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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 The best thing to give someone is a chance. ================================================= Canolli Shells: 1 3/4 cups flour 1 tablespoon sugar pinch of salt 2 tablespoons of butter, melted 3/4 cup Marsala wine egg white 2 quarts vegetable oil for frying Filling: 1 (15 oz) container of Ricotta cheese 1/2 cup of sugar 1 teaspoon of vanilla 1/4 cup of mini chocolate chips confectioners sugar for dusting 1. In a mixing bowl combine flour, sugar and salt. Add the melted butter and marsala wine. Turn out onto a lightly floured surface and knead until well mixed. 2. Wrap dough in plastic wrap and refrigerate for 2 to 3 hours. 3. Roll out the dough until very thin. Using a cookie cutter or the rim of a glass, cut dough into 4-inch rounds, and roll again until very thin. 4. Roll each piece tightly around a cannoli tube. Seal with egg white. 5. Heat the vegetable oil in a deep 3.5 quart pot to 350 degrees. 6. Place the dough forms in the hot oil and fry until golden brown, 2-3 minutes. Place on paper towels to drain. Cool and gently twist tube to remove shell from form. 7. In a large mixing bowl whip sugar, vanilla and ricotta together until smooth, then stir in the chocolate chips. 8. Spoon filling into a pastry bag with a large round tip. Pipe the ricotta cream into the pastry shells, dust with confectioners sugar and serve immediately EMS ====================================== G'morning Nancy I'm not sure who asked for it, but this is the recipe for Subway's "Sweet Onion Sauce" kymannie Sweet Onion Sauce 1/2 cup light corn syrup 1 T. minced onion 1 T. red wine vinegar 2 Teas. white distilled vinegar 1 Teas. balsamic vinegar 1 Teas brown sugar 1 Teas. buttermilk powder 1/4 Teas lemon juice 1/8 Teas. poppy seeds 1/8 Teas. salt pinch cracked black pepper pinch garlic powder Combine all the ingredients in a small microwave-safe bowl. Heat mixture uncovered in the microwave for 1 to 1 1/2 minutes on high until mixture boils rapidly. Wisk well, cover and cool. Makes 2/3 cup ======================================= Doozy Cardtoon Greeting Cards http://www.shareasale.com/r.cfm?B=17225&U=67876&M=4823 Memorial Day, Great Country Ecard http://www.00fun.com/cgi-bin/a.pl?00fun&1492&greatcountry.shtml God Bless America http://www.00fun.com/cgi-bin/a.pl?00fun&1492&godbless.shtml Memorial Day is ... eCard http://www.00fun.com/cgi-bin/a.pl?00fun&1492&memorial.shtml ======================================== For Cindy Bailey: Could those cream-filled pastry tubes have been cannoli? It's an Italian pastry. Jean L -------------------------- Cannoli alla Siciliana Source: "The Romagnolis' Table" This is a double treat from Sicily: crisp fried pastry and creamy ricotta. Either one could stand on its own, but combined they become cannoli. The pastry was once fried wrapped around pieces of canna (bamboo cane), hence the name. Today we substitute for the cane 1- inch aluminum piping available in Italian or European cookware shops. As for the filling, this recipe calls for the addition of whipped cream to achieve the light texture of the traditional one made with delicate, fresh, Sicilian ricotta. Cannoli Pastry 1 cup flour 1/4 teaspoon salt 1 scant tablespoon sugar 1 tablespoon soft unsalted butter 1/4 cup white wine vegetable oil for frying Cannoli Filling 2 cups ricotta 1 cup whipped heavy cream 3 tablespoons sugar (or more if you wish) 2 tablespoons candied fruits, or 3 tablespoons cocoa and 2 tablespoons chocolate bits (jimmies) 1 1/2 teaspoons vanilla Pastry: Place the flour in a mound on a pastry board or counter. Make a well in the center, and put in the salt, sugar, and dabs of the soft butter. Add the wine, and with a fork start stirring in the center. Keep on until most of the flour has been absorbed, and you have a paste you can work with your hands. Knead the paste until it is smooth and has picked up almost all the remaining flour. Roll it out no thicker than a noodle, and cut it into 3-1/2 x 3-1/2-inch squares, if you are using 5-inch long, 1- inch diameter cannoli forms. The diagonal of the squares should not be longer than the forms, so adjust the size of the squares to the length of the forms. Place the cannoli forms diagonally on the squares. Wrap the pastry around the form, 1 corner over the other, and press the corners to hold them together. If the corners don't stick with pressure, moisten a finger with water, apply it to the contact point, and press again. Pour about 3/4 inch of vegetable oil in a frying pan and heat it to 375F. If you don't have a thermometer, drop a bit of dough in. If it immediately starts to blister and turn a toast color, the temperature is right. Because cannoli cook very fast and swell in size during the process, you may find 3 is a good number to cook at a time. Put them in the hot oil, turning them carefully when one side is done. Remove them as soon as they have become crisp, a uniform toast color, and rather blistered all round. The forms, naturally, get terribly hot: a pointed pliers is the easiest tool with which to lift them out of the pan. Hold the form with the pliers and give a gentle push with a fork to slip the fried cannoli off the form. Drain the cannoli on paper towels. Put the forms aside to cool. When cooled, rewrap, and continue frying until all are done. If you want to work very quickly, have about 18 forms on hand (which is approximately what this recipe makes) all wrapped and ready before you begin frying. Cannoli, when cooked and left unfilled, will keep crisp a day or so in a tin or a dry place. If you want to make more than 18 cannoli, the recipe doubles easily using 2 cups of flour, 1/2 teaspoon salt, 1-1/2 tablespoons sugar, 2 tablespoons soft unsalted butter, and 2/3 cup of wine. If you are kneading and rolling on a pasta machine, which is ideal for this particular dough, start at the highest number and bring it down to #3. Filling: Put the ricotta in a bowl and fold in the whipped cream, adding the sugar as you fold. Chop the candied fruits to tiny slivers no bigger than a grain of rice and fold in all but about a teaspoonful. Add the vanilla. Using a spatula or a broad knife, fill the cannoli first from one end and then from the other. Press the filling gently to make sure the center is full. Scrape each end to smooth out the cream and decorate the ends by dipping them in the remaining candied fruit slivers. If you want to make the filling chocolate, substitute cocoa for the candied fruits in the cream-ricotta mixture, and decorate with grated chocolate or the chocolate jimmies. The cannoli should not be filled too long before serving, as that softens the pastry. The filling, however, can be chilled, and both parts of this elegant dessert can be made ahead of time and assembled shortly before the meal. Betsy at Recipelink.com 4-16-2004 Or, you could look for an Italian pastry shop. =============================== Updated Pages http://www.annies-kitchen.com/Kitchen/peanutbutter.htm http://www.annies-kitchen.com/Kitchen/peachrecipes.htm http://www.annies-kitchen.com/Kitchen/soup.htm http://www.annies-kitchen.com/Kitchen/chocolate.htm http://www.annies-kitchen.com/Kitchen/mexican-food- recipes/default.htm http://www.annies-kitchen.com/Kitchen/bisquick.htm http://www.annies-kitchen.com/Kitchen/egg_recipes.htm Recipe Message Board, Drop by and leave your favorite recipe All recipes from this newsletter will be posted on this message board. http://www.recipe-message-board.com/recipes/ Search for Weight Watcher Recipes (Put in WW in the search blank) http://www.nancys-kitchen.com/recipes.asp Over 100 Complete Cookbooks on CD ROM for $14.97 http://www.all-easy-recipes.co.uk/cookbooks/Default.htm =============================== Here is a Springtime Pie and so Yummy! Limeade Pie 1 6 oz. can frozen Limeade.. 1 8 oz. carton Whipped Cream 1 can Condensed, Sweetened Milk.. 9" Graham Cracker Crust Mix milk and frozen (slightly melted) limeade thoroughly. Fold in thawed cool whip. Pile high into crust and chill at least 2 hours before serving. You can add green food coloring if you like. You can also use Pink Lemonade for a different twist...just remember to use red food coloring then! Thank You Nancy for doing this newsletter. >From Judy in Fla. ============================== Hi Nancy I love your site!! I have a question for you I hope you can help me. I have a cherry tree and we just picked a lot of cherries!!! I need to know, ASAP. Do I pre cook the cherries before I put it in my cobbler? Also what thickener do I use? I usually use Tapioca or corn starch are those ok?? Thank you for your time. June Joyner ================================= Has anyone ever made a pound cake using Splenda? I went to the web site but was not able to find a recipe............. Linda/Mississippi ================================= Thanks to everyone for the microwave fudge recipe. It was so kind of her. Marie in VA ================================= We used to love to camp but we aren't able to go anymore. Try this recipe. My kids loved em. You can also make this at home in the oven. HOBO dinner 6 patties of ground beef. Make your own with at least 1/4 lb of ground beef. about 4-6 medium sized potatoes, peeled and cut into rounds about 1/3 inch thick 2 cans of green beans 1 large white onion sliced 1/2 small bag of sliced peeled carrots salt and pepper butter aluminum foil Before leaving home, pull out 12 sheets of aluminum foil. Place potatoes on foil in center. Add a teaspoon of butter. Next, put ground beef patties on top of potatoes. Salt and pepper to taste. Then finally put green beans, carrots, onion or other vegetables (Corn works well) on top of meat. Wrap sheet of aluminum foil tightly around food folding corners making a square. Then wrap again in second sheet of foil. Put in ice chest. Lay the packets out 1-2 hours before using them and lay on campfire, turning about every 15 minutes to prevent burning. If your campfire is mostly low flames and coals, it will take about 45 min to 1 hour to cook the packets. Serve with ketchup or mustard. Delicious. Then you get to eat the Smores. Hope you enjoy. Hugs, CAT =================================== Recently I saw a recipe for Apricot cheese ball in one of my cook books. Now I can not find it again. Can someone out there please help me? Nancy you do a great job . Thanks in advance, Elizabeth =================================== Thank you to Fran from Canada and Anne from PA for the recipes for the Ranch dressing Pretzels. I just love this newsletter and thank you Nancy for all the work that you do. Betty from PA =================================== Just had to share this wonderful salad that I had at Bunco the other night. I look forward to making it a lot this summer when cantaloupe is fresh! I also suggest making and serving this salad in the same day as the bananas will turn brown overnight. Lime Fruit Salad Salad: 1-7oz pkg. shell pasta 1-1/2 cups seedless green grapes, halved 1-1/2 cups cantaloupe cubes 2 bananas sliced 2 cups halved strawberries Dressing: 1/2 cup sour cream 3 TBSP frozen lime concentrate, thawed 1/8 tsp salt Combine all salad ingredients except strawberries in a large bowl. Combine dressing ingredients. Add cooked pasta and dressing to fruit mixture. Stir gently to coat. Refrigerate for several hours. Add strawberries just before serving. ==================================== Campfire ideas: Also for the pie irons, put peanut butter and jelly inside the bread for filling and toast them on the fire. Spread butter on the sides of the bread that are against the pie iron. Kids love these. Or use the biscuit dough that comes in a tube, press into a greased pie iron and put on caramel ice cream topping, chocolate chips, pecans for a turtle pie. Cook until golden brown. Another idea is take a loaf of French bread and slice it every inch or so but not all the way through the bottom so the slices are all still attached. Spread garlic butter and a slice of mozzarella cheese in between the slices and wrap the loaf in aluminum foil. Put on grate over fire, turning every now and then until hot and cheese is melted. Marinated beef cubes are delicious over the fire too and can be cooked on a hot dog fork. Can add mushrooms and canned potatoes for kabobs. Do a search on the internet for pie iron recipes and you will come up with lots of yummy ones! Have fun!! Dawn =================================== I thought perhaps some of your readers in Florida might be able to help with this request. There is a restaurant in St Augustine FL called the Salt Water Cowboy. The make a salad that I am addicted to. I has greens with apple slices, celery, walnuts, raisins and onion but the BEST part is the dressing. They make their own and they call it an apple vinaigrette. I bought a jar when we were there in the spring, but I have used it all. They don't ship it and wouldn't share the recipe with me. It has a pale pink color and a mayonnaise or egg base. When it sits a clear red liquid forms in the bottom. Might this be local to the area that someone may have a recipe for? Reading the post about the squirrels stealing all the nuts reminded me of a similar question that has perplexed me. I have seen asparagus growing in fields with nothing but the asparagus and I have always wondered what they put on the field to prevent weeds that still allows the asparagus to grow. Thanks to you Nancy, for putting this together for us and thanks to all the loyal readers who submit all the recipes and information. Pat Holmes ====================================== Does anyone have a good recipe for hot sauce for tacos. My mother made one with Japanese peppers, garlic, tomato sauce. She passed away two year ago. I am missing the measurement and something. Thanks, Irene ====================================== Nancy-I will add my praise along with everyone else's on your newsletter. I thoroughly enjoy it. Does anyone have a recipe or recipes either for brownies or cookies in which you put part of the ingredients in a jar and give the recipe and they add the rest-like the Crisco or butter and eggs. These you give for gifts or sell at sales. thanks Shirley =================================== Dear Nancy: I want to make cocoa mix. I want to use powdered milk but not creamer. Can I use powdered milk instead? Yi-Chun ==================================== Hello I am English, living in Sheffield, Yorkshire. Could you explain what Bisquick is all about. I don't understand, even after reading about it on various websites. Also, I really can't get my head around Impossible Pies. Do they really behave like a normal pie when cooked? What sort of "pan" do you use. We really are two nations divided by a common language! Kind regards, Anne ====================================== Nancy: I have tried putting up Okra Pickles in the past years and they were eatable, but not crisp, like those that you buy in the supermarket. Is there a secret to the crispness in Okra Pickles? I sure would appreciate some help with this. Margie Walter ====================================== Hi Nancy, Here are some campfire recipes for WJ and for others campers out there! Happy Camping! One-Bucket Cakes Cake batter or muffin batter Oranges, hollowed out Pour cake or muffin batter into a hollowed out orange until it is about half full. Replace the lid of the orange, wrap it in foil and bake over coals for about 10 minutes or done. Sausage on a Stick 1 12 oz. package fully cooked smoked sausage links 1 package of refrigerated breadsticks Spear sausage on stick or hotdog fork. Coil one breadstick dough around each sausage link, pinching ends. Rotate slowly until bread is browned. Meatloaf in an Onion Use your favorite meatloaf recipe. Slice 6 large onions in half and remove centers. Spoon meat mixture into half of the onion halves. Top with the other half. Place each filled onion on a piece of heavy duty foil. Bring ends of foil up over onion and fold tightly. Cook on coals 14 to 20 minutes on each side. Enjoy! Becky ==================================== Hi Nancy! I have not been able to get online for a good little bit. Sure have a lot of catching up to do with your newsletter...so forgive me if this has been addressed lately. My hubby loves blueberries! He tasted a blueberry cheesecake that someone had brought to a office dinner. Could your dear readers (or YOU of course!) help me out? I would like to have a recipe that uses only one 8 oz. package of cream cheese, and a graham cracker crust. We are getting into the blueberry season here and would love to surprise him. As usual I am asking the best (moderator and reader group) to step in for me--edit request as you wish--i have checked several sites including Nancy's kitchens recipe board. Please help!! Momma420 (and yes still another Nancy) ===================================== To WJ who wanted recipes over the fire: Invest in 1 or 2 "pie irons" depending on the size of your family. Spray inside of each side with Pam. Butter outside of bread (or not) and pat into each side of pie iron. Then you can add fillings on the bottom side. Breakfast sandwich: tear out center of bottom bread put raw egg on that add ham, canadian bacon, or regular bacon already cooked. 1 slice cheese Toast over fire in pie iron. Toast with filling (like a piece of pie) spray with Pam put bread on each pie iron side spoon in pie filling toast over fire (if applie pie filling used, we sprinkle with cinnamon) (If using blueberry or strawberry pie filling we sprinkle with powdered sugar. Eggs and Bacon in a paper bag Place raw strips of bacon in the bottom of a paper bag, cook till bottom of bag starts looking greasy, then crack two raw eggs and place in bag over partially cooked bacon. Cook back over fire. This makes individual breakfasts in each bag. HOBOS: Tear pieces of foil 18 inches long: Put on foil 1/3 pound ground beef (raw) shaped into a patty 1 raw potato cut up in small pieces 1 raw carrot cut up in small pieces 1/4 stick of margarine cut in pats put around on potatoes onion cut up to your taste salt and pepper to taste Fold foil around "meal" and fold edges together at top and sides to seal. Usually around 45 minutes on an average fire or coals. Can be made in the oven but taste better over the fire. POTATOES ON THE FIRE Tear piece of foil probably 20 inches long. Cut up 5-7 raw potatoes and place on foil. 1/2 onion cut up in small pieces Cut up a stick of margarine into pats and place around on potatoes. Salt and pepper to taste. Bring sides of foil up and seal / fold at top and sides of foil pouch. About 30-45 minutes on average coals. (Usually 45 minutes) So many more things that we make over the fire but right now this is all that pops into my mind. --Faith Nielsen ================================= I have a very small ice cream maker, maybe a pint size, and have lost the instruction/recipe booklet. This is the type of maker that is self contained (no ice, no rock salt) and placed in a deep freezer for 24 hours, then the ingredients are poured into the canister and then hand cranked until frozen. Does anyone in Nancyland have a recipe for the ice cream? Thank you, Merry in North Texas ==================================== I am searching for the two sauces that are served at Subway. They are the Teriyaki sauce and the Honey Mustard sauce. I have the family picnic in two weeks and want to surprise my parents, who will be 87 and 89, with there two favorite sauces. So if anyone out there that can help, it would be greatly appreciated. Thanks in Advance, Lynda ==================================== 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 J ===================================== 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/
