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Nancy's Kitchen, http://www.nancys-kitchen.com There will be another newsletter sent out tomorrow to catch up on replies and responses from members ================================================= 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 As people grow older, they talk less and say more. ================================================= Hi, Nancy!! Love your newsletter! Thanks for all the hard work you put into it; we really appreciate it! This is for Rhonda in Southern Ont. Canada who was looking for a recipe for the filling in Twinkies and D i n g D o n g s. I've used this recipe several times and it's the closest I've ever tasted to the 'real' thing. The recipe sent in was a copyrighted recipe from a site I am not allowed to post to the message board, site or newsletter. (see URL below) http://www.topsecretrecipes.com/recipes/twinkfil.htm God Bless! Stacia in Indiana ================================================= This is for Rhonda. Here are 2 web links for Twinkie filling recipes. http://www.topsecretrecipes.com/recipes/twinkfil.htm http://www.recipegoldmine.com/cakefrost/cakefrost54.html Hope this helps, Sonja ================================================= For Rhonda, South Ontario, Canada For a recipe for Twinkie Filling go to www.topsecret recipes.com, then select recipes, then Q-T. Scroll to bottom of page for Twinkie Filling. I haven't tried it but most of the recipes are pretty good. Judy in California ================================================= Hi Nancy, First I want to say Thank you for this newsletter. My husband and I have tried alot of the recipes from here with great success. Second- I am so glad that you and Siggy seem so happy with your recent move. I am sure that you are still arranging things the way you want them. Well so is Siggy--he wants his toys in a safe place like under your pillow. LOL We have 2 cats and 1 dog so we know what it is like to live in a cat's house. I would have had a heart attack if I had felt that toy mouse under my pillow. Here is a recipe I got from a friend that hubby just loved so I thought I would share it with everyone. Puffy Corn Casserole 1-large can cream style corn 1 large can Niblets 1 cup sour cream 1 stick margarine (1/2 cup softened) 2 eggs Blend ingredients. Add 1 box "Jiffy Corn Muffin Mix" Turn into a greased casserole dish and bake at 350* for about 1 hour. Thanks again, Anne (upstate NY) Anne ================================================= This is for Fran who posted the Summer Freeze Cheesecake recipe. Is 250 grams of cream cheese an 8 ounce block and what size can of raspberry juice do you use. Your recipe sounds really good, I would like to try it. Marge in So. CA .... Marge, yes it is an 8-oz black and the raspberry juice is likely a 6-8 oz Man, I'm sorry but I don't really pay attention because all of our cream cheese (up here in Canada) is the same size and i only have one brand of raspberry juice in the frozen juice section, so that's what I grab, hope that helps! Fran ================================================= Thank you Nancy for the wonderful job you are doing with the newsletter. I am subscribed to several but by far I enjoy yours the most. I am requesting a recipe for a Yellow Angel Food Cake. I believe it was made with whole eggs rather than just the whites. My mother used to make this cake for my twin sister and I for our birthday. She was a wonderful baker. My mother has passed away and we cannot find this recipe. She might have made it by memory. I would appreciate if anyone can help with this request. Thank you, Susan In PA ================================================= Nancy, Thank you for posting my request for recipes from your readers to add to my weekly newspaper column. I did forget to add my e-mail address in case your readers would like to contact me about recipes I have or if they would like send recipes directly to me. My e-mail address is [EMAIL PROTECTED] Thanks again, Marilyn ================================================= Hi Nancy, This is for Rhonda. I've never tried this, but it's supposed to be a Hostess Twinkie recipe. She can make just the filling if she wants. Hope it works. Karyn Hostess Twinkies a bottle about the size of a Twinkie twelve 12 x 14 inch pieces of aluminum foil pastry bag toothpick CAKE: 4 egg whites One 16-ounce box golden pound cake mix 2/3 cup water Nonstick spray FILLING: 2 Tbsp butter 1/3 cup vegetable shortening 1 cup powdered sugar 1/4 cup granulated sugar 1/3 cup evaporated milk 1 tsp vanilla extract 2 drops lemon extract Preheat oven to 325 degrees F. Fold each piece of foil in half twice. Wrap the folded foil around the bottle to create a mold. Leave the top open for pouring the batter in. Make twelve of these molds and arrange on a cookie sheet. Spray the inside of each with nonstick spray. Beat the egg whites until stiff. Combine with cake mix and water, and beat about 2 minutes until thoroughly blended. Pour batter into molds, filling each about 3/4 inch deep. Bake about 30 minutes, or until the cake is golden brown and a toothpick comes out clean from the center. For the filling, cream the butter and shortening. Slowly add the sugars while beating. Add the evaporated milk, vanilla and lemon extracts. Mix on medium speed until completely smooth and fluffy. When the cakes are done and cooled, use a toothpick to make three small holes in the bottom of each one. Move the toothpick around the inside of each cake to make room for filling. Using the pastry bag, inject each cake with filling through all three holes. Makes 12 ========================================== Thanks for the "Siggy" stories. I sent them along to my daughter at work. I'm sure all the cat-lovin' PA state workers will have them by sundown! He sounds like one great cat. JMC in Harrrisburg, PA ========================================== This is for Marty who asked for a recipe for "Greek casserole". it is actually called "pastitsio" and is sometimes also referred to as "Greek lasagna". I have made it a number of times and it's always been a hit - even for some Greek ladies i made it for!! Greek Pastitsio 1 1/2 lb. ground beef 1/4 tsp. pepper 8 oz. elbow macaroni 1/8 tsp. cinnamon 3 Tbsp. butter or margarine 1/8 tsp. oregano 1/4 cup flour 1 (10 3/4 oz.) can tomato puree 3 cups milk 1 lg. onion, finely chopped 3 eggs 1 tsp. salt 1/2 cup grated parmesan cheese Prepare macaroni according to directions. Rinse with cold water; drain. Stir flour into melted butter in a heavy saucepan. Gradually stir in milk & cook until thickened, stirring occasionally. Cover & cool the white sauce. Brown the ground beef & onion in a large fry pan. Pour off drippings. Sprinkle salt, pepper, cinnamon, & oregano over beef. Stir in tomato puree & cook slowly for 10 minutes. Beat together egg, & 1/3 cup of parmesan cheese. Gently stir in macaroni. Gradually stir in 2 cups of the white sauce into the macaroni mixture. Place 1/2 macaroni mixture into a buttered 11-3/4 x 7-1/2 inch baking dish. Spoon beef mixture in an even layer over macaroni. Place remaining macaroni mixture over the beef. Pour remaining white sauce over the top. Bake in moderate 375� F. oven for 20 minutes. Sprinkle with remaining parmesan cheese, & continue baking 20-25 minutes, or until knife inserted in center comes out clean. Let stand 15 minutes before cutting into squares. Makes 6 servings. * you can also substitute 1/4 tsp. nutmeg for 1/4 tsp. cinnamon - i find it comes out less "sweet" tasting this way. **Can be doubled** ================================================= I am looking for a chunky sweet pickle recipe that contains vanilla flavoring. I hope someone can help me out. Thanks. Bonnie from Maine ================================================== Hi Nancy! My thanks for all the thought and effort that goes into your newsletters as well as your website. Both are terrific! The (long!) answer below is for Eileen re: her newly widowed father. Please feel free to reword or edit the answer as you see fit - or forward to her if that is possible. Eileen, I'd suggest you check the library before buying books. That way you could check out books for children, books for students, cooking for one or two (Sunset and Better Homes & Garden are two I'd recommend), any of the books already recommended to you, and any of the few ingredient cookbooks. No use wasting $ if the recipes are very different from what your dad is used to. What my dad most appreciated was when we made him his own cookbook of 197 recipes. We included favorites Mom had made along with favorites we'd made for him. We rewrote directions so that they were suitable for a beginning cook and on every main dish recipe, suggested a menu. If we had suggestions on the menu for which he'd need recipes, we included those recipes in the collection for him. Included a page of simple definitions / basic tips, comments on how to time a meal so everything would be ready on time, and on the recipes noted if the recipes could be made ahead and/or frozen. If it was for a recipe that would naturally have "planned overs" - such as meatballs, a pot roast, or chili - we included suggestions as to what to do with the extra. On the index pages, we made an alphabetical listing, another listing grouping recipes by method of cooking (microwave, grill, oven etc.), and a grouping of recipes by main ingredient (fish, chicken etc.). It takes less time than you might expect to compile this. I did the index and special pages as well as contributing 68 recipes, checking that the side dish recipes suggested on menus were included, editing, and having the book bound. My total time spent was just over 6 hours. Dad was *very* appreciative and did very well with his cookbook! He commented to us often and especially appreciated knowing if he could freeze something or what to do with leftovers ("planned overs"). Something else that was not only helpful but good for both of us was scheduling a couple of hours to go over and cook *with* him. It was helpful to alleviate loneliness as well as comforting *us* by knowing he was doing well and had some meals ready in the freezer. One last note: keep a copy of the cookbook! Making copies for neices and nephews or other family members or friends makes a great gift! We had ours spiral bound at Kinko's copy center. I extend my sympathy to your family on the loss of your mother. Sincerely, Eloise ============================================== Hi Nancy, My friend Laurie is having a shower for her daughter. She wants to make a cheese cake and would like a recipe for one that doesn't need to be made the day of the shower or even the day before. She would like to make something well ahead of time and have it last. I think she might end up being a very busy Mother of the Bride. We would appreciate everyone help. Carole with an "E" ============================================== Hi Nancy, My grandaughter has graduated from high school and I have been asked to make meatballs in tomato sauce for about 100 people. Her party is June 26th, do any of you ladies out there have recipes or some good ideas on how to do this? Shirl in Oh. ============================================== Does anyone have a recipe for macaroni and cheese with curry in it? Dot ============================================== This is for Shirley. Sorry Nancy I recent this but it came back to me, hope it goes through this time. BROWNIES IN A JAR 1cup flour and 1/2 teaspoon of salt. Spoon mixture through a funnel. Add the following: 6Tablespoons of cocoa 3/4 cup of white sugar 1/2 cup of packed brown sugar 3/4 cup white sugar 6Tblspoons of cocoa top with 1/2 chopped walnuts 1/2 cups chocolate chips Close lid and put this on a card: To bake heat oven to 350,grease a 9inch pan. Whisk brownie mix in bowl, Stir in 1/2cup melted butter 3 beaten eggs 1/2teaspoon vanilla Spread into pan and bake till toothpick inserted in center comes out with a few crumbs on it about 35 min. Rosie in pa. ============================================= I'm, looking for a recipe for liver and onions that is easy and delicious. Can anyone help me? Thanks. Eleanor in Virginia ============================================= Hi Nancy, Have a hankering for a low-cal rootbeer float or black cow. Could not find rootbeer here in Puerto Rico so ordered Nature'sFlavor's rootbeer syrup. Looked on their site and after wading endlessly through their chat center for recipes to no avail I emailed them for recipe. They never answered. Do you have a clue? I found great vanilla ice milk, maybe the syrup the ice milk and seltzer or club soda? Thanks in advance for your help and I love your newsletter, your sites and your news about Siggy who I understand completely. We live on top of a mountain overlooking the rainforests with our family - 14 year old NJ cat Cleo, our 12 year old Guatamalen parrot Chiquito, our 6 year old australian shepherd Nellie from Tenn and our 1 year old PR "terrier" Bandito. Regards, Bonnie Comment: I will find out for you how to make a rootbeer float using the Naturesflavors syrup. Will call them later today. Nancy ============================================== Hi Nancy, I have 4 cats who also let me live in their house. Tey get fed and cuddled most of the day by me or my husband. What a life they have. This is for Cindy Baily. Cannolis are an Italian pastry. They are a fried tube of dough filled with a mixture of riccotta cheese, sugar, vanilla, cinnamon, sometimes a touch of liquor and mini chocolate chips or dried citron. They are from Southern Italy and can be found in almost any pastry shop. The recipe can be found in any Italian recipe site. I hope this helps. Candi ============================================= Internet Stuff Color a Father's Day Ecard http://www.free-greetingcards.co.uk/fathers-day-ecards.htm Can't Afford Real Flowers, send Virtual Flowers or a Virtual Trip http://www.electronic-online-greeting-cards.com Doozy Cardtoon Greeting Cards http://www.shareasale.com/r.cfm?B=17225&U=67876&M=4823 Singing Birthday Cards http://www.shareasale.com/r.cfm?B=14950&U=67876&M=4332 Daily Horoscopes http://www.astrology-horoscope-daily-weekly-monthly.com/ Free Personalized Horoscope http://www.free-horoscopes.net/free-horoscope-chart.html Current Moon Phase and Position http://www.free-horoscopes.net/current-moon-position.html Updated Pages http://www.nancys-kitchen.com/chocolate_cake_recipes.htm http://www.nancys-kitchen.com/tomato_recipes.htm http://www.annies-kitchen.com/Kitchen/eagle_brand_recipes.htm http://www.annies-kitchen.com/Kitchen/bisquick.htm http://www.annies-kitchen.com/Kitchen/swiss_steak_recipes.htm http://www.annies-kitchen.com/Kitchen/porkchoprecipes.htm http://www.aliciasrecipes.com/chicken.htm ============================================ This is for Rhonda. Filling for Little Debbie Cakes 5Tbs. Flour 1C.Milk 1/2 tsp. Salt 1/2 C. Shortening 1/2 C. Butter 1 tsp. Vanilla Blend flour, salt and milk. Heat until thickened, remove and cool thoroughly. Cream sugar, shortening and butter at high speed, gradually adding cooled mixture. Beat at high speed 7-8 minutes. Hope this is what she is looking for.. Jeanne ============================================== Hi there! Next month, the 24th of July, my son will be getting his Eagle Award in Boy Scouts. I'm planning a big ceremony/reception and am doing 99% of all the work myself.....writing the ceremony and doing a full-meal reception. I really, really need some easy, but delicious, recipes for punch for the reception. Would like to have punch in either red or blue. I'm also going to make homemade mints....anybody have easy, but really good, recipes? Which would be better to have....buttercream or cream cheese mints? Any and all help will really be appreciated!!!! Thanks! Nora, Busy Scout Mom!! ============================================== Hi Nancy, Thanks for such a great newsletter. I can appreciate your request for us to send in recipes/notes that are properly formatted. May I add a suggestion? I use Outlook Express as my email program and it provides a "contacts" list which can include any name you choose for the contact. We could use "Nancy's Kitchen Newsletter" (example) in our subject lines and if you set up a folder with that name and a message rule to send all mail with that subject directly into that folder, it would save you lots of time sorting through your mail. Jo Dan ============================================== Coffee Granita 1/1/2 cups strong black coffee 1/4 cup granulated sugar 1 cup whipping cream, whipped stiff. 1.Mix coffee and sugar until sugar dissolves. 2. Pour into a 8 or 9 inch metal pan and freeze until solid. 3.When frozen, move pan from freezer to fridge for 10 minutes until slightly thawed. 4.With fork break up into chunks. Put chunks into blender or food processor. 5.Blend until chopped fine, let soften in fridge 10 min. 6.To serve, spoon into stemmed glasses, top with whip cream. Makes 4 1/2 cups, 8 servings, 128 cal per serving. Cindy Riley, BC, Canada Thanks Nancy for all the hard work you do. It can't be easy correcting all the mistakes and spelling errors for all the recipes we send in. We all need to be more considerate. Thanks for the fantastic job! Cindy Riley ================================================= Does anyone happen to have the South Beach Diet recipe for Peanut Butter Cup? I've heard it is great! Thanks, Carol ================================================= I believe the old cheap vinegar is better to use in making pickles because of the lower acidity and I can't remember what percent of acidity is best. All I can remember is that is the old cheap kind that you purchase by the gallons. Your pickles will turn out good if you remember to use this kind and salt that does not have iodide, otherwise they will be soft. Ida at the top of Texas ================================================== My family and I recently ate at the Alpine Inn in Hill City, SD. I would love to have the recipe for their Ranch dressing. It was the best I have ever had. Can anyone help me out with the recipe???? Lori ================================================== Gail, I just read this recipe and thought it might be an idea for your daughter's graduation!: Holiday Slush Punch 2-1/2 cups white sugar 6 cups water 2 (3 ounce) packages strawberry flavored gelatin 1 (46 fluid ounce) can pineapple juice 2/3 cup lemon juice 1 quart orange juice 2 liters lemon-lime flavored carbonated beverage In a large pot, boil sugar, water and strawberry flavored gelatin for 3 minutes. Stir in pineapple juice, lemon juice and orange juice; mix well. Divide mixture in half and freeze in 2 separate containers. When ready to serve, place one unthawed container in a punch bowl, stir in 1 liter of lemon-lime flavored beverage and stir until slushy. All the best, Anna Welander, Uppsala, Sweden. ==================================================== Does anyone have a recipe for southwest eggrolls that are served at Chilis? Advance thank you and to you also Nancy. Brenda ==================================================== This is in answer to JB's request for Instant Toasted Coconut Pudding. Royal makes this pudding and I get it locally at our Winn- Dixie stores in Orlando. It is distributed by Jel Sert Company out of West Chicago, IL and they have a website www.jelsert.com . Good luck! Paula ==================================================== Hi Nancy I would like nice and easy recipes for France BREAD for a food processor. I really enjoy having your recipes. Thank you so very much for all the time that you give to us with your Newsletter. Thank you, Jeannette ==================================================== Hi Nancy ,my daughter tried a Hula Pie when she was in Hawaii. Has anyone got the recipe they can send down under to a New Zealander Valerie ==================================================== Dear Nancy, First I want to say how much I love your newsletter. It is great. I was wondering if any one would a recipe for sugar free whipped frosting like you get on cakes at the bakery. I would love to be able to make this. Thanks so much, Amelia ==================================================== Hi, Nancy! Still find your page so great. Does anyone know where you can find sugar free pectin in liquid form? My granddaughter makes jalapeno pepper and others and would like to make sugar free, but, needs the pectin to be in liquid form. Have looked in several Walmarts around are area. Would appreciate any answers. Thanks Shirley ==================================================== 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/
