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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 (Low Carb products as well as many great teas ). 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 Parents should remember that one day children will follow their examples instead of their advice. Saturday's Daily Horoscope http://www.free-horoscopes.net/saturday-daily-online-horoscope.html =============================== Hi Nancy, Anna Welander, who purchased too much sour cream can go to www.google.com and type in Sour cream cookie recipes and then Sour cream cookie recipes. There are a lot of choices!! Joann =============================== I am looking for recipes for homemade gifts in a jar Please help me. thanks, Marcie ================================ A tried and true recipe to use up sour cream. My son and I really like these: Sour Cream Biscuits 1 cup self-rising flour 1/4 tsp baking soda 3/4 cup sour cream 2 teaspoons vegetable oil In a bowl, combine flour and baking soda. Add sour cream and oil. Stir just until moistened. Turn out on a floured surface, knead 4-6 times. Roll out to 3/4 in thickness. Cut with 2-1/2 in. cutter. Place on a greased baking sheet. Lightly spray tops with non-stick cooking spray. Bake at 425 degrees for 10-12 minutes or until golden brown. Makes 4 biscuits. As a substitute for self-rising flour, place 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt in a measuring cup. Add all-purpose flour to equal 1 cup. Jean B ================================== I enjoy you site very much, you do a great job! I am looking for a recipe for taco sauce that my mother made with Red Japanese peppers, garlic, salt, tomato sauce. She passed away two years ago and I didn't get her exact amounts. Irene =================================== This site is very interesting for anyone wanting campfire recipes. www.michcampgrounds.com/cooking_recipes.html Betty in Canada =================================== Hi Nancy, I hope all is going well with you & Siggy. Thanks for all your time that you in put into great this newsletter. I truly appreciate all the recipes & helpful hints the group sends in to your newsletter. I wish I had known about this "Recipe Group" years ago. Thank You Everyone! I have a Meat Marinade for Marilyn in Ohio. My family enjoy this beef marinade... and so I use it all the time on my London Broil (Top Round) every time we have a cookout. Enjoy! :o) Dorry in VA Steak Marinade 1/4 cup soy sauce (I use Kikkoman Teriyaki Marinade & Sauce) 1/4 cup olive oil ( I use 100% pure olive oil) 1 tsp. Lemon & Pepper Seasoning 1 tsp. Garlic powder (You could use this on 1 - 2 lb. steak) Mix all ingredients together. Next...prick the steak with a fork on both sides of the meat. I also prick the sides of the steak too. Put steak in a Tupperware Marinade pan or you can use a large zip lock storage bag. Pour marinade sauce over the steak. Next... Close the top onto the bottom pan or zip up the storage bag. Marinate 2-3 hours turning over occasionally to evenly marinate the meat. Another hint...you could marinate this a day ahead for the next day cookout. Broil or grill the meat. Top Round (London Broil) Thickness Grill cook time 3/4" thick 8 - 9 mins. 1" thick 16 - 18 mins. 1-1/2" thick 25- 28 mins. =========================================== Dear Lori R. While Splenda measures just the same as sugar and is made from sugar, it does not always act like sugar. I have never been able to make any kind of a syrup with it, somehow the properties are different. And it does not melt like sugar or some products do not brown as well with it as they do with sugar. I tried to make Lemon bars with all Splenda and the filling came out rubbery and hard, but the recipe worked great 1/2 and 1/2 with sugar. The best thing I can tell you to do is go to the Splenda web site at www.splenda.com and check out their tips and things, It is a great site with lots of info and recipes. It also tells the best ways to substitute with Splenda. Hope this helps, Verna Sherrer ============================================ Hi Nancy, this is for Carole with an "E". The seasoning she is looking for to add to her creamed chicken might be Poultry Seasoning. I use it in my homemade chicken and dumplings and in my stuffing on the holidays. This is just a suggestion. Nancy your newsletter is just wonderful. Love it and look forward to it. Many thanks, saw64 ============================================= Hi Nancy, I was looking for ground beef recipes and found your site with all the recipes listed in a row. I really like searching and finding them listed that way. I then tried looking at other recipes on your site and find that I have to click on each recipe to open it. Am I looking the right way? How come when I typed in Google Ground beef recipes your site came up with all of them listed and all I had to do was look at the pages? Let me know if I am doing it correctly. I can then easily print them. Thanks a lot, Cyndy Comment There were too many recipes to include them on one page so they were put on separate pages. Originally they were on 9 pages of recipes and each page of the beef recipe had 15 to 19 pages of text when printed out. Many people did not like it that way and it now easier to add more recipes to the site. Nancy ============================================= For Anna Welander, Uppsala, Sweden. Your sour cream problem can be daunting. Anytime of the year I make cucumbers with sour cream and we love them. 2 or 3 Cucumbers sliced thin Salt 2-3 tablespoons Vinegar, either white or cider Sour Cream Place the sliced cucumbers in water and put a lot of salt in the water, so it is very briny and let them soak for about an hour. Drain and rinse slightly to get the extra salt off of them, leave them to drain for a while so the cucumber can "weep" and be crisper. Mix the vinegar and at least 1 cup of sour cream together. Combine this with the cucumbers in a bowl and refrigerate until chilled. These will last several days. Donna in North Carolina ============================================= I love to read and in a novel I recently read the main characters had "watermelon pudding". I have never heard of this but my son loves watermelon and I thought I might like to try this for him. I appreciate any help. Leanna ============================================= Hi everyone! Here's a great recipe for an easy Coffee Cake from Bonnie Dwaine Bed & Breakfast. Fondly, Lor in Canada Brown Sugar Coffee Cake Brown Sugar Coffee Cake by Bonnie Dwaine Bed & Breakfast 1 stick margarine 2 cups brown sugar 2 eggs 1 cup sour milk 2 cups flour 1 teaspoon baking soda Combine all ingredients and pour into a greased 9x13 pan. 1/2 cup flour 1/2 cup brown sugar 2 tablespoons margarine Combine together and sprinkle on top of cake. Bake at 350 degrees for 30 minutes, serve warm. ================================================= Updated Pages http://www.free-greetingcards.co.uk/casserole-recipes.htm http://www.free-greetingcards.co.uk/crockpotrecipes4.htm http://www.annies-kitchen.com/Kitchen/pickles.htm http://www.annies-kitchen.com/Kitchen/pies.htm http://www.aliciasrecipes.com/pineapple_recipes.htm http://www.aliciasrecipes.com/spinach_recipes.htm ================================================== This is for Anna who was asking for ways to use sour cream. Hope it helps use some of it up!! MZ SOUR CREAM COOKIES ~Submitted by Patti, NM 1 C shortening 2 C sugar 2 eggs 1/4 C sour cream 1 tsp baking powder 1/2 tsp baking soda flavoring or spices to taste 4 C flour (or more to make dough easy to handle) Mix well. Roll thin. Cut into desired shapes. Sprinkle with sugar. Bake on greased cookie sheet at 350* until lightly browned. ================================================ Here's a cake recipe that I have in my collection that sounds a lot like what Linda of Naperville, FL requested. She asked for a Depression Cake but this is a very old recipe called a WWII Cake. Yours is my favorite recipe newsletter. Thanks for making it so great. Hope this helps. War Cake (a recipe from Gladys, VA many years ago) 1 Box of dark raisins. Boil in 2 cups of water for 15 minutes. Take off heat and add 1 heaping T soda. Put in mixture and stir Until it quits bubbling. Put 2 T lard. Stir until it melts. Add 1 cup of white and 1 cup of brown sugar, 5 teaspoons of spices, nutmeg, allspice, cloves, mace, cinnamon and ginger. Add 1 cup nuts (black walnuts) any other nuts, some dates and figs if you wish to add, 1/2 t. salt, 1 cup cold water, 3 to 4 cups of flour. Mix well. Then pour into a greased container floured. Bake 2 hours at 325 degrees. NOTE: Cool before dumping. This is also good with candied fruits. You could substitute the lard with shortening. This is an old, old recipe that must have come out during WW11. It is nice to bake in a bundt pan. MAH ============================================== Hi Nancy and gang! Someone was looking for a Blanc-Mange recipe quite some time ago and here is a recipe for Apple Blanc-Mange. Fondly, Lor in Canada Apple Blanc-Mange 1 pint milk 2 tablespoons sugar 1/4 tsp. salt lemon rind 2 tablespoons cornstarch 1/2-1 cup apple sauce Heat milk, sugar, salt and lemon rind to scalding, add cornstarch dissolved in a little cold milk and cook ten minutes. Remove lemon rind and add the mixture to apple sauce, stirring well together. Mold and chill. Serve with cream. =============================================== I would like a recipe for coleslaw that is served in Granny's Restaurant in Waynesville, N.N if anyone has it. Billie =============================================== Snailmail Recipe Swappers http://groups.yahoo.com/group/snailmailrecipeswappers/ Cathy =============================================== here's the lemon ice-box recipe for Linda Frozen Lemon Crunch Filling: 1 cup undiluted evaporated milk 1/3 cup lemon juice 2 eggs 1/2 cup sugar 1/2 tsp salt 1 tsp grated lemon rind crunch topping: 1/2 cup finely crushed cornflakes 2 tbsp melted butter 3 tbsp sugar Chill evaporated milk in freezer tray until soft ice crystals form around edges of the tray (15 - 20 minutes). Whip until stiff (about 1 minute). Add lemon juice and whip very stiff (about 2 minutes longer). Beat eggs, 1/2 cup sugar, and salt until thick and creamy (about 4 minutes). Fold in whipped milk and grated lemon rind. Spoon into refrigerator tray (on large or 2 small trays). To make toppings, mix cornflakes, butter and 3 tbsp sugar together in bowl. Sprinkle over top of filling. Freeze until firm (about 2 hours). Serve cold. makes 6-8 servings H2T ================================================= This is for Casey who wanted make ahead salad recipes. Why not make some Potato Salad? I always make mine the day before. It always tastes better when the flavors blend together for a day or two. Here is a recipe for my favorite salad to make for the 4th of July. Some people call it a 7 Layer Salad, but I always add more layers! from Merry M in MN Layered Salad 1 head lettuce, broken into pieces 1 cup thinly sliced celery 1/2 cup chopped green pepper 1/4 chopped red onion 1/2 cup shredded carrots 1 package (10 oz.) frozen peas 3/4 cup mayonnaise 1/4 cup sour cream 1/2 tsp. dried parsley flakes 1/4 dried dill weed 1 package (8oz.) shredded Cheddar cheese 1 package (12 or 16oz.) bacon, cooked until crisp, and crumbled Place lettuce in a large glass or clear plastic bowl. Layer celery, gr. pepper, onion, peas and carrots over lettuce. In a small bowl, mix mayonnaise, sour cream and the seasonings. Spread the mayonnaise mixture evenly over top, sealing completely to the edge of bowl. Sprinkle cheese and then the bacon over top. Cover with plastic wrap or foil. Refrigerate overnight 12 - 24 hrs.) to blend flavors. Toss salad just before serving. Option: add a layer of hard cooked, sliced eggs before adding the cheese. Makes at least 12 servings. =============================================== Nancy I love your newsletters and have a request. Does anyone have a pampered chef recipe for a dessert from years ago called Banana Cream Supreme. I had some and it is delicious. I would love to have the recipe. Thank you. Marilyn Comment: Pamper Chef recipes are copyrighted and may not be posted on this newsletter, website or recipe group. I have been requested by them to remove all recipes from my website, newsletter or recipe message board. I did find it on the internet at http://www.chitterlings.com/messages/1728.html =============================================== Thanks so much to Pat in WA for that wonderful, simple microwave fudge recipe. I like the short and sweet. Many thanks. Marie in VA =============================================== I just subscribed to your newsletter and I didn't get to see the poem about egg freshness, I was wondering if you could print it again. Thank you, TBS from MN The archive is searchable http://groups.yahoo.com/group/nancys_kitchen/ ================================================= I have a question for Linda in Colorado who posted a recipe for Crock Pot Apple Butter. What size crock pot is this recipe for? I have both a small crock pot and a very large crock pot, and am wondering if I should double the sugar and spice mixture if I use the large one? Paula - Wausau, WI ================================================= This is a recipe for Melissa using frozen Cavatelli. Cabbage and Cavatelli 3 tbls olive oil 1 small head of cabbage cored and quartered 4 cloves garlic smashed or minced 8 sweet Italian sausage, out of casing 1 large can of redpack tomato sauce 1 can of water 1/2 tsp. oregano 1 pkg. frozen cavatelli parmagian cheese (optional) In a large pot bring cabbage to a boil until veins are almost tender. In a separate Dutch oven heat olive oil, add garlic and cook till golden brown. Add sausage and break up in pot as it is cooking, (keep in bite size pieces). Cook till browned. Add oregano, parmagian cheese, and can of tomato sauce with 1 can of water (sauce should be a light sauce). Cook for approximately 20 min. Drain cabbage keeping about another can of water to add to sauce. Add cabbage and cabbage water to sausage mixture. Cook cavatelli in another pot until aldente. Drain, and add to sausage & cabbage, toss to mix. You will be surprised by the flavor. Great winter dish CnG ===================================================== This is a TNT icebox pie recipe for Linda. It comes from a woman who was very dear to my husband and I. I make it often in the summer months. Hope you enjoy as much as we do. Granny's Cherry Delight Pies (makes 2 pies) 1 can Cherry Pie Filling 2 Graham Crackers Crusts 1-12 oz pkg Cream Cheese 3/4 cups sugar Bananas Place sliced bananas in pie shell. Mix dream whip as directed on the box, mix with cream cheese & sugar. Pour or ladle into pie shell. Pour cherry pie filling over it. Refrigerate. The Howells ======================================================= Hi Nancy, well I am looking for a recipe and I know this is the place to come... Sooooooooo, here is what I need. I am looking for a cake recipe that has about 7-10 THIN layers, and a thin chocolate icing to spread between and on top of the layers. All the recipes will be greatly appreciated. Thanks for this wonderful site... Love it.. Gloria Farris ======================================================= I love all the recipes that are in the news letter. I am looking for a dumpling recipe that is not made of biscuit mix, dough etc. my grandmother used to do chicken and dumplings. the dumplings look like a sponge. they were very light and airy, yellow so they must have had egg in them. after she died when I was young and discovered how everyone else's dumplings. my grandmother was German her family emigrated to this country before the revolutionary war. so the recipe must have been handed down. thank you Joann m ======================================================== I have a request that hopefully someone has the answer. Several years ago my husband and I started to eat grain bread and I was wondering if someone out in your group had a recipe for pancake/waffle mix that is multi grained. More than whole wheat and oats meal. Take care. Have a great day. Susie Indy ======================================================= Nancy, I'm looking for a recipe for a beverage I had once. I recall that it was basically water with cucumber slices in it. I'm not sure if there was mint in there or not....it's been a very long time. Have you seen or heard of anything like that? Edwina P ===================================================== Nancy, hope you can help me find this cake. It calls for Duncan Hines butter cake instant chocolate and vanilla pudding, mimi chocolate bits, oil, water and eggs . Its baked in a bundt pad. Had this at my daughters friends house, it was very good. If you have this receipt, I would appreciate if you would e-mail it to me. Thank you so much. Grace ====================================================== I would like any recipes using the George Foreman grill. Dorothy ====================================================== This is for Liz Tiverto RI. This is the recipe for chicken & dumplings. Others may send some you like better but this is the one we enjoy. I use chicken breast and a chicken bouillon cube and add water boil until tender. Then I cut up the chicken into bite size pieces and add 1 can of Carnation canned milk. I cut up a 10 count can of biscuits and add to the liquid while it is boiling medium heat. Add salt & pepper and butter to taste. Enjoy Dorothy in Texas ======================================================= Cream Puff Recipe Boil 1 cup water and 1/4 tsp. salt. Turn heat down to low and add 1 stick oleo or butter to water. When shortening is melted add 1 cup flour, stirring till it gets shiny in color when it rolls off spoon. Take off heat and add 4 eggs, one at a time and stirring each time till well blended. Drop by spoonfuls on greased baking sheet at 425 degrees for 15 min. then turn oven down to 350 and bake another 30 min. or until a nice golden brown. Depending on size you want either use teaspoon or tablespoon. Heaping teaspoon you will probably get 20 puffs. When cool cut off top and fill with your favorite pudding. I use a homemade cornstarch pudding. Recipe: Boil 4 1/2 cups milk. To that add this mixture: 1 cup sugar, 3 heaping tablespoons cornstarch, 1 egg, 1/4 teaspoon salt and 1 teaspoon vanilla. Stir constantly till it thickens. Fill puffs. Betty ======================================================== 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/
