================================================================== Help! I had a chocolate pie catastrophe on Saturday night and I don't know what happened! I made a chocolate cream pie (Betty Crocker cookbook) the one that I have made for 20 years without fail. I made the pie on Saturday using Splenda in both the filling and the meringue. The pie looked beautiful as always, but when I cut it in front of my guests I was so embarrassed because the crust was all soggy and and watery. I baked the crust and let it cool. I added the hot filling and immediately put the meringue on top and baked for 15 minutes. Just like always. I am beginning to wonder if it wasn't the Splenda that caused the problems. I used half Splend and half sugar in the filling and it turned out just fine. I used only Splenda in the meringue and it apparently was what made the crust soggy and water logged. I have had trouble with Splenda before when I tried to make fried apples. I just don't think Splenda works when you are trying to make a syrup. It turned out very oily and gunky. Has anyone else ever had problems substituting Splenda for sugar? I know that it works so-so with baking. The volume is greatly reduced, so I try to use half Splenda and half sugar. Does anyone have any other ideas as to what might have happened to my pie?? Lori R. =================================================================================================== I have an easy recipe for pickled carrots and onion rings that I would like to share: Pickled Dilled carrots Cut carrot sticks compatible with the jars you will be packing them in, but no longer than 2 1/2 to 3 inches long. Make at least one week ahead. 3 cups granulated sugar 1 tablespoon mustard seed 1 tablespoon dill seeds 2 Bay leaves 4 large cloves garlic, quartered lengthwise 3 pounds carrots, peeled and cut into sticks. 3 cups cider vinegar 2 cups water 1 tablespoon celery seed 1 tsp salt Bring all ingredients EXCEPT carrots and garlic to a boil in large pot over medium heat. Cover and reduce heat and cook for 10 minutes. Meanwhile pack carrot sticks upright in clean jars and add 4 pieces of garlic to each jar. Remove bay leaves and discard. ladle hot liquid into jars to cover carrots. Cover and refrigerate up to one month. Allow at least one week for flavors to develop. Serve cold and crisp. Nice on a buffet or to bring to a friends home with other home made foods. PICKLED RED ONIONS Marinate thinly sliced red onions for a few hours in the refrigerator. They are nice with grilled meats, on relish dish, in sandwiches on an antipasto or with broiled fish 2 large red onions cut into 1/4 to 1/8 inch slices 2 cups white wine vinegar 3 whole all spice berries generous pinch of salt 2 Bay leaves 3 whole black peppercorns generous pinch of sugar Pile onion rings in a shallow NON Aluminum dish. Pour vinegar over them and sprinkle spices, salt and sugar. Cover with plastic wrap and refrigerate for at least 4 hours, turning onions several times till they are pickled and crisp. Serve in the marinade. AY ================================================================= Have a great day Nancy Nancy Rogers, PO Box 98441, Lubbock, TX 79499 Yahoo! 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